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–+ servings
A fudgy brownie cupcake topped with a scoop of vanilla ice cream being drizzled with caramel sauce

Fudgy Brownie Cupcakes

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.
5 from 1 vote
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 cupcakes

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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