Brownie Cupcakes Recipe

If you love brownies but want a fun twist, these brownie cupcakes are perfect for you! They combine the rich, fudgy goodness of brownies with the delightful shape and ease of cupcakes. Topped with creamy chocolate buttercream and a piece of Hershey’s chocolate, these treats are sure to satisfy your sweet tooth.

Why Make This Recipe

Brownie cupcakes are a great option for parties, potlucks, or just a cozy night at home. They are easy to make, require simple ingredients, and are a hit with both kids and adults. Plus, the combination of chewy chocolate cake and fluffy frosting is truly irresistible!

How to Make Brownie Cupcakes

Ingredients

• ½ cup unsalted butter (113 grams or 1 stick)
• ½ cup semisweet chocolate chips (85 grams)
• 2 large eggs (100 grams)
• ¾ cup granulated sugar (150 grams)
• ½ cup all-purpose flour (60 grams)
• 1 teaspoon pure vanilla extract (4 grams)
• ½ batch Chocolate Buttercream (click for recipe)
• 1.55 ounces Hershey’s milk chocolate (43 grams or 1 bar)

Directions

1. Preheat your oven to 325°F (160°C). Spray a cupcake tin with nonstick spray or line 9 of the wells with paper liners. Set it aside.
2. In a small saucepan, melt the butter and chocolate chips over medium-low heat. Once melted, set aside and let it cool completely.
3. In a medium-sized bowl, whisk the eggs and sugar together until well combined. Then whisk in the flour and vanilla.
4. Pour the cooled chocolate mixture into the batter. Fold it gently with a spatula until everything is combined. Make sure there are no lumps.
5. Scoop the batter into the cupcake liners, filling them about ¾ of the way full. You can use a large cookie scoop or a spoon.
6. Bake for 30-33 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool for 10 minutes before removing them from the pan. Let them cool completely on a rack before frosting.
7. While the cupcakes cool, make the Chocolate Buttercream (click for recipe).
8. Frost the cooled cupcakes with the buttercream and top each with a rectangle of Hershey’s chocolate.

How to Serve Brownie Cupcakes

Serve your brownie cupcakes on a nice platter or individual dessert plates. They make a great dessert for birthday parties, gatherings, or even just as a special treat at home. You can enjoy them as is or with a scoop of ice cream for an extra indulgent dessert!

How to Store Brownie Cupcakes

Store leftover brownie cupcakes in an airtight container at room temperature for up to three days. If you want them to last longer, you can refrigerate them for up to a week. Just make sure to bring them to room temperature before serving for the best taste.

Tips to Make Brownie Cupcakes

• Make sure the butter and chocolate are completely cooled before adding them to the batter to avoid cooking the eggs.
• If you prefer more chocolate, you can add some chocolate chips into the batter.
• For a different flavor, try adding a pinch of sea salt on top of the frosting for a sweet-salty combo.

Variation

You can customize these brownie cupcakes by adding nuts, such as walnuts or pecans, to the batter for added texture and flavor. Another fun variation is to swirl in some peanut butter or caramel before baking.

FAQs

1. Can I make these brownie cupcakes ahead of time?
Yes, you can make the cupcakes a day in advance. Just store them in an airtight container at room temperature until you are ready to frost them.

2. How can I make these gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Just make sure it works for baking.

3. Can I freeze brownie cupcakes?
Absolutely! To freeze, place the unfrosted cupcakes in an airtight container and store them for up to three months. When ready to enjoy, thaw at room temperature and frost before serving.

Brownie Cupcakes

Enjoy the fudgy goodness of brownies in a fun cupcake form, topped with creamy chocolate buttercream and a piece of Hershey’s chocolate.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 33 minutes mins

Total Time 48 minutes mins

Course Dessert, Snack

Cuisine American

Servings 9 cupcakes

Calories 250 kcal

Ingredients

  

Brownie Cupcake Ingredients

• ½ cup unsalted butter (113 grams or 1 stick)
• ½ cup semisweet chocolate chips (85 grams)
• 2 large eggs (100 grams)
• ¾ cup granulated sugar (150 grams)
• ½ cup all-purpose flour (60 grams)
• 1 teaspoon pure vanilla extract (4 grams)
• 1.55 ounces Hershey’s milk chocolate (43 grams or 1 bar)

Chocolate Buttercream

• ½ batch Chocolate Buttercream Click for recipe

Instructions

 

Preparation

• Preheat your oven to 325°F (160°C). Spray a cupcake tin with nonstick spray or line 9 of the wells with paper liners. Set it aside.
• In a small saucepan, melt the butter and chocolate chips over medium-low heat. Once melted, set aside and let it cool completely.
• In a medium-sized bowl, whisk the eggs and sugar together until well combined. Then whisk in the flour and vanilla.
• Pour the cooled chocolate mixture into the batter. Fold it gently with a spatula until everything is combined. Make sure there are no lumps.

Baking

• Scoop the batter into the cupcake liners, filling them about ¾ of the way full. Use a large cookie scoop or a spoon.
• Bake for 30-33 minutes, or until a toothpick inserted comes out clean.
• Allow the cupcakes to cool for 10 minutes before removing them from the pan. Let them cool completely on a rack before frosting.

Frosting

• While the cupcakes cool, make the Chocolate Buttercream.
• Frost the cooled cupcakes with the buttercream and top each with a rectangle of Hershey’s chocolate.

Notes

Make sure the butter and chocolate are completely cooled before adding them to the batter to avoid cooking the eggs. You can add chocolate chips into the batter for more chocolate flavor. For a different flavor, try adding a pinch of sea salt on top of the frosting for a sweet-salty combo. These cupcakes can be made ahead of time, stored in an airtight container, or frozen for later use.

Keyword Baking, Brownie Cupcakes, Chocolate Cupcakes, Dessert Recipe, Sweet Treats