Fudgy Brownie Cakes
We partner with trusted companies that offer products which help our readers achieve their goals! If you purchase through our partner links, we get paid for the referral at no additional cost to you! Read our disclosure for more info.
Part brownie, part cake, these brownie cakes are rich like a fudgy brownie but baked in cupcake form and made completely from scratch.
Homemade Brownie Cupcakes from Scratch
If you love brownies, you’re going to fall hard for these brownie cakes. They’re like a cross between a fudgy brownie and a cupcake, baked from scratch with triple the chocolate, melted dark chocolate, cocoa powder, and chocolate chunks folded right into the batter.
The result is a rich, decadent little cake with crisp edges, a soft center, and just like my fudgy brownie pie, it’s the perfect amount of gooey chocolate in every bite.
They’re just as easy to whip up as my chocolate cherry brownies or easy homemade brownies, but baked in a muffin tin like my Oreo stuffed brownie cups for a fun individual-sized dessert. Top them with a scoop of ice cream for the ultimate treat!
SIGNUP FOR EMAIL UPDATES
FOLLOW US ON SOCIAL MEDIA @POPTHEKITCHEN
Why You’ll Love This Recipe
- Triple chocolate richness: Made with dark chocolate, cocoa powder, and chocolate chunks for the ultimate fudgy bite.
- Brownie meets cupcake: All the flavor of homemade brownies baked into fun, single-serve cakes.
Ingredient Notes
Full printable recipe.
- Unsalted butter: Adds richness and helps create that fudgy brownie texture.
- Vegetable oil: Keeps the cakes extra moist.
- Dark chocolate bar (70% cacao): Melted with the butter for deep chocolate flavor.
- Semi-sweet chocolate chunks: Folded into the batter for melty pockets of chocolate.
- All-purpose flour and cake flour: A mix for structure and a softer crumb.
- Unsweetened cocoa powder: Boosts the chocolate flavor even more.
- Salt: Balances the sweetness.
- Granulated sugar: Sweetens and helps whip the eggs into a light, glossy mixture.
- Eggs: Provide structure and richness.
- Vanilla extract: Rounds out the chocolate flavor.
How to Make Brownie Cakes
Making these brownie cakes is simple and comes together in just a few bowls.
Start by melting the butter, then stir in the chopped dark chocolate until it’s smooth and glossy. This becomes the base of that deep chocolate flavor.
While that cools slightly, whisk together the dry ingredients, flour, cake flour, cocoa powder, and a pinch of salt.
In a separate bowl (or your stand mixer), beat the sugar, oil, and eggs until the mixture is pale and thick. A splash of vanilla goes in here too.
Now it’s time to bring it all together. Gently mix the dry ingredients into the wet mixture, alternating with the melted chocolate mixture.
Be careful not to overmix, you just want everything combined. Then fold in the chocolate chunks for extra bursts of chocolate in every bite.
Spoon the batter into a greased muffin tin, filling each cup about a third of the way. Bake at 350°F for about 18-20 minutes until the tops puff slightly and spring back when lightly touched.
Let them cool for a few minutes before running a knife around the edges to release. The result: rich, fudgy brownie cakes with crisp edges that are impossible to resist.
Recipe Tips
- Skip the liners: Baking directly in the greased muffin tin gives you those delicious crisp brownie edges.
- Don’t overmix: Stir just until the flour disappears to keep the brownie cakes soft and fudgy.
- Test for doneness: The tops should puff and spring back when lightly touched; you don’t want to overbake.
- Release while warm: Run a knife around the edges after baking so the brownie cupcakes pop out easily once cooled.
- Finish with flaky sea salt: A light sprinkle on top enhances the rich chocolate flavor and adds a touch of crunch.
More Dessert Recipes to Try
Chocolate Brownie Cakes
Ingredients
- 1/2 cup unsalted butter
- 2 Tablespoons unsalted butter
- 1/2 cup vegetable oil
- 1 1/2 Tablespoons dark chocolate bar , I used 70% cacao
- 1 cup semi-sweet chocolate chunks
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 4 Tablespoons cake flour
- 1/2 teaspoon salt
- 3 eggs
- 1 cup granulated sugar
- 2 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
Garnish: Flaky sea salt
Instructions
- Prep. Preheat oven to 350°F and grease a 12-cup muffin tin with cooking spray.
- Melt butter and chocolate. In a double broiler or bane marie, melt butter. Remove from heat and add chopped dark chocolate. Stir together until chocolate is melted. Set aside to cool slightly.
- Dry ingredients. In a small bowl whisk together all-purpose flour, cake flour, unsweetened cocoa powder and salt.
- Wet ingredients. In the bowl of a stand mixer, beat together sugar and oil. Add eggs and beat until thick and combined, about 3-5 minutes. Add vanilla and beat to combine.
- Combine. In 3 additions, add flour mixture alternately with butter mixture beating until just combined. Stir in chocolate chunks.
- Add to prepared tin. Add batter in each muffin cup (about 1/3 cup).
- Bake. Bake for 18-20 minutes or until tops are puffed slightly and spring back when lightly touched. Cool in pan 10 minutes.
Notes
Variations
- Milk chocolate chunks: Swap out the semi-sweet for milk chocolate if you like a sweeter bite.
- Peanut butter swirl: Add a spoonful of warmed peanut butter to the top of each muffin cup and swirl before baking.
- Nut lovers: Stir in chopped walnuts, pecans, or hazelnuts for extra crunch.
- Espresso boost: Mix 1 teaspoon of instant espresso powder into the batter to deepen the chocolate flavor.
FAQs
This recipe is designed from scratch for the best flavor and texture, but if you’re short on time, you could adapt a box mix. Just keep in mind the results won’t be quite as rich.
The muffin tin gives each brownie cake a crisp edge with a soft, fudgy center, like getting the best corner piece in every bite.
Yes! Bake a day ahead and store at room temperature in an airtight container. Rewarm in the microwave for a few seconds before serving.
Cool completely, then store in an airtight container at room temperature for up to 4–5 days. For extra freshness, you can wrap each cake individually. To freeze, place cooled brownie cakes in a freezer bag or container for up to 2 months. Thaw at room temperature or rewarm briefly in the microwave before enjoying.
