Two dessert favorites join forces in this quick and easy Fudgy Brownie Cupcakes recipe, made from scratch with simple ingredients you probably already have on hand. These homemade brownies in cupcake form are chewy, not cakey, and perfect if you love those crispy brownie edges. Enjoy them plain, slathered with buttercream frosting or topped with your favorite ice cream for the ultimate chocolate lover’s treat!
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Who doesn’t love a rich, fudgy brownie? Now imagine that decadent chocolate goodness baked into perfectly portioned, handheld treats—yes, I’m talking about brownies in a muffin pan! These chocolate brownie cupcakes are the ultimate dessert for anyone who loves the dense, chewy texture of a brownie but wants the convenience of a cupcake.
They’re the best of both worlds, delivering all that deep, chocolatey flavor with a slightly crisp edge, thanks to the magic of a good ol’ muffin pan. Whether you’re a die-hard brownie fan or just looking for an easy, crowd-pleasing dessert, these fudgy brownie cupcakes are sure to hit the spot.
Grab These Ingredients
- Eggs: Bind the ingredients and add moisture. Just like in my popular flourless chocolate cookies recipe, the eggs are essential for that perfect crumb and dense, fudgy texture.
- Vegetable oil & butter: Using both creates the best of both worlds: extra moisture and chewiness from the oil and rich flavor and melt-in-your-mouth texture from the butter.
- Vanilla extract: For flavor.
- Water: Loosens the batter for easier mixing. Swap with brewed coffee or espresso to enhance the chocolate flavor, just like in my favorite chocolate cake recipe.
- Sugar: Does much more than sweeten the batter. It liquifies as the brownies bake, creating a soft, chewy texture.
- Flour: Just enough to give the brownies structure without making them cakey. Less flour means fudgier brownies, which is exactly what we want.
- Cocoa powder: Provides deep chocolate flavor. I recommend using Dutch-process cocoa for a smoother, richer taste, but natural cocoa works too.
- Confectioners’ sugar (powdered sugar): Contributes to a glossy, shiny top crust on your brownies.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Chocolate chips or chunks: Use your favorite chocolate—milk, dark, semisweet or a mix. I’m Team Chocolate Chunks for their intense flavor and gooey texture, just like in my recipe for salted dark chocolate chunk cookies.
See the recipe card for full information on ingredients and quantities.
How to Make Brownie Cupcakes
- Preheat your oven to 350°F and grease a nonstick muffin pan. If your pan isn’t nonstick, use paper liners.
- Mix the wet ingredients. In a large bowl, whisk together the eggs, vegetable oil, melted butter, vanilla extract, and water until well combined.
- Combine the dry ingredients. In a separate bowl, whisk together the sugar, flour, cocoa powder, confectioners’ sugar and salt. Make sure there aren’t any lumps.
- Add the dry ingredients to the wet ingredients and mix just until combined. Be careful not to overmix—overworking the batter can lead to tough cupcakes.
- Fold in the chocolate.
- Divide the batter among the muffin cups, filling each about 2/3 full.
- Bake for 18 to 22 minutes. They should be set in the center but still moist. Use the toothpick test to check for doneness: if it comes out with a few moist crumbs, they’re perfect. Remember, the brownies will continue to cook as they cool, so don’t overbake!
- Avoid the temptation to remove the cupcake brownies before they have completely cooled. Allowing the brownies to cool completely in the muffin pan will give the edges time to naturally release from the pan, which means your job just got a whole lot easier! Using a sharp knife, trace around the edges then pop the brownies out of the pan.
- Store the brownie cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they can be stored in the refrigerator for up to a week, though I recommend reheating them slightly before serving to bring back that gooey texture.
- They can also be frozen for up to 2 months! Once they’ve completely cooled, wrap them individually in plastic wrap or aluminum foil, and place them in a resealable freezer bag. Thaw at room temp or reheat gently in the microwave before serving.
Because what’s better than a warm brownie cupcake? A warm brownie cupcake topped with all the delicious things! Here are some of my favorite toppings for these fudgy brownie cupcakes:
- No-churn vanilla ice cream drizzled with bourbon caramel sauce
- Flaky sea salt (my secret ingredient for an extra flavor boost)
- Homemade whipped cream
- Chocolate buttercream frosting
- Fresh raspberries or strawberries (if you love fresh berries, check out my chocolate-covered strawberry brownies!)
- Coffee buttercream frosting
Make Them Mini!
Want to make mini brownie cupcakes? Just follow the same recipe, but divide the batter among the cups of a mini muffin tin. Bake at 350°F for 12 to 15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Mini brownies are perfect for parties, lunchbox treats or just a little bite-sized indulgence!
- Cheesecake Brownie Bites
- Chocolate Lava Cakes
- Quick and Easy Skillet Brownie
- Sour Cream Chocolate Cupcakes
- Brownies In a Jar
And if you’re looking for a classic brownie recipe, don’t miss my homemade cocoa brownies. They’re extra chocolatey, fudgy and have perfectly shiny, crackly tops.
Ingredients
- Cooking spray
- 2 large eggs
- 1/4 cup vegetable oil
- 4 Tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 Tablespoons water
- 1 1/4 cups sugar
- 3/4 cup all-purpose flour
- 2/3 cup cocoa powder
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon kosher salt
- 1/2 cup chocolate chips or chunks
- Ice cream, for serving (optional)
Instructions
- Preheat the oven to 350°F. Grease a nonstick muffin pan with cooking spray. (If your pan is not nonstick, use paper liners.)
- In a large bowl, whisk together the eggs, vegetable oil, melted butter, vanilla extract and water.
- In a separate medium bowl, whisk together the sugar, flour, cocoa powder, confectioners’ sugar and salt. Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the chocolate chips then divide the batter among the muffin pan cupcakes, filling each 2/3 full.
- Bake the brownie cupcakes until they are just set in the center and a toothpick inserted comes out with a few moist crumbs, 18 to 22 minutes. (Do not overtake the cupcakes, as they will continue cooking while they cool.) Remove the brownie cupcakes from the oven then let them coo in the pan for 10 minutes.
- Using a knife or offset spatula, trace around the edges to release the cupcakes then serve topped with ice cream (optional).
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Absolutely perfect! Never thought to do brownies individually like this in a muffin tin. Made for a great birthday party dessert so everyone could have their own. Served with strawberry ice cream. Will make again!
So glad you enjoyed the recipe, Miranda!
I would like to make these brownies in a mini version to bring to a party. Would this work out? I’m not sure how long to cook. Thanks, Karen
Absolutely, Karen! Just adjust the bake time to 12 to 15 minutes.