Chocolate Fudge Brownie Cupcakes

If you still have chocolate chip cookie dough frosting leftover (who are you??) that didn’t end up sandwiched between graham crackers or just eaten off a spoon, you better get your little buns into the kitchen and make these chocolate fudge brownie cupcakes.

It’s obviously the right thing to do.

These decadent fudge brownie cupcakes are insanely easy to make. One bowl, no mixer needed. If you care to don your rockstar baking pants, you might even have them in the oven in less than 10 minutes. Time it and let me know.

Chocolate Fudge Brownie Cupcakes

You might think a chocolate cupcake is a chocolate cupcake is a chocolate cupcake, but that is not necessarily the case here. More compact in their rich fudginess than your traditional light and fluffy chocolate cupcake, these divine treats are exactly what they sound like – a fudgy brownie in cupcake form.

You can see from the details in the recipe that you’ll get an even 12 cupcakes out of the batter. They are on the short, pudgy side of things so if you want them taller, make 9 or 10 cupcakes and add more batter to each cup. I kind of like them just the way they are.

Chocolate Fudge Brownie Cupcakes

As with many things fudge and brownie related, these cupcakes are absolutely amazing after being chilled for a bit.

That fudgy factor increases exponentially, so don’t hesitate to make them ahead of time and toss them in the fridge. It will only make them better, and you’ll feel super human for exerting the self-control needed to not dig in right away.

Of course you can top them with whatever your little heart desires, but I do think these chocolate fudge brownie cupcakes exist on this earth for cookie dough frosting and cookie dough frosting alone.

The whole combo reminds me of this ancient cookie dough topped brownie recipe in the dinosaur archives of my site (we’ve come a long way, baby). The combo of cookie dough and brownies is apparently timeless.

One Year Ago: Chocolate Chip Applesauce Snack Cake
Two Years Ago: Simple Skillet Green Beans {The Best Fresh Green Beans Of Your Life}
Three Years Ago: Beat the Heat: Over 100 No-Oven-Required Meals!

Chocolate Fudge Brownie Cupcakes

Yield: Makes 12 cupcakes

Chocolate Fudge Brownie Cupcakes

I use Ghirardelli chips (either bittersweet or semisweet) for the chocolate or chopped baking chocolate (usually found above the chocolate chips in the baking aisle - or the Trader Joe's pound plus bars work great, too).

Keep in mind that these cupcakes taste best chilled, in my opinion. Of course, I wouldn't turn one away unchilled, but if you like the extra fudginess that comes when you chill brownies, plan ahead so they can have time in the refrigerator.

This recipe doubles great.


  • 4 ounces bittersweet or semisweet chocolate, chopped (see note above)
  • 1/2 cup (4 ounces, 8 tablespoons) butter
  • 3/4 cup (5.75 ounces) granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2/3 cup (3.25 ounces) all-purpose flour
  • 1/4 teaspoon salt
  • Chocolate Chip Cookie Dough Frosting (or other frosting of your choice)


  1. Preheat the oven to 325 degrees F. Place a rack in the center of the oven. Line a 12-cup muffin tin with paper liners.
  2. In a medium microwave-safe bowl, add the chopped chocolate and butter (you can do this on this stovetop also). Microwave for one minute. Stir. Continue microwaving at 30-second intervals, stirring after each time, until the chocolate and butter is melted and combined (don't overheat; microwave until just melted and smooth).
  3. Stir in the sugar and vanilla until well-combined. Add the eggs one at a time, stirring or whisking vigorously after each addition.
  4. Stir in the flour and salt.
  5. Divide the batter evenly among the muffin cups. Bake for 17-20 minutes, until just baked through; don't overbake. The cupcakes won't be domed like a normal cakey cupcake - they'll be flatter and more dense like a delicious brownie.
  6. Remove the cupcakes to a cooling rack to cool completely. Frost as desired and chill until ready to serve.

Recipe Source: adapted from this recipe at Sally’s Baking Addiction (reduced sugar and flour, used different chocolate, added weights in ounces, altered baking time) after a MKC reader, Karen (same one who sent me the divine cookie dough frosting), sent a picture after making the combo for a baby shower (they were met with rave reviews)

44 Responses to Chocolate Fudge Brownie Cupcakes

  1. Janice says:

    Usually everything I make from your website is stellar, (and I have tried a lot of recipes, some over and over) but I would not make these again. They were too dense and dry.

  2. Vika says:

    Could I make these in mini form?

  3. Laura says:

    We have 2 birthdays in one week, but I don’t think we need 2 cakes, so I’m T hinking cupcakes might be the way to go. If we are waiting a few days between eating these, should I freeze them? Or just refrigerate them? And if I make them a day ahead, should I keep the first set in the fridge? Thanks for your help and all the delicious recipes!

  4. Katie says:

    These were SOOOOOO good! I would definitely not consider myself a cookie dough fan…but THIS frosting….oh my goodness!! With THESE cupcakes!! So so good! Trying to decide how much frosting I can eat off cupcakes I’m saving for my kids before they’d notice

  5. Katie says:

    These were SOOOOOO good! I would definitely not consider myself a cookie dough fan…but THIS frosting….oh my goodness!! With THESE cupcakes!! So so good! Trying to decide how much frosting I can eat off cupcakes I’m saving for my kids before they’d notice

  6. Colleen says:

    Does browning the flour give it a mocha flavor? We tried it and everyone thought the frosting had coffee in it.

    • Mel says:

      It definitely gives it a deeper, richer flavor, but as for mocha, I’m not sure. Sounds like it must, at least for the taste buds of your crowd. 🙂

    • Tiffany says:

      Hey! So we have made this recipe a few times and today was the first time the frosting had a mocha flavour. I believe it’s because this time I browned it a bit darker than normal. Usually it’s a light sand colour and it doesn’t effect my butter. This time it was quite dark almost graham cracker colour, it melted my butter and I ended up having to add more icing sugar. Still yummy!

  7. Jen T says:

    Made these today with the chocolate chip cookie dough frosting. OH. MY!!! Amazing!!!! Soooooooo good! Thanks Mel!

  8. Laurie says:

    Do these work well as mini-cupcakes? If yes, would you alter the temperature? (I know I need to alter the baking time). Thanks!

    • Mel says:

      I haven’t made them mini-sized but you could definitely try. I wouldn’t change the baking temp but would check them after about 7 minutes.

  9. Pallavi says:

    I posted a comment and now it isn’t here 🙁

  10. Pallavi says:

    Hello there Mel!
    I am a college teen who is currently baking in vacations as the latest obsession 😀
    It’s my first post here, but I’ve been lurking around here for quite some time. I first made your decadent brownie pudding which is always devoured in our house in a flash. I make it without the water bath, and cook it completely, for my family it is still the moistest brownie they’ve ever had. Today I made these fudge cupcakes and thought that it is finally time to upgrade my status from a silent reader. For me, you’ve truly dome justice to your motto; making me feel like a rockstar in the kitchen. Load of love!
    The picture of cupcakes:

  11. Fiona Chain says:

    Made them, love them, making them again!! The first batch was made with my little grand nieces, it was a great little recipe to make with them and the little cupcakes were divine. They didn’t even get to be iced.
    Mel, would it be ok to post this recipe on my blog, I will highlight the fact that it is your recipe and also mention your blog.
    Kindest regards

    • Mel says:

      Glad they were a hit, Fiona, and yes, you can post the recipe on your blog. Thanks for being willing to give a link back/credit to my site. 🙂

  12. Melissa says:

    I made these along with the cookie dough frosting. Thank you so much! I feel like a rockstar because all of my employees loved them! Your recipes never disappoint. Thanks for the clear instructions and for never using weird ingredients I can never find at the local grocery store. You’re the best, Mel!

  13. Ellen says:

    well, my buns aren’t exactly little at the moment, as newborn babies will generally do to you, but I think I’ll make these anyway. better yet, I’ll send the link to my sister and she can make them for me. that’s what sisters are for, right?

  14. Fiona Chain says:

    Love, love,love this recipe. I am going to make it this weekend when my little grand niece come over. Have a wonderful Wednesday, Mel.

  15. Kim says:

    Hi Mel, I love your recipes! Thank you so much for taking the time to post them. These look absolutely divine and I’m going to make them this week! One question-do you know if it is possible to make this into a cake recipe? I’m making a cake for our anniversary coming up and would love to use this. Thanks for all that you do!

  16. Mariann says:

    Angela’s comment is hysterical.

  17. M says:

    These look great – and easy! Which frosting from your site would you recommend as an alternative – the cookie dough frosting does not appeal. Many thanks.

  18. Angela says:

    …And I know you are too kind and gracious to ever say so but I do wonder if sometimes you ever think things like: Hey, Commenter (lets use the name Nancy) no one cares. You are the best. My recipe soulmate!

  19. Angela says:

    Hi Mel,
    I saw these this afternoon and had to make them immediately. Did you use a cookie scoop to put the frosting on the cupcakes?

  20. Manda says:

    I have been dreaming about brownie cupcakes since I was a teenager, unfortunately I have never been brave enough to experiment making any. Thank you for this recipe! I can’t wait to try it.

  21. Melissa says:

    I think cookie dough is probably very cleansing!! I have it regularly! Anyways, brownies are in the oven now and frosting is in the fridge. I am also making whole wheat rolls from you and a chicken dish from you for someone who had surgery. They are so lucky:)

  22. Nancy says:

    I dont know. Something about eating raw flour just seems very clogging to my digestive tract. I imagine how hard raw cookie dough or any flour dough is to scrub off a bowl, I imagine our insides feeling the same way. Hope that makes sense. The presentation is lovely, but this frosting doesn’t appeal to me at all.

    • Lauren says:

      The flour is not exactly raw. Per recipe suggestions I cooked the flour in a pan before adding it to the frosting. This frosting is deeeeeeeelish.

  23. Char says:

    I want one of these (maybe 2!!) NOW!

  24. Okay, “fudgy brownie in cupcake form” — YES. That sounds amazing, especially with that frosting! Looks beautiful to serve too!

  25. Lauren says:

    Oh! I might add that that frosting is utterly to die for – perfect in ev ry way!!!

  26. Lauren says:

    I actually have some frosting left, if you can believe! I frosted the most delightful choc cake, made in a spring pan, from the book “Thin for Life,” which is in itself totally Mel-Worthy. It, too is beyond amazing as a store in the fridge treat. Can’t wait to make these babies~

Leave a Reply

Your email address will not be published. Required fields are marked *