By Becky Hardin
Published Dec 9, 2020
Get ready for the most delicious brownie cupcakes! These chocolate beauties are easy to make with a few simple ingredients and are the perfect mix of brownie and cupcake! Topped with a creamy chocolate buttercream frosting.
Easy & Delicious Brownie Cupcakes Recipe
I think I am in chocolate heaven with these delicious brownie cupcakes! You guys, these are so scrumptious, I just know you are going to love them!
The gooiest and most rich brownie batter is topped with a creamy and indulgent chocolate buttercream for a delicious dessert that’s perfect for any occasion.
I know you won’t want to share them, but your friends and family will love you if you do!
Ingredients1x2x3x
- ▢ ½ cup unsalted butter 113 grams (1 stick)
- ▢ ½ cup semisweet chocolate chips 85 grams
- ▢ 2 large eggs 100 grams
- ▢ ¾ cup granulated sugar 150 grams
- ▢ ½ cup all-purpose flour 60 grams
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ ½ batch Chocolate Buttercream (click for recipe)
For Garnish
- ▢ 1.55 ounces Hershey’s milk chocolate 43 grams (1 bar)
Video
Instructions
- Preheat oven to 325°F. Spray a cupcake tin with nonstick spray or line 9 of the wells with paper liners. Set aside.
- In a small saucepan, melt the butter and chocolate chips over medium-low heat. Once melted, set aside and allow to completely cool. ½ cup unsalted butter, ½ cup semisweet chocolate chips
- In a medium-sized bowl, whisk together the eggs and sugar until combined. Whisk in the flour and vanilla. Pour the cooled chocolate mixture into the batter and fold it together with a spatula until the batter is combined and free of lumps. Scoop the batter into each of the cupcake liners, filling them about ¾ of the way full. A heaping amount in a large cookie scoop will give you the perfect amount, but you can spoon it in there as well (see note). 2 large eggs, ¾ cup granulated sugar, ½ cup all-purpose flour, 1 teaspoon pure vanilla extract
- Bake for 30-33 minutes, until a toothpick comes out clean. Allow the cupcakes to cool for 10 minutes before removing. Cool completely on a rack until ready to frost.
- Make the Chocolate Buttercream (click for recipe) while brownie cupcakes cool. ½ batch Chocolate Buttercream
- Frost the cooled cupcakes with the buttercream and top each with 1 rectangle of Hershey’s chocolate. 1.55 ounces Hershey’s milk chocolate
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Cookie Portion Scoop (optional)
Becky’s Tips
- The brownie batter should be fully combined and smooth in texture with no lumps.
- You can make the cookies without cupcake liners if you prefer, just be sure to grease your muffin tin well.
- Bake the brownie cupcakes in a fully preheated oven so that they bake through evenly.
- This will make 9 brownie cupcakes and filling them ¾ of the way full will take the brownie to the top of the wrapper as shown in my picture. If you want to fill the wrappers halfway, you could stretch it to fill 12 cupcake wrappers.
Nutrition information is automatically calculated, so should only be used as an approximation.
Trademark Note : In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Hershey’s is a proprietary brand that I want to acknowledge and give credit to.
How to Make brownie cupcakes – Step-by-Step
- Melt together the butter and chocolate chips.
- Whisk together the eggs and sugar and whisk in the flour and vanilla.
- Pour the melted chocolate in and fold together.
- Scoop the batter into cup cake liners and bake.
Tips!
- The brownie batter should be fully combined and smooth in texture with no lumps.
- You can make the cookies without cupcake liners if you prefer, just be sure to grease your muffin tin well.
- Bake the brownie cupcakes in a fully preheated oven so that they bake through evenly.
- This will make 9 brownie cupcakes and filling them ¾ of the way full will take the brownie to the top of the wrapper as shown in my picture. If you want to fill the wrappers halfway, you could stretch it to fill 12 cupcake wrappers.
How to Store Brownie Cupcakes
Once you have iced the brownies, store them in an airtight container and they will keep well for 2 days.
I prefer not to store them in the fridge, but if you do, let them come to room temperature before enjoying.
Make Ahead Instructions
You can make the chocolate buttercream frosting up to a week ahead of time and keep it stored, covered in the fridge. You can also freeze the frosting for two months.
Unfrosted brownies can be wrapped in plastic wrap and stored at room temperature for up to 4 days.
Decorating Your Brownie Cupcakes
I decorated these with a square of Hersheys, because quite honestly there isn’t a thing as too much chocolate!
You can leave the Hersheys out of you prefer or try adding some sprinkles to fit in with any occasion.
These chocolatey cupcakes are the perfect idea for Valentine’s desserts , parties, or weekend treats!
More Cupcake Recipes to Try
- Apple Cupcakes
- Apple Pie Cupcakes
- Strawberry Cupcakes
- Red Velvet Cupcakes
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Brownie Cupcakes Recipe
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Cookie Portion Scoop (optional)
Ingredients
- ½ cup unsalted butter 113 grams (1 stick)
- ½ cup semisweet chocolate chips 85 grams
- 2 large eggs 100 grams
- ¾ cup granulated sugar 150 grams
- ½ cup all-purpose flour 60 grams
- 1 teaspoon pure vanilla extract 4 grams
- ½ batch Chocolate Buttercream (click for recipe)
For Garnish
- 1.55 ounces Hershey’s milk chocolate 43 grams (1 bar)
Instructions
- Preheat oven to 325°F. Spray a cupcake tin with nonstick spray or line 9 of the wells with paper liners. Set aside.
- In a small saucepan, melt the butter and chocolate chips over medium-low heat. Once melted, set aside and allow to completely cool. ½ cup unsalted butter, ½ cup semisweet chocolate chips
- In a medium-sized bowl, whisk together the eggs and sugar until combined. Whisk in the flour and vanilla. Pour the cooled chocolate mixture into the batter and fold it together with a spatula until the batter is combined and free of lumps. Scoop the batter into each of the cupcake liners, filling them about ¾ of the way full. A heaping amount in a large cookie scoop will give you the perfect amount, but you can spoon it in there as well (see note). 2 large eggs, ¾ cup granulated sugar, ½ cup all-purpose flour, 1 teaspoon pure vanilla extract
- Bake for 30-33 minutes, until a toothpick comes out clean. Allow the cupcakes to cool for 10 minutes before removing. Cool completely on a rack until ready to frost.
- Make the Chocolate Buttercream (click for recipe) while brownie cupcakes cool. ½ batch Chocolate Buttercream
- Frost the cooled cupcakes with the buttercream and top each with 1 rectangle of Hershey’s chocolate. 1.55 ounces Hershey’s milk chocolate
Video
Notes
- The brownie batter should be fully combined and smooth in texture with no lumps.
- You can make the cookies without cupcake liners if you prefer, just be sure to grease your muffin tin well.
- Bake the brownie cupcakes in a fully preheated oven so that they bake through evenly.
- This will make 9 brownie cupcakes and filling them ¾ of the way full will take the brownie to the top of the wrapper as shown in my picture. If you want to fill the wrappers halfway, you could stretch it to fill 12 cupcake wrappers.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
