Brownie Cupcakes Recipe

up close image of brownie cupcake with chocolate buttercream

4.76 from 37 votes

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!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: cupcakes

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
Cupcake Tin
Cookie Portion Scoop (optional)

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 preheated oven so that they bake through evenly.
This will make 9 brownie cupcakes and filling them ¾ of the way full will take the brownie to the top of the wrapper as shown in my picture. If you want to fill the wrappers halfway, you 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