Why You’ll Love This Recipe

These brownie cupcakes are everything you love about brownies—chewy edges, soft centers, and intense chocolate flavor—baked in convenient cupcake form. They’re quick to make, great for parties or lunchboxes, and easy to customize with mix-ins or toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsweetened cocoa powder
All-purpose flour
Granulated sugar
Brown sugar
Eggs
Butter (melted)
Vanilla extract
Salt
Baking powder (optional, for a lighter texture)
Chocolate chips or chunks (optional)

Directions

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
In a large bowl, whisk together melted butter, granulated sugar, and brown sugar.
Add eggs and vanilla extract, whisking until smooth and slightly thickened.
Stir in cocoa powder, flour, salt, and baking powder (if using) until just combined.
Fold in chocolate chips or chunks if desired.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Servings: 12 cupcakes
Prep Time: 10 minutes
Cook Time: 18-22 minutes

Variations

Add nuts like walnuts or pecans for crunch.
Swirl in peanut butter or cream cheese before baking.
Top with a ganache or frosting for extra decadence.
Use dark chocolate chips for a richer flavor.

Storage/Reheating

Store brownie cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For best texture, reheat briefly in the microwave to restore gooeyness.

FAQs

Can I use boxed brownie mix?

Yes, use your favorite mix and adjust baking time as needed for cupcake form.

Are these cupcakes fudgy or cakey?

This recipe yields fudgy brownie cupcakes; add more flour or baking powder for a cakier texture.

Can I freeze brownie cupcakes?

Yes, freeze in an airtight container for up to 2 months; thaw at room temperature before serving.

Can I make these gluten-free?

Use a gluten-free flour blend as a 1:1 substitute for all-purpose flour.

What type of cocoa powder works best?

Unsweetened natural cocoa powder gives a classic brownie flavor.

Can I add frosting?

Yes, chocolate ganache, whipped cream, or buttercream all pair well.

How do I prevent dry cupcakes?

Do not overbake; check with a toothpick at the minimum bake time.

Can I use cupcake liners?

Yes, they make cleanup easy and help with removing the cupcakes from the tin.

Can I make mini brownie cupcakes?

Yes, reduce baking time to about 10-12 minutes for mini muffin tins.

Do I need to use both sugars?

Using both granulated and brown sugar gives a balanced sweetness and chewy texture.

Conclusion

Brownie Cupcakes are a delightful blend of rich, fudgy brownies and the convenient form of cupcakes. Easy to bake and endlessly customizable, they’re perfect for parties, gifting, or satisfying your chocolate cravings any day of the week. Enjoy them plain or dress them up—either way, they’re sure to impress.