Fudgy Brownie Cupcakes That Make You Smile
These brownie cupcakes combine the rich, fudgy goodness of a classic brownie with the convenient charm of a cupcake. Each bite is packed with deep chocolate flavor, melty chips, and a crackly top—perfect for birthdays, bake sales, or cozy weekend treats.
Equipment
- 12-cup muffin tin
- Paper cupcake liners
- Microwave-Safe Bowl
- Mixing bowl
- Whisk and spatula
- Wire cooling rack
Ingredients
- ½ cup unsalted butter
- 1 cup semisweet chocolate chips plus ¼ cup mini chips for folding in
- 1 cup granulated sugar
- ¼ cup packed brown sugar
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- ¾ cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- ¼ tsp fine sea salt
Optional Add-Ins:
- ¼ cup chopped pecans or walnuts
- 6 soft caramel squares quartered for centers
- Flaky salt for topping
Instructions
- Preheat oven to 350°F (175°C) and line muffin pan with cupcake liners.
- Melt butter and 1 cup chocolate chips in microwave-safe bowl until smooth; let cool slightly.
- Whisk in sugars until mixture thickens.
- Beat in eggs one at a time, then add vanilla.
- Sift in flour, cocoa powder, and salt. Fold gently with spatula.
- Stir in mini chips and any add-ins.
- Fill each liner about ⅔ full with batter.
- Bake for 18–20 minutes, or until tops are set and a toothpick shows moist crumbs.
- Cool in pan 5 minutes, then transfer to wire rack.
Notes
Contains dairy, eggs, and wheat. Optional add-ins like nuts or caramel can be adjusted to suit your needs. Let cupcakes cool fully before storing or freezing for best texture.