Brownie Cupcakes are quick and easy brownies made in a muffin pan. No cutting or slicing with these. Just grab your own brownie and enjoy!
As much as I love traditional fudgy brownies, I am always trying to find or come up with some twist on the classic. These Brownie Cupcakes are a simple way to do something just a little different than your usual brownies.
This Brownie Cupcake recipe doesn’t fit neatly into any one category. Sure, they’re brownies. But they have a lovely cake-like texture. And they’re baked in a muffin pan. So, you’ve got a lot of different influences here. Regardless of how you label them, these little treats are a fun and tasty way to change up your brownie routine.
These brownies are pretty great just as they are with no extras added. But for a little something extra, you can add a surprise inside these brownies. Once you fill the muffin cups about half full, just drop in a few milk chocolate or white chocolate chips before filing the cups the rest of the way. Or how about peanut butter chips or butterscotch chips? You’ll create a little pocket of extra flavor in the center of each brownie.
If you’re looking for a quick-and-easy, one-bowl, sure-to-please dessert, you’ve found it with these Brownie Cupcakes. You can have these mixed up and in the oven in just a matter of minutes. And once they’re done, you can skip the cutting and serving steps. Just put them on a plate and let everyone grab their very own brownie. The toughest part may very well be waiting for them to cool enough to eat!
More Brownies in Muffin Pans
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Yield: 12 brownies
Prep Time:15 minutes
Cook Time:35 minutes
These fantastic Brownie Cupcakes are brownies, muffins, and cupcakes all at the same time!
- 12 ounces (about 2 cups) semisweet chocolate
- 1/2 cup + 2 tablespoons unsalted butter
- 4 large eggs, lightly beaten
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup chopped nuts, such as pecans or hazelnuts
- about 1 cup white chocolate, milk chocolate, or other flavored chips, optional
- Place semisweet chocolate and butter in a microwave-safe bowl. Heat at half power in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool.
- Preheat oven to 350°F. Grease 12 standard-size muffin cups or line them with paper liners.
- Add the eggs, sugar, and vanilla to the cooled chocolate mixture. Use a mixing spoon or an electric mixer to mix until thoroughly combined.
- Stir in the flour and salt, mixing just until combined. Stir in the nuts.
- Fill each muffin cup about half full. Place about a tablespoonful of flavored chips on top of the batter. Cover with the remaining batter, filling each cup almost full.
- Bake 30 to 35 minutes, or until a pick inserted into the center comes out with moist crumbs. Cool in the pan on a wire rack.
Recipe slightly adapted from Guittard.