Here’s a rich, fudgy Brownie Cupcakes recipe—crispy edges like a brownie, soft and gooey in the center like a cupcake. Perfect plain or topped with frosting 🍫
Brownie Cupcakes
Ingredients (makes 12)
- ½ cup (115 g) unsalted butter
- 1 cup (200 g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup (40 g) unsweetened cocoa powder
- ½ cup (65 g) all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
- Optional mix-ins: chocolate chips, walnuts, caramel bits
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
- Melt butter and let cool slightly.
- Whisk butter and sugar until glossy.
- Add eggs one at a time, whisking well. Stir in vanilla.
- Sift in cocoa powder, flour, salt, and baking powder. Fold gently.
- Stir in any mix-ins.
- Divide batter evenly into muffin cups (¾ full).
- Bake 18–22 minutes until tops are set but centers are slightly soft.
- Cool 10 minutes, then transfer to a rack.
Optional Toppings
- Dust with powdered sugar
- Chocolate ganache drizzle
- Cream cheese frosting
- Peanut butter swirl
- Vanilla ice cream (for serving)
Tips for Perfect Brownie Cupcakes
- Don’t overbake—slightly underdone = fudgier centers
- Use good-quality cocoa for richer flavor
- Let them cool before frosting or they’ll melt it
If you want, I can also give you a boxed-mix upgrade, cream cheese–filled brownie cupcakes, or air-fryer version. Just say the word!
