Brownie Cupcakes

These Brownie Cupcakes combine everything you love about rich, fudgy brownies with the charm and convenience of cupcakes. Baked until crackly on top and gooey in the center, each one is topped with a luscious whipped ganache frosting that’s silky smooth and deeply chocolatey. They’re perfect for parties, holidays, or anytime you need an indulgent treat that’s easy to make and impossible to resist.

Why You’ll Love This Recipe

• Fudgy and rich – Just like a classic brownie, but in cupcake form.

• Crackly tops – That perfect brownie signature crust forms on every cupcake.

• Easy ganache frosting – No buttercream fuss, just whipped chocolate bliss.

• Single-serving treats – Great for parties or bake sales.

• Double chocolate – With both melted chocolate and chocolate chips in the batter.

• Freezer-friendly – Bake ahead and freeze for future cravings.

• Elegant look – With piped ganache, these cupcakes look as good as they taste.

• Minimal equipment – No mixer needed for the batter.

• Customizable – Add nuts, espresso powder, or flavored chips.

• Chocolate lover’s dream – Deep, intense flavor in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Brownie Cupcakes:

• 1/2 cup butter (salted)

• 4 ounces unsweetened chocolate baking bar, chopped

• 1/2 cup granulated sugar

• 1/2 cup packed light brown sugar

• 2 large eggs

• 1 1/2 teaspoons vanilla extract

• 1/2 cup all-purpose flour

• 1 cup semi-sweet chocolate chips

Ganache Frosting:

• 2 cups semi-sweet chocolate chips

• 1 1/2 cups heavy whipping cream

Directions

1. Preheat the oven to 350°F. Line a muffin tin with 10 cupcake liners.

2. In a medium mixing bowl, melt the butter and chopped chocolate together in the microwave in 30-second intervals, stirring between each until smooth.

3. Stir in both sugars until well combined.

4. Add the eggs and vanilla extract, and mix until fully incorporated.

5. Stir in the flour just until no streaks remain.

6. Fold in 1 cup of semi-sweet chocolate chips.

7. Divide the batter evenly among the 10 lined muffin cups.

8. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

9. Cool completely in the pan, then transfer to a wire rack.

10. Make the ganache frosting:

    • Heat the cream until steaming, either in the microwave or on the stovetop.

    • Pour over the 2 cups of chocolate chips in a large bowl. Cover with a plate and let sit for 2–3 minutes.

    • Whisk until smooth and glossy.

    • Cover with plastic wrap and refrigerate until completely chilled and firm.

11. Once chilled, beat the ganache with a hand mixer until fluffy and stiff peaks form.

12. Pipe or spread the ganache onto the cooled brownie cupcakes.

Servings and timing

• Servings: 10 cupcakes

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Cooling/Frosting Time: 1 hour

• Total Time: 1 hour 40 minutes

Variations

• Add-ins: Fold in chopped walnuts, pecans, or toffee bits for texture.

• Espresso flavor: Add 1 teaspoon instant espresso powder to the batter for a mocha twist.

• Salted caramel: Drizzle caramel sauce over the ganache and sprinkle with sea salt.

• Mint chocolate: Use mint extract in the batter and ganache for a cool, refreshing flavor.

• Peanut butter swirl: Drop spoonfuls of peanut butter into the batter before baking and swirl with a knife.

• Fruit twist: Add a raspberry in the center of each cupcake before baking.

• Mini version: Make mini brownie cupcakes using a mini muffin tin—reduce bake time to 10–12 minutes.

• Frosting-free: Skip the ganache for a more classic brownie-style cupcake.

• Gluten-free: Substitute a 1:1 gluten-free baking blend in place of flour.

• Dark chocolate: Use bittersweet chocolate chips for a more intense cocoa flavor.

Storage/Reheating

• Room temperature: Store frosted cupcakes in an airtight container for up to 2 days.

• Refrigerator: Keep for up to 5 days. Let come to room temperature before serving.

• Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw before frosting and serving.

• Reheating: Microwave unfrosted cupcakes for 10–15 seconds for a warm, gooey center.

FAQs

Can I use chocolate chips instead of a baking bar?

You can, but a baking bar melts more smoothly. If using chips, choose high-quality ones and watch for clumping.

How do I know when the cupcakes are done?

Insert a toothpick in the center; it should come out with a few moist crumbs but no wet batter.

Can I frost these with something other than ganache?

Yes, buttercream or cream cheese frosting also works well, but ganache enhances the chocolate flavor beautifully.

Why do the tops crack?

That’s part of the appeal! It gives them the signature brownie texture—crackly on top, fudgy inside.

Can I make these ahead of time?

Yes, bake the cupcakes and refrigerate the ganache separately. Frost before serving.

Can I use milk chocolate chips for ganache?

You can, but it will be much sweeter and less intense in flavor.

What’s the best way to pipe the ganache?

Use a piping bag fitted with a large star tip for a classic swirl, or simply spread with a knife for a rustic look.

Can I double this recipe?

Yes, just double all ingredients and bake in two muffin tins.

Is it okay to skip the cupcake liners?

Yes, just grease the muffin pan well. Liners help with easy removal and presentation.

How do I keep the ganache from getting grainy?

Be sure the cream is hot enough and allow the chocolate to melt undisturbed before whisking.

Conclusion

These Brownie Cupcakes are the ultimate chocolate indulgence—rich, fudgy, and topped with a decadent whipped ganache. Whether you’re baking for a special occasion or just want to treat yourself, this easy, crowd-pleasing recipe delivers every time. With minimal effort and maximum flavor, these cupcakes are destined to become a favorite in your dessert rotation.

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