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Cupcake Brownies
Rich and fudgy, these brownie cupcakes are the stuff that chocolate loversโ dreams are made of.
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Move over chocolate cupcakes, brownie cupcakes are in town! These delicious moist treats are made with a super fudgy brownie batter and topped with a creamy frosting, sure to satisfy everyone’s sweet tooth.
Brownie Cupcake Recipe Ingredients
If you’re a fan of indulgent desserts, brownie cupcakes are a must-try. Imagine the rich, chocolaty flavor of a gooey brownie, but in the form of a perfectly portioned cupcake.
The texture is dense and fudgy, with a slightly crisp top that gives way to the decadent goodness inside.
You’ll need:
For The Brownie Cupcakes:
- ½ cup of butter, salted
- 4 ounces of unsweetened chocolate baking bar
- ½ cup of granulated sugar
- ½ cup of light brown sugar packed
- 2 large eggs
- 1½ teaspoons of vanilla extract
- ½ cup of all-purpose flour
- 1 cup of semi-sweet chocolate chips
For The Ganache Frosting:
- 2 cups of semi-sweet chocolate chips
- 1½ cups of heavy whipping cream
Brownie Cupcakes Recipe Substitutions And Additions
BROWNIES: Instead of homemade brownies, you can use packaged fudge brownie mix and top it with the ganache frosting for an ultra-speedy recipe.
VANILLA EXTRACT: Almond extract can be substituted for vanilla for a nuttier aroma.
Because almond extract is stronger, use half the amount to prevent it from overpowering the chocolate flavor.
CHOCOLATE CHIPS: For a fun twist, swap out the chocolate chips for white chocolate chips, peanut butter chips, or even toffee bits for additional flavor.
NUTS: Chopped walnuts, pecans, or almonds can be folded into the batter or sprinkled on top before baking for a crunchy contrast to the cupcakes’ soft texture.
How To Make Brownie Cupcakes
First, you will make the cupcake batter before baking them in the oven. Once they have cooled, top them with a rich chocolate ganache frosting for the ultimate treat.
STEP ONE: Preheat the oven to 350°F. Line a muffin pan with paper cupcake liners.
STEP TWO: In a medium bowl, melt the butter and the chopped unsweetened chocolate bar together in 30-second increments, stirring between, until fully melted.
STEP THREE: Stir the white sugar and brown sugar into the melted chocolate mixture.
STEP FOUR: Add the eggs and vanilla extract to the mixing bowl and stir to combine.
STEP FIVE: Add the flour to the wet batter and store until incorporated.
STEP SIX: Fold in one cup of chocolate chips.
STEP SEVEN: Divide batter between ten muffin cups.
OUR RECIPE DEVELOPER SAYS
The brownie batter will not puff much during baking, so fill the cupcake liner as full as you want the “cupcake” base to be.
STEP EIGHT: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the brownies comes out with just a few crumbs.
STEP NINE: Cool the brownie cupcakes completely.
STEP TEN: When the cupcakes are cooled, prepare the ganache frosting.
STEP ELEVEN: Heat the heavy cream in a small saucepan or a heatproof bowl until steaming. Pour the cream over the semisweet chocolate chips in a large bowl.
Cover with a plate for two to three minutes to contain the heat and allow the chocolate chips to soften.
STEP TWELVE: Whisk until the mixture forms a smooth, glossy ganache. Cover with plastic wrap and refrigerate until the ganache is firm all the way through.
STEP THIRTEEN: With an electric mixer, beat the firmed ganache until it is fluffy and forms stiff peaks.
PRO TIP:
The ganache frosting can be mounded or piped using a pastry bag and piping tip. We like using piping tip #1M or another open star tip.
STEP FOURTEEN: Pipe the chocolate frosting onto the cooled cupcakes.
PRO TIP:
The ganache will be more matte when it is super cold. It becomes a bit more glossy as it warms up but can get too soft and melty if the room temperature is warm. Do not set these out in the sunshine.
How To Serve Cupcake Brownies
These divine brownie cupcakes are the best of both worlds and would be a perfect addition to any special occasion that calls for cupcakes.
If you are serving these at a party, don’t forget to add a bowl of rainbow sherbet punch to drink.
Try serving the cupcakes with a scoop of vanilla ice cream and a warm caramel sauce for an indulgent dessert that is sure to satisfy.
If you are looking for a decadent brownie recipe, our coconut brownies and Nutella brownies are both easy recipes for delightful treats.
MORE CUPCAKES RECIPES
How To Store This Brownie Cupcakes Recipe
Whether you’re planning ahead or you’ve got leftovers, follow these simple storage tips.
MAKE AHEAD: You can bake them a day in advance, and once they are completely cooled, store them in an airtight container at room temperature.
Just hold off on any icing or garnish until you’re ready to serve to keep them looking and tasting fresh.
ON THE COUNTER: You can store these cupcakes in an airtight container on the countertop in cooler temperatures.
IN THE FRIDGE: If the temperature is warmer, it would be best to store these brownie cupcakes in the refrigerator for up to five days.
IN THE FREEZER: Store the cupcakes in the freezer for up to one month.
Why We Love This Recipe
FUDGY TEXTURE: The recipe promises a perfectly fudgy center, mirroring the best part of a brownie – that irresistibly dense and moist middle that chocolate lovers crave.
CHOCOLATE GOODNESS: Packed with rich cocoa and melty chocolate chips, these cupcakes offer a deep chocolate flavor.
SIMPLE TO MAKE: The recipe is straightforward and made with common pantry items, ensuring that even novice bakers can whip up a batch without hassle.
This Recipe For Brownie Cupcakes Is Divine!
These brownie cupcakes are rich, fudgy, and dense – just as a brownie should be. Add the sinfully delicious chocolate ganache on top, and you have yourself a decadent and divine dessert.
Cupcake Brownies Recipe FAQs
Can I add nuts to the brownie cupcake mix?
This brownie cupcake recipe would be tasty with the addition of nuts along with the chocolate chips in the moist cake.
Can I freeze these cupcakes?
This chocolate cupcake recipe will freeze well in an airtight container for up to a month.
Can I use store-bought brownie mix for these cupcakes?
If you want to save time, you can substitute making your own cupcake batter with a box of brownie mix.
More Recipes You’ll Love
- Peanut Butter Brownies
- Caramel Brownies
- Peppermint Brownies
- Lunch Lady Brownies
- Strawberry Cake Mix Brownies
Cupcake Brownies Recipe
Rich and fudgy, these brownie cupcakes are the stuff that chocolate lovers’ dreams are made of.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings 10
Ingredients
Brownie Cupcake
- ½ cup butter, salted
- 4 ounces unsweetened chocolate baking bar
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1½ teaspoons vanilla extract
- ½ cup all-purpose flour
- 1 cup semi-sweet chocolate chips
Ganache Frosting
- 2 cups semi-sweet chocolate chips
- 1½ cups heavy whipping cream
Instructions
- Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
- In a medium mixing bowl, melt together the butter and chopped unsweetened chocolate bar in 30-second increments, stirring between, until fully melted.
- Stir the granulated sugar and brown sugar into the chocolate mixture.
- Add eggs and vanilla extract to the mixing bowl and stir to combine.
- Add the flour to the batter and store until incorporated.
- Fold in 1 cup of chocolate chips.
- Divide the batter between 10 muffin cups.
- Bake for 18 to 20 minutes or until a toothpick inserted into the brownies comes out with just a few crumbs.
- Cool the brownie cupcakes completely.
- When the cupcakes are cooled, prepare the ganache frosting.
- Heat the heavy cream in a small saucepan or a microwave-safe container until steaming. Pour the cream over the chocolate chips in a large bowl. Cover with a plate for 2 to 3 minutes to contain the heat and allow the chocolate chips to soften.
- Whisk until the mixture forms a smooth, glossy ganache. Cover with plastic wrap and refrigerate until the ganache is firm all the way through.
- With a hand mixer, beat the firmed ganache until it is fluffy and forms stiff peaks.
- Pipe the frosting onto the cooled brownie cupcakes.
Notes
- The brownie batter will not puff much during baking, so fill the cupcake liner as full as you want the “cupcake” base to be.
- The ganache frosting can be mounded or piped using a pastry bag and piping tip. We like using piping tip #1M or another open star tip.
- The ganache will be more matte when it is super cold. It becomes a bit more glossy as it warms up but can get too soft and melty if the room temperature is warm. Do not set these out in the sunshine.
Nutrition
Calories: 704kcal | Carbohydrates: 60g | Protein: 7g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 120mg | Potassium: 453mg | Fiber: 6g | Sugar: 43g | Vitamin A: 894IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 5mg
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Comments
Missy says
These are DIVINE. So rich and delicious. I’ve already made two batches. I love them.
Mary says
They look delicious