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    Home » Recipes » Cupcakes

    Brownie Cupcakes {From Scratch}

    Published: May 30, 2019 by Abeer Rizvi · This post may contain affiliate links · Leave a Comment

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    Best, quick and easy chocolate brownie cupcakes recipe with chocolate frosting. These rich, dense and fudgy cupcakes are homemade, with simple ingredients.

    This brownie cupcake recipe is totally different than my Best Chocolate Cupcake Recipe. That one is more light, airy and fluffy while this one is heavier with a brownie texture and flavor.

    You can make these brownies in cupcake pan without liners but I prefer using liners because it's not messy and clean up is easier.

    Easy Brownie Cupcakes

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    How to make brownie cupcakes?

    1. Melt butter and chocolate and keep aside.
    2. Mix together eggs, sugar, vanilla, espresso, chocolate mixture.
    3. Add flour and mix until just combined.
    4. Pour batter in cupcake liners.
    5. Bake them.
    6. Ice them.
    7. Enjoy!
    Chocolate Brownie Cupcakes with Chocolate Frosting

    Variations

    • Mini brownie cupcakes- Use mini cupcake pan and mini cupcake liners.
    • Brownie cheesecake cupcakes- Prepare a cheesecake mixture from this recipe: Cheesecake Brownies (Cream Cheese Brownies) and drop a spoonful into each batter- filled cupcake and bake.
    • Brownie mix cupcakes- Prepare batter, according to box instructions. Then pour them in foil cupcake liners of straight into a greased cupcake pan. Bake and enjoy.
    • Oreo brownie cupcakes- Place an Oreo on the base of each cupcake liner. The, pour the batter on top and bake. Top it off with Oreo frosting.
    • Add peanut butter- Add a peanut butter cup in the center of each cupcake, prior to baking. Also, top it off with peanut butter frosting, once it has cooled down.
    • Add cookie dough- Once the cupcakes have baked and cooled down, hollow out the center and fill it with these Eggless Chocolate Chip Cookie Dough Truffles.
    Homemade Brownie Cupcakes

    Tips and Techniques

    • Don’t substitute butter with oil– Because it does not yield the same rich and fudgy results. Use unsalted butter to prevent this dessert from becoming too salty.
    • Don’t over-mix batter– Because that can yield tough brownies. It’s okay if there are some lumps in the batter.
    • Use high quality chocolate- There is a valid reason as to why Ghiradelli chocolate brownie cupcakes are so good. That brand's chocolate chips are incredible.
    • Reheating brownies– Reheat leftovers in the microwave for 5-10 seconds to be make them ooey gooey again.
    • Don’t replace sugar with honey- Or even molasses because that will change the flavor and texture of the brownies.
    • Granulated sugar vs. Brown sugar– I used only granulated sugar but you can half of each and that works well too. 
    • What does espresso powder do? It is an optional ingredient. It's coffee powder that dissolves in liquid or batters and enhances the chocolate flavor.
    • What frosting to use on cupcakes? I love chocolate frosting and it truly takes these cupcakes over the top. Don't skip it! You can also try this Cream Cheese Frosting or this Marshmallow Frosting or this Cooked Flour Buttercream (Ermine Frosting).
    • What to add to brownies (add-ins)? Nuts, chopped up candy bars, chocolate chips, swirls of peanut butter and other nut butters, Chopped up Oreos, shredded coconut. There are so many possibilities!
    Easy Frosted Brownie Cupcakes Cut in Half on Dark Gray Background.

    More Brownie Recipes

    • 3 Ingredient Nutella Brownies
    • Fudgy Oreo Brownies
    • Chocolate Mint Brownies
    • Cake Mix Brownies

    Recipe

    Easy Brownie Cupcakes Recipe

    Easy Brownie Cupcakes

    Abeer Rizvi
    Best, quick and easy chocolate brownie cupcakes recipe with chocolate frosting. These rich, dense and fudgy cupcakes are homemade, with simple ingredients. 
    5 from 1 rating
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 Cupcakes
    Calories 367 kcal

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    Ingredients
      

    • ¾ cup Chocolate chips Semisweet
    • ½ cup Butter +2 tbsp, Unsalted, Cold, Cut into small cubes
    • 3 Eggs Large
    • ¾ cup Granulated sugar
    • 1 teaspoon Vanilla extract
    • 1 teaspoon Espresso powder Optional
    • ¾ cup All-purpose flour
    • 2 cups Chocolate buttercream frosting

    Instructions
     

    • In a microwave-safe bowl, add chocolate chips and butter.
    • Heat in the microwave at 15 second increments, mixing often, until smooth and glossy.
    • Keep aside and let it cool for 3-4 minutes so that it's slightly warm but not boiling hot or else the eggs would end up cooking in the next step. 
    • While that's cooling, beat the eggs, sugar, vanilla, espresso powder (optional) in a separate mixing bowl. 
    • Add the cool chocolate mixture to the egg mixture and mix until smooth.
    • Add flour gradually and mix until just combined. The batter will be thick.
    • Pour brownie batter in cupcake liners and bake at 325 degrees for 20-25 minutes or until cupcakes are firm and tops are cracked. If you remove them from the oven before they have fully baked, they will collapse in the center. 
    • Let them cool down completely.
    • Frost them with chocolate buttercream icing. Enjoy! 

    Notes

    • Read all my tips above.
    • Leftovers can be stored in a sealed container in the fridge for up to 2 days. 

    Nutrition

    Calories: 367kcalCarbohydrates: 50gProtein: 3gFat: 18gSaturated Fat: 8gCholesterol: 62mgSodium: 160mgPotassium: 100mgSugar: 41gVitamin A: 320IUCalcium: 26mgIron: 1.2mg

    An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

    Tried this recipe?Leave a comment below or rate and tag @cakewhiz on social

    Until next time, tata my lovelies!

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    Hello, I'm Abeer Rizvi, the author and founder of CakeWhiz.com—a cherished dessert blog dedicated to baking, cake decorating, doctored cake mix recipes, and all things sweet. As a skilled food writer, baker, recipe developer, and cake decorator, I take pride in wearing multiple hats.

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