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These are fun two-bite sized mini brownie cupcakes, perfect for any occasion. Have a bite while snacking or add a scoop of ice cream to have a perfect mini dessert.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: brownies, chocolate bites, chocolate cupcakes, mini brownies, two-bite sized brownies
Servings: 24 mini cupcakes
Calories: 190kcal
Author: Julia


  • 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.