Can I make these without chocolate chips?

Absolutely! The chocolate chips add texture but aren't essential. The cupcakes will be equally delicious and slightly smoother without them.

Why are my cupcakes too dense?

This could be from overmixing the batter or using too much flour. Fold dry ingredients gently and measure flour accurately for best texture.

Can I freeze these cupcakes?

Yes! Freeze unfrosted cupcakes wrapped tightly for up to 3 months. Thaw completely before frosting and serving.

How do I know when they're properly baked?

A toothpick should come out with a few moist crumbs, not completely clean. They'll continue cooking slightly as they cool.

Can I make mini cupcakes instead?

Certainly! Reduce baking time to 12-15 minutes and check for doneness earlier. You'll get about 24 mini cupcakes.

What's the best way to get smooth frosting?

Ensure butter is properly softened, sift your powdered sugar, and beat the frosting for at least 3-4 minutes for ultimate smoothness.

Best Brownie Batter Cupcakes Recipe with Fudgy Frosting

Name: Brownie Batter Cupcakes Recipe with Fudgy Frosting
Prep time: 20 min
Cook time: PT-491161H26M1S
Total time: 45 min
Ingredients: 1 cup unsalted butter; 8 oz dark chocolate (70% cocoa), chopped; 4 large eggs, room temperature; 1½ cups granulated sugar; 1 teaspoon vanilla extract; ¾ cup all-purpose flour; ¼ cup unsweetened cocoa powder; ½ teaspoon salt; ½ cup mini chocolate chips (optional); ½ cup unsalted butter, softened; 3 cups powdered sugar; ½ cup unsweetened cocoa powder; ⅓ cup heavy cream; 2 teaspoons vanilla extract; Pinch of salt; Gluten-free: Replace flour with almond flour or 1:1 gluten-free baking blend; Dairy-free: Use coconut oil instead of butter, coconut cream for heavy cream; Vegan: Substitute eggs with flax eggs (4 tablespoons ground flaxseed + 12 tablespoons water); Lower sugar: Reduce granulated sugar to 1 cup for less sweetness

Description

These Brownie Batter Cupcakes are the ultimate chocolate indulgence dense, fudgy cupcakes topped with rich, creamy chocolate frosting. With a melt-in-your-mouth texture and intense cocoa flavor, they satisfy chocolate cravings in every bite.

Ingredients

Scale

For the Brownie Cupcakes:

1 cup unsalted butter
8 oz dark chocolate (70% cocoa), chopped
4 large eggs, room temperature
1½ cups granulated sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon salt
½ cup mini chocolate chips (optional)

For the Fudgy Frosting:

½ cup unsalted butter, softened
3 cups powdered sugar
½ cup unsweetened cocoa powder
⅓ cup heavy cream
2 teaspoons vanilla extract
Pinch of salt

Substitution Ideas:

Gluten-free: Replace flour with almond flour or 1:1 gluten-free baking blend
Dairy-free: Use coconut oil instead of butter, coconut cream for heavy cream
Vegan: Substitute eggs with flax eggs (4 tablespoons ground flaxseed + 12 tablespoons water)
Lower sugar: Reduce granulated sugar to 1 cup for less sweetness

Cook Mode Prevent your screen from going dark

Instructions

Prep Oven and Pan
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Melt Chocolate and Butter
In a double boiler or microwave-safe bowl, melt butter and chopped chocolate together, stirring until smooth. Let cool 5 minutes.
Mix Wet Ingredients
In a large bowl, whisk eggs and sugar until combined. Slowly add melted chocolate mixture and vanilla, whisking constantly.
Add Dry Ingredients
Sift flour, cocoa powder, and salt. Gently fold into chocolate mixture until just combined. Fold in chocolate chips if desired.
Bake
Divide batter among muffin cups (~¾ full). Bake 22–25 minutes, until a toothpick comes out with a few moist crumbs.
Make Fudgy Frosting
Beat softened butter until light. Gradually add powdered sugar and cocoa, alternating with cream. Beat in vanilla and salt until smooth.
Assemble Cupcakes
Once cupcakes are completely cool, pipe or spread frosting generously on top.

Notes

Healthier Variations

Replace half the butter with applesauce and reduce sugar by ¼ cup for a lighter version.

Use Greek yogurt in frosting to reduce fat while adding a slight tang.

Opt for higher cocoa content chocolate (85%) to intensify flavor while lowering sugar.

Serving Ideas

Serve at room temperature with cold milk, coffee, or ice cream.

Decorate with powdered sugar, berries, or salted caramel for special occasions.

Perfect for birthdays, potlucks, or elegant weeknight desserts.

Common Mistakes & Fixes

Dry cupcakes: Often from overbaking or too much flour. Spoon and level flour carefully.

Grainy frosting: Ensure butter is softened and powdered sugar is sifted; beat longer.

Sunken centers: Avoid opening oven door early; check doneness only after 20 minutes.

Storage

Room temperature: 3 days, covered.

Freezer: Unfrosted cupcakes up to 3 months in airtight containers. Thaw before frosting.

Tip: Flavors meld and cupcakes become even fudgier after a day. No reheating required.

Prep Time: 20 minutes
Cook Time: 22-25 minutes