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Blondie Cupcakes

As a big fan of all things brown sugar, I can really get behind a good blondie. These are a bit different from the traditional in that they are baked in muffin pans, much like cupcakes.

Of course, doing that doesn’t make them automatically have the normal texture of a cupcake. They are still dense and very much blondies. In fact, you can bake them in the more traditional way by using a square baking pan.

Blondie Cupcakes take traditional blondies and turn them into mini versions. Great for entertaining! - Bake or Break

Once I took these out of the oven, I debated topping them off with some frosting. Maybe chocolate. Frosting seemed to be the way to go to make these a little more like a cupcake, at least aesthetically.

After some deliberation, I decided that I would just enjoy them as they are and stop trying to make them something they aren’t. What’s not to like about brown sugar, chocolate chips, and toffee? That’s not to say that a little smear of Nutella on each bite isn’t a good – no, make that fabulous – idea.


Blondie Cupcakes

Yield 12 cupcakes
Cook Time 22 minutes
Total Time 22 minutes

These bite-size blondies are chewy, sweet, and studded with toffee and chocolate chips!

Blondie Cupcakes


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 & 1/2 cups packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup toffee chips


  1. Preheat oven to 350°. Generously butter or spray a 12-cup standard muffin pan.
  2. Whisk together flour, baking soda, and salt. Set aside.
  3. Beat butter and brown sugar until light and fluffy. Add eggs and vanilla, and mix until combined. Gradually add flour mixture, mixing just until combined. Be sure not to overmix. Stir in chocolate chips and toffee chips.
  4. Spoon batter evenly into prepared pan. Bake 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool in pan on wire rack for about 10 minutes. Then, remove cupcakes from pan to cool completely.


These can also be made as bars in an 8-inch square pan. Bake for about 35 minutes or until they pass the toothpick test. 

Recipe adapted from Everyday Food.

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    19 Comments on “Blondie Cupcakes”

  1. Sweet goodness, these sound fabulous!

  2. Your pictures are so great, these look wonderful! If I’m right, Blondies have much the same texture and density as a brownie? No need to respond, I’ll look it up, I absolutely agree with,”What’s not to like about brown sugar, chocolate chips, and toffee?”

  3. These look delicious! I’ve still not tried blondies, I agree with your lack of frosting choice, sometimes you just have to say no to extra sugar!

  4. I share your love of all things brown sugar. I’ve found 4 must-try recipes on your site in less than 30 seconds. Thank you, I think 😉

  5. Those look so good! Can’t wait to try them out!

  6. How did you get them so perfect on top? Mine look like mountains. I like yours better! Only thing I’d add would be CHOCOLATE CHIPS! Hee hee!

  7. I would definitely go for a little spoonful of Nutella on top – yum!

  8. These look delicious. I need a classic blondie recipe in my books, and this one looks perfect!

  9. Your recipes are always so gorgeous! I love this one. Definitely trying it soon.

  10. Hello, I wish for to subscribe for this blog to get latest updates, thus where can i do it please help out.

  11. Made these tonight. OMG these are delicious. So love your recipes. Especially when I follow the directions correctly. 🙂

  12. I followed the recipe exactly but did not have the toffee chips so added white chocolate chips and the muffins collapsed and fell. Help – they still taste okay but look awful. What could have gone wrong?

    • Hi! Cakes and cupcakes can fall for several reasons. I’d first check that your baking soda is fresh and that your oven temperature is accurate by using an oven thermometer. If one of those isn’t the issue, then double check that you measured everything accurately and don’t overmix the batter. If you used a dark pan, that can also cause some issues with the structure.

  13. I made these as well as dark chocolate caramel (I used about 1/2 of the recipe for the filling and cut the rest into pieces), when the blondies were done I filled the ‘cupcakes’ with the caramel, it was hot, about 120 degrees… I piped it in with a larger tip due to the thickness of the caramel mixture.
    While it firmed to a caramel consistency, I sprinkled walnuts on top. So GOOD!
    Oh so bad as well!

  14. These were great I replaced the toffe with white chocolate and jam as I didn’t have any and it was amazing 

  15. What will happen if i add M&M’s.

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