Mini Brownie Cupcakes Recipe

Name: Mini Brownie Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable-oil cooking spray; 4 sticks unsalted butter, cut into pieces; 8 ounces unsweetened chocolate, chopped; 1 3/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder (preferably Dutch-process); 1/2 teaspoon salt; 3 3/4 cups granulated sugar; 8 large eggs; Confectioners sugar (optional); Special equipment: minimuffin tins and about 72 (1- by 1-inch) waxed paper liners

Servings: persons

1
Preheat oven to 350F and line minimuffin tins with liners.
2
Spray liners with cooking spray.
3
Melt butter and chocolate in a 4-quart heavy pot over moderately low heat, stirring until smooth.
4
Whisk together flour, cocoa, and salt.
5
Remove pan from heat and whisk in granulated sugar.
6
Add eggs, 1 at a time, whisking after each addition until incorporated, and stir in flour mixture just until blended.
7
Spoon batter into muffin liners, filling cups to top, and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering.
8
Cool 5 minutes in tins and turn out onto racks.
9
Repeat with remaining batter.
10
Dust with confectioners sugar if desired.

2347

kcal

Calories

131

Fat

271

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Vegetable-oil cooking spray, 4 sticks unsalted butter, cut into pieces, 8 ounces unsweetened chocolate, chopped, 1 3/4 cups all-purpose flour, and more.

Yes, Mini Brownie Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Brownie Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions