Brownie Cupcakes

 

close up shot of brownie cupcakes topped with a chocolate ganache on a cake stand
Brownie cupcakes are a perfect combination of a brownie and a cupcake topped with a chocolate ganache frosting. Perfect for satisfying any chocolate cravings.
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Table of Contents
  1. Brownie Cupcakes Ingredients
  2. Substitutions and Additions
  3. How to Make This Brownie Cupcakes Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Chocolate Brownie Cupcakes are rich, fudgy, and dense, just as a brownie should be. These delectable cupcakes will satisfy any chocolate lover. These moist brownie cupcakes are the perfect mix of a brownie and a cupcake and are topped with a creamy chocolate frosting.

If you love decadent brownie desserts you’ll want to make Cheesecake Brownies, Chocolate Covered Strawberry Brownies, and Baileys Brownies

close up shot of a brownie cupcake topped with a chocolate ganache

Brownie Cupcakes Ingredients

Brownie Cupcakes raw ingredients that are labeled

You will need:

Brownie Cupcake

  • ½ cup butter salted
  • 4 ounces unsweetened chocolate baking bar 
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed 
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • ½ cup all-purpose flour
  • 1 cup semi-sweet chocolate chips

Ganache Frosting

  • 2 cups semi-sweet chocolate chips 
  • 1½ cups heavy whipping cream

Substitutions and Additions

BROWNIES: Instead of homemade brownies, you can use packaged fudge brownie mix and top with the ganache frosting for an ultra-speedy recipe. 

How to Make This Brownie Cupcakes Recipe

STEP ONE: Preheat the oven to 350°F. Line muffin tin with cupcake liners.

STEP TWO: In a medium mixing bowl, melt together butter and chopped unsweetened chocolate bar in 30-second increments, stirring between, until fully melted.

butter and chocolate melted together in a bowl

STEP THREE: Stir granulated sugar and brown sugar into the chocolate mixture.

STEP FOUR: Add eggs and vanilla extract to the mixing bowl and stir to combine.

eggs and vanilla added to the bowl of chocolate mixture

STEP FIVE: Add the flour to the batter and store until incorporated.

STEP SIX: Fold in 1 cup of chocolate chips.

chocolate chips folded into the batter

STEP SEVEN: Divide the batter between 10 muffin cups.

PRO TIP: The brownie batter will not puff much during baking, so fill the cupcake liner as full as you want the “cupcake” base to be.

STEP EIGHT: Bake for 18 to 20 minutes or until a toothpick inserted into the brownies comes out with just a few crumbs.

cupcakes after being baked in a cupcake pan

STEP NINE: Cool the brownie cupcakes completely.

STEP TEN: When the cupcakes are cooled, prepare the ganache frosting.

hot cream and chocolate chips melted and whisked together in the bowl

STEP ELEVEN: Heat the heavy cream in a small saucepan or a microwave-safe container until steaming. Pour the cream over the chocolate chips in a large bowl. Cover with a plate for 2 to 3 minutes to contain the heat and allow the chocolate chips to soften.

STEP TWELVE: Whisk until the mixture forms a smooth, glossy ganache. Cover with plastic wrap and refrigerate until the ganache is firm all the  way through.

STEP THIRTEEN: With a hand mixer, beat the firmed ganache until it is fluffy and forms stiff peaks.

PRO TIP: The ganache frosting can be mounded or piped using a pastry bag and piping tip. We like using piping tip #1M or another open star tip.

ganache beat together in a bowl until it forms

STEP FOURTEEN: Pipe frosting onto the cooled brownie cupcakes. 

PRO TIP: The ganache will be more matte when it is super cold. It becomes a bit more glossy as it warms up but can get too soft and melty if the room temperature is warm. Do not set these out in the sunshine.

brownie cupcakes topped with chocolate ganache

How to Serve

These delightful brownie cupcakes will be a sure crowd-pleaser and are the perfect treat for any occasion from picnics to special family gatherings. For a party, you could serve these tasty cupcakes with a mug of whipped hot chocolate or a bowl of rainbow sherbet punch. 

Storage

ON THE COUNTER: You can store these cupcakes in an airtight container on the countertop in cooler temperatures. 

IN THE FRIDGE: If the temperature is warmer, it would be best to store these brownie cupcakes in the refrigerator for up to 5 days. 

IN THE FREEZER: Store the cupcakes in the freezer for up to 1 month.

close up shot of a brownie cupcake topped with a chocolate ganache with a bite taken out of it

Scrumptious brownie cupcakes are a divine treat that’s perfect for satisfying any chocolate cravings. Moist and rich cupcakes are topped with an indulgent chocolate ganache frosting to create a heavenly chocolate dessert. 

Frequently Asked Questions

Can I add nuts to the brownie cupcake mix? 

This brownie cupcake recipe would be tasty with the addition of nuts along with the chocolate chips in the moist cake.

Can I freeze these cupcakes? 

This chocolate cupcake recipe will freeze well in an airtight container for up to a month.

Can I use store-bought brownie mix for these cupcakes? 

If you want to save time, you can substitute making your own cupcake batter with a box of brownie mix.

More Recipes You’ll Love

close up shot of brownie cupcakes topped with a chocolate ganache on a cake stand

Brownie Cupcakes

Brownie cupcakes are a perfect combination of a brownie and a cupcake topped with a chocolate ganache frosting. Perfect for satisfying any chocolate cravings.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Cool Time 1 hr
Total Time 1 hr 40 mins
Course Dessert
Cuisine American
Servings 10

Ingredients
  

Brownie Cupcake

  • ½ cup butter salted
  • 4 ounces unsweetened chocolate baking bar
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 2 large eggs
  • teaspoons vanilla extract
  • ½ cup all-purpose flour
  • 1 cup semi-sweet chocolate chips

Ganache Frosting

  • 2 cups semi-sweet chocolate chips
  • cups heavy whipping cream

Instructions
 

  • Preheat the oven to 350°F. Line muffin tin with cupcake liners.
  • In a medium mixing bowl, melt together butter and chopped unsweetened chocolate bar in 30-second increments, stirring between, until fully melted.
  • Stir granulated sugar and brown sugar into the chocolate mixture.
  • Add eggs and vanilla extract to the mixing bowl and stir to combine.
  • Add the flour to the batter and store until incorporated.
  • Fold in 1 cup of chocolate chips.
  • Divide the batter between 10 muffin cups.
  • Bake for 18 to 20 minutes or until a toothpick inserted into the brownies comes out with just a few crumbs.
  • Cool the brownie cupcakes completely.
  • When the cupcakes are cooled, prepare the ganache frosting.
  • Heat the heavy cream in a small saucepan or a microwave-safe container until steaming. Pour the cream over the chocolate chips in a large bowl. Cover with a plate for 2 to 3 minutes to contain the heat and allow the chocolate chips to soften.
  • Whisk until the mixture forms a smooth, glossy ganache. Cover with plastic wrap and refrigerate until the ganache is firm all the way through.
  • With a hand mixer, beat the firmed ganache until it is fluffy and forms stiff peaks.
  • Pipe frosting onto the cooled brownie cupcakes.

Notes

  • The brownie batter will not puff much during baking, so fill the cupcake liner as full as you want the “cupcake” base to be.
  • The ganache frosting can be mounded or piped using a pastry bag and piping tip. We like using piping tip #1M or another open star tip.
  • The ganache will be more matte when it is super cold. It becomes a bit more glossy as it warms up but can get too soft and melty if the room temperature is warm. Do not set these out in the sunshine.

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