Chocolate brownie cupcakes

If you’re a fan of chocolate and brownies, you’re in for a treat with these decadent chocolate brownie cupcakes. Combining the rich, gooey texture of fudgy brownies with the light, airy feel of a fluffy cupcake, this recipe strikes the perfect balance for a delightful dessert experience. Each bite delivers a burst of intense chocolate flavor, making it an irresistible treat for anyone with a sweet tooth.

Whether you’re looking for a special dessert to impress guests or simply indulging in a chocolate craving, these chocolate brownie cupcakes are sure to satisfy. These rich fudgy brownie cupcakes combine two classic desserts into one mouthwatering treat. Plus, they’re easy to make and perfect for any occasion.

You’ll love these brownie cupcakes for many reasons, but the most important one? They taste amazing! The rich chocolate flavor from the cocoa powder combined with the butter, sugar, eggs, and flour creates a perfect balance of sweetness and depth.

But what sets these chocolate brownie cupcakes apart from traditional brownies/cupcakes is the addition of mixed berries. It’s optional but I think the burst of tangy and sweet flavors from the berries pairs perfectly with the rich chocolate base. Let’s explore the ingredients and substitutions that make these cupcakes not only delicious but also versatile.

How to make chocolate brownie cupcakes

Ingredients

• Butter: This ingredient adds richness and moisture to the cupcakes. Make sure to use unsalted butter for better control of the overall saltiness.
• Sugar: The key to achieving a fudgy texture is using the right amount of sugar, which also contributes to sweetness in each bite.
• Eggs: They add structure and help bind all the ingredients together.
• Cocoa powder: This is where the intense chocolate flavor comes from. Use high-quality cocoa powder for best results.
• Flour: All-purpose flour works well for this recipe, but you can also use gluten-free flour if needed.
• Heavy cream and milk: These two ingredients add moisture and richness to the cupcakes, making them extra decadent.
• Baking powder: To make these brownie cupcakes light and fluffy, we need some leavening agent, and baking powder does the job perfectly.
• Optional: Mixed berries – This is where you can get creative with your flavors. The tangy sweetness from the berries pairs well with the chocolate base.
• For the icing: Heavy cream, butter, and chocolate of your choice: This simple but delicious icing adds an extra layer of richness to the cupcakes.

Substitutes

One of the best things about this recipe is that it’s so versatile. You can easily make substitutions based on your preferences or dietary restrictions. Here are a few ideas:

• Instead of butter, you can use coconut oil for a dairy-free option.
• For a healthier alternative, you can use applesauce in place of oil and reduce the amount of sugar.
• To make it gluten-free, use almond flour or a gluten-free all-purpose flour blend.

Equipment

To make these chocolate brownie cupcakes, you’ll need some basic equipment:

• Mixing bowls: You’ll need at least two mixing bowls – one for wet ingredients and one for dry ingredients.
• Hand mixer: A hand mixer is helpful for beating the butter and sugar together to get a smooth and creamy texture.
• Spatula: To mix all the ingredients thoroughly without overmixing, use a spatula.
• Muffin pan: This is where you’ll bake your cupcakes. Make sure to line it with cupcake liners for easy removal.

Instructions to make the brownie cupcakes

Preparations

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add in the eggs one at a time, mixing well after each addition.
4. In another bowl, sift together the cocoa powder, flour, and baking powder.
5. Gradually add the dry ingredients to the butter mixture, alternating with the heavy cream and milk. Mix until well combined.
6. Optional: gently fold in mixed berries for an added burst of flavor.

Baking

7. Fill each muffin cup 2/3 full with batter.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean, with no crumbs or we batter. Keep in mind the toothpick might be wet from the fruit though.
9. Let the cupcakes cool in the pan for 5 minutes before removing them to a wire rack to cool completely.
10. Make the chocolate frosting by melting chocolate and butter in a saucepan over low heat, then adding heavy cream. Let the mixture thicken a bit then allow it to cool before frosting the cupcakes.
11. Frost the cooled cupcakes with the chocolate icing using a spatula, a spoon or piping bag.
12. Optional: top each cupcake with a fresh berry or a piece of chocolate for decoration.

Tips

1. To prevent overmixing, fold in the dry ingredients and wet ingredients gently with a spatula until just combined.
2. Want an extra fudgy brownie cupcake? Add an extra 1/4 cup of cocoa powder to the batter.
3. Want to make it more gooey? Add a bit of yogurt to the batter.

Recipe Variations

• Peanut Butter Swirl: Add a dollop of peanut butter to each muffin cup before filling with batter and swirl with a toothpick for a tasty twist.
• Mint Chocolate Chip: Fold in crushed mint chocolate chips into the batter and top with a mint chocolate chip frosting.

What to Serve With

Chocolate brownie cupcakes pair wonderfully with a variety of beverages and snacks, turning a simple treat into a full dessert experience. For a classic pairing, serve these cupcakes with a glass of cold milk or a cup of hot coffee, as both beverages complement the deep chocolate flavor splendidly.

Furthermore, serving these cupcakes with a scoop of vanilla ice cream not only adds a cooling contrast but also balances the rich chocolate with a creamy sweetness. Vanilla ice cream or whipped cream make for a classic pairing.

Or serve them with salted caramel sauce for a decadent touch that enhances the flavors of both chocolate and caramel. You can also serve these cupcakes with a side of fresh berries to add a fruity element to your dessert.

Frequently Asked Questions

1. Can I use a brownie mix instead of making the batter from scratch?

Absolutely! You can follow the instructions on the boxed brownie mix and bake them in a muffin pan to create these delicious brownie cupcakes. But then you’ll miss out on the joy of making homemade batter.

1. Can I freeze these cupcakes?

Yes, you can freeze them in an airtight container for up to 3 months, without the frosting. Thaw them at room temperature before serving. Then add the frosting just before serving.

Storing and Reheating

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. To reheat, microwave for 10-15 seconds or pop them in the oven at 350 degrees Fahrenheit for a few minutes.

More chocolate recipes you’ll enjoy

• Chocolate muffins
• Chocolate chips brownies
• Raspberry chocolate pound cake
• Mini orange Bundt cake with chocolate frosting

Serving Size

This recipe makes 12 standard-sized cupcakes. To scale the recipe, double or triple the ingredients for more servings. Use the recipe card below to calculate the exact measurements you’ll need for your desired serving size. Get creative and make a batch of mini brownie cupcakes or jumbo-sized ones, perfect for sharing with friends and family at parties or events.

Try out this delicious chocolate brownie cupcake recipe and let me know what you think! Don’t forget to share this recipe with your friends on social media and also, be sure to check out more tasty recipes on my website. Happy baking!

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Chocolate brownie cupcakes

Enjoy the ultimate dessert with chocolate brownie cupcakes, combining gooey brownies with fluffy cupcakes for an unbeatable chocolate treat!

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: American

Keyword: brownie cupcakes, chocolate brownie cupcakes

Servings: 12 cupcakes

Calories: 369kcal

Author: Petro Neagu

Cook ModePrevent your screen from going into sleep mode

Ingredients

For the batter

• 7 tablespoons Butter
• 1 cup Sugar
• 2 Eggs
• 2 tablespoons cocoa powder heaping tablespoons
• 2 1/4 cups all purpose flour
• 1 cup Heavy cream
• 1 cup Milk
• 1 teaspoon baking powder
• mixed berries as preferred I used 1 cup

For the icing

• 1 tablespoon butter
• 2 1/2 tablespoons Heavy cream
• 2/3 cups chocolate of choice

Equipment

• mixing bowls
• hand mixer
• muffin pan
• whisk

Instructions

• Place butter and sugar in a large bowl and cream until light and fluffy using a mixing device
  
• Add eggs one at a time, mixing well after each
  
• Gradually add milk and heavy cream, mixing well
  
• Whisk flour with cocoa and baking powder
  
• Gradually incorporate into the butter mixture and mix well. You should get a medium thick batter.
  
• Carefully incorporate the berries and cherries
  
• Pour batter into a muffin pan , each lined with parchment paper, or muffin molds greased with butter.
  
• Bake in the oven at 350 F for about 30 minutes. Test with a toothpick for doneness.
  
• Once the brownies are ready, allow to cool and prepare the frosting. In a small saucepan melt the chocolate, butter and heavy cream, on low heat. Stir gently until all ingredients are dissolved and the sauce thickens a little.
  
• Allow to cool. Frost the muffins and transfer to the fridge to harden faster if preferred.
  

Nutrition

Serving: 1cupcake | Calories: 369kcal | Carbohydrates: 43g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 122mg | Potassium: 131mg | Fiber: 1g | Sugar: 23g | Vitamin A: 643IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 2mg

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