fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A fork lifting a piece of brownie cupcake showing the fudgy centre.

Brownie Cupcakes from Scratch

  • Author: Asha
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x
  • Category: Cupcakes
  • Cuisine: American


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.



Chocolate Brownie Cupcakes:

4 ounces (113g) semi-sweet chocolate, chopped

1/2 cup (113g) unsalted butter, cut into large pieces

1 teaspoon pure vanilla extract

3/8 cup (54.36g) all-purpose flour (6 tbsp)

1/3 cup (35g) dutch-processed cocoa*

1/4 teaspoon salt

3/4 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

1/2 cup (118ml) kirsch**

1 teaspoon pure vanilla extract


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.


* 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.


  • 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

Recipe Card powered byTasty Recipes