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Brownie Cupcakes : Rich & Fudgy, with Dark Chocolate Buttercream Frosting

Main photograph of prepared recipe.

Fudgy and chewy like brownies yet light enough to be called cupcakes, these are a chocolate WOW. Rich chocolate buttercream frosting completes the indulgence. These are simply amazing.

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Difficulty Level



Needed Items


  • 25 minutes prep
    25 minutes baking
    10 minutes cooling
    60 minutes TOTAL


  • 2 cups butter
    2 cups granulated sugar
    4 large eggs
    2 tsp pure vanilla extract
    1 cup dutch-processed cocoa powder
    1 cup all-purpose flour
    1 tsp salt
    2 cups powdered sugar
    1 cup semi-sweet chocolate

Number of Servings

  • 14-15


  • 1 12-cup muffin pan + 1 6- or 12-cup muffin pan
    Paper cupcake liners
    Large mixing bowl
    Ice cream scoop (optional)
    Wire cooling rack
    Electric mixer and bowl


  • Preheat oven to 350°
    Place cupcake liners in 14-15 muffin cups
    Set 2 sticks butter on the counter to soften
    Melt 2 sticks butter

Additional Notes

If you want to make tiny cupcakes, use a generous application of cooking spray in about three dozen small muffin cups, and include the rim of each cup so that any overflow won’t stick.
Bake tiny cupcakes for 14-15 minutes or till a toothpick inserted in the center comes out mostly clean.

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