Rich Double Chocolate Brownie Cupcakes

Kelsey Minton


I love making homemade brownies. I started off baking them from boxed mix but recently decided to learn to make brownies from scratch. I found a really easy recipe in an old cook book and after making the brownies a few times, I started experimenting with different ingredients and substitutions.

The following recipe is my final product and if I do say so myself, these brownies are delicious. They are chocolaty and moist.

I enjoy making everything in individual cupcakes, but you could easily make these in a pan. Just adjust the cooking time a bit and make sure to watch them closely. When baking brownies, I take them out of the oven a little bit before they are done because they will continue cooking while they cool off. This way they are never hard and over-done.

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12 small cupcakes


15 Min


30 Min


6 Tbsp
cocoa powder
8 Tbsp
unsalted buttter
1 c
sugar in the raw
1 tsp
vanilla extract
1/2 c
1/4 tsp
a hand-full of semi-sweet chocolate chips
confectioners' sugar for topping

Directions Step-By-Step

Pre-heat oven to 325 F
Place cupcake liners in pan
In a medium sized mixing bowl, melt butter and cocoa powder in microwave. Mix well.
(This takes about a minutes in my microwave)
Stir in sugar, salt, vanilla, flour and then each egg, one at a time.
Throw in a hand-full of semi-sweet chocolate chips, fold in to batter.
Fill up each cupcake liner about half way.
Bake at 325 F for about 30 minutes. Time differs depending on the oven. At around 20 minutes, pull pan out and stick a fork in the middle brownie cupcake to check the batter. If the fort comes out with just a little batter on it, go ahead and take out of the oven. If not, leave them in longer and check every few minutes or so.
Once brownie cupcakes are done, take them out of pan and place on cooling rack. While cooling, sift a layer of confectioners' sugar on top.
Enjoy with your family and friends.

About this Recipe

Course/Dish: Candies, Chocolate
Other Tag: Quick & Easy