Brownie cupcakes are a delicious and mouthwatering smaller version of original chocolate brownies in cupcake form, whilst maintaining the perfect combination of chewiness and decadent chocolate flavors.
Marrying the chocolate brownie with a cupcake offers the best of two treats – just like these Churro Cupcakes and Pumpkin Pie Cupcakes! While I’ve added a rich chocolate ganache frosting to these cupcakes, you can easily adapt this recipe by Nutella Frosting or a Glossy White Mountain Frosting.
If you love the idea of these brownie cupcakes, be sure to also try Brownie Bottom Cheesecake, Microwave Brownie in a Mug, and Strawberry Cheesecake Brownies. And if you just need your brownie fix immediately, opt for this edible brownie batter!
What do I Need for Brownie Cupcakes?
- Butter – Preferably salted.
- Chocolate baking bar – I’ve used an unsweetened Baker’s chocolate bar as these brownies are already quite sweet.
- Sugar – Granulated sugar and light brown packed sugar.
- Eggs – Large and at room temperature.
- Vanilla extract
- All-purpose flour – Gluten-free flour can also be used.
- Semi-sweet chocolate chips – Milk chocolate chips could be used instead of semisweet chocolate chips, but this will make this brownie cupcake recipe sweeter.
- Ganache frosting – You’ll need semi-sweet chocolate chips and heavy whipping cream.
I’ve added a chocolate frosting to the tops of these homemade brownies. Other garnish ideas could include chopped nuts, chocolate shavings, and sprinkles.
A medium bowl and large mixing bowl, a heatproof bowl, paper liners, a wooden spoon or an electric mixer, a regular muffin pan (or a mini-muffin pan for a mini brownie cupcakes recipe, a wire rack for the cooled cupcakes, a small saucepan, preheated oven, and a piping bag.
Variations and Substitutions:
- Use a fudge brownie mix instead of making the brownie cupcake batter from scratch.
- Make mini cupcakes instead by using a mini muffin pan.
- Crumble Graham crackers over the wet ganache.
- Add a cookie dough base to these brownie cupcakes or top them with edible cookie dough.
- Use dark chocolate in this recipe for dark chocolate brownie cupcakes.
PREP: Preheat the oven and line the muffin tin with cupcake liners or a non-stick cooking spray.
Step 1: Melt the chopped chocolate bar with the butter in a large bowl, stirring in 30-second increments.
Step 2: Add the granulated sugar and brown sugar and combine.
Step 3: Add the eggs and vanilla extract. Stir to combine.
Step 4: Add the flour to the chocolate mixture and mix until fully incorporated.
Step 5: Fold in the chocolate chips.
Step 6: Divide batter between the individual muffin cups in the muffin tin and bake for 18-20 minutes.
Step 7: While the baked brownie cupcakes are cooling, prepare the chocolate ganache frosting by pouring steaming heavy cream over chocolate chips in a bowl and allowing them to soften in the hot cream for a few minutes before whisking to form the ganache.
Step 8: Refrigerate the chocolate ganache, covered with plastic wrap, until firm and then beat to achieve fluffy and stiff peaks.
GARNISH/SLICE/SERVE: Pipe the chocolate ganache onto the cooled brownie cupcakes and serve!
- Decorating is quite a personal reflection of what you like and how you envision the end result. However, like many others, I alternate between mounding or piping the ganache frosting. My preference is to use piping tip #1M or any other open star tip.
- For convenience, and saving time, packaged brownie mix can be used in the making of these cupcakes. I also prefer to use ganache frosting for my topping as it is quick and easy.
- Ganache is always matte when it is very cold and will become more glossy as it becomes warmer. Remember that if the room temperature is too warm the ganache may become too soft and not hold its decorative form. Avoid placing your plate of “ganached” cupcakes in any direct sunlight!
- As the brownie batter is dense in consistency it will not rise much during baking. Remember to fill the cupcake liner more to get your desired size.
Brownies were documented in 1897 in the Sears, Roebuck & Co. catalog. However, the exact origin of the brownie is still a bit of a mystery, with some believing it to be a lucky baking mistake.
Emphatically yes! With their dense, rich, and fudgy textures, cupcake brownies are a wonderful addition to the cupcake family.
The added indulgence of their toppings takes them to another level of satisfaction.
As they are made with the same basic ingredients of original chocolate brownies, the only perceivable difference between these two brownie variations is the use of plain or decorative paper cups to bake them in and of course their decorative toppings
Store your cupcake brownies in an airtight container on the countertop where it is cool.
This ensures that your ganache toppings don’t get too soft and lose their decorative shape. Conveniently, these delectable treats can be stored for up to five days in the refrigerator or alternatively they can be frozen for up to one month.
Bite-size brownie cupcakes can be made using this recipe, however, it is important to remember that they will cook more quickly and will not retain their desired rich, chewy, and fudgy consistency if overcooked. Be mindful to reduce your cooking time and to check on their consistency during baking.
There are several options to use as toppings for these cupcakes depending on your taste buds, but I prefer to use Ganache frosting. Other suggestions for toppings include buttercream, peanut butter frosting, and alternately a drizzle of chocolate over the ganache. For a more exotic and colorful look, strawberries or other colorful fruit slices and even chopped nuts can be used to top off the ganache.
Brownie Cupcake Ingredients
- ½ cup butter salted
- 4 oz. unsweetened chocolate baking bar Baker’s
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- ½ cup all-purpose flour
- 1 cup semi-sweet chocolate chips
Ganache Frosting Ingredients
- 2 cups semi-sweet chocolate chips
- 1 ½ cups heavy whipping cream
- Preheat the oven to 350°F. Line muffin tin with cupcake liners.
- In a medium mixing bowl, melt together butter and chopped unsweetened chocolate bar in 30 second increments, stirring between, until fully melted.
- Stir granulated sugar and brown sugar into the chocolate mixture.
- Add eggs and vanilla extract to the mixing bowl and stir to combine.
- Add the flour to the batter and store until incorporated.
- Fold in 1 cup of chocolate chips.
- Divide the batter between 10 muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the brownies comes out with just a few crumbs.
- Cool the brownie cupcakes completely.
- When the cupcakes are cooled, prepare the ganache frosting.
- Heat the heavy cream in a small saucepan or a microwave-safe container until steaming. Pour the cream over the chocolate chips in a large bowl. Cover with a plate for 2-3 minutes to contain the heat and allow the chocolate chips to soften.
- Whisk until the mixture forms a smooth, glossy ganache. Cover with plastic wrap and refrigerate until the ganache is firm all the way through.
- With a hand mixer, beat the firmed ganache until it is fluffy and forms stiff peaks.
- Pipe frosting onto the cooled brownie cupcakes.