Mini Brownie Cupcakes are delightful, 2-bite brownies made in a mini cupcake pan. Top them with frosting or whipped cream and decorate to suite any special occasion or holiday for a fun treat!
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We’ve definitely shared plenty of mini cupcake recipes, but for this recipe we’re adding a twist and making Mini Brownie Cupcakes.
If you are a fan of brownie edges, then these mini treats are for you! Every bite is rich, fudgy and chewy.
They can be topped with a dollop of whipped cream, cream cheese frosting, chocolate frosting, or really any flavor of buttercream frosting you like.
Why This Recipe Works
Brownie bites are easy to make. You could “cheat” and use a box mix, but of course homemade is best.
They are incredibly delicious. You can alter the overall flavor profile with the different frostings or whipped toppings you add.
Serve these mini brownies for all of your special occasions and holiday gatherings. Add mini chocolate chips, chopped nuts and/or fun sprinkles to suite your needs.
Step-By-Step Instructions
Ingredients
- 4 ounces semi-sweet chocolate baking bar (cut into pieces, or chocolate chips): you can use dark chocolate, if a richer flavor is desired.
- 4 tablespoons unsalted butter
- 2/3 cup all purpose flour
- 3 tablespoons unsweetened cocoa powder: you can use Dutch process cocoa powder for a richer flavor.
- 1 teaspoon espresso powder (optional): espresso powder deepens the flavor of the chocolate and is recommended, but not absolutely necessary.
- 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
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Preheat your oven to 350°F.
Place mini cupcake liners into a mini cupcake pan.
Create!
Melt the butter and chocolate bar pieces in a small pot over low heat. Whisk until fully melted and smooth. Set aside to cool to warm.
While the chocolate is cooling, mix together the flour, cocoa powder, espresso powder, baking powder and salt.
Transfer the cooled chocolate to a medium mixing bowl. Whisk in the sugar and brown sugar until the sugar is fully dissolved. This may take a few minutes.
Add the eggs one at a time, then the vanilla extract.
Gradually stir in the flour mixture until just combined.
Fill each cupcake liner 2/3rds of the way full.
Bake 12-14 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan.
Present!
Serve as is or top them with frosting, mini chocolate chips or sprinkles, if desired.
Tips and Techniques
- Dark chocolate and Dutch process cocoa powder can be used for a richer chocolate flavor, if preferred.
- Espresso powder is optional but recommended. It deepens the chocolate flavor.
- Mini chocolate chips can be stirred into the batter or sprinkled on top the cupcake batter in the pan before baking.
- These brownies can be decorated with frosting, whipped cream, mini chocolate chips, sprinkles or chopped nuts, if desired.
- Store leftover brownie cupcakes at room temperature in an airtight container or wrapped tightly in plastic wrap. Brownies are best consumed within 2 days.
- Baked brownies can be frozen for up to 2 months. Thaw in the refrigerator overnight.
More Mini Dessert Recipes
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Mini Brownie 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 oven to 350℉. Place mini cupcake liners into a mini cupcake pan.
- Melt the chocolate bar pieces and butter in a small pot over low heat. Whisk until fully melted and smooth. Set aside to cool to warm.4 ounces semi-sweet chocolate baking bar, 4 tablespoons unsalted butter
- While the chocolate is cooling, mix together the flour, cocoa powder, espresso powder, baking powder and salt.2/3 cup all purpose flour, 3 tablespoons unsweetened cocoa powder, 1 teaspoon espresso powder, 1/4 teaspoon baking powder, 1/4 teaspoon salt
- Transfer the cooled chocolate to a medium mixing bowl. Whisk in the sugar and brown sugar until the sugar is fully dissolved. This may take a few minutes.3/4 cup granulated sugar, 1/4 cup brown sugar
- Add the eggs one at a time, then the vanilla extract.3 eggs, 1 teaspoon vanilla extract
- Gradually stir in the flour mixture until just combined.
- Fill each cupcake liner 2/3rds of the way full.
- Bake 12-14 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan.
- Serve as is or top them with frosting, mini chocolate chips or sprinkles, if desired.
Notes
Tips and Techniques
- Dark chocolate and Dutch process cocoa powder can be used for a richer chocolate flavor, if preferred.
- Espresso powder is optional but recommended. It deepens the chocolate flavor.
- Mini chocolate chips can be stirred into the batter or sprinkled on top the cupcake batter in the pan before baking.
- These brownies can be decorated with frosting, whipped cream, mini chocolate chips, sprinkles or chopped nuts, if desired.
- Store leftover brownie cupcakes at room temperature in an airtight container or wrapped tightly in plastic wrap. Brownies are best consumed within 2 days.
- Baked brownies can be frozen for up to 2 months. Thaw in the refrigerator overnight.
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