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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.