For these stunning brownie cupcakes, you'll make a classic brownie batter and pour it in to muffin cases to produce stunning treats, ready to top with a rich chocolate ganache.
This recipe really is a chocolate lover's dream, with intense chocolate flavour in every sweet, fudgy bite. You could serve these brownie cupcakes at all sorts of occasions: birthdays, dinner parties, potlucks, parties and even game day.
And the best part is, they're really easy to make. You'll start by melting dark chocolate and butter together, then stir in sugar, followed by eggs and vanilla. These all work together to produce a seriously decadent end result!
Finally, you'll fold in a little flour - just enough to help your brownies set without turning cakey - and then your batter is ready to pour into cupcake cases and bake.
Once baked and cooled, you'll have to resist these gorgeous cupcakes for a little longer as you make a perfectly smooth and creamy chocolate ganache.
For this, you'll simply melt some more chocolate and whisk in double cream, then allow to cool until you have a fudgy, buttercream-like mixture, ready to pipe onto your brownies in silky swirls.
And that's how easy it is to make my brownie cupcake recipe!
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 400 g (14 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (2½ sticks) salted butter cubed
- 450 g (2½ cups) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (1¼ oz) plain white flour (all purpose flour)
- 350 g (12 oz) chocolate chips
For the frosting
- 150 g (5 oz) milk chocolate
- 50 g (2 oz) dark chocolate 70% (bittersweet)
- 225 ml (1 cup) double cream (heavy cream) room temperature
Equipment
Instructions
Make the brownie cupcakes
Preheat the oven to 180C (160C fan).
Line a muffin tray with cupcake cases.
Put the butter and chopped dark chocolate in a large, heatproof bowl.
Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
Add the sugar.
Whisk in. The mixture will thicken - graininess at this stage is fine.
If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla.
Whisk together until smooth.
Sift the flour into the bowl.
Gently fold through until evenly combined.
Add the chocolate chips.
Fold in.
Share the mixture evenly between the cupcake cases.
Bake for 35-40 minutes until a skewer pushed into the centre reveals sticky crumbs.
Place on a wire rack to cool for 15 minutes.
If you wish them to be firmer, place the in the fridge to chill overnight.
Frost the cupcakes
Put the milk chocolate and dark chocolate in a heatproof bowl and melt in the microwave in 15-20 second bursts until just melted.
Whilst whisking the chocolate, gradually pour in the cream.
Continue whisking until thick and glossy.
Leave to cool for 30 minutes or until thick enough to pipe.
Transfer the frosting to a piping bag fitted with a closed star nozzle and pipe swirls on top of each brownie cupcake. Allow to set for 30 minutes before serving.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this brownie cupcake recipe
Brownie Cupcake Recipe
Ingredients
- 400 g (14 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (2½ sticks) salted butter cubed
- 450 g (2½ cups) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (1¼ oz) plain white flour (all purpose flour)
- 350 g (12 oz) chocolate chips
For the frosting
- 150 g (5 oz) milk chocolate
- 50 g (2 oz) dark chocolate 70% (bittersweet)
- 225 ml (1 cup) double cream (heavy cream) room temperature
Equipment
- Cupcake cases
- Star piping nozzle
Instructions
Make the brownie cupcakes
- Preheat the oven to 180C/350F (160C/320F fan).
- Line a muffin tray with cupcake cases.
- Put the butter and chopped dark chocolate in a large, heatproof bowl. Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
- Whisk the sugar in. The mixture will thicken - graininess at this stage is fine.
- If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla. Whisk together until smooth.
- Sift the flour into the bowl. Gently fold through until evenly combined.
- Fold in the chocolate chips.
- Share the mixture evenly between the cupcake cases.
- Bake for 35-40 minutes until a skewer pushed into the centre reveals sticky crumbs.
- Place on a wire rack to cool for 15 minutes.
- If you wish them to be firmer, place the in the fridge to chill overnight.
Frost the cupcakes
- Put the milk chocolate and dark chocolate in a heatproof bowl and melt in the microwave in 15-20 second bursts until just melted.
- Whilst whisking the chocolate, gradually pour in the cream, whisking until thick and glossy.
- Leave to cool for 30 minutes or until thick enough to pipe.
- Transfer the frosting to a piping bag fitted with a closed star nozzle and pipe swirls on top of each brownie cupcake. Allow to set for 30 minutes before serving.
Nutrition
More brownie recipes to try!
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