These Brownie Cupcakes are rich, fudgy, and utterly decadent. A chewy homemade brownie base is topped with a smooth, whipped chocolate ganache for an indulgent treat that combines the best of brownies and cupcakes.
Pairing a classic brownie with cupcake form makes these perfect for parties, dessert plates, or when you want an individual-sized chocolate fix. While these are finished with a dark chocolate ganache, you can easily swap the topping for caramel buttercream, Nutella frosting, or a glossy white mountain-style frosting to change the flavor profile.
If you enjoy brownie flavors, try other recipes like Brownie Bottom Cheesecake, Microwave Brownie in a Mug, or Strawberry Cheesecake Brownies for more variations. For a lighter contrast alongside these rich cupcakes, consider serving Raspberry Cupcakes or Strawberry Lemon Cupcakes.
🧁Ingredients:
- Butter – preferably salted.
- Unsweetened chocolate baking bar – for a classic bittersweet brownie flavor.
- Sugar – granulated and light brown (packed).
- Eggs – large, at room temperature.
- Vanilla extract.
- All-purpose flour – can substitute with gluten-free flour if needed.
- Semi-sweet chocolate chips – or milk chocolate for a sweeter cupcake.
- Ganache frosting – semi-sweet chocolate chips and heavy whipping cream.
For exact measurements and a printable recipe card, see the recipe card at the end of this post.
Optional garnish: chopped nuts, chocolate shavings, sprinkles, or a drizzle of additional melted chocolate.
Equipment needed: medium and large mixing bowls, heatproof bowl, paper liners or nonstick spray, wooden spoon or electric mixer, muffin pan (regular or mini), wire rack, small saucepan, and a piping bag if desired.
Variations and substitutions
- Use boxed fudge brownie mix for a quicker batter.
- Make mini brownie cupcakes using a mini muffin pan; reduce baking time accordingly.
- Top ganache with crumbled graham crackers for texture.
- Add or top with edible cookie dough for a hybrid dessert.
- Use darker chocolate for a more intense, bittersweet brownie cupcake.
🔪 Instructions:
PREP: Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease the cups.
Step 1: Melt chopped unsweetened chocolate and butter together in 30-second increments, stirring until smooth.
Step 2: Stir in granulated sugar and light brown sugar until combined.
Step 3: Add eggs and vanilla extract, stirring to combine. Then add the flour and mix until fully incorporated.
Step 4: Fold in the chocolate chips.
Step 5: Divide batter evenly among 10 muffin cups (fill liners fairly full for a substantial cupcake).
Step 6: Bake 18–20 minutes, or until a toothpick inserted comes out with a few moist crumbs. Allow cupcakes to cool completely on a wire rack.
Step 7: Prepare the ganache while the cupcakes cool. Heat heavy cream until steaming, then pour over semi-sweet chocolate chips in a bowl. Let sit 2–3 minutes to soften the chocolate.
Step 8: Whisk until smooth and glossy. Cover and chill until firm throughout.
Step 9: Use a hand mixer to whip the chilled ganache until light, fluffy, and able to hold stiff peaks.
Step 10: Pipe or spread the whipped ganache onto the cooled brownie cupcakes and garnish as desired.
Serve: Enjoy your frosted brownie cupcakes immediately or store for later.
Recipe tips
- For a polished look, pipe the ganache with an open star tip (like #1M) or simply mound it with a spatula.
- Boxed brownie mix works well if you want a faster option; whipped chocolate ganache is a quick, reliable topping.
- Ganache firms when cold and softens at room temperature. If your kitchen is warm, chill the frosted cupcakes briefly so the frosting holds shape.
- Brownie batter is dense and won’t rise much, so fill liners relatively full to reach the desired cupcake height.
Fun fact
Brownies were listed in a Sears, Roebuck & Co. catalog in 1897. Their exact origin remains uncertain, though many believe the first brownies were the result of a lucky baking mistake.
Recipe FAQs
Yes. These brownie cupcakes retain a dense, fudgy texture and classic brownie flavor. The main differences are the baking vessel (cupcake liners) and optional decorative toppings.
Store in an airtight container in a cool place. If the ganache is soft, refrigerate to maintain shape. Cupcakes keep up to five days refrigerated or can be frozen for up to one month.
Yes. Use a mini muffin pan but reduce the baking time and watch closely to avoid overbaking, which will dry them out.
Ganache is ideal, but buttercream, peanut butter frosting, extra chocolate drizzle, fresh fruit, or chopped nuts are tasty alternatives.
More Decadent
Chocolate Baked Treats
-
Classic Chocolate Cake
-
Hershey Kiss Chocolate Cookies
-
Chocolate Chip Pie
-
Chocolate Baked Donut Recipe
If you try these Brownie Cupcakes, please leave a star rating and share your thoughts in the comments below.
Brownie Cupcakes
Ingredients
Brownie Cupcake Ingredients
- ½ cup butter, salted
- 4 oz. unsweetened chocolate bar
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- ½ cup all-purpose flour
- 1 cup semi-sweet chocolate chips
Ganache Frosting Ingredients
- 2 cups semi-sweet chocolate chips
- 1 ½ cups heavy whipping cream
Instructions
- Preheat oven to 350°F. Line a muffin tin with liners.
- Melt butter and chopped unsweetened chocolate in 30-second intervals, stirring until smooth.
- Stir in granulated and brown sugars.
- Add eggs and vanilla, stirring to combine.
- Add flour and mix until incorporated.
- Fold in 1 cup of chocolate chips.
- Divide batter among 10 muffin cups.
- Bake 18–20 minutes or until a toothpick shows a few moist crumbs.
- Cool completely on a wire rack.
- Heat heavy cream until steaming and pour over chocolate chips. Let sit 2–3 minutes, then whisk until smooth.
- Chill ganache until firm, then whip with a hand mixer until fluffy with stiff peaks.
- Pipe or spread ganache onto cooled cupcakes and garnish as desired.
Notes
- Decorating is a personal choice; piping with an open star tip (like #1M) or mounding the ganache both look great.
- For convenience, you can use boxed brownie mix and top with whipped ganache.
- Chilled ganache is matte and becomes glossier as it warms. Keep frosted cupcakes out of direct sunlight and warm rooms.
- Brownie batter is dense and won’t rise much; fill liners higher for taller cupcakes.
Nutrition
| Carbohydrates: 60 g
| Protein: 7 g
| Fat: 49 g