Brownie Cupcakes Recipe (with fudge frosting)

5 from 11 votes

This brownie cupcakes recipe is the perfect mix between a chocolate cake and a brownie. It makes the most chewy, soft and decadent brownie cupcakes, topped with a rich and luscious chocolate fudge frosting. It's the perfect treat to satisfy all of your chocolate cravings!

Prep Time20

Cook Time30

Total Time50

Servings: 21 cupcakes

Author: Maria Corcuera

Equipment

2 cupcake tins
21 cupcake liners
1 hand or stand mixer

Ingredients

Brownies

1/2 Cup unsalted butter
1/2 Cup dark chocolate
1/2 Cup cocoa powder I used dutch processed
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 Cup freshly brewed coffee
2 Cups granulated sugar
3 Large eggs room temperature
1 teaspoon vanilla extract
1 1/2 Cup all-purpose flour
1 Cup chocolate chips half semi-sweet and half milk chocolate chips

Chocolate Frosting

1/2 Cup unsalted butter room temperature
2 1/2 Cup powdered sugar sifted
1/2 Cup heavy whipping cream room temperature
1/2 Cup cocoa powder sifted
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Brownie Cupcakes

Pre-heat oven and set the oven temperature to 350 Fahrenheit. Line your cupcake tins with paper liners and set aside.
In a small saucepan, melt the butter and chocolate together in low heat. Mix slightly with a wooden spoon, until you can see only melted chocolate and no lumps. Set aside an let cool slightly.
1/2 Cup (113.5 g) unsalted butter, 1/2 Cup (87.5 g) dark chocolate
Over a large bowl, stir cocoa powder, baking powder and salt (no need to use an electric mixer or a hand mixer, just a whisk). Add the butter chocolate mixture and hot coffee, and stir until mixture is thickened. Add sugar, eggs and vanilla and mix until combined.
1/2 Cup (43 g) cocoa powder, 1/2 teaspoon (0.5 teaspoon) baking powder, 1/4 teaspoon (0.3 teaspoon) salt, 1/2 Cup (118.5 g) freshly brewed coffee, 2 Cups (400 g) granulated sugar, 3 Large eggs, 1 teaspoon vanilla extract
Mix in the flour to the wet ingredients and mix until just combined (do not over mix!). Fold in the chocolate chips
1 1/2 Cup (187.5 g) all-purpose flour, 1 Cup (180 g) chocolate chips
Divide batter into the prepared cupcake pan. Fill cupcake tin 3/4 full, -or almost full- with brownie batter. Place the cupcakes in the middle rack of the preheated oven, one cupcake tin at a time.
Bake for 28-30 minutes. Make a toothpick test: insert a toothpick in the center of a cupcake, and it should come out with a few crumbs. The inserted toothpick should not come out clean (dry brownies), or with wet batter (raw brownies).
Let the cupcakes cool in the cupcake tin for 3-5 minutes, then transfer to a wire rack to cool completely.

Fudge frosting

For the chocolate frosting, cream butter in medium-high speed until light and fluffy, for around 1.5 minutes.
1/2 Cup (113.5 g) unsalted butter
Add sifted powdered sugar, heavy whipping cream, cocoa powder, vanilla extract and salt. Beat on lowest until ingredients are just incorporated, then beat in medium-high speed for an additional 2 minutes. Frosting should look light and fluffy.
2 1/2 Cup (300 g) powdered sugar, 1/2 Cup (118.3 ml) heavy whipping cream, 1/2 Cup (43 g) cocoa powder, 1 teaspoon vanilla extract, 1/4 teaspoon (0.3 teaspoon) salt
Add the frosting on top of your cooled cupcakes and enjoy!

Notes

Measure your ingredients correctly. For the flour and powdered sugar, put the measuring cup on a flat surface, scoop them using a spoon into the measuring cup without compacting them, then level them with the back of a knife

After adding the flour, do not over mix the dough. Instead, mix until just combined.

Use room temperature ingredients for your frosting and room temperature eggs for your batter. This will make or break the outcome of your dessert

Sift the powdered sugar and cacao powder before adding them to your frosting to avoid any lumps

Frost your cupcakes until they are completely cooled to avoid a melty disaster

Nutrition