Brownie Cupcakes {From Scratch}

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

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


  • 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!

More Brownie Recipes

Easy Brownie Cupcakes Recipe
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Easy Brownie Cupcakes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Best, quick and easy chocolate brownie cupcakes recipe with chocolate frosting. These rich, dense and fudgy cupcakes are homemade, with simple ingredients. 
Yield: 12 Cupcakes



  • 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! 


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


Calories: 367kcal, Carbohydrates: 50g, Protein: 3g, Fat: 18g, Saturated Fat: 8g, Cholesterol: 62mg, Sodium: 160mg, Potassium: 100mg, Sugar: 41g, Vitamin A: 320IU, Calcium: 26mg, Iron: 1.2mg
Course: Dessert
Cuisine: American
Calories: 367
Author: Abeer Rizvi

Until next time, tata my lovelies!

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