These Mini Brownie Cupcakes are fudgy, bite-sized treats with crisp edges and soft centers, baked in a mini muffin pan. Made from scratch in one bowl for just $0.56 per serving, they’re an easy treat for parties, lunchboxes, and bake sales!
Brownies are always a favorite in our house, and making them bite-sized means everyone can grab one without needing a plate or fork. My kids especially enjoy helping make a batch to share with friends and family.
It’s one of the best Brunch Desserts along with Crazy Banana Cake.
Why You’ll Love This Recipe!
- About 28 cents a brownie. The whole batch of 20 costs around $5.59.
- Cocoa powder, not baking chocolate. Everything comes from a basic pantry — no chocolate bars to buy or melt.
- One bowl, no mixer. Stir it together by hand in about 10 minutes.
- Party-perfect size. About 20 two-bite brownies with crisp edges and fudgy centers.
After 14 years of writing recipes for busy families, I’ve learned that the best homemade desserts are the ones that make the most of everyday pantry staples. These brownie bites are a great example. A few basic ingredients turn into a batch of treats that are easy to share and don’t require a special occasion.
Equipment Needed
I use a 24-cup mini muffin tin, and the batch fills about 20 cups. The kids get excited because they get to eat more than one since they are mini size. A small cookie scoop makes filling the cups fast and keeps them all the same size.
Party Math
One batch = 20 bites; double to 40 for a classroom or shower.
Ingredients
- Butter: Melted butter is what makes these fudgy instead of cakey. Use real butter, not margarine or spread, which has more water.
- Eggs: Room-temperature eggs blend into the warm butter smoothly. Cold eggs can make the butter firm up in streaks.
- Vanilla extract: Rounds out the chocolate flavor.
- Unsweetened cocoa powder: Regular unsweetened cocoa (like Hershey’s) is what I use. Don’t use hot cocoa mix — it has sugar and milk powder added.
- 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.
- White sugar: Gives the tops that shiny, crackly brownie look.
- Baking powder: Just ¼ teaspoon gives a tiny lift so the minis don’t sink in the middle.
- Salt: Brings out the chocolate flavor.
How to Make Brownie Cupcakes
Step 1. Preheat the oven to 350°F and spray a mini muffin pan generously with nonstick spray (or use foil liners — see the FAQ). Melt the butter in a large microwave-safe bowl, about 45–60 seconds. This is the only bowl you’ll need.
Step 2. Let the butter cool for 2–3 minutes so it doesn’t cook the eggs, then whisk in the sugar, eggs, and vanilla until smooth and glossy.
Step 3. Stir in the cocoa, flour, salt, and baking powder with a spatula just until no dry flour remains. Overmixing makes them cakey.
Step 4. Scoop about 1 heaping tablespoon of batter into each cup, filling them about ⅔ full.
Step 5. Bake 8–10 minutes, until the tops look set and a toothpick comes out with a few moist crumbs (not wet batter). Cool in the pan for 10 minutes so they firm up before you pop them out, then dust with powdered sugar if you like.
Expert Tips
- Grease the Pan Well: Spray the mini muffin pan generously with nonstick cooking spray so the brownie bites don’t stick and are easy to remove.
- Don’t overbake. Minis go from fudgy to dry fast. Start checking at 8 minutes.
- Loosen with a butter knife. If one sticks, run a butter knife around the edge and twist gently.
Toppings
I usually just dust these brownies with powdered sugar once they’re cool. For a party, try one of these:
- 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.
For a mini sundae bar, set out brownie bites with ice cream, chocolate syrup, and whipped cream. Want another two-bite dessert for the same tray? Our Mini Cheesecake Bites bake in the same pan.
Storage
Store brownie bites in an airtight container at room temperature for up to 3-4 days. To freeze, set them on a baking sheet until firm (about 1 hour), then move them to a freezer bag for up to 3 months. Thaw at room temperature.
Frequently Asked Questions
About 1 heaping tablespoon, filling each cup about ⅔ full.
They can stick to plain paper liners. Spray the liners with nonstick spray or use foil liners for easy peeling.
Yes. This batch makes about 8 regular brownie cupcakes. Fill each cup about ⅔ full and bake 15–18 minutes, until a toothpick comes out with moist crumbs. You can also bake the full pan of One Bowl Brownies.
More Brownie Recipes
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
See how we calculate recipe costs.
Instructions
- Preheat oven to 350°F. Spray a mini muffin pan generously with nonstick spray.
- Melt the butter in a large microwave-safe bowl. Let cool 2–3 minutes.
- Whisk in the sugar, eggs, and vanilla until smooth and glossy.
- Stir in the cocoa, flour, salt, and baking powder just until no dry flour remains. Don’t overmix.
- Scoop 1 heaping tablespoon of batter into each cup, about ⅔ full (makes about 20).
- Bake 8–10 minutes, until the tops look set and a toothpick comes out with a few moist crumbs.
- Cool in the pan 10 minutes, then pop them out. Dust with powdered sugar if you like.
