Brownie Cupcakes

12 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Brownie Cupcakes are just as chocolatey, and fudgy as your favorite brownies, but baked in a cupcake tin. They’re perfect for a party or portable dessert.

This fun Cupcake Recipe is a Fudgy Brownies lover’s dream come true! They are perfect for birthdays or potlucks, or whenever you can’t decide between a brownie or a cupcake.

Brownie Cupcakes frosted with wrapper partially removed

They have the ultimate chocolate flavor and combine two incredible desserts in one delicious bite. Unlike regular cupcakes that are made with a light and fluffy cake batter, Chocolate Brownie Cupcakes have the rich, fudgy taste of a dark chocolate brownie. You get the flavor of a chocolate brownie plus extra chocolate goodness with the best Rich Chocolate Frosting!

Brownie Cupcakes ingredients in separate bowls

Homemade Brownie Cupcakes are the perfect dessert for the next time you’re craving something sweet and chocolatey but don’t have all day to spend in the kitchen. They’re super easy, only take a half-hour to make, and they end up perfectly soft and moist every time. The chopped pecans mixed into the batter adds an extra crunch that makes them even more irresistible, just like a classic brownie recipe.

Brownie Cupcakes batter preparation collage

This Brownie Cupcake recipe has the rich flavor of typical homemade brownies, so you don’t need frosting to enjoy this chocolate treat all on it’s own. You can also switch up the flavors of the frosting to serve them for special occasions or satisfy a craving. Use any of your favorite frosting recipes like Cream Cheese Frosting, Classic Buttercream Frosting, or Peanut Butter Frosting. They’d all go great with the simple chocolate flavor.

However you frost them, make sure the cupcakes are completely cool before you get started. Hot cupcakes equal a messy frosting disaster. When the Brownie Cupcakes are cooled and ready, transfer the frosting into a piping bag with a star-shaped piping tip and swirl the frosting over the cupcakes. Add sprinkles and other toppings to make them the perfect Birthday cupcakes or just for a festive, fun touch!

Brownie Cupcakes batter in bowl and baked cupcakes collage

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Baking Tips

  • Prep time: Start by preheating your oven to 325 degrees and line the muffin cups with paper liners. Don’t skip the paper liners, these cupcakes can be sticky!
  • Melt the Chocolate: Add the chocolate and butter to a microwave-safe bowl and microwave at 50% power for 30 seconds at a time. Stir the chocolate and melted butter together between each microwaving session until the chocolate has a creamy and smooth texture. Let the chocolate mixture cool for 5 minutes.
  • Brownie Batter: Pour the melted chocolate, butter, and granulated sugar into your stand mixer and mix for about 1 minute. Or, you could add the brownie mix into a large bowl and use an electric hand mixer to combine. Next, whisk the eggs and vanilla into the brownie batter. Then sift in the flour. Keep the mixer at its lowest speed until the batter is just combined. Fold in the pecans to finish.
  • Baking time: Use an ice cream scoop to scoop the batter into the prepared cupcake cups. Then put the cupcake tins in the preheated oven for 20-22 minutes. Stick a toothpick in the center of one Brownie Cupcake to test if they’re done. If it comes out with moist crumbs instead of batter take the brownies from the oven. Let them cool before serving or piping frosting on top.
  • Frosting:

Brownie Cupcakes baked in muffin tin


  • Nuts: You can try different mix-ins with your Fudge Brownie Cupcakes. This recipe originally has chopped pecans mixed in with the brownie batter, but you could always try other kinds of nuts. Almonds, walnuts, or cashews would all taste great.
  • Chocolate: For a double chocolate brownie, mix in semisweet mini chocolate chips. Or, make dark chocolate brownies with dark chocolate chunks.
  • Mix-Ins: Some other fun add-in ideas are M&Ms, mini marshmallows, Oreo crumbs, or peanut butter chips.
  • Cookie Dough Brownie Cupcakes: This dessert already combines two classic desserts, so why not add a third with a cookie dough center? To make Brownie Cupcakes with cookie dough center, prepare a batch of Edible Cookie Dough and make 1 inch balls of dough. Fill muffin tins with cupcake batter halfway and drop a cookie dough ball in the center of each cup. Top with another spoonful of batter and bake as usual.
  • Toppings: For other easy toppings sprinkle on some powdered sugar, Chocolate Ganache, or add rainbow sprinkles to make these Brownie Cupcakes party-ready.

Brownie Cupcakes frosted with wrapper partially removed in muffin tin with bite take out

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How to Store

  • Serve: You can keep Chocolate Brownie Cupcakes at room temperature for up to 2 days. After they’ve cooled down, put them in a Ziplock bag to keep them moist.
  • Store: You can also put them in an airtight container to store in the fridge for 3-5 days. Bring to room temperature when you want to eat leftovers so they are nice and soft.
  • Freeze: For a longer storage time, put the Brownie Cupcakes in a freezer bag and store them in the freezer for up to 3 months. It is best to store the cupcakes and the frosting separate, or make the frosting fresh when you want to enjoy them.

Brownie Cupcakes frosted with wrapper partially removed

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Brownie Cupcakes

Brownie Cupcakes are chocolatey, fudgy cupcake recipe that tastes just like a brownie and topped with a rich chocolate buttercream frosting!
Yield 12 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 cup semisweet chocolate chips
  • 3/4 cup unsalted butter , cubed
  • 3/4 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1/2 cup chopped pecans , optional


  • Preheat the oven to 325 degrees and line a 12 cup muffin tin with muffin liners.
  • Add chocolate and butter to a microwave-safe bowl and microwave on 50% power in 30-second increments until smooth and creamy when stirred.
  • Let cool for 5 minutes.
  • To your stand mixer add the butter and sugar and whip until well combined, about 1 minute.
  • Add in eggs and vanilla extract until well combined.
  • On the lowest speed setting add in the flour until just combined.
  • Stir in the pecans.
  • Scoop batter (using ice cream scoop) into muffin liners.
  • Bake for 20-22 minutes.


Calories: 325kcal | Carbohydrates: 29g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 21mg | Potassium: 136mg | Fiber: 2g | Sugar: 18g | Vitamin A: 432IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg

Brownie Cupcakes frosted with wrapper partially removed

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. You didn’t mention when to add chocolate and butter mixture and if you tell us the quantity of butter with chocolate and butter with sugar to be mixed … would be helpful ?