These fudgy brownie cupcakes have a dense, chewy crumb, a crackly top, and a swirl of chocolate buttercream.
They bake in a muffin tin, so each person gets an individual treat with no slicing. The batter needs only seven ingredients and one saucepan, which makes them an easy choice for bake sales and weekend baking.
Table of Contents
Why This Fudgy Brownie Cupcakes Recipe Works
Melting the butter with chocolate chips builds the fudgy base. Because there is very little flour, the cupcakes taste like brownies rather than cake.
Whisking the eggs and sugar first traps a little air, which helps form the thin crackly top. Cooling the chocolate mixture before folding it in keeps the eggs from cooking.
A rectangle of milk chocolate pressed into the frosting adds a sweet crunch and makes the cupcakes look finished.
Ingredients for Fudgy Brownie Cupcakes
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup semisweet chocolate chips
- 2 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/2 cup all purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 1/2 ounces milk chocolate bar, broken into 9 pieces
- 1/2 cup unsalted butter, softened, for the frosting
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
Semisweet chocolate chips. They melt with the butter into the base. Choose good quality chips for richer flavor.
Unsalted butter. Use it in both the batter and the frosting so you can control the salt.
Large eggs. Room temperature eggs whisk with the sugar more easily and give a smooth batter.
Powdered sugar. It sweetens the frosting and gives it a smooth, light texture.
Milk chocolate bar. Break it into small rectangles to press on top of each frosted cupcake.
How to Make Fudgy Brownie Cupcakes
1. Prepare the pan Heat the oven to 325 degrees F. Place paper liners in 9 wells of a muffin tin.
2. Melt the chocolate Melt the butter and chips together in a small saucepan over medium low heat, stirring until smooth. Set aside to cool completely.
3. Whisk the batter Whisk the eggs and sugar until combined. Whisk in the flour, salt, and vanilla, then fold in the cooled chocolate mixture until no lumps remain.
4. Fill and bake Scoop the batter into the liners about three quarters full and bake for 30 to 33 minutes, until a toothpick comes out clean.
5. Cool the cupcakes Rest the cupcakes in the tin for 10 minutes, then move them to a rack to cool completely before frosting.
6. Frost and top Beat the butter, powdered sugar, cocoa, milk, and vanilla until fluffy. Pipe or spoon it on the cupcakes and press a milk chocolate piece into each one.
How to Serve Fudgy Brownie Cupcakes
Serve the cupcakes at room temperature with a cold glass of milk. For a dessert table, add extra chocolate buttercream on the side and a plate of moist vanilla cake for contrast. Fruit lovers can pair them with a slice of lemon layer cake, and a cup of berry kefir smoothie adds a fresh finish.
How to Store and Reheat Fudgy Brownie Cupcakes
Keep the frosted cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 4 days. Bring them to room temperature before serving. For longer storage, freeze unfrosted cupcakes in a sealed bag for up to 3 months, then thaw and frost them fresh.
Tips and Variations for Fudgy Brownie Cupcakes
Cool the chocolate. Warm chocolate can cook the eggs, so let it cool completely before folding it in.
Do not overfill. Fill the liners three quarters full so the tops stay level.
Use a large scoop. A cookie scoop makes even cupcakes.
Check early. Start testing at 30 minutes, because ovens vary.
Add chips. Stir extra chocolate chips into the batter for more chocolate flavor.
Add a salty note. A pinch of sea salt on the frosting balances the sweetness.
Skip the raw batter. The batter contains raw eggs and raw flour, so only taste the baked cupcakes.
Frost safely. Refrigerate frosted cupcakes within two hours, and see the Montana State University Extension egg fact sheet for egg handling basics.
Frequently Asked Questions About Fudgy Brownie Cupcakes
What makes fudgy brownie cupcakes different from cupcakes?
They use very little flour and plenty of melted chocolate and butter, so the crumb is dense and chewy rather than light.
Can I make fudgy brownie cupcakes ahead of time?
Yes. Bake them a day ahead and frost them on the day you serve.
How long do fudgy brownie cupcakes last?
They keep for 3 days at room temperature and 4 days in the refrigerator.
Do I need to use paper liners?
Liners make removal easy, but you can grease the tin instead.
Why did my cupcakes sink?
A little sinking is normal for a brownie style batter, but overmixing or too much moisture can make it worse.
Fudgy Brownie Cupcakes with Chocolate Buttercream
Equipment
- muffin tin
- paper liners
- Small saucepan
- Whisk
- piping bag or spoon
Ingredients
Main Ingredients
- ½ cup unsalted butter 1 stick
- ½ cup semisweet chocolate chips
- 2 large eggs room temperature
- ¾ cup granulated sugar
- ½ cup all purpose flour
- ¼ tsp kosher salt
- 1 tsp pure vanilla extract
- 1 ½ oz milk chocolate bar about 1 bar, broken into 9 pieces
- ½ cup unsalted butter softened, for the frosting
- 1 ½ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 2 tbsp milk
- ½ tsp pure vanilla extract
Instructions
Cooking
- Prep the tin. Heat the oven to 325 degrees F and line 9 wells of a muffin tin with paper liners.
- Melt and cool. Melt the butter and chips over medium low heat, stirring smooth, then let the mixture cool completely.
- Make the batter. Whisk the eggs with the sugar, then whisk in the flour, salt, and vanilla. Fold in the cooled chocolate until smooth.
- Bake. Fill each liner about three quarters full and bake for 30 to 33 minutes, until a toothpick comes out clean. Cool 10 minutes in the tin, then cool fully on a rack.
- Frost. Beat the softened butter, powdered sugar, cocoa, milk, and vanilla until fluffy, then frost the cupcakes and press a milk chocolate piece into each.
