If you have a sweet tooth and love chocolate treats that are easy to share and absolutely delicious, then this Cupcake Brownies Recipe will quickly become a staple in your dessert repertoire. These cupcake brownies combine the rich, fudgy texture of classic brownies with the convenience and charm of cupcakes, making them the perfect single-serve dessert for any occasion. Imagine biting into a moist, chocolatey delight with just the right balance of sweetness and that melt-in-your-mouth fudginess – yes, it’s as good as it sounds!
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Using everyday ingredients that most of us already have in the pantry, each element plays a distinct role — from butter that adds richness, to cocoa powder that brings that deep chocolate flavor, and vanilla extract which enhances the overall taste. Here are the essentials that come together to make these cupcake brownies absolutely irresistible:
- 1/2 cup unsalted butter: Melts into the batter to create a luscious, moist texture.
- 1 cup granulated sugar: Sweetens the brownies, balancing bitterness from the cocoa.
- 2 large eggs: Provide structure and richness while keeping the cake tender.
- 1 teaspoon vanilla extract: Adds warm aromatic notes that complement the chocolate brilliantly.
- 1/3 cup unsweetened cocoa powder: Gives the classic chocolate punch with a velvety depth.
- 1/2 cup all-purpose flour: Keeps the brownies light enough to hold their cupcake shape.
- 1/4 teaspoon baking powder: Just enough lift to prevent the brownies from becoming dense.
- 1/4 teaspoon salt: Enhances and balances all the sweet and chocolate flavors.
- 1/2 cup chocolate chips (optional): For extra bursts of melty, gooey chocolate throughout.
How to Make Cupcake Brownies Recipe
Step 1: Prepare Your Oven and Liners
Start by preheating your oven to 350°F (175°C). While it warms up, line a muffin tin with 9 to 12 cupcake liners. This makes cleanup a breeze and ensures your brownie cupcakes come out perfectly shaped every time.
Step 2: Melt the Butter and Mix Wet Ingredients
In a medium saucepan over low heat or using a microwave-safe bowl, melt the unsalted butter until smooth. Stir in the granulated sugar, eggs, and vanilla extract thoroughly until the mixture is silky and well combined — this forms the rich foundation of your batter.
Step 3: Combine Dry Ingredients and Mix
Next, whisk together the unsweetened cocoa powder, all-purpose flour, baking powder, and salt. Slowly add these dry ingredients to the wet mixture, folding them in gently. Be careful not to overmix — you want the batter just combined to keep the texture fudgy and tender.
Step 4: Add the Chocolate Chips
If you’re adding chocolate chips, fold them in now so that each cupcake brownie gets melty pockets of chocolate to delight every bite.
Step 5: Fill the Cupcake Liners
Carefully divide the batter evenly among the lined muffin cups, filling each about two-thirds full to allow room for rising without spilling over.
Step 6: Bake and Cool
Bake for 18 to 22 minutes, checking for doneness by inserting a toothpick in the center — it should come out with just a few moist crumbs for that perfect fudgy consistency. Avoid overbaking or your brownies will lose their enticing gooeyness. Cool the cupcakes in the pan for five minutes before transferring them to a wire rack to cool completely.
How to Serve Cupcake Brownies Recipe
Garnishes
Add a beautiful finishing touch by dusting these cupcake brownies with powdered sugar, drizzling with rich chocolate ganache, or swirling on a bit of cream cheese frosting. These additions create eye-catching treats that taste even better with the extra layers of texture and flavor.
Side Dishes
Pair these cupcake brownies with a scoop of vanilla ice cream for a classic duo, or serve alongside fresh berries to bring a bright, juicy contrast that complements the dense chocolate cake. A dollop of whipped cream also adds a lovely lightness to balance the richness.
Creative Ways to Present
Turn these cupcake brownies into a party centerpiece by placing them in decorative wrappers or topping each with festive sprinkles or edible gold dust. You can also stack mini cupcake brownies on a tiered tray to create an irresistible chocolate tower, perfect for sharing with friends and family.
Make Ahead and Storage
Storing Leftovers
After baking, store leftover cupcake brownies in an airtight container at room temperature. They’ll stay moist and delicious for up to three days, making them a convenient treat you can enjoy throughout the week.
Freezing
If you want to keep these delights longer, freeze the cooled cupcake brownies in a sealed freezer bag or container for up to three months. Thaw at room temperature or gently warm in the microwave before serving.
Reheating
To enjoy warm cupcake brownies with that freshly baked feel, heat them in the microwave for 10 to 15 seconds. This releases the chocolate chips’ molten goodness and makes the fudgy centers even more irresistible.
FAQs
Can I use a different type of flour in this Cupcake Brownies Recipe?
Yes! While all-purpose flour yields the best texture, you can substitute with gluten-free flour blends if needed — just be sure to follow the package guidelines as substitutions may alter density slightly.
What if I don’t have unsweetened cocoa powder?
It’s best to use unsweetened cocoa powder here for the pure chocolate flavor. Substituting with sweetened or Dutch-processed cocoa will change the taste and might require adjusting sugar amounts.
Can I make this recipe vegan?
To veganize it, swap butter with plant-based margarine, replace eggs with flax or chia egg substitutes, and choose dairy-free chocolate chips. Expect a slightly different texture but still delicious results.
Is it possible to make larger brownies using this batter?
You could bake the batter in a square pan for traditional brownies, but baking times will need to be adjusted and likely lengthened. The cupcake format ensures quick, even cooking perfect for single servings.
How fudgy are these cupcake brownies compared to traditional brownies?
These cupcake brownies are wonderfully fudgy with a tender crumb, especially if you avoid overbaking. They strike a perfect balance between cakey cupcakes and dense fudgy brownies.
Final Thoughts
Now that you have the complete Cupcake Brownies Recipe in your hands, it’s time to treat yourself and your loved ones to this chocolatey marvel. The blend of fudgy texture, delightful individual servings, and simple preparation make it a versatile dessert to keep in your baking arsenal forever. Go ahead and whip up a batch — I promise these cupcake brownies will become a delicious new favorite, no matter when you serve them!
Print
Cupcake Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9–12 cupcake brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cupcake Brownies combine the rich, fudgy texture of classic brownies with the convenience of a single-serve cupcake. Perfect for easy portion control and individual servings, they can be enjoyed plain or topped with powdered sugar, chocolate ganache, or cream cheese frosting for an extra indulgence.
Ingredients
Brownie Cupcakes
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Optional Frosting or Topping
- Powdered sugar
- Chocolate ganache
- Swirl of cream cheese frosting
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a muffin tin with 9 to 12 cupcake liners to prevent sticking and ease removal.
- Melt butter and combine wet ingredients: Melt the butter in a medium saucepan or microwave-safe bowl. Stir in granulated sugar, eggs, and vanilla extract until the mixture is smooth and fully combined.
- Add dry ingredients: Whisk in the unsweetened cocoa powder, all-purpose flour, baking powder, and salt until just combined. Be careful not to overmix. Fold in chocolate chips if desired to add extra chocolate bursts.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising without overflowing.
- Bake: Bake in the preheated oven for 18 to 22 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter. Avoid overbaking to maintain fudgy centers.
- Cool and finish: Let the cupcake brownies cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar or add your choice of frosting or ganache for extra flavor and presentation.
Notes
- For a gooier texture, slightly underbake the cupcakes and let them cool in the pan to set.
- Chocolate chips are optional but add a nice texture contrast and extra chocolate flavor.
- Use high-quality cocoa powder for the best chocolate taste.
- These cupcake brownies make great individual desserts for parties and gatherings.
