Here’s a rich, fudgy Brownie Cupcakes recipe — individual treats that are chocolatey and irresistible 🍫🧁
Brownie Cupcakes
Yields: 12 cupcakes
Time: ~15 min prep + 20–25 min bake
Ingredients
- ½ cup (115 g) unsalted butter, melted
- 1 cup (200 g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup (40 g) unsweetened cocoa powder
- ½ cup (65 g) all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
- Optional: ½ cup chocolate chips or nuts
Instructions
- Preheat oven
Preheat to 175°C / 350°F. Line a 12-cup muffin tin with paper liners. - Mix wet ingredients
In a large bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth. - Add dry ingredients
Sift in cocoa powder, flour, salt, and baking powder. Stir gently until just combined. Avoid overmixing. - Add extras
Fold in chocolate chips or nuts if desired. - Fill muffin cups
Divide batter evenly among muffin cups (about ¾ full). - Bake
Bake 20–25 minutes, or until a toothpick inserted comes out mostly clean (a few crumbs are okay for fudgy centers). - Cool & serve
Let cupcakes cool in the pan 5 minutes, then transfer to a wire rack. Optional: top with frosting, powdered sugar, or a drizzle of chocolate.
Tips & Variations
- Fudgy: Use slightly less flour (45 g) and don’t overbake.
- Cakey: Bake a couple of extra minutes for a more structured cupcake.
- Chocolate lovers: Add chocolate chunks, swirl in Nutella, or frost with ganache.
- Storage: Keep airtight at room temperature 2–3 days or freeze for longer storage.
I can also give a one-bowl brownie cupcake recipe for faster prep or a mini brownie cupcakes version perfect for bite-sized treats.
Do you want me to do that?
