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Brownie Kiss Cupcakes Recipe

Brownie Kiss Cupcakes Recipe

It's fun to prepare individual brownie "cupcakes" with a chocolaty "surprise" inside. My goddaughter, Cara, asks me to make them for her birthday to share at school. This year, she requested 32. I later found out she only needed 27 for her class...wonder where the other five went! -Pamela Lute, Mercersburg, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min. YIELD:9 servings


  • 1/3 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 9 milk chocolate kisses


  • 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to the creamed mixture and mix well.
  • 2. Fill paper, or foil-lined muffin cups two-thirds full. Place a chocolate kiss, tip end down, in the center of each.
  • 3. Bake at 350° for 20-25 minutes or until top of brownie springs back when lightly touched. Yield: 9 cupcakes.

Nutritional Facts

1 serving (1 each) equals 239 calories, 10 g fat (5 g saturated fat), 66 mg cholesterol, 163 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Brownie Kiss Cupcakes

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Reviewed Oct. 3, 2015

"Super easy to make! The only thing I changed was I doubled the recipe (I got 22 cupcakes using a melon baller) and used 1/2 cup of regular cocoa powder and 1/2 cup of dark chocolate cocoa powder. They were rich and delicious!!! No issues rising and falling after baking. Will definitely be making again!"

Reviewed Mar. 17, 2013

"Great idea!"

Reviewed May. 4, 2012

"Wonderful tasty treat for parties!!"

Reviewed Dec. 1, 2010

"This is a "Brownie in a Cupcake Shape". The batter for this is truly a deep dense rich brownie batter and is very thick. I've had them turn out perfect one time and the next time slightly drier. My best results came from using individual silicone cupcake liners in your regular muffin pan instead of paper. I use a size #20 ice cream scoop and fill the silicone liners and then put the kiss in upside down as the recipe states. I then put a dollop of the remaining batter on top of each, to cover the chocolate kiss. I also put water in the remaining and unused molds in your pan, as this helps to preserve the life of your pan and helps these to not dry out. They really are very good :-)"

Reviewed Oct. 26, 2010

"I wonder if I did something wrong.

I saw through the oven window that these cupcakes were rising beautifully and then they sunk in the middle. Is there a reason why this would happen? Does it have to do with process of combining the ingredients? The taste was great but if they don't look round on the top something is lost. Can someone please advice.
Thank you!

Reviewed Dec. 15, 2009

"This recipe mixed up just as I thought it would. I made two changes: I baked these as brownie "bites" without cupcake papers and I put a Hershey's Mint Truffle Kiss upside down in the center and it was just the right size for the "bite".

They came out deliciously. The brownie base is moist and dense, just like brownies should be and the touch of mint in the center made them perfect as for a holiday party. This is definetely a recipe that will go in my "holiday treats" file."

Reviewed Sep. 16, 2008

"I also tried this receipe and found batter very thick. I added 1/4 cup of milk and the batter was right consistency and the cupcakes turned out great. Wonder if maybe had been deleted in the printing of the receipe. Thanks for a wonderful web site.   Dolores tillman  Aiken Sc"

Reviewed Sep. 3, 2008

"Just a hint: brownie mix is usually thick, so maybe that is why this recipe is!"

Reviewed May. 12, 2008

"Tried this recipe. Batter came out very, very thick. Milk or eggs or something is needed to make batter more fluid.

Did anyone else have a problem and what was the solution."

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