12 Delicious Brownie Cupcakes Recipes

Perfect for any occasion, these 12 delicious brownie cupcakes recipes are about to become your new go-to treats! Whether you’re craving something rich and fudgy or light and fluffy, we’ve got a variety that’ll satisfy every sweet tooth. Dive into this roundup of easy-to-make delights that promise to bring joy to your baking adventures. Ready to find your next favorite? Let’s get started!

Classic Chocolate Brownie Cupcakes

Craving something sweet and chocolatey? These classic chocolate brownie cupcakes are your go-to treat. They’re easy to make, perfectly moist, and packed with rich chocolate flavor.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder (use high-quality for best flavor)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 1 cup granulated sugar
• 2 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract
• 1/2 cup chocolate chips (optional, for extra chocolatey goodness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In a large bowl, mix the melted butter and sugar until smooth. Tip: Ensure the butter is not too hot to avoid cooking the eggs.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the cupcakes tender.
6. If using, gently stir in the chocolate chips.
7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The cupcakes will continue to cook slightly as they cool.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Fresh out of the oven, these cupcakes have a crackly top and a fudgy center. Serve them warm with a scoop of vanilla ice cream for an irresistible dessert.

Peanut Butter Swirl Brownie Cupcakes

Oh, you’re in for a treat with these Peanut Butter Swirl Brownie Cupcakes. They’re the perfect blend of rich chocolate and creamy peanut butter, all packed into a bite-sized cupcake that’s sure to satisfy your sweet tooth.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder (sifted for clump-free batter)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free option)
• 1 cup granulated sugar
• 2 large eggs (room temperature for best results)
• 1 tsp vanilla extract
• 1/2 cup creamy peanut butter (microwave for 10 seconds if too thick to swirl)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In a large bowl, mix the melted butter and sugar until smooth. Tip: Ensure the butter isn’t too hot to avoid cooking the eggs.
4. Add the eggs one at a time to the butter mixture, followed by the vanilla extract, mixing well after each addition.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the brownies tender.
6. Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full.
7. Drop small dollops of peanut butter onto each cupcake and use a toothpick to swirl it into the batter. Tip: Don’t over-swirl to maintain distinct peanut butter pockets.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The cupcakes will continue to set as they cool.
9. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Zesty and rich, these cupcakes offer a delightful contrast between the fudgy brownie base and the smooth peanut butter swirl. Serve them slightly warm with a scoop of vanilla ice cream for an extra indulgent dessert.

Salted Caramel Brownie Cupcakes

Just when you thought brownies couldn’t get any better, here comes a twist that’ll make your taste buds dance—salted caramel brownie cupcakes. Perfect for when you’re craving something sweet with a little salty kick, these treats are a game-changer for any dessert table.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder (sifted for clump-free batter)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted (or any neutral oil for a lighter version)
• 1 cup granulated sugar
• 2 large eggs (room temperature for best results)
• 1 tsp vanilla extract
• 1/2 cup salted caramel sauce (store-bought or homemade, adjust to taste)
• 1/4 cup heavy cream (for a richer caramel drizzle)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In a large bowl, mix the melted butter and sugar until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the eggs.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Tip: Overmixing can lead to dense cupcakes.
6. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The cupcakes will continue to cook slightly as they cool.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, drizzle with salted caramel sauce mixed with heavy cream for a glossy finish.

Rich, fudgy, and with just the right amount of salty-sweet contrast, these cupcakes are a decadent treat. Serve them slightly warm with a scoop of vanilla ice cream for an extra indulgent dessert.

Double Chocolate Brownie Cupcakes

Fancy a treat that combines the rich, fudgy goodness of brownies with the fun, individual portions of cupcakes? These Double Chocolate Brownie Cupcakes are your answer, perfect for satisfying those chocolate cravings or impressing at your next gathering.

Ingredients

• 1 cup unsalted butter, melted (or any neutral oil)
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder, sifted (for a smoother batter)
• 1/4 tsp salt
• 1 cup chocolate chips (semi-sweet or dark, adjust to taste)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the melted butter and sugar until well combined.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Sift in the flour, cocoa powder, and salt, folding gently until just combined to avoid overmixing.
5. Fold in the chocolate chips, reserving a handful for topping if desired.
6. Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Velvety and decadent, these cupcakes boast a crackly top with a gooey center. Serve them warm with a scoop of vanilla ice cream for an irresistible dessert duo.

Mint Chocolate Chip Brownie Cupcakes

Unbelievably easy and irresistibly delicious, these Mint Chocolate Chip Brownie Cupcakes are your new go-to dessert. They combine the rich, fudgy texture of brownies with the refreshing kick of mint, all in a cute cupcake form. Perfect for when you’re craving something sweet but want a little twist on the classic.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder (sifted for clump-free batter)
• 1/2 teaspoon salt (enhances the chocolate flavor)
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 1 cup granulated sugar (adjust to your sweetness preference)
• 2 large eggs (room temperature for better mixing)
• 1 teaspoon vanilla extract (pure for best flavor)
• 1/2 teaspoon peppermint extract (adjust to taste)
• 1 cup mint chocolate chips (plus extra for topping)
• 1/2 cup heavy cream (for ganache, optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, and salt until well combined.
3. In a large bowl, mix the melted butter and sugar until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the eggs.
4. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cupcakes tender.
6. Gently stir in the mint chocolate chips, reserving a few for topping.
7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The cupcakes will continue to cook slightly as they cool.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. For an extra touch, heat the heavy cream until just simmering, then pour over the reserved chocolate chips to make a ganache. Drizzle over the cooled cupcakes.

These cupcakes are wonderfully moist with a crisp top, bursting with minty chocolate in every bite. Try serving them with a scoop of vanilla ice cream for an indulgent dessert that’s sure to impress.

Raspberry Cheesecake Brownie Cupcakes

Oh my, have you ever had one of those days where you crave something sweet, rich, and a little bit fancy? These Raspberry Cheesecake Brownie Cupcakes are your answer. They’re the perfect blend of fudgy brownie, creamy cheesecake, and tart raspberries—all in one bite.

Ingredients

• 1 cup unsalted butter, melted (plus extra for greasing)
• 2 cups granulated sugar
• 4 large eggs (room temperature for best results)
• 1 tsp vanilla extract
• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup cocoa powder (sifted to avoid lumps)
• 1/4 tsp salt
• 8 oz cream cheese, softened (full fat for creaminess)
• 1/3 cup powdered sugar
• 1 cup fresh raspberries (plus extra for garnish)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a muffin tin with butter or line with cupcake liners.
2. In a large bowl, whisk together melted butter and granulated sugar until well combined.
3. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
4. Sift in flour, cocoa powder, and salt. Fold gently until just combined—overmixing leads to tough brownies.
5. Divide the brownie batter evenly among the muffin cups, filling each about halfway.
6. In a separate bowl, beat cream cheese and powdered sugar until smooth. Gently fold in raspberries.
7. Top each brownie cup with a spoonful of the cheesecake mixture. Use a toothpick to swirl lightly.
8. Bake for 20-25 minutes, or until the edges are set but the center is slightly jiggly.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Get ready to enjoy these decadent treats. The brownie base is dense and fudgy, while the cheesecake layer adds a creamy contrast. Serve them slightly warm with a dollop of whipped cream and a few fresh raspberries on top for an extra special touch.

White Chocolate Macadamia Brownie Cupcakes

Oh, you’re in for a treat with these White Chocolate Macadamia Brownie Cupcakes. They’re the perfect blend of chewy brownie and fluffy cupcake, packed with crunchy macadamia nuts and creamy white chocolate chips. Trust me, they’re as delicious as they sound.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup white chocolate chips
• 1/2 cup macadamia nuts, chopped (toast them for extra flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Tip: Sifting the cocoa powder can prevent lumps.
3. In a large bowl, mix the melted butter and sugar until well combined. Then, beat in the eggs one at a time, followed by the vanilla extract.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to dense cupcakes.
5. Gently stir in the white chocolate chips and chopped macadamia nuts.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The cupcakes will continue to cook as they cool, so don’t overbake.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Kind of amazing how these cupcakes strike the perfect balance between rich and light, isn’t it? The white chocolate adds a sweet creaminess, while the macadamia nuts bring a delightful crunch. Serve them warm with a scoop of vanilla ice cream for an extra indulgent dessert.

Cookies and Cream Brownie Cupcakes

Let’s be real, who can resist the combo of cookies and cream in a brownie cupcake? These little treats are the perfect mix of fudgy brownie and crunchy cookie goodness, all in one bite.

Ingredients

• 1 cup unsalted butter, melted (or any neutral oil)
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 1 cup crushed cookies and cream cookies (plus extra for topping)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, mix the melted butter and sugar until well combined.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can make the brownies tough.
6. Fold in the crushed cookies and cream cookies.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: Don’t overbake; the brownies will continue to set as they cool.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: Sprinkle extra crushed cookies on top for added crunch and visual appeal.

Velvety and rich, these brownie cupcakes are a chocolate lover’s dream with a surprise cookie crunch in every bite. Serve them warm with a scoop of vanilla ice cream for an extra indulgent dessert.

Espresso Brownie Cupcakes

Did you ever think combining your morning espresso with a decadent brownie could be this easy? These Espresso Brownie Cupcakes are your new best friend for a quick caffeine and chocolate fix.

Ingredients

• 1 cup all-purpose flour (sifted for lighter texture)
• 1/2 cup unsweetened cocoa powder (dark for richer flavor)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted (or coconut oil for a twist)
• 1 cup granulated sugar
• 2 large eggs (room temperature blends better)
• 2 tsp vanilla extract
• 1/4 cup strong espresso, cooled (instant works in a pinch)
• 1/2 cup chocolate chips (mix in or top)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until no lumps remain.
3. In a large bowl, mix the melted butter and sugar until well combined. Tip: A fork works great here!
4. Beat in the eggs one at a time, then stir in the vanilla and espresso. The batter will be thin.
5. Gradually fold the dry ingredients into the wet until just combined. Overmixing leads to tough cupcakes.
6. Stir in the chocolate chips, then divide the batter evenly among the cupcake liners, filling each 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick comes out with a few moist crumbs. Tip: They firm up as they cool.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Zesty with a deep coffee flavor, these cupcakes are fudgy inside with a slight crunch on top. Try serving them warm with a scoop of vanilla ice cream for an irresistible contrast.

Red Velvet Brownie Cupcakes

Ready to dive into a dessert that combines the best of both worlds? These Red Velvet Brownie Cupcakes are your ticket to a rich, fudgy treat with that signature red velvet flair. Perfect for when you can’t decide between a brownie or a cupcake!

Ingredients

• 1 cup unsalted butter, melted (or any neutral oil for a lighter version)
• 2 cups granulated sugar
• 4 large eggs, room temperature (for smoother mixing)
• 1 tsp vanilla extract
• 1/4 cup cocoa powder, sifted (to avoid lumps)
• 1 oz red food coloring (adjust for deeper color)
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 cup white chocolate chips (optional, for extra sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the melted butter and sugar until well combined.
3. Add the eggs one at a time, mixing well after each addition. Tip: Room temperature eggs blend more smoothly.
4. Stir in the vanilla extract, cocoa powder, and red food coloring until the batter is uniformly red.
5. Gently fold in the flour and salt until just combined. Avoid overmixing to keep the cupcakes tender.
6. If using, sprinkle white chocolate chips over the batter and give it a quick stir.
7. Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The cupcakes will continue to cook slightly as they cool.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Unbelievably moist and packed with chocolatey goodness, these cupcakes are a showstopper. Serve them warm with a scoop of vanilla ice cream for an indulgent twist!

S’mores Brownie Cupcakes

Delightfully gooey and packed with the classic flavors of a campfire favorite, these S’mores Brownie Cupcakes are a dream come true for any sweet tooth. You’ll love how easy they are to whip up, bringing a little bit of summer nostalgia to your kitchen any time of year.

Ingredients

• 1 cup all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup unsweetened cocoa powder (sifted to avoid lumps)
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted (or use coconut oil for a twist)
• 1 cup granulated sugar
• 2 large eggs (room temperature blends better)
• 1 teaspoon vanilla extract
• 1/2 cup mini marshmallows (plus extra for topping)
• 1/2 cup graham cracker crumbs (for that essential crunch)
• 1/2 cup chocolate chips (milk or dark, your choice)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, and salt until well combined.
3. In a large bowl, mix the melted butter and sugar until smooth. Tip: Ensure the butter isn’t too hot to avoid cooking the eggs.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Overmixing leads to tough brownies.
6. Gently stir in the mini marshmallows, graham cracker crumbs, and chocolate chips.
7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean. Tip: A few crumbs are okay; they’ll continue to cook as they cool.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Top each cupcake with a few extra mini marshmallows and a sprinkle of graham cracker crumbs before serving.

Now, these cupcakes are all about that perfect contrast—crispy edges, fudgy centers, and those melty marshmallows on top. Not to mention, they’re a hit at parties when served with a side of vanilla ice cream.

Almond Joy Brownie Cupcakes

So, you’re craving something sweet, chocolatey, and a little nutty? These Almond Joy Brownie Cupcakes are your dream come true. They’re easy to make and packed with flavors that remind you of that classic candy bar.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder (sifted for no lumps)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted (or coconut oil for a twist)
• 1 cup granulated sugar
• 2 large eggs (room temperature blends better)
• 1 tsp vanilla extract
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped almonds (toasted for extra crunch)
• 1/2 cup chocolate chips (milk or dark, your choice)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In a large bowl, mix the melted butter and sugar until smooth. Tip: Let the butter cool slightly to avoid cooking the eggs.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing leads to tough cupcakes.
6. Fold in the shredded coconut, chopped almonds, and chocolate chips.
7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy these cupcakes warm for a gooey center or at room temperature for a firmer bite. Either way, the combo of chocolate, coconut, and almonds is irresistible. Try serving them with a scoop of vanilla ice cream for an extra treat.

Conclusion

Luscious doesn’t even begin to cover it! This roundup of 12 Delicious Brownie Cupcakes Recipes is your ticket to baking bliss. Whether you’re after fudgy, cakey, or something in between, there’s a recipe here with your name on it. We’d love to hear which one stole your heart—drop us a comment below. And if you found a favorite, why not spread the joy? Pin this article on Pinterest and share the sweetness!