These cute little mini brownie cupcakes are perfect for a tea party or any special occasion. Enjoy these two-bite sized brownies as a snack or pair them with scooped vanilla ice cream, and you have a perfect mini dessert.
Why you will love this recipe for mini version of brownies
Portion Control and Convenience – Mini brownie cupcakes offer the perfect solution for portion control. Their small size makes them ideal for satisfying your sweet tooth without overindulging. Whether you’re hosting a party, packing a lunchbox treat, or simply craving a small bite of something sweet, these miniature delights are easy to grab and enjoy on the go.
But if you are craving the real portion of gooey version of brownies, then here is the recipe of CLASSIC BROWNIES.
Versatility – Mini brownie cupcakes are incredibly versatile and can be customized in various ways to suit different occasions and preferences. From adding nuts or chocolate chips to incorporating swirls of chocolate frosting. There are countless ways to elevate the flavour and presentation of these bite-sized treats.
Ingredients for mini brownie cupcakes
Butter: Adds richness and moisture to the brownie cupcakes. It contributes to the tender texture and enhances the overall flavour.
Granulated Sugar: Sweetens the cupcakes and also plays a role in providing structure and tenderness to the texture. It caramelizes slightly during baking, adding depth of flavour and contributing to the brownies’ golden-brown crust.
Eggs: Act as a binding agent, helping to hold the ingredients together and provide structure to the cupcakes. They also add moisture and richness, resulting in a softer texture.
Vanilla Extract: Enhances the flavour of the brownie cupcakes, adding a warm and aromatic depth to the chocolatey base.
Unsweetened Cocoa Powder: Is the primary chocolate flavouring in the brownie cupcakes. It adds rich, intense chocolate flavour without additional sweetness. Use Dutch-processed cocoa powder for darker chocolate colour and better taste.
All-Purpose Flour: Provides structure to the cupcakes by forming a gluten network when mixed with liquid ingredients. This helps give the brownies their desired texture – not too dense, but still moist and tender.
Salt: Enhances the overall flavour of the brownie cupcakes by balancing the sweetness and intensifying the chocolate flavour.
Baking powder is a leavening agent that helps the cupcakes rise during baking by releasing carbon dioxide gas. This creates a lighter, more airy texture in the cupcakes.
Powdered Sugar (for dusting): Is used as a decorative topping for the brownie cupcakes. It adds a touch of sweetness and creates an elegant, snowy appearance on the surface of the cupcakes.
How to make mini brownie cupcakes
Make sure you have your mini cupcake tin ready with paper liners, before you start mixing the ingredients. Also, the oven should be preheated to 350 °F / 177 C (middle rack). I recommend also spray liners with cooking spray, because the batter always sticks to the liners.
Take a large microwaveable bowl and melt the butter and chocolate in the microwave. Press heat at 70% and then microwave for 1 (one) minute. Stir the chocolate and continue melting for another 1 (one) minute with the same method. If the chocolate is not melted after the 2 (two) minutes, then continue microwaving until it melts and it’s smooth. Stir after each one minute interval.
In another large kitchen bowl, whisk together flour, cocoa, and salt and set aside. Take melted butter and whisk it in the melted chocolate altogether with granulated sugar. Add eggs, one at a time, whisking after each addition until well incorporated. Now stir in the flour mixture and, using a wooden spatula, gently incorporate the flour.
Spoon the brownie batter into muffin liners, filling cups almost to the top. It will be about 1 tablespoon in each tint. Bake in preheated oven to 350 F / 177 C, for 10–12 minutes, or until the brownie cupcakes top is set. Cool the mini brownies for 5 minutes in the tins and later turn them out onto the kitchen counter. Place it on a white plate and dust with confectioners sugar or decorate with chocolate buttercream.
Variations for mini brownie cupcakes
Raspberry Swirl: Spoon a small dollop of raspberry jam or preserves on top of each brownie cupcake batter-filled liner. Use a toothpick or skewer to gently swirl the raspberry jam into the batter before baking. The tangy sweetness of raspberries complements the rich chocolate flavour perfectly.
Salted Caramel Indulgence: Drizzle a small amount of homemade or store-bought salted caramel sauce over the brownie cupcake batter in each liner before baking. Swirl the caramel sauce into the batter with a toothpick for a decadent caramel-chocolate fusion.
Orange Zest Infusion: Grate some orange zest into the brownie batter for a burst of citrus flavour. The bright and zesty orange complements the deep chocolate flavour of the brownies beautifully.
Nutty Crunch: Stir chopped nuts such as walnuts, pecans, or almonds into the brownie batter before baking. The addition of nuts adds a delightful crunch and extra flavour to the cupcakes.
How to serve brownie cupcakes
- Top with powdered sugar: This would be the simplest and most common way to serve mini brownie cupcakes. It adds a little more sweetness and it’s the most convenient way to top mini brownie cupcakes.
- With a Scoop of Vanilla Ice Cream: Pair the warm mini brownie cupcakes with a scoop of vanilla ice cream for a classic dessert combination. The contrast between the warm brownie and cold ice cream creates a delicious harmony of textures and temperatures.
- Topped with Whipped Cream: Dollop a swirl of whipped cream on top of each mini brownie cupcake before serving. You can flavour the whipped cream with vanilla extract, cocoa powder, or a hint of your favourite liqueur for added variety.
- Garnished with Fresh Fruit: Top each mini brownie cupcake with a few fresh berries such as strawberries, raspberries, or blueberries. The tartness of the fruit balances the sweetness of the brownie cupcakes and adds a pop of colour to the presentation.
How to store mini brownie cupcakes
- Cool Completely: Allow the mini brownie cupcakes to cool completely to room temperature before storing them. This helps prevent condensation from forming inside the storage container, which can make the cupcakes soggy.
- Transfer to an Airtight Container: Once cooled, transfer the mini brownie cupcakes to an airtight container. Choose a container that fits the cupcakes snugly without squishing them.
- Refrigeration (Optional): Mini brownie cupcakes can be stored at room temperature for up to 2–3 days. If you need to store them for longer or if your kitchen is warm, you can store them in the refrigerator for up to a week. However, refrigeration can sometimes dry out the cupcakes, so be sure to store them in an airtight container to retain moisture.
- Freezing (Optional): If you want to store the mini brownie cupcakes for an extended period, they can be frozen. Place the cupcakes in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe container or resealable plastic bag. Properly wrapped, mini brownie cupcakes can be stored in the freezer for up to 2-3 months. Thaw frozen cupcakes in the refrigerator overnight before serving.
Yes, you can use a regular cupcake pan to make larger brownie cupcakes. Adjust the baking time accordingly, as larger cupcakes will require a longer baking time compared to mini cupcakes.
Insert a toothpick into the center of a cupcake – if it comes out with a few moist crumbs clinging to it, the cupcakes are done. Avoid overbaking to ensure the brownie cupcakes remain moist and fudgy.
Yes, you can add mix-ins like chopped nuts, chocolate chips, or even dried fruit to the brownie batter for extra flavor and texture. Fold them into the batter just before portioning it into the cupcake liners.
Yes, you can frost mini brownie cupcakes with your favorite frosting. Allow the cupcakes to cool completely before frosting them to prevent the frosting from melting. Alternatively, you can dust them with powdered sugar or cocoa powder for a simple finishing touch.
- CLASSIC BROWNIE RECIPE
- OREO CHEESECAKE CUPCAKES
- VALENTINE’S DAY CHOCOLATE CUPCAKES
- BITE SIZE MINI BANANA CHEESECAKES
- BLACK FOREST CUPCAKES
MINI BROWNIE CUPCAKES RECIPE
- 1 cup (230 g) unsalted butter (melted)
- 4 ounces (115 g) unsweetened chocolate or chocolate chips chopped
- 1 cup (120 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder preferably Dutch-processed
- 1/4 teaspoon (2 g) salt
- 2 cups (200 g) granulated sugar
- 4 large (200 g) eggs
- vegetable-oil cooking spray for the liners
- 2 tbsp (16 g) confectioners/icing sugar (for dusting)
- Preheat the oven to 350°F / 177 C (middle rack) and line mini–muffin tins with liners. (24 mini muffins pan) Spray liners with cooking spray.
- Melt the butter and chocolate in large microwaveable bowl, 1 minute at 70%. Stir and continue melting with the same method, until it's all melted and combined. Stir after each one minute interval.
- In large kitchen bowl, whisk together flour, cocoa, and salt, set aside.
- Whisk in melted butter and chocolate granulated sugar. Add eggs, one at a time, whisking after each addition until well incorporated.
- Stir in flour mixture and using wooden spatula, gently incorporate the flour.
- Spoon the brownie batter into muffin liners, filling cups almost to the top. It will be about 1 tablespoon in each tint.
- Bake in preheated oven to 350 F / 177 C ,for 10-12 minutes, or until the brownie cupcakes top is set.
- Cool for 5 minutes in tins and turn out onto kitchen counter.
- Place it on white plate and dust with confectioners sugar if desired.