Mini Brownie Cupcakes

Introduction

You get all the fudgy, chewy richness of a perfect brownie in a single, irresistible bite with these Mini Brownie Cupcakes. They’re incredibly easy to mix up and bake in just minutes, making them an ideal last-minute treat for parties, bake sales, or a quick chocolate fix.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Servings: 36 mini cupcakes

Ingredients

4 ounces semi-sweet chocolate baking bar ((cut into pieces, or chocolate chips))
4 tablespoons unsalted butter
2/3 cup all purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon espresso powder ((optional))
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup brown sugar ((packed))
3 eggs
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Generously grease or line two 24-count mini muffin pans.
In a microwave-safe bowl, combine the semi-sweet chocolate pieces and butter. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Set aside to cool slightly.
In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, espresso powder (if using), baking powder, and salt.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined and slightly thickened.
While whisking, slowly pour the slightly cooled chocolate mixture into the egg mixture until fully incorporated.
Add the dry flour mixture to the wet ingredients. Using a spatula, fold gently until just combined and no dry streaks remain. Be careful not to overmix.
Using a small spoon or cookie scoop, portion the batter into the prepared mini muffin cups, filling each about 3/4 full.
Bake for 12-14 minutes, or until the tops are set and a toothpick inserted into the center of a cupcake comes out with a few moist crumbs attached.
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Variations

Peanut Butter Swirl: Before baking, add a tiny dollop (about 1/4 tsp) of peanut butter to the center of each cupcake and swirl lightly with a toothpick.
Chocolate Ganache Dip: Once cooled, dip the tops of the mini cupcakes in a simple ganache made from heated heavy cream and chocolate chips for a glossy finish.
Mint Chip: Add 1/4 teaspoon of peppermint extract along with the vanilla extract, and fold in 1/3 cup of mini chocolate chips to the batter.
Salted Caramel Drizzle: Drizzle cooled cupcakes with store-bought or homemade salted caramel sauce for a sweet and salty contrast.

Tips for Success

For the easiest release, use mini cupcake liners. If greasing the pan, be thorough to prevent sticking.
The espresso powder is optional but highly recommended, as it deepens the chocolate flavor without adding a coffee taste.
Let the melted chocolate cool for a few minutes before adding it to the eggs to avoid accidentally cooking them.

Storage & Reheating

Store cooled mini brownie cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. To reheat, warm them in a 300°F oven for 5-7 minutes or in the microwave for 10-15 seconds to restore that fresh-from-the-oven texture.

FAQ

Can I make this as a regular pan of brownies?

Yes, you can bake the batter in a greased 8×8-inch pan at 350°F for 25-35 minutes, until a toothpick comes out with moist crumbs.

Why is my batter so thick?

This is a fudgy brownie batter, so it will be quite thick and not pourable like cake batter. This is normal and ensures the right dense texture.

My cupcakes stuck to the pan. What went wrong?

Ensure your pan is very well-greased, or use high-quality non-stick liners. Allowing them to cool for only 5 minutes in the pan before removing is also key.

Can I use only granulated sugar?

You can use 1 cup total of granulated sugar, but the brown sugar adds moisture and a deeper flavor, so the texture and taste will be slightly different.

What if I don’t have espresso powder?

Simply omit it. The recipe will still work perfectly, though the chocolate flavor won’t be as pronounced.

Can I make these ahead of time?

Absolutely. They store very well and can be baked a day in advance. Their flavor even improves slightly after a few hours.