Just like most people, I love brownies, but I was looking for a way to change them up and saw this idea for turning them into cupcakes. Brownie Cupcakes with Vanilla Frosting is a fun idea and so delicious!
They have all the flavor and indulgence of brownies in an easy to serve and eat form. Plus, you have portion control – so helpful with decadent chocolate treats!
Being able to bake these brownies in cupcake form makes for easy transportation to parties and gatherings now that we are beginning to have them again!
I chose to make mine with vanilla frosting, but if you prefer an all-chocolate dessert, you can use this recipe for chocolate frosting. They are delicious either way!
I hope you give these Brownie Cupcakes with Vanilla Frosting a try and enjoy every bite. They are seriously delicious and it is hard to stop at just one!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you! Happy Chocolate Monday!
Key Ingredients for Brownie Cupcakes with Vanilla Frosting:
- Gluten-free flour blend, cocoa powder,
- Salt, butter, sugar, eggs, vanilla
- Confectioners’ sugar, cream
This recipe is made by hand without using an electric mixer so you won’t need any special equipment except a whisk and arm strength. Mixers add too much air resulting in cakey brownie cupcakes. When you make them by hand, they are more fudgy.
How to make Brownie Cupcakes with Vanilla Frosting:
- Whisk together the flour, cocoa, and salt in a bowl; set aside
- Whisk together the butter, sugar, eggs, and vanilla; add in the flour mixture and stir until combined
- Scoop batter into lined muffin tins about 2/3 full; bake 20 to 25 minutes or until a toothpick comes out slightly wet
- Cool 10 minutes in the baking pan then transfer to a wire rack to finish cooling completely
- Make the frosting: Beat the butter until creamy then carefully mix in powdered sugar, cream, and vanilla, beating until smooth; add in the salt and mix until creamy, at least 2 minutes
- Spread the frosting over the tops of the cooled cupcakes or pipe it on for a fancier look; set aside to firm up
- Decorate the tops with sprinkles or melted chocolate if desired
If you don’t have time to let the eggs come to room temperature on their own, you can give them a helping hand. Put 3 cups water in a microwave-safe bowl and heat for 30 seconds. Add the eggs to the warm water and let them sit about 15 minutes. They will be warm enough to use in your recipes.
Recommended Tools (affiliate links; no extra cost to you):
- 1 cup (2 sticks; 226 g) butter, melted and cooled
- 1 cup (120 g) all-purpose flour or gluten-free flour blend
- 1 cup (84 g) unsweetened cocoa powder
- 1 tsp kosher salt
- 2 cups (400 g) granulated white sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla paste or pure vanilla extract
- 1 cup (2 sticks; 8 oz; 226 g) unsalted butter, at room temperature
- 4-1/2 to 5 cups confectioners' (icing) sugar, sifted
- 1/4 cup (60 ml) heavy cream, half and half, or whole milk, at room temperature
- 2 tsp vanilla paste or pure extract
- Pinch of salt
- Sprinkles or colored sugars (gluten-free if needed), optional
- Make the Brownie Cupcakes: Preheat the oven to 350°F. Line 14 to 16 muffin tins with paper cupcake liners. Cut the butter into slices and melt it in a saucepan, transfer to a large bowl, and set aside to cool.
- In a bowl, whisk together the flour, cocoa, and salt and set aside.
- In the large mixing bowl with the butter, add in the sugar, eggs, and vanilla, whisking by hand just until combined. Don't use an electric mixer because they make the batter too fluffy and you want fudgy brownie cupcakes. Add in the flour mixture and whisk just until combined.
- Using a spring-loaded scoop, portion the batter into the liners and fill each about 2/3 full. You will get 14 to 16 cupcakes. Put a tablespoon of water in each of the empty muffin cups.
- Bake for 20 to 25 minutes until the tops of the cupcakes look dry and a toothpick centered in the middle comes out slightly moist. Don't over bake them. Remove from the oven and let cool for 10 minutes, then carefully remove from the muffin pan, transfer to a wire rack, and let cool completely before frosting.
- Prepare the Frosting: Using a hand mixer or stand mixer, beat the butter on medium speed until creamy and lightened in color, about 2 to 3 minutes. Add 4-1/2 cups of the sifted powdered sugar, the cream, and vanilla, and beat on low speed until smooth. Add the salt and mix on medium speed until creamy, at least 2 minutes.
- If the frosting is too thin add 1/4 to 1/2 cup more powdered sugar. If it is too thick, add more cream, 1 tbsp at a time, beating in between additions, until you've reached a good spreading or piping consistency. Visit Sally's website for more details on piping and videos to guide you.
- Spread the frosting over the tops of the cupcakes with an offset spatula or use a piping bag and tip. If you are using sprinkles or sugars to decorate, add them now. Set aside or refrigerate to firm up.
- Store in an airtight container at room temperature for up to 3 days.
Amount Per Serving: Calories: 106Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 53mgSodium: 125mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 4g
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