August 30, 2022
Review RecipeBrownie Cupcakes
Rich and fudgy, these brownie cupcakes are the stuff that chocolate lovers’ dreams are made of.
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Table of Contents
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 Cupcakes Ingredients
You’ll need:
For the Brownie Cupcakes
- 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
For the Ganache Frosting
- 2 cups semi-sweet chocolate chips
- 1½ cups heavy whipping cream
SUBSTITUTIONS AND ADDITIONS
BROWNIES: Instead of homemade brownies, you can use packaged fudge brownie mix and top with the ganache frosting for an ultra-speedy recipe.
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.
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.
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.
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 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
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.
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
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.
FREQUENTLY ASKED QUESTIONS
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
- Vanilla Cupcake Recipe
- Impossible Pumpkin Pie Cupcakes
- Cookie Dough Cupcakes
- Carrot Cake Cupcakes
- Heaven on Earth Cake
Brownie Cupcakes
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 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
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.