Bite size treats are so fun to eat, and this Mini Brownie Cupcakes recipe is super easy to make. Each bite is so decadent and loaded with chocolate flavor for an amazing mini brownie.
This recipe is one of those desserts that once you try it, you will be hooked. Don’t buy those store-bought mixes, make this delicious recipe with ingredients you probably already have in your pantry.
Also, this brownie cupcake recipe can easily be made in under 30 minutes and taste better then when you use a fudge brownie mix. It’s one of the best Brunch Desserts along with Crazy Banana Cake.
Table of contents
Why We Love This Recipe
There is so much chocolate flavor packed into each little cupcake. You will love the flavor and the individual size is perfect for parties.
The entire recipe is simple to make and does not require much work.
Equipment Needed
I used a mini-muffin tin and they were the perfect size for these fun and tasty treats. The kids get excited because they get to eat more than one since they are mini size.
You will also need a mixing bowl and measuring spoons to make this easy brownie cupcake recipe.
Ingredients
- Butter. Always use real butter.
- Eggs. Room temperature eggs are best.
- Vanilla extract. Make sure to use pure vanilla extract for the best flavor.
- Unsweetened cocoa powder. This recipe calls for unsweetened so make sure to use the correct one.
- All-purpose flour. I recommend spooning the flour into the measuring cup and not scooping it. This will prevent too much flour getting packed into the cups.
Find the complete ingredients for this recipe at the bottom.
How to Make Brownie Cupcakes
- Step 1. Preheat oven to 350 degrees. Make sure to spray your mini-muffin pan with cooking spray. You can also use mini cupcake liners with the mini cupcakes.
Step 2. Next, whisk vanilla eggs and sugar into the melted butter.
Step 3. Beat in cocoa, flour, salt, and baking powder by hand to make the chocolate mixture.
Step 4. Now it is time to spoon the brownie batter into the muffin cups.
Step 5. Bake the mini brownie cups for 8-10 minutes until a toothpick inserted into the middle comes out clean. Allow to cool on a cooling rack and then sprinkle with powdered sugar if you prefer.
Toppings
You can easily top these brownies with your favorite toppers. I love topping them with powder sugar just for a little added sweetness.
Here are a few other delicious ideas as well.
- Chocolate or Hot Fudge Sauce Recipe – This will add even more sweetness.
- Frosting of your choice – Homemade Cream Cheese Frosting Recipe would be delicious.
- Caramel Sauce. Try Homemade Caramel Sauce Recipe.
- Whipped Cream. I love to use Homemade Whipped Cream Recipe.
You can even make a delicious brownie sundae but topping each bite with chocolate syrup, ice cream, whipped cream and a cherry on top.
Storage
Store leftover bite-sized brownies inside an airtight container or bag at room temperature. They are generally good for up to 1 week, but they generally never last that long in my house.
You can freeze the cupcakes to extend their shelf life. Place them on a baking sheet and freeze for at least 1 hour.
After this time, move the brownie bites to a freezer safe bag, seal and freeze for up to 3 months.
Let the brownie bites defrost at room temperature when you are ready to enjoy them.
Expert Tips
- Spray the muffin tin well so that the batter does not stick.
- The brownie batter should be well combined without a ton of lumps in it before pouring it into the pan.
- Make sure that the brownies are cool before removing them from the pan so that they don’t fall apart when removing them.
Frequently Asked Questions
I use a tablespoon to scoop the batter into each mini muffin tin. Generally, it takes approximately 2 tablespoons of the batter into each muffin tin. You want each tin to be approximately 2/3 of the way full.
Make sure to use unsweetened cocoa powder for this recipe. The unsweetened cocoa powder gives a good balance to this sweetness in this recipe and give you that classic brownie flavor.
Yes, you can definitely stuff these delicious mini brownie bites. Press these extra ingredients into the brownie batter once it has been poured into the tin before it has been baked.
Any type of nuts, chocolate chips or candy are delicious stuffed into these brownie bites.
You will want the add ins to be cut into little pieces so that you can get a small amount in each bite.
These brownies are a hit no matter how you chose to serve them.
No, they will peel off easily. This is a convenient option for parties.
They should pop out of the pan easily since you used non stick cooking spray. If some are resistant, just use a knife along the side to help them along.
I generally spray the muffin pan heavily with the non-stick spray before adding the batter to ensure that it doesn’t stick to the pan.
If you do not have a mini muffin tin, these can be made in a regular cupcake pan as well.
The recipe should make approximately 12 cupcakes. Fill each cupcake tin with batter until it is approximately ¾ of the way full.
Bake for 15 minutes to 20 minutes until a toothpick inserted into the center of the cupcake comes out clean.
I do recommend using cupcake liners if using a regular cupcake pan for easy remove from the brownie cupcakes.
More Brownie Recipes
- Easy Homemade Brownies Recipe
- Brownie Mix Cookies Recipe
- Easy Cheesecake Brownies Recipe
- Copycat Little Debbie Brownies
- Salted Caramel Brownies
- Oreo Brownies
Give this recipe a try for the best fudgy brownie bites. Don’t forget to come back and leave a comment and star recipe rating once you make Brownie Bites recipe.
Mini Brownie Cupcakes
Ingredients
- 1/2 cup butter melted
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a mini-muffin pan with non stick spray.
- Stir sugar, eggs, and 1 teaspoon vanilla in the melted butter. Beat in ⅓ cup cocoa, ½ cup flour, salt, and baking powder by hand.
- Spoon the batter into the muffin pan. About a tablespoon per tin. (It will fill about 20 mini-muffins)
- Bake in preheated oven for 8 to 10 minutes.
- Allow to cool and sprinkle with powder sugar if you wish.
