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up close image of brownie cupcake with chocolate buttercream

Brownie Cupcakes Recipe

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 9 cupcakes
Calories: 429kcal
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!
Print Recipe

Equipment

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)

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

Video

Notes

  • 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.
Storage: Store brownie cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

    Nutrition

    Serving: 1cupcake | Calories: 429kcal | Carbohydrates: 54g | Protein: 3g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 88mg | Potassium: 171mg | Fiber: 2g | Sugar: 45g | Vitamin A: 381IU | Calcium: 21mg | Iron: 2mg