These decadent and moist brownie cupcakes are easy to make and have the best chewy texture. They are similar to real brownies but baked in a cupcake tin without liners. And they are deliciously dense and fudgy. Make these yummy treats from scratch for the perfect chocolatey dessert.
While fantastic on their own, these brownie cupcakes are even more divine when paired with the sauce - a reduction of red wine and cherry brandy that I made just for them. This sauce is completely optional! But if you want to take this dessert to the next level for a special Valentine's Day dessert or another occasion, I recommend giving it a try.
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Ingredients
Brownie Cupcakes:
- Semi-sweet chocolate
- Unsalted butter
- Pure vanilla extract
- All purpose flour
- Dutch-processed cocoa
- Salt
- Granulated sugar
- Eggs
Cherry-wine reduction (completely optional):
- Red wine - A full-bodied pinot noir works well for this.
- Kirsch (kirshwasser) - A brandy made from distilled cherries. It isn't sweet at all, but has an incredible cherry fragrance and flavour. It is the traditional liquor used in black forest cakes.
- Granulated sugar
- Pure vanilla extract
See the recipe card below for quantities.
What is Dutch-processed cocoa powder?
Dutch-processed cocoa powder differs from the natural variety in that it has been treated with potassium carbonate, an alkaline solution. This has the effect of neutralizing the cocoa's natural acidity. The neutralized cocoa powder will react differently in baking than natural cocoa powder. It will not react to baking soda, and is often paired with baking powder.
Instructions
Preheat your oven to 325°F / 165°C with the rack in the middle. Grease a muffin pan with butter (for flavour) and then coat each hole with cocoa powder.
Next, chop up the semi-sweet chocolate and slice the unsalted butter into several large pieces.
Melt them together in a saucepan over low heat, stirring occasionally. As soon as it has melted remove the pan from the heat and set it aside.
Sift the flour, Dutch-processed cocoa powder, and salt into a small bowl and set them aside.
Crack the eggs into a bowl and add in the sugar and vanilla extract. Whisk them together very well until they become thick and pale in colour.
Stir in the melted chocolate and butter mixture.
Then mix in the dry ingredients and stir until just incorporated.
Spread the batter evenly into the prepared muffin pan.
Bake them for about 15-17 minutes (oven times can slightly vary). Mine were ready in 16. Pull them from the oven before an inserted toothpick comes out clean. You absolutely do not want to over-bake them. Doing so will cause them to lose their chewy texture and become more cake-like.
Let them cool in the pan for 10 minutes. They will sink down even more as they set, forming dense and chewy brownie cupcakes.
Carefully transfer them to a cooling rack to cool the rest of the way.
Cherry-Wine Reduction:
If you decide to make the reduction, simply stir the wine (pinot noir), kirsch, sugar, and vanilla together in a saucepan. Bring it to a lively simmer and continue simmering it on low, stirring frequently, until it has reduced to about a cup of liquid. Remove it from the heat and set it aside to cool to room temperature.
To serve, spoon some reduction onto a plate and set the cupcake on top. I garnished mine with a piece of edible gold for an ultra luxe look.
What is the best frosting for brownie cupcakes?
You may choose to add a frosting to these brownie cupcakes. Some frostings that would pair wonderfully with them are: chocolate frosting, peanut butter frosting, fresh cherry frosting, caramel frosting.
Make sure that they have completely cooled to room temperature before adding a frosting.
Equipment
To make this recipe you will need a muffin pan, mixing bowls, a whisk, a rubber spatula, a sifter, a cooling rack, and measuring cups or a kitchen scale for weighing ingredients.
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Storage
Store the brownie cupcakes in an airtight containers at room temperature for 3-4 days or in the refrigerator for up to a week. You can serve them chilled or at room temperature.
They can be frozen in an airtight, freezer-safe zip-top bag for up to 3 months. However, they will lose some quality of their texture over time.
Top Tip
The key to having these brownie cupcakes turn out with their beautiful fudgy texture is do not over-mix the dry ingredients into the wet, and do not over-bake or they will become more cake-like.
FAQ
Chewy, fudgy brownies have a higher fat-to-flour ratio than the ones that turn out cake-like. This fat comes from butter but also from chocolate. Pulling them from the oven before a toothpick comes out clean will help them keep this fudgy texture.
📖 Recipe
Brownie Cupcakes from Scratch
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Cupcakes
- Cuisine: American
Description
These decadent and moist brownie cupcakes are easy to make and have the best chewy texture. They are similar to real brownies but baked in a cupcake tin without liners. And they are deliciously dense and fudgy.
Ingredients
Chocolate Brownie Cupcakes:
4 ounces (113g) semi-sweet chocolate, chopped
½ cup (113g) unsalted butter, cut into large pieces
1 teaspoon pure vanilla extract
⅜ cup (54.36g) all-purpose flour (6 tbsp)
⅓ cup (35g) dutch-processed cocoa*
¼ teaspoon salt
¾ cup (150g) granulated sugar
2 large eggs
Optional Cherry-Wine Reduction:
2 cups (473ml) red wine (a full-bodied pinot noir)
1 cup (200g) granulated sugar
½ cup (118ml) kirsch**
1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 325°F / 165°C with the rack in the middle.
Grease a muffin pan with butter (for flavour) and then coat each hole with cocoa powder.
Next, chop up the semi-sweet chocolate and slice the unsalted butter into several large pieces.
Melt them together in a saucepan over low heat, stirring occasionally. As soon as it has melted remove the pan from the heat and set it aside.
Sift the flour, Dutch-processed cocoa powder, and salt into a small bowl and set them aside.
Crack the eggs into a bowl and add in the sugar and vanilla extract. Whisk them together very well until they become thick and pale in colour.
Stir in the melted chocolate and butter mixture.
Then mix in the dry ingredients and stir until just incorporated.
Spread the batter evenly into the prepared muffin pan.
Bake them for about 15-17 minutes (oven times can slightly vary). Mine were ready in 16. Pull them from the oven before an inserted toothpick comes out clean. You absolutely do not want to over-bake them. Doing so will cause them to lose their chewy texture and become more cake-like.
Let them cool in the pan for 10 minutes. They will sink down even more as they set, forming dense and chewy brownie cupcakes.
Carefully transfer them to a cooling rack to cool the rest of the way.
If you decide to make the reduction, simply stir the wine (pinot noir), kirsch, sugar, and vanilla together in a saucepan. Bring it to a lively simmer and continue simmering it on low, stirring frequently, until it has reduced to about a cup of liquid. Remove it from the heat and set it aside to cool to room temperature.
To serve, spoon some reduction onto a plate and set the cupcake on top. I garnished mine with a piece of edible gold for an ultra luxe look.
Notes
* Dutch-processed cocoa powder has been treated with an alkaline solution to neutralize the cocoa's natural acidity. This makes it react differently than natural cocoa powder in baking.
** Kirsh (or Kirshwasser) is a brandy made from distilled cherries. It isn't sweet at all, and it has a delightful cherry fragrance.
Nutrition
- Serving Size:
- Calories: 207
- Sugar: 26.1 g
- Sodium: 63.3 mg
- Fat: 11.8 g
- Carbohydrates: 37 g
- Protein: 3.1 g
- Cholesterol: 51.3 mg
Keywords: brownie cupcakes
Sam says
I just made these for a Valentine's theme treat and they are to die for. These won't last long! I'm going to have to make a 2nd batch
Asha says
That's amazing, thanks for trying my recipe 🙂
Rachel says
Decadent. Did you buy your gold leaf in sheets?
Asha says
Thank you. I did! You can buy it through amazon, but make sure you are getting the real stuff
Allison says
My friend wouldn't believe I made these. LOL
Asha says
😀 Awesome!
Angie T says
Life doesn't get better than a cup of tea with these brownies.
Asha says
Thank you. That does sound amazing ❤️
Hazel says
Made these once before and had to let you know they are my all-time favourite.
Asha says
Awe thank you so much ❤️
Jodi says
I'm in chocolate heaven. Served these with the cherry-wine reduction and vanilla bean ice cream. You could hear the tastebuds cheering around the table.
Asha says
Awesome, thanks for sharing!
Rena says
I cannot believe how well these turned out. Made these for a special anniversary dinner.
So pleased with this recipe. Thank you!!
Asha says
Awesome! Thanks for the review 🙂
Ami says
Decadent and delicious.
Asha says
Thank you
Melanie says
These are a chocolate-lovers dream. The cherry-wine reduction takes them over the top. Thank you!!!
Asha says
Thanks! 😀
Liz says
Thrilled with these - delicious and elegant. I even found the gold. My children were amazed that they got to eat gold.
Asha says
That's so sweet. Thank you for sharing 🙂
Angie says
I love how you made the brownies as cupcakes. The cherry-wine reduction is a heavenly.
Asha says
Thanks a lot! 🙂
Ginny says
Great recipe Loved these with the cherry wine reduction.
Asha says
Thank you!
Lori says
I think I have a new addiction. These cupcakes are to die for. And the gold on top. Wow.
Asha says
❤️ Thank you!