Servings
Font
Back
0 from 270 votes

Chocolate Fudge Brownie Cupcakes

Bring something special to the table with this well-loved recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 cupcakes
Course: Dessert
Cuisine: American

Ingredients

  • 4 4 ounces bittersweet or semisweet chocolate chopped (see note)
  • ½ ½ cup salted butter
  • ¾ ¾ cup granulated sugar
  • 1 1 teaspoon vanilla extract
  • 3 3 large eggs
  • ⅔ ⅔ cup all-purpose flour
  • ¼ ¼ teaspoon salt
  • [Chocolate Chip Cookie Dough Frosting] or other frosting of your choice

Instructions

    Cup of Yum
  1. Preheat the oven to 325 degrees F. Place a rack in the center of the oven. Line a 12-cup muffin tin with paper liners.
  2. In a medium microwave-safe bowl, add the chopped chocolate and butter (you can do this on this stovetop also). Microwave for one minute. Stir. Continue microwaving at 30-second intervals, stirring after each time, until the chocolate and butter is melted and combined (don't overheat; microwave until just melted and smooth).
  3. Stir in the sugar and vanilla until well-combined. Add the eggs one at a time, stirring or whisking vigorously after each addition.
  4. Stir in the flour and salt.
  5. Divide the batter evenly among the muffin cups. Bake for 17-20 minutes, until just baked through; don't overbake. The cupcakes won't be domed like a normal cakey cupcake - they'll be flatter and more dense like a delicious brownie.
  6. Remove the cupcakes to a cooling rack to cool completely. Frost as desired and chill until ready to serve.

Notes

  • Nutrition Facts: the nutrition facts for this recipe were calculated based on the cupcakes, but do not include the frosting. 
  • Chocolate Chips: I use Ghirardelli chips (either bittersweet or semisweet) for the chocolate or chopped baking chocolate (usually found above the chocolate chips in the baking aisle - or the Trader Joe's pound plus bars work great, too).
  • Chilled Cupcakes: keep in mind that these cupcakes taste best chilled, in my opinion. Of course, I wouldn't turn one away unchilled, but if you like the extra fudginess that comes when you chill brownies, plan ahead so they can have time in the refrigerator.
  • Doubling: this recipe doubles great.

Nutrition Information

Serving 1 Cupcake Calories 213kcal (11%) Carbohydrates 23g (8%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 62mg (21%) Sodium 133mg (6%) Fiber 1g (4%) Sugar 16g (32%)

Nutrition Facts

Serving: 12cupcakes

Amount Per Serving

Calories

% Daily Value*

Serving 1 Cupcake
Calories 213kcal 11%
Carbohydrates 23g 8%
Protein 3g 6%
Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 62mg 21%
Sodium 133mg 6%
Fiber 1g 4%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.