Brownie Cupcakes

Rich and fudgy, these brownie cupcakes are the stuff that chocolate lovers’ 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.

If you are looking for a decadent brownie recipe, our coconut brownies and Nutella brownies are both easy recipes for delightful treats.

Brownie Cupcakes Ingredients

How to Make This Brownie Cupcakes Recipe

STEP ONE: Preheat the oven to 350°F. Line muffin pan with paper cupcake liners.

STEP TWO: In a medium bowl, melt together the butter and the chopped unsweetened chocolate bar in 30-second increments, stirring between, until fully melted.

STEP THREE: Stir white sugar and brown sugar into the melted chocolate mixture.

STEP FOUR: Add 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 1 cup of chocolate chips.

STEP SEVEN: Divide batter between 10 muffin cups.

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 2 to 3 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.

STEP FOURTEEN: Pipe chocolate frosting onto the cooled cupcakes. 

How to Serve

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.

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Storage

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 5 days. 

IN THE FREEZER: Store the cupcakes in the freezer for up to 1 month.

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.

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Brownie Cupcakes

5 from 1 vote

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

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Ingredients

  

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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 muffin tin with cupcake liners.
• In a medium mixing bowl, melt together butter and chopped unsweetened chocolate bar in 30-second increments, stirring between, until fully melted.
• Stir 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 frosting onto the cooled brownie cupcakes.

Notes

PRO TIP: The brownie batter will not puff much during baking, so fill the cupcake liner as full as you want the “cupcake” base to be.

 

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.

 

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.

Nutrition

Sodium: 120mg | Calcium: 84mg | Vitamin C: 1mg | Vitamin A: 894IU | Sugar: 43g | Fiber: 6g | Potassium: 453mg | Cholesterol: 114mg | Calories: 704kcal | Trans Fat: 1g | Monounsaturated Fat: 14g | Polyunsaturated Fat: 2g | Saturated Fat: 29g | Fat: 49g | Protein: 7g | Carbohydrates: 60g | Iron: 5mg

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