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Brownie Cupcakes

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These Brownie Cupcakes are rich, chocolatey treats with crackly tops and soft, fudgy centers. Topped with a whipped ganache frosting, they’re the perfect fusion of brownies and cupcakes—decadent, indulgent, and ready to impress.

  • Total Time: 1 hour 40 minutes
  • Yield: 10 cupcakes

Ingredients

  • Brownie Cupcakes:
  • 1/2 cup salted butter
  • 4 ounces unsweetened chocolate baking bar
  • 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

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with 10 cupcake liners.
  2. In a medium bowl, melt butter and chopped unsweetened chocolate in 30-second intervals in the microwave, stirring in between, until fully melted and smooth.
  3. Stir in the granulated sugar and brown sugar until well combined.
  4. Add eggs and vanilla extract; mix until incorporated.
  5. Stir in flour just until combined. Fold in 1 cup semi-sweet chocolate chips.
  6. Divide the batter evenly among 10 prepared muffin cups.
  7. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool completely in the pan, then transfer to a wire rack.
  9. For the Ganache Frosting: Heat heavy cream in a saucepan or microwave-safe container until steaming.
  10. Pour over 2 cups chocolate chips in a bowl, cover with a plate, and let sit for 2–3 minutes.
  11. Whisk until smooth and glossy. Cover and refrigerate until firm (about 1 hour).
  12. Once chilled, beat the ganache with a hand mixer until fluffy and stiff peaks form.
  13. Pipe or spread the whipped ganache over cooled brownie cupcakes. Serve and enjoy!

Notes

  • Use good-quality chocolate for the best flavor and texture.
  • Don’t overbake—the centers should remain slightly fudgy.
  • Chill the ganache fully before whipping to get a fluffy texture.
  • Store cupcakes in an airtight container in the fridge for up to 4 days.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 690
  • Sugar: 45 g
  • Sodium: 90 mg
  • Fat: 48 g
  • Saturated Fat: 28 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 65 g
  • Fiber: 4 g
  • Protein: 6 g
  • Cholesterol: 105 mg

Find it online: https://iamstarved.com/brownie-cupcakes/