Brownie Cupcakes are the BEST way to make brownies! They’re perfectly sweet, and the texture is ideal: crispier on the outside but soft on the inside, just like the corner slice of a typical brownie.
What? You’ve never heard of brownie cupcakes?! Let me tell you: they are the BEST way to make brownies (seriously!).
If you’re a normal human, you probably love all brownies. I’m partial to my flourless sweet potato brownies if I want something vegan, my paleo brownies if I want something gluten/dairy free, or my black bean brownies when I want to trick someone into eating beans!
But these brownie cupcakes really take the cake because they’re just like a classic brownie recipe, but made in a cupcake tin instead of a baking pan.
- They’re crispy on the outside but soft and chewy on the inside -- basically the perfect texture.
- Made with the ideal ratio of chocolate to sugar.
- Even better when sprinkled with a little sea salt on top for the salty-sweet goodness.
- All purpose flour - My favorite flour for making classic brownies. You can sub gluten free 1:1 baking flour if you prefer.
- Cocoa powder - A must for all brownie recipes!
- Butter - Unsalted; though you can probably get away with using coconut oil instead, I think it’ll impact the overall taste/texture, so I don’t recommend it.
- Chocolate - The chocolate is a major part of this recipe, so be sure to use your favorite kind! Personally, I love dark chocolate, so I used 72% chocolate -- I wouldn’t go lower than 60% and anything higher than 80% might be a tad too bitter in my opinion.
- Cane sugar - Again, these brownies are not meant to be healthy, but you can use coconut sugar if you’re wanting them to be a little less sweet.
- Eggs - Eggs are key in order to get the correct texture! I haven’t tested this recipe without eggs, so I’m going to recommend NOT substituting them out.
- Vanilla extract - Another necessary ingredient that helps to pull everything together and balance out the flavors.
Step 1: Melt the chocolate. First, melt the butter and dark chocolate in a saucepan, whisking continuously until smooth, then set it aside.
Step 2: Whisk the wet ingredients. Add the eggs, sugar and vanilla to a large bowl, then whisk them together by hand for 45 seconds, which will help to create the crinkle top of the brownie.
Step 3: Stir in the dry ingredients. Add the flour, cocoa powder and salt to the same bowl, then use a rubber spatula to fold them into the wet ingredients for about 20 seconds. Then, pour in the melted chocolate and fold until everything is combined.
Step 4: Bake the cupcakes. Transfer the batter into your cupcake liner, then bake the cupcakes for 23-26 minutes or until a toothpick comes out with just a few crumbs on it.
Expert tips and FAQs
- Be sure to whisk the eggs and sugar with the melted chocolate and butter quickly for about 45 seconds; this will ensure the brownies have that nice cracked top.
- If you prefer brownies with icing, try adding a dollop of my favorite chocolate buttercream icing.
- To check for doneness, you want the toothpick to come out mostly clean, but it’s ok if there are a few crumbs on it.
Can they be made vegan/gluten free?
Though I try to make most of my recipes healthy, sometimes you just need a good old fashioned brownie cupcake! This recipe uses more traditional brownie ingredients, like butter, eggs and sugar, so I don't’ think they can be made vegan. To make them gluten free, simply use gluten free all purpose flour instead.
How long should I bake these for?
Generally, the bake time is between 23-26 minutes. If you want them to be on the softer side, 23 minutes is the way to go. If you want the outside to be extra crispy/crunchy, opt for 26 minutes.
- Room temperature: Brownies taste best if consumed within 24-48 hours. Store them in an airtight container at room temperature for 1-2 days.
- Freezer: If you’re not going to eat them all within 1-2 days, freezing them is the way to go! Wrap them individually in plastic wrap, then place them in a freezer-safe bag for up to 4 months.
More chocolate dessert recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
- ¾ cup butter unsalted
- 2 oz. chocolate chopped; dark or semi sweet (approx. ⅓ cup)
- 1 ½ cups cane sugar
- 2 eggs
- 1 ½ teaspoon vanilla extract
- 1 ¼ cups all purpose flour
- ¾ cup cocoa powder
- 1 teaspoon salt
- Preheat oven to 350°, and grease a muffin tin with nonstick spray or coconut oil; set aside.
- Melt butter and chocolate together either in the microwave stirring every 30 seconds, or over the stovetop on low-medium heat until smooth; set aside.
- Whisk the eggs, sugar and vanilla together in a large bowl for 45 seconds; then, fold in the dry ingredients (flour, cocoa powder, salt) and stir by hand (with a wooden spoon or rubber spatula) for about 30 seconds. Then, pour in the melted chocolate and continue folding until everything is combined (the batter will be thick).
- Distribute the batter evenly amongst the muffin tin, using your hands or the back of a spoon to press it down. Place the tin in the oven and bake the brownies for 23-26 minutes, or until a toothpick comes out mostly clean. It's ok to have a few crumbs--that means the brownies are moist on the inside.
- Remove from oven and wait 10 minutes before carefully removing from tin and transferring to a cooling rack. Enjoy!
UPDATE NOTE: This post was originally published in March 2017. It was updated with new text and photos in August 2021.
Izzy | pinch of delight says
Oh my goodness these look incredible! x
Julia Mueller says
If the word, "brownie" is so much as whispered in my general direction, I am GAME ON! Cupcakes...brownies...regardless of how we classify these beauties, they look absolutely amazing. And that pistachio icing looks spectacular! These browniecakes would not be safe in my home, no ma'am.
hahah they areeeeee pretty addicting that's for sure!
WOW! these are a treat - what a creative idea using pistachio icing - love it!
Thanks so much Mary!
Kelly @ Kelly Runs For Food says
These are so pretty! I love the look of the frosting and I'm obsessed with pistachios too. They are easily one of my favorite snacks.
Then trust me when I say you'd loooove pistachio icing.