Get ready for the most delicious brownie cupcakes! These chocolate beauties are easy to make with a few simple ingredients and are the perfect mix of brownie and cupcake! Topped with a creamy chocolate buttercream frosting.
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Brownie Cupcakes Recipe
I think I am in chocolate heaven with these delicious brownie cupcakes! You guys, these are so scrumptious, I just know you are going to love them!
The most gooey and rich brownie batter is topped with a creamy and indulgent chocolate buttercream for a delicious dessert that’s perfect for any occasion.
I know you won’t want to share them, but your friends and family will love you if you do!
For more cupcake recipes, be sure to check out my Apple Pie Cupcakes and Red Velvet Cupcakes.
Why you’ll love this Brownie Cupcakes recipe:
- Perfect for special occasions: These cupcakes are perfect all year round and are great for Valentine’s, Easter and the holidays!
- Easy: You only need a handful of simple ingredients to make a batch of these chocolate cupcakes. They’re a great recipe that your kids can help you out with!
- Quick: It takes about 15 minutes to make up a batch of these cupcakes before they go into the oven.
How to make brownie cupcakes
Be sure to see the recipe card below for full ingredients & instructions!
- Melt together the butter and chocolate chips.
- Whisk together the eggs and sugar and whisk in the flour and vanilla.
- Pour the melted chocolate in and fold together.
- Scoop the batter into cup cake liners and bake.
How to store brownie cupcakes
Once you have iced the brownies, store them in an airtight container and they will keep well for 2 days.
I prefer not to store them in the fridge, but if you do, let them come to room temperature before enjoying.
Make ahead
You can make the chocolate buttercream frosting up to a week ahead of time and keep it stored, covered in the fridge. You can also freeze the frosting for two months.
Unfrosted brownies can be wrapped in plastic wrap and stored at room temperature for up to 4 days.
Decorating your brownie cupcakes
I decorated these with a square of Hersheys, because quite honestly there isn’t a thing as too much chocolate!
You can leave the Hersheys out of you prefer or try adding some sprinkles to fit in with any occasion.
Tips!
- The brownie batter should be fully combined and smooth in texture with no lumps.
- You can make the cookies without cupcake liners if you prefer, just be sure to grease your muffin tin well.
- Bake the brownie cupcakes in a fully pre heated oven so that they bake through evenly.
- This will make 9 brownie cupcakes and filling them 3/4 of the way full will take the brownie to the top of the wrapper as shown in my picture. If they want to fill the wrappers 1/2 way they could stretch it to fill 12 cupcake wrappers.
These chocolatey cupcakes are the perfect idea for Valentine’s desserts, parties, or weekend treats!
More Cupcake Recipes to Try
More Brownie Recipes
These brownie cupcakes are just one of the many fudgy brownie recipes you should try. Indulge in all of them and let us know which you like the best!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Brownie Cupcakes Recipe
Ingredients
- ½ cup unsalted butter 113 grams (1 stick)
- ½ cup semisweet chocolate chips 85 grams
- 2 large eggs 100 grams
- ¾ cup granulated sugar 150 grams
- ½ cup all-purpose flour 60 grams
- 1 teaspoon pure vanilla extract 4 grams
- ½ batch Chocolate Buttercream click for recipe
For Garnish
- 1.55 ounces Hershey's milk chocolate 43 grams (1 bar)
Equipment
- Kitchen Scale (optional)
- Cookie Portion Scoop (optional)
Instructions
- Preheat oven to 325°F. Spray a cupcake tin with nonstick spray or line 9 of the wells with paper liners. Set aside.
- In a small saucepan, melt the butter and chocolate chips over medium-low heat. Once melted, set aside and allow to completely cool.½ cup unsalted butter, ½ cup semisweet chocolate chips
- In a medium-sized bowl, whisk together the eggs and sugar until combined. Whisk in the flour and vanilla. Pour the cooled chocolate mixture into the batter and fold it together with a spatula until the batter is combined and free of lumps. Scoop the batter into each of the cupcake liners, filling them about ¾ of the way full. A heaping amount in a large cookie scoop will give you the perfect amount, but you can spoon it in there as well (SEE NOTE).2 large eggs, ¾ cup granulated sugar, ½ cup all-purpose flour, 1 teaspoon pure vanilla extract
- Bake for 30-33 minutes, until a toothpick comes out clean. Allow the cupcakes to cool for 10 minutes before removing. Cool completely on a rack until ready to frost.
- Make the Chocolate Buttercream (click for recipe) while brownie cupcakes cool.½ batch Chocolate Buttercream
- Frost the cooled cupcakes with the buttercream and top each with 1 rectangle of Hershey's chocolate.1.55 ounces Hershey's milk chocolate
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- The brownie batter should be fully combined and smooth in texture with no lumps.
- You can make the cookies without cupcake liners if you prefer, just be sure to grease your muffin tin well.
- Bake the brownie cupcakes in a fully pre heated oven so that they bake through evenly.
- This will make 9 brownie cupcakes and filling them 3/4 of the way full will take the brownie to the top of the wrapper as shown in my picture. If they want to fill the wrappers 1/2 way they could stretch it to fill 12 cupcake wrappers.
Nutrition Information
This is the best brownie cupcake recipe! I doubled the recipe and it was so easy and to he honest they don’t even need the frosting but I added it for a little more sweetness! Thank you so much for sharing your recipe! ☺️
Thanks so much for stopping by, Shannon!
I am sending this message due to your recipe which I precisely followed! I did all of the steps properly, added all of the ingredients, and cooked for desired time but for some reason the batter overflowed and only came on the sides. It looks like a DISATER! Its basically a hole. The sides are overflowing and the middle is hollow! It makes no sense. I don’t know if you understand what I mean, but I have just wasted a lot of ingredients. Plus, I have already made the frosting!!!
I am not saying in any means that this is your fault. I am just confused on why it appeared like this and I would love for a reasonable explanation. Also I have to find a new recipe quick because these were for a party!!! I have sadly trashed the entire mixture! :(
I hope this message will reach you and I hope for a reply!
I apologize for the misunderstanding.
Thank You!
I am sorry to hear this recipe didn’t work out for you, Khadija.
Made exactly as posted, which is rare for me :-) this got 5 stars and a thumbs upfrom the chocolate lover in the family. My only complaint is the buttercream recipe is way too much for 9 cupcakes…so we’ll be making this again soon to use it up! A keeper recipe!
Thanks for sharing, Idana!