Cupcake Brownies

Why You’ll Love This Recipe

• No More Corner Piece Battles: Baking these brownies in a muffin tin gives everyone a crispy edge and chewy center in every bite, so there are no more arguments about who gets the corner pieces.
• Quick & Easy: With just a few ingredients and a short baking time, you’ll have a batch of delicious brownie cupcakes ready in no time.
• Versatile Texture: The outside is wonderfully crispy while the inside stays soft and chewy, offering the best texture contrast in every bite.
• Perfect for Portion Control: Each cupcake brownie is already portioned, making it easier to serve and enjoy.

Ingredients

• 2 boxes of brownie mix
• 4 large eggs (1 extra egg for added richness)
• Non-stick spray (for greasing the muffin pans)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C).
2. Grease your muffin pans generously with non-stick spray to ensure the brownie cupcakes come out easily.
3. In a large bowl, combine the brownie mixes with the eggs (add the extra egg here) and any other required ingredients per the instructions on the box, except for the water.
4. Fill each muffin cup about three-quarters full with the brownie batter.
5. Bake for 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached (not wet batter).
6. Let the brownie cupcakes cool for about 5 minutes in the pan before gently loosening them with the tip of a butter knife and transferring them to a wire rack to cool completely.
7. Enjoy!

Servings and Timing

• Servings: 24 cupcake brownies (from 2 boxes of brownie mix)
• Preparation Time: 10 minutes
• Baking Time: 20 minutes
• Cooling Time: 5 minutes (before removing from pans)

Variations

• Add-ins: Mix in some chocolate chips, nuts (like walnuts or pecans), or even crushed candy bars for extra texture and flavor.
• Frosting: Top these cupcake brownies with a simple buttercream or cream cheese frosting for an indulgent twist.
• Flavor Variations: Try adding a teaspoon of vanilla extract or coffee to deepen the flavor of your brownies.
• Mini Muffin Version: If you prefer smaller treats, you can use a mini muffin tin and reduce the baking time to about 12-15 minutes.

Storage/Reheating

• Storage: Store leftover cupcake brownies in an airtight container at room temperature for up to 4-5 days. If you want to keep them fresh for longer, refrigerate them for up to a week.
• Freezing: These cupcake brownies freeze well! Wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months. To thaw, simply leave them at room temperature for an hour or microwave for 10-15 seconds.
• Reheating: To enjoy these brownies warm, microwave them for 10-15 seconds or heat them in the oven at 350°F for 5 minutes.

FAQs

Can I make these cupcake brownies without the extra egg?

Yes, you can make them without the extra egg, but the texture will be a bit different—less chewy and more cake-like.

What size muffin pan should I use for this recipe?

Use a standard 12-cup muffin pan. This recipe makes 24 cupcakes, so you’ll need two muffin pans or one that’s baked in batches.

Can I use homemade brownie mix instead of boxed mix?

Yes, you can substitute homemade brownie batter for the boxed mix, but it may require adjustments to the baking time depending on the consistency.

How do I know when the cupcake brownies are done?

The cupcakes are done when a toothpick inserted into the center comes out with only a few moist crumbs (not wet batter). They should look slightly puffed and firm around the edges.

Can I add mix-ins like nuts or chocolate chips?

Absolutely! Feel free to add in your favorite mix-ins like nuts, chocolate chips, or even marshmallows. Just fold them into the batter before baking.

Can I make these gluten-free?

Yes, you can use a gluten-free brownie mix to make these cupcakes gluten-free. Just ensure the rest of the ingredients you use are gluten-free as well.

How can I make these cupcakes less sweet?

If you prefer less sweetness, try using a dark chocolate brownie mix or reduce the amount of sugar in the mix (if your recipe allows it).

Can I frost these cupcake brownies?

Yes, these cupcake brownies are delicious with a simple frosting! You can add a layer of buttercream, cream cheese frosting, or even whipped cream.

Do I need to line the muffin pans with cupcake liners?

While not necessary, you can use cupcake liners for easier cleanup. Just make sure to spray them with non-stick spray so the cupcakes pop out easily.

Can I double the recipe?

Yes, if you need more than 24 cupcake brownies, you can easily double the recipe. Just ensure you have enough muffin pans, and adjust the baking time accordingly.

Conclusion

These cupcake brownies are a quick and easy way to enjoy the best of brownies in a perfectly portioned, individually baked form. Crispy on the outside and chewy on the inside, they’re ideal for any occasion and a guaranteed crowd-pleaser. The simple ingredients and short prep time make this a go-to recipe for busy days when you crave something sweet.