Cupcake Brownies are the dream dessert you never knew you needed — the beloved chewiness of fudgy brownies, baked up in a tidy, portion-perfect cupcake shape! These little delights take everything you love about traditional brownies and give them an irresistibly cute twist. With a crackly top, melt-in-your-mouth center, and endless ways to customize, this recipe is exactly what you pull out when you need an easy chocolate fix or want to share a sweet treat with friends and family.
Ingredients You’ll Need
With just a few classic pantry staples, you can whip up the most decadent Cupcake Brownies in no time. Each ingredient plays its part in delivering that signature brownie texture and rich, chocolate flavor, so don’t skip a thing!
- Unsalted butter (1/2 cup, melted): Melted butter gives these cupcake brownies their moist crumb and deeper flavor.
- Granulated sugar (1 cup): Essential for sweetness, but also helps form that famous brownie “crust.”
- Large eggs (2): Eggs add richness and bind the batter for the perfect fudgy bite.
- Vanilla extract (1 teaspoon): This brings out all the chocolate notes and rounds out the flavor.
- Unsweetened cocoa powder (1/3 cup): The real star for deep, chocolaty taste—use a good-quality powder if you can.
- All-purpose flour (1/2 cup): Just enough flour to provide structure without making the brownies cakey.
- Baking powder (1/4 teaspoon): For the lightest lift, so your brownie cupcakes aren’t too dense.
- Salt (1/4 teaspoon): Just a pinch, but it makes the chocolate sing.
- Semi-sweet chocolate chips (1/2 cup, optional): Fold these in for gooey chocolate pockets in every bite!
- Powdered sugar (for dusting, optional): Adds a pretty finish and a touch of extra sweetness.
How to Make Cupcake Brownies
Step 1: Prep Your Baking Pan
Start by preheating your oven to 350°F (175°C). Grab a 12-cup muffin tin and either line each cup with cupcake liners or give them a light spray with cooking oil. This will help the cupcake brownies pop out easily and keep their beautiful shape!
Step 2: Combine Wet Ingredients
In a medium mixing bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract. Keep whisking until it’s smooth and glossy—this helps dissolve the sugar and lays the groundwork for that irresistible shiny brownie top.
Step 3: Add Dry Ingredients
Now, sift in the cocoa powder, all-purpose flour, baking powder, and salt directly over the wet mixture. Gently stir or fold everything just until no streaks of flour remain; overmixing can make the brownies tough, and we want maximum fudginess!
Step 4: Fold in Chocolate Chips (Optional)
If you’re going for extra decadence (and let’s be honest, why not?), fold in the semi-sweet chocolate chips. They’ll create little molten pools of chocolate throughout your cupcake brownies, making each bite special.
Step 5: Fill the Muffin Cups
Using a spoon or scoop, divide the batter evenly among the 12 muffin cups. Fill each cup about two-thirds full to allow space for a nice rise. Try to keep them level for even baking.
Step 6: Bake
Pop the pan in the oven and bake for 18 to 20 minutes. You want a toothpick inserted in the center to come out mostly clean with just a few moist crumbs clinging. That’s your sign they’re fudgy and not overbaked!
Step 7: Cool and Finish
Let the cupcake brownies cool in the pan for about 5 minutes. Then, transfer them to a wire rack to finish cooling completely. For a pretty presentation, finish with a dusting of powdered sugar just before serving.
How to Serve Cupcake Brownies
Garnishes
For a classic look, a simple sprinkle of powdered sugar over the top of each cupcake brownie does wonders. If you’re feeling festive, add a dollop of whipped cream, a drizzle of melted chocolate, or even a few colorful sprinkles for some playful charm. Fresh berries, mint leaves, or a spoonful of chocolate ganache all elevate these little treats, making them totally party-ready.
Side Dishes
Serve your Cupcake Brownies alongside a scoop of vanilla ice cream, creamy gelato, or even a tall glass of cold milk for the ultimate comfort treat. If it’s a brunch or afternoon tea, pair with berries, a light fruit salad, or your favorite coffee or espresso—so simple, but absolutely delightful.
Creative Ways to Present
Turn Cupcake Brownies into a dessert centerpiece! Stack them on a tiered cake stand, arrange on a platter with edible flowers, or tuck each one into decorative cupcake wrappers. If it’s a special occasion, use mini flags, themed toppers, or a swirl of frosting to make each brownie cupcake unique. They’re also perfect for lunchboxes or as edible party favors for guests to take home.
Make Ahead and Storage
Storing Leftovers
To keep Cupcake Brownies soft and fudgy, store them in an airtight container at room temperature for up to 3 days. If your kitchen is on the warm side, it’s fine to refrigerate them—just be sure to bring them to room temp before serving, so the chocolate flavor shines.
Freezing
These cupcake brownies actually freeze beautifully! Wrap each one individually in plastic wrap, then place in a freezer-friendly bag or container. When you’re ready to indulge, thaw them at room temperature for a couple of hours or pop them in the microwave for a just-baked feel.
Reheating
If you love that just-out-of-the-oven taste, warm your cupcake brownies in the microwave for 10–15 seconds. This will soften the chocolate chips inside and bring back some of that fresh-baked magic. Avoid over-heating, since it can dry them out.
FAQs
Can I use Dutch-process cocoa powder instead?
Absolutely! Dutch-process cocoa will give your cupcake brownies a deeper color and a smoother, almost “chocolatier” taste. Just note that it may slightly change the texture—still delicious!
How do I know when the cupcake brownies are done baking?
Look for a slightly crackly top, and test with a toothpick. If it comes out with moist crumbs (not wet batter), they’re ready. Overbaking can make them dry, so keep a close eye during the last few minutes.
Can I add nuts or other mix-ins?
Definitely! Stir in up to 1/2 cup of chopped walnuts, pecans, or even white chocolate chips for a custom twist on this Cupcake Brownies recipe. Just don’t add so much that the batter becomes crowded.
Are these cupcake brownies gluten-free?
As written, no, but you can swap the all-purpose flour for a 1:1 gluten-free flour blend. Most work well, but it may slightly change the texture—trial and error can help you find your favorite version!
Why did my cupcake brownies sink in the middle?
This can happen if they’re slightly underbaked or if there was too much liquid in the batter. They’ll still taste wonderful—sometimes an extra gooey center is just a bonus!
Final Thoughts
There’s just something magic about pulling a batch of Cupcake Brownies from the oven and sharing them with friends and family. Whether you’re baking for a special occasion or an ordinary afternoon pick-me-up, this recipe is bound to become a regular in your kitchen. Give them a try—you’ll see just how quickly these little chocolate gems disappear!
Print
Cupcake Brownies Recipe
- Total Time: 30 minutes
- Yield: 12 cupcake brownies 1x
- Diet: Vegetarian
Description
Indulge in the decadent fusion of cupcakes and brownies with these moist and chocolatey Cupcake Brownies. A perfect treat for any sweet tooth!
Ingredients
For the Cupcake Brownies:
- 1/2 cup unsalted butter, melted
- 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 semi-sweet chocolate chips, optional
- powdered sugar for dusting, optional
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or grease.
- Mix wet ingredients: In a bowl, whisk melted butter, sugar, eggs, and vanilla until smooth.
- Add dry ingredients: Sift in cocoa powder, flour, baking powder, and salt, then stir until just combined.
- Combine: Fold in chocolate chips if using. Divide batter into muffin cups.
- Bake: Bake for 18-20 minutes until a toothpick comes out with moist crumbs.
- Cool and serve: Let cool in the pan for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired.
Notes
- For extra fudgy brownies, slightly underbake and let them set while cooling.
- You can top with frosting or melted chocolate for a richer dessert.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake brownie
- Calories: 190
- Sugar: 18 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
