This chewy brownie cupcake recipe combines all my favorite things, rich chocolate brownies that are quick and easy to make, simple one bowl prep, and small batch (though this recipe can be doubled).

Why are they THE BEST? The flavor and the texture are what earns these brownies my top tier title. If you’re a fan of chewy over cakey, you love brownie edges, then these brownie cupcakes are going to be your favorites. They stay soft, moist, and chewy for days. They’re so good on their own that they don’t really need frosting, but we’re making one anyway. Cupcakes gotta have a frosting, right?

If you’re looking for a brownie in cupcake form, not a chocolate cupcake with a bit of brownie flavor, this recipe is for you!

They’re perfect for any occasion and because they come together so quickly, it makes them a perfect last minute dessert for a party or get together.

There are no special ingredients to purchase-if you have chocolate chips and cocoa powder and basic pantry ingredients, you’re good to go!

Here are the ingredients you’ll need for chewy brownie cupcakes

For the brownies you’ll need semi-sweet chocolate chips, cocoa powder, butter, oil (like corn or canola), sugar, eggs, vanilla, bread flour, salt. You can use all purpose, but I always use bread flour for that extra chewy texture.

For the icing you’ll need: chocolate chips (I used a combo of semi-sweet and milk choc), butter, powdered sugar, cocoa powder, corn syrup and vanilla.

Brownie cupcakes with chocolate icing and chocolate sprinkles

Tools you may need:

You won’t need anything special to make this recipe-just one microwave safe bowl, whisk, and rubber spatula. A cupcake pan and liners.

Here’s how we make them

In a medium microwave safe bowl, melt the chocolate chips and butter for 30 seconds at a time, stirring in between until the chocolate is fully melted.
Add the cocoa powder and whisk in until smooth.
Add the oil, then the sugar and vanilla. Whisk until very smooth. Add in the eggs, and whisk until the batter is thick and smooth and the eggs are well incorporated, about 30 seconds.
Finally add the flour and salt, and using a rubber spatula, gently fold the batter until the flour is incorporated and no white streaks remain.
Pour into the cupcake liners as evenly as possible, about 2/3 full on each one.
Bake at 350 F for about 18-22 minutes. Mine take closer to 22 to be done.

While the cupcakes are baking, prepare the icing.

In a microwave safe bowl, melt the chocolate chips in 30 second increments. Stir until completely melted and smooth.
Add in the softened butter and using a handheld mixer, whip the mixture until fluffy.
Add in the powdered sugar, cocoa powder, corn syrup and vanilla. Fold with a rubber spatula just until the dry ingredients are mixed, then use the mixer again to whip the icing together until fluffy. You may need to add a tablespoon more of sugar to get it to the right piping consistency.

a pan of cupcake brownies, half with icing and the other half plain.

Tips & Notes about this recipe

Don’t over mix the batter. Once you’ve added in the flour, gently fold the batter just until the flour is incorporated.
Don’t overbake! You want to bake these just until they’re done in the middle. I check at 18 minutes. Poke a toothpick in the center brownie. If the middle is still slightly wet, leave them in for a few more minutes. Check again, the toothpick should come out with a few moist crumbs attached. This is the time to remove them.

*If you try these cupcakes before they’ve cooled, just know that they taste cakier as they are warm out of the oven, but by the time the cool, they have the definitive brownie taste and texture. Crisp top, chewy interior.

Ideas for variations and mix ins:

You can add any mix ins you love for brownies-walnuts, pecans, chocolate chips, etc. Try a different frosting or none at all, these brownie cupcakes are sweet enough all by themselves. Sprinkles or candies make a fun icing topper-though totally not necessary.

FAQ

How do you keep brownies from sticking to cupcake liners?

A good cupcake liner like these will help keep your brownies from sticking too much. Allow the cupcakes to cool completely before taking the wrapper off so that the brownies have time to set.

How do I get a less chewy brownie cupcake?

If you prefer less chewy, you can reduce the sugar in these brownies by 1/4 cup. These make the brownies less chewy, slightly less sweet, and a little more cakey. They lose the brownie chew, but still make a yummy cupcake.

Want more recipes?

Looking to make a whole pan of brownies instead? Try my favorite chewy brownies recipe.

Print Recipe