Brownie Cupcakes Recipe
Brownie Cupcakes Recipe photo by Taste of Home
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Brownie Cupcakes Recipe

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4.5 37 39
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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
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 each: 297 calories, 21g fat (10g saturated fat), 83mg cholesterol, 99mg sodium, 26g carbohydrate (19g sugars, 2g fiber), 4g 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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Mrslvslapshot User ID: 8923690 253455
Reviewed Aug. 31, 2016

"These were so simple to make and delicious to eat. The whole family loved them. Instead of adding pecans I sprinkled some chocolate chips on top before baking! This recipe is a keeper!"

Ckhalle User ID: 6816660 225572
Reviewed Apr. 28, 2015

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

barbie101410 User ID: 7829274 93548
Reviewed May. 31, 2014

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

Remenec User ID: 6059530 105281
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."

thecreativebaker User ID: 7200207 105278
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!"

raionnomachi User ID: 7244018 89011
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."

ron88mona User ID: 7177085 105277
Reviewed Mar. 14, 2013

"These are really awesome! Mona"

pspmags User ID: 3912800 176193
Reviewed Feb. 20, 2012

"Loved it! It made 12 mini muffins. I topped it off with coolwhip and bluberries and some with strawberries. Definitely worth making again."

pspmags User ID: 3912800 178558
Reviewed Feb. 20, 2012

"Loved it! It made 12 mini muffins. I topped it off with coolwhip and bluberries and some with strawberries. Definitely worth doubling the recipe. Thanks for sharing!"

Cathy_E User ID: 5806244 157966
Reviewed Jul. 20, 2011

"These cupcakes are not only simple to make but they taste delicious! We do not like the nuts so left those out and we love them. I will be making these brownie cupcakes again. Note: These would be great to make for a bake sale."

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