Brownie Cupcakes

Total Time

Prep: 15 min. Bake: 20 min. + cooling


4 servings

Updated: Jun. 30, 2023
I grew up in my parents’ bakery, which might explain why I don’t like frosting. These brownie cupcakes are just my style! They come out shiny on top and are great without frosting. —Cindy Lang, Hays, Kansas


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


  1. Preheat oven to 325°. 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 until tops begin to crack, 20-25 minutes. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts

1 each: 297 calories, 21g fat (10g saturated fat), 83mg cholesterol, 99mg sodium, 26g carbohydrate (19g sugars, 2g fiber), 4g protein.