Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cupcake Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rich, fudgy, and irresistibly chocolatey, these cupcake brownies bring together the moist decadence of brownies with the perfectly portioned form of cupcakes, topped with a velvety ganache frosting for an indulgent treat.

  • Total Time: 1 hour 40 minutes
  • Yield: 10 cupcake brownies

Ingredients

1/2 cup salted butter

4 ounces unsweetened chocolate baking bar, chopped

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

2 large eggs

1 1/2 teaspoons vanilla extract

1/2 cup all-purpose flour

1 cup semi-sweet chocolate chips (for brownie batter)

2 cups semi-sweet chocolate chips (for ganache)

1 1/2 cups heavy whipping cream

Instructions

  1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
  2. In a medium mixing bowl, melt the butter and chopped unsweetened chocolate bar in 30-second increments, stirring between each, until fully melted.
  3. Stir in the granulated sugar and brown sugar until combined.
  4. Add the eggs and vanilla extract, mixing until well incorporated.
  5. Stir in the flour until just combined.
  6. Fold in 1 cup chocolate chips.
  7. Divide the batter evenly between 10 muffin cups.
  8. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool the brownie cupcakes completely.
  10. For the ganache, heat the heavy cream until steaming, then pour over 2 cups chocolate chips. Cover and let sit 2–3 minutes.
  11. Whisk until smooth and glossy, then cover with plastic wrap and refrigerate until firm.
  12. Beat the chilled ganache with a hand mixer until fluffy with stiff peaks.
  13. Pipe the ganache frosting onto the cooled brownie cupcakes.

Notes

  • Add chopped nuts for extra texture.
  • Swap semi-sweet chocolate for white or dark chocolate.
  • Add espresso powder to the ganache for a mocha twist.
  • Mix in dried fruit like cherries or raspberries.
  • Use peppermint extract for a festive holiday version.
  • Store at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Freeze unfrosted cupcakes for up to 2 months.
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cupcake brownie
  • Calories: 420
  • Sugar: 30g
  • Sodium: 120mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 65mg

Find it online: https://omgmakethis.com/cupcake-brownies-recipe/