Get ready to fall head over heels for Cupcake Brownies! This delightful treat blends the fudgy richness of brownies with the convenient, shareable charm of cupcakes. Each bite is perfectly portioned with a crackly top, gooey center, and bursts of melty chocolate. They’re quick to whip up and even quicker to disappear, making them a must-have for bake sales, birthday parties, or just a sweet afternoon pick-me-up.
Ingredients You’ll Need
It’s amazing how a handful of pantry staples can transform into something so utterly craveable. Each ingredient here plays a key role in building the signature taste and texture that make Cupcake Brownies irresistible from first glance to last crumb.
- Unsalted Butter (1/2 cup, melted): The backbone of these brownies, giving them a rich, tender crumb and deep flavor.
- Granulated Sugar (1 cup): Sweetens the brownies and helps create that coveted shiny, crackly top.
- Large Eggs (2): Bind everything together and add a lovely fudgy texture.
- Vanilla Extract (1 teaspoon): Enhances the chocolate flavor while adding a warm, aromatic note.
- Unsweetened Cocoa Powder (1/3 cup): The source of deep, authentic chocolate taste—sift for best results.
- All-Purpose Flour (1/2 cup): Just enough structure without making the Cupcake Brownies cakey.
- Salt (1/4 teaspoon): Balances sweetness and amplifies chocolate richness.
- Baking Powder (1/4 teaspoon): Lifts the brownies gently for that classic cupcake shape.
- Semisweet Chocolate Chips or Chunks (1/2 cup): Pockets of melty chocolate in every bite for next-level decadence.
How to Make Cupcake Brownies
Step 1: Prep Your Pan
Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners or give each cavity a spritz of nonstick spray. This simple step ensures your Cupcake Brownies pop out easily and keeps cleanup a breeze.
Step 2: Mix the Butter and Sugar
In a medium bowl, whisk together the melted butter and granulated sugar until the mixture looks shiny and smooth. This helps set the stage for that glossy brownie top everyone loves, and gets your batter off to a luscious start.
Step 3: Add Eggs and Vanilla
Crack in the eggs and pour in the vanilla extract. Whisk until fully combined and the mixture is slightly thickened—this is the secret to achieving that dense, fudgy interior that defines classic Cupcake Brownies.
Step 4: Stir in Dry Ingredients
Add the unsweetened cocoa powder, flour, salt, and baking powder directly into the bowl. Gently stir until you see no more dry streaks—be careful not to overmix, as this can make the brownies tough instead of tender.
Step 5: Fold in the Chocolate Chips
Now for the best part: fold in the chocolate chips or chunks. These not only provide bursts of extra chocolate flavor but also create oozy, melty pockets that bring Cupcake Brownies to the next level.
Step 6: Divide and Bake
Scoop the batter evenly into your prepared muffin pan, filling each cup about 3/4 full. Bake the Cupcake Brownies for 18 to 20 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs. Avoid overbaking for ultimate fudginess!
Step 7: Cool and Enjoy
Allow the brownies to cool in the pan for about 10 minutes. Then transfer to a wire rack so they can cool completely. This little rest prevents them from falling apart and makes unwrapping them a breeze.
How to Serve Cupcake Brownies
Garnishes
A dusting of powdered sugar, a swirl of whipped cream, or a scatter of chopped nuts can turn your Cupcake Brownies into bakery-worthy masterpieces. For extra indulgence, try a drizzle of caramel or a pinch of flaky sea salt right before serving.
Side Dishes
Serve these treats with a tall glass of cold milk, creamy vanilla ice cream, or even fresh berries. The richness of Cupcake Brownies pairs beautifully with anything light and refreshing, offering a lovely contrast in both temperature and texture.
Creative Ways to Present
Transform your Cupcake Brownies into party-ready desserts by topping each with a dollop of your favorite frosting or inserting a decorative toothpick flag. Stack them high on a cake stand, wrap them up as homemade gifts, or make a brownie sundae bar for your next gathering!
Make Ahead and Storage
Storing Leftovers
Cupcake Brownies stay moist and delicious for up to four days when stored in an airtight container at room temperature. If it’s particularly warm or humid, pop the container in the fridge to prevent them from getting too gooey.
Freezing
Need to make them in advance? After cooling completely, place your Cupcake Brownies in a freezer-safe bag or container. Freeze for up to two months. When the craving strikes, simply thaw at room temperature or give them a quick nuke in the microwave for that fresh-baked softness.
Reheating
Pop a brownie (still inside its liner) in the microwave for 10 to 15 seconds to return it to warm, gooey glory. If you prefer the oven, reheat at 300°F for a few minutes until just warmed through. Enjoy that melty chocolate as if they just came out of the oven!
FAQs
Can I add nuts or other mix-ins to Cupcake Brownies?
Absolutely! Chopped walnuts, pecans, or even caramel pieces work beautifully. Just fold them in with the chocolate chips for a fun twist on the original.
What’s the best way to get that crackly top on brownie cupcakes?
Whisking the sugar and melted butter together thoroughly helps create that shiny, crackly top everyone adores. Make sure not to skip this step, and don’t overmix the batter once you add the dry ingredients.
Are Cupcake Brownies supposed to be gooey in the center?
Yes! The ideal Cupcake Brownie will have a set edge and a moist, slightly fudgy center. If you like them extra gooey, take them out of the oven right when the toothpick comes out with a few moist crumbs attached.
Can I make this recipe gluten free?
It’s easy to substitute a good 1:1 gluten free flour blend for the all-purpose flour. Just make sure all your other ingredients are gluten free as well for a treat everyone can enjoy.
How do I know when they’re finished baking?
When the tops are shiny and set, and a toothpick inserted in the center comes out with a few crumbs but not wet batter, your Cupcake Brownies are ready to come out of the oven. Keep an eye out during the last few minutes—they can overbake quickly!
Final Thoughts
Cupcake Brownies are the ultimate crowd-pleaser—so easy, so chocolatey, and utterly irresistible every time you bake them. Try them once, and you’ll find yourself making up excuses just to whip up another batch. Grab your apron, preheat your oven, and get ready to bake love by the dozen!
Print
Cupcake Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 cupcake brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect marriage of cupcakes and brownies with these decadent Cupcake Brownies. Rich, fudgy, and utterly irresistible, these treats are sure to be a hit at any gathering or as a special dessert for your family.
Ingredients
Brownie Batter:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup semisweet chocolate chips or chunks
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin pan with liners or nonstick spray.
- Mix Wet Ingredients: In a bowl, whisk melted butter and sugar. Add eggs and vanilla, whisk until combined.
- Add Dry Ingredients: Stir in cocoa powder, flour, salt, and baking powder until just combined. Fold in chocolate chips.
- Bake: Divide batter into muffin cups and bake for 18-20 minutes until set. Cool on a wire rack.
Notes
- For a fudgier texture, slightly underbake and let them set while cooling.
- Customize with nuts, caramel swirls, or frosting for a unique touch.
Nutrition
- Serving Size: 1 cupcake brownie
- Calories: 190
- Sugar: 16g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
