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A brownie cupcake with chocolate fudge frosting on a tin with a pink background.
5 stars (2 ratings)

Quick and Fudgy Brownie Cupcakes

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12 cupcakes
These Quick and Easy Brownie Cupcakes are the perfect combination of rich and fudgy with a crispy crackled top that ties it all together! They are the epitome of indulgence and are perfect for any occasion, plus they are so easy to make and can be ready in 30 minutes!
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Ingredients

  • 1 cup butter, unsalted
  • 4 oz semi sweet chocolate
  • 1 cup white sugar
  • 3 eggs, large
  • 1 tbsp vanilla extract
  • 1 cup all purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ tsp kosher salt

Instructions
 

  • Preheat the oven to 350° F and line a 12 cup muffin tin with muffin liners.
  • Melted chocolate in a glass bowl with a white spatula.
    In a microwave safe bowl combine the 1 cup butter and 4 oz chocolate. Microwave for 30 seconds at a time stirring in between until the chocolate is completely melted. Up to 90 seconds total. Let the chocolate cool for 5 minutes.
  • Add in 1 cup sugar and 3 eggs and whip using a whisk or the whisk attachment on high speed for 2 minutes.
  • Fudgy brownie batter in a glass bowl.
    Switch to a spatula and add in 1 tbsp vanilla and mix until combined. Next add in the 1 cup flour, 3/4 cup cocoa powder, and 1/2 tsp kosher salt. Mix until combined.
  • Brownie batter in a muffin tin.
    Using an ice cream scoop, scoop the batter into the muffin liners.
  • Baked brownie cupcakes in a muffin tin.
    Bake for 18-20 minutes.
  • Cool in the pan for 10 minutes then move to a wire rack to cool completely.
  • A brownie cupcake with chocolate fudge frosting on a tin with a pink background.
    Top with chocolate buttercream, or chocolate cream cheese frosting.

Notes

The tops of the cupcakes will be crackled and will sink a little bit, thats ok

STORAGE AND FREEZING

Storage: To store the brownie cupcakes, let them cool completely and then store them in an airtight container at room temperature for up to 3-4 days. If you want to keep them for longer, store them in the refrigerator for up to a week.
Freezing: To freeze the brownie cupcakes, let them cool completely, and then wrap each cupcake individually in plastic wrap or aluminum foil. Then, place the wrapped cupcakes in a freezer-safe container or resealable plastic bag and store them in the freezer for up to 3 months. To thaw, remove the cupcakes from the freezer and let them come to room temperature before unwrapping them. You can also reheat them in the microwave or oven if you prefer them warm.
Serving: 1cupcake, Calories: 324kcal, Carbohydrates: 33g, Protein: 4g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 237mg, Potassium: 168mg, Fiber: 3g, Sugar: 20g, Vitamin A: 537IU, Calcium: 25mg, Iron: 2mg
Course: Dessert, Snack
Author: Sam Adler
Cuisine: American
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