Fudgy Brownie Cupcakes Recipe
These fudgy brownie cupcakes, made from a brownie mix, are the perfect quick and easy treat for home cooks. Made with simple ingredients and topped with a sprinkle of flakey sea salt, they're sure to satisfy any sweet tooth.
Fudgy Brownie Cupcakes Recipe
Why I Like This Recipe
I am not the best baker, so I like making my baked treats semi-homemade!
The baking mix I used is an allergen-friendly baking mix. Meaning, no nuts, eggs, or soy!
This cupcake brownie recipe is made with great ingredients.
These brownie cupcakes are oil-free. I swap the oil with pumpkin puree for a moist texture.
The pumpkin adds so much fiber!
The sea salt on top adds a perfect salty note.
The chocolate center makes for a wonderful gooey middle.
Baking Mix I Use for Brownie Cupcakes
The baking mix used in this recipe is made with cassava flour, which is derived from the Yuca Root. It's a great alternative to traditional flours and is perfect for those following a gluten-free or grain-free diet. Additionally, this baking mix is certified organic and free of the top 8 allergens, including nuts, eggs, and soy. Not only does it cater to various dietary needs, but it also provides a moist texture and great flavor to the brownie cupcakes.
Dietary Info
Gluten-free
Grain-free
Certified organic
Nut free
Non-GMO
Other Add-Ins
Chop up your favorite candy bar to add to the center of these brownie cupcakes.
For the holidays, crush up a peppermint patty or candy canes, and add that on top.
Snickers
Twix
Peanut butter cups
Almond joy
Just regular chocolate chips.
Ingredients for Brownie Cupcakes
1 bag of Otto’s Naturals Brownie Mix
2 eggs
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
1/2 cup chocolate chips or gems
1 teaspoon flakey sea salt
How to Make Brownie Cupcakes
Preheat your oven to 350°F. Line a cupcake tin with cupcake liners, or use a non-stick muffin tin (I have a fantastic one I liked below).
In a large bowl, add the cracked eggs, canned pumpkin puree, and vanilla extract. Mix everything together until well combined. Add the entire bag of Otto’s Naturals Brownie Mix into the wet ingredients and mix until combined.
Using a cookie scoop, fill each cupcake liner about two-thirds full with the brownie batter. This should yield approximately 9 brownie cupcakes.
Add the chocolate into the center of a cupcake.
Place the muffin pan in the preheated oven and bake for about 15 minutes. Keep an eye on them to ensure they don't overbake. I like to test the brownie cupcakes with a toothpick. To do this, just pop the toothpick in the center. If it comes out clean, it’s done! If it comes out gooey, it still needs a few minutes.
Once the brownie cupcakes are done, remove them from the oven and let them cool in the muffin tin for a few minutes. Then, transfer them to a wire rack to cool completely.
After the brownie cupcakes have cooled a bit but are still slightly warm, sprinkle each one with a pinch of flakey sea salt.
Enjoy with a glass of milk, a scoop of ice cream, or just on their own!
Fudgy Brownie Cupcakes FAQs
What ingredients do you need to make brownie cupcakes?
To make brownie cupcakes, you will need brownie mix ( I used Otto's Naturals Brownie Mix), eggs, canned pumpkin puree, vanilla extract, chocolate chips or gems, and flakey sea salt to top.
I love using a brownie mix for these cupcakes instead of making them from scratch, which often includes a long list of ingredients like cocoa powder, all-purpose flour, brown sugar, and white sugar. These simple ingredients will come together to create delicious and moist brownie cupcakes without the hassle of a typical brownie recipe.
What is a good topping for brownie cupcakes?
Whipped cream: A dollop of freshly whipped cream adds a light and creamy contrast to the rich and fudgy brownie cupcake.
Ice cream: Serve your brownie cupcakes with a scoop of your favorite ice cream flavor. The combination of warm, gooey brownie and cold, creamy ice cream is a match made in dessert heaven.
Chocolate ganache: Drizzle a smooth and glossy chocolate ganache over the top of your brownie cupcakes for an extra decadent touch.
Caramel sauce: Drizzle some warm caramel sauce over your brownie cupcakes to add a sweet and gooey element.
Fresh berries: Top your brownie cupcakes with a handful of fresh berries like raspberries or strawberries for a burst of fruity freshness.
Chopped nuts: Sprinkle some chopped nuts, such as walnuts or pecans, over the top of your brownie cupcakes for added crunch and flavor.
Shredded coconut: Toasted shredded coconut adds a tropical twist to your brownie cupcakes and provides a nice contrast in texture.
Sprinkles: Add a pop of color and fun by sprinkling some colorful sprinkles or edible glitter on top of your brownie cupcakes.
What type of frosting pairs best with brownie cupcakes?
Cream Cheese Frosting: The tanginess of cream cheese frosting provides a delightful contrast to the dense chocolate brownie cupcakes. Its creamy texture and slightly sweet flavor complement the deep cocoa taste of the cupcakes perfectly.
Peanut Butter Frosting: For all the peanut butter lovers out there, this frosting is a dream come true. The combination of peanut butter and chocolate is a classic pairing that never disappoints. Spread a generous amount of peanut butter frosting on top of your brownie cupcakes for a mouthwatering treat.
Salted Caramel Frosting: The sweet and salty flavor of salted caramel is a match made in heaven for brownie cupcakes. Drizzle or pipe salted caramel frosting onto your cupcakes to add a gooey and indulgent twist. The caramel's richness enhances the chocolate flavor and adds a luxurious touch.
Chocolate Ganache: For the true chocolate enthusiasts, a rich and glossy milk chocolate ganache is an excellent choice. Made with melted chocolate and cream, ganache creates a smooth and luscious topping that intensifies the chocolate experience. Pour it over your brownie cupcakes and let it set for a decadent finish.
Whipped Cream: If you prefer a lighter and less sweet option, whipped cream is the perfect frosting for brownie cupcakes. Its airy and creamy texture adds a touch of lightness to the rich and fudgy brownie. You can dollop a generous amount of whipped cream on top of your cupcakes or even pipe it for a more decorative look.
Can you freeze brownie cupcakes?
Yes, you can definitely freeze brownie cupcakes! They freeze really well and can be a great make-ahead option for busy days or special occasions. To freeze, allow the brownie cupcakes to cool completely. It's important to make sure they are completely cooled before freezing to prevent moisture from accumulating and causing freezer burn.
Place the cooled cupcakes in an airtight container or a freezer-safe bag. Place the container in the freezer and make sure it is stored in a flat position to prevent the cupcakes from getting squished.
When you're ready to eat the frozen chocolate cupcakes, simply remove them from the freezer and let them thaw at room temperature. If you prefer to have warm brownie cupcakes, you can heat them in the microwave for a few seconds or in a preheated oven at a low temperature for a few minutes.
This Fudgy Brownie Cupcake recipe is the perfect solution for a quick and easy homemade treat or special occasion. With their allergen-friendly baking mix and simple ingredients, the end result is a delicious cupcake with a fudgy brownie center. Whether you're a novice baker or a seasoned pro, this dessert will satisfy your sweet tooth.
Fudgy Brownie Cupcakes Recipe
Ingredients
- 1 bag of Otto’s Naturals Brownie Mix
- 2 eggs
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips or gems
- 1 teaspoon flakey sea salt
Instructions
- Preheat your oven to 350°F. Line a muffin tin with cupcake liners or use a non-stick muffin tin (I have a fantastic one I liked below).
- In a large bowl, add the cracked eggs, canned pumpkin puree, and vanilla extract. Mix everything together until well combined. Add the entire bag of Otto’s Naturals Brownie Mix into the wet mixture and mix until combined.
- Using a cookie scoop, fill each cupcake liner about two-thirds full with the brownie batter. This should yield approximately 9 brownie cupcakes.
- Add the chocolate into a brownie cupcake.
- Place the muffin tin in the preheated oven and bake for about 15 minutes. Keep an eye on them to ensure they don't over bake. I like to test the brownie cupcakes with a toothpick. To do this, just pop the toothpick in the center. If it comes out clean, it’s done! If it comes out gooey, it still needs a few minutes.
- Once the brownie cupcakes are done, remove them from the oven and let them cool in the muffin tin for a few minutes. Then, transfer them to a wire rack to cool completely.
- After the brownie cupcakes have cooled a bit, but are still slightly warm, sprinkle each one with a pinch of flakey sea salt.
- Enjoy with a glass of milk, a scoop of ice cream, or just on their own!
