Brownie Cupcakes Recipe
Brownie Cupcakes Recipe photo by Taste of Home

Brownie Cupcakes Recipe

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“I grew up in my parents’ bakery, which might explain why I don’t like frosting,” says Cindy Lang of Hays, Kansas. “These cupcakes are just my style! They come out shiny on top and are great without frosting.”
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 4 servings


  • 1/4 cup semisweet chocolate chips
  • 1/4 cup butter, cubed
  • 1 egg
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 cup chopped pecans

Nutritional Facts

1 cupcake equals 297 calories, 21 g fat (10 g saturated fat), 83 mg cholesterol, 99 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein.


  1. In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a small bowl, beat egg and sugar. Stir in vanilla and chocolate mixture. Gradually add flour; fold in pecans.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until tops begin to crack. Cool for 10 minutes before removing from pan to a wire rack. Yield: 4 servings.
Originally published as Brownie Cupcakes in Cooking for 2 Summer 2008, p7

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Reviewed Apr. 28, 2015

"I have made these several times and they are always a hit."

Reviewed May. 31, 2014

"Can the pecans be substituted by almonds?Because my little sister is allergic to pecans and walnuts."

Reviewed Feb. 18, 2014

"This is a fun novelty dessert. The brownie cupcakes are tasty, but a little more basic than other brownie recipes I've tried. I also used Ghirardelli semi-sweet chips, which melted smoothly with the butter. I baked the brownie cupcakes at 350 degree opposed to 325 degrees. They cooked quickly and had a nice texture to them."

Reviewed Jul. 22, 2013

"I always triple this recipe to make a dozen. I also recommend using good quality chocolate chips- I like to use Ghirardelli semi sweet chocolate chips. I have used toasted pecans or walnuts-so good! The last time I added 1/2 cup toasted coconut-even better!!!!! These freeze well-if you don't eat them all first. Also pretty with a small amount of chocolate frosting piped in the middle of each and some white sprinkles to top it off!"

Reviewed Apr. 28, 2013

"Quick, simple, tasty. I replaced the pecans with almonds and it worked great. I love that you don't need any icing to make it work, just the basics."

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