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–+ servings
Brownie Cupcakes on a serving platter, frosted, and one cupcake just under the platter.
5 from 2 votes
Created by: Stefanie

Brownie Cupcakes


Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
10
Brownie cupcakes recreate original chocolate brownies in cupcake form, topped with a decadent chocolate ganache frosting! Enjoy with ice cream.
10

Ingredients

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

Instructions

  • 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.

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Notes

  1. 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.
  2. For convenience, and to save time, packaged brownie mix can be used in the making of these cupcakes. I also prefer to use whipped chocolate ganache for my topping as it is quick and easy.
  3. 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 frosted cupcakes in any direct sunlight!
  4. 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.

Nutrition

Calories: 701kcal | Carbohydrates: 60g | Protein: 7g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 101mg | Sodium: 106mg | Potassium: 458mg | Fiber: 6g | Sugar: 44g | Vitamin A: 887IU | Vitamin C: 0.2mg | Calcium: 83mg | Iron: 5mg

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