Chocolate Brownie Cupcakes Recipe

Dress up these chocolate brownie cupcakes using a colorful paper cake liner and garnishing with chocolate curls.


Chocolate Brownie Cupcakes
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
2/3 cup packed brown sugar
3/4 cup butter, melted and cooled slightly
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 eggs
2/3 cup semi-sweet chocolate chips

Nutella Buttercream Frosting
3/4 cup butter, at room temperature
3 cups confectioners' sugar
1/3 cup milk
1 teaspoon pure vanilla extract
1/2 cup very soft nutella
1/2 cup chocolate chips, melted

Garnish *otional
1/2 cup chocolate curls


Preheat oven to 325 degrees F.

Line a muffin pan with paper liners.

In a small bowl, mix together flour, cocoa powder, baking powder and salt.

In a large bowl, whisk together granulated and brown sugars and butter until smooth.

Whisk in vanilla and almond extract.

Add eggs, one at a time, beating well after each addition.

Add flour mixture, beating until combined. Stir in chocolate chips.

Scoop batter into prepared muffin pan.

Bake in preheated oven for 28 minutes or until a tester inserted into center comes out with a few crumbs attached and a little melted chocolate.

Let cool in pan on rack for 10 minutes.

Remove cupcakes from pan and let cool completely on rack.


Melt the chocolate chips in the top of a double boiler or using your favorite method.

Mix all frosting ingredients with a mixer.

If too thin, add more confectioners' sugar, if too thick add more milk one teaspoonful at a time.

Put into a piping bag and decorate the cupcakes.

Garnish with chocolate curls(optional).