Brownie Cupcakes are a delightful combination of rich, fudgy brownies and the convenience of cupcakes. These individual treats are perfect for chocolate lovers who want the dense, chewy texture of a brownie in a portable, bite-sized form. Whether you’re making them for a party, a bake sale, or just because you’re craving chocolate, these Brownie Cupcakes are sure to satisfy.
Ingredients for Brownie Cupcakes
- 1 cup unsalted butter, melted: Provides richness and moisture to the brownies.
- 1 cup granulated sugar: Sweetens the batter and helps create that signature brownie crust.
- 1 cup brown sugar: Adds moisture and a deeper, more complex sweetness.
- 4 large eggs: Binds the ingredients together and gives the brownies their structure.
- 1 teaspoon vanilla extract: Enhances the overall flavor.
- 1 cup all-purpose flour: Provides structure to the brownies.
- 1 cup unsweetened cocoa powder: Gives the brownies their intense chocolate flavor.
- 1/2 teaspoon salt: Balances the sweetness and enhances the chocolate flavor.
- 1 cup semisweet chocolate chips or chunks: Adds extra chocolatey goodness in every bite.
Instructions: How to Make Brownie Cupcakes
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease with non-stick spray.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 3: Add the Dry Ingredients
- In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the brownies tough.
Step 4: Fold in the Chocolate Chips
- Gently fold in the semisweet chocolate chips or chunks, distributing them evenly throughout the batter.
Step 5: Fill the Muffin Tin
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This will allow room for the brownies to rise slightly as they bake.
Step 6: Bake
- Bake in the preheated oven for 18–22 minutes, or until the tops are set and a toothpick inserted into the center comes out with a few moist crumbs attached. Be careful not to overbake, as this can dry out the brownies.
Step 7: Cool and Serve
- Allow the brownie cupcakes to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Serve them as is, or top with a dusting of powdered sugar, a drizzle of chocolate ganache, or a dollop of whipped cream.
🍽 Cook’s Notes & Tips
- Butter: For a richer flavor, use unsalted butter, and be sure to melt it before mixing.
- Cocoa Powder: Use high-quality unsweetened cocoa powder for the best chocolate flavor.
- Mix-Ins: Feel free to customize your brownie cupcakes with different mix-ins like nuts, white chocolate chips, or caramel bits.
- Cooling: Let the brownies cool completely before removing them from the liners to prevent sticking.
🍲 Variations of Brownie Cupcakes
These brownie cupcakes are incredibly versatile. Here are a few variations to try:
- Peanut Butter Swirl Brownie Cupcakes: Drop spoonfuls of peanut butter on top of the brownie batter and swirl with a toothpick before baking.
- Mint Chocolate Brownie Cupcakes: Add 1/2 teaspoon of peppermint extract to the batter and top with crushed peppermint candies after baking.
- Salted Caramel Brownie Cupcakes: Drizzle caramel sauce over the brownie batter before baking and sprinkle with sea salt when they’re done.
- Cream Cheese Brownie Cupcakes: Drop spoonfuls of sweetened cream cheese mixture on top of the batter and swirl it in for a marbled effect.
Frequently Asked Questions (FAQs)
1. Can I use a boxed brownie mix?
Yes, you can use a boxed brownie mix to save time. Follow the instructions on the box, but reduce the baking time to suit the cupcake format.
2. How do I store Brownie Cupcakes?
Store the brownie cupcakes in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week or frozen for up to 3 months.
3. Can I make mini brownie cupcakes?
Yes! Use a mini muffin tin and reduce the baking time to about 10–12 minutes. Be sure to keep an eye on them, as they bake quickly.
4. How can I make these gluten-free?
To make gluten-free brownie cupcakes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum or a similar binding agent.
5. What toppings work well with Brownie Cupcakes?
Brownie cupcakes are delicious on their own, but you can top them with powdered sugar, chocolate ganache, frosting, or even a scoop of ice cream.
6. Can I add frosting to these brownie cupcakes?
Yes, you can add frosting! A chocolate or cream cheese frosting pairs wonderfully with these brownie cupcakes. Just make sure they’re fully cooled before frosting.
7. How do I know when the brownie cupcakes are done?
The brownie cupcakes are done when the tops are set, and a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
The Perfect Chocolate Fix
Brownie Cupcakes are a decadent, chocolatey treat that combines the best of both worlds: the rich, fudgy texture of a brownie with the convenient, individual serving size of a cupcake. Whether you enjoy them plain, with toppings, or customized with your favorite mix-ins, these brownie cupcakes are sure to satisfy any chocolate craving.
This easy recipe is perfect for bakers of all levels, and the results are always a hit. So the next time you’re in the mood for something sweet, whip up a batch of these delicious brownie cupcakes—you won’t be disappointed!
