Perfect Individual Brownies with Crunchy Outside & Gooey Center
If you love brownies with crispy edges and soft, fudgy centers, this brownie cupcakes recipe is exactly what you need. Baking brownies in a muffin pan is a simple trick that gives every piece its own crunchy edge—no more fighting over corner pieces. These brownie cupcakes are easy to make, perfectly portioned, and ideal for parties, bake sales, or cozy dessert moments at home.
This recipe uses a classic brownie mix but transforms it into something that feels homemade, indulgent, and bakery-worthy. Whether you’re a beginner or an experienced baker, you’ll love how effortless and satisfying these brownie cupcakes are.
Table of Contents
Why Make Brownies in a Muffin Pan?
Traditional brownies baked in square pans only give you a few crispy corners. By using a muffin tin, every brownie cupcake gets that irresistible crispy edge while keeping the center rich and gooey. It’s a smart baking hack that improves texture, presentation, and portion control.
Brownie cupcakes are also:
- Easier to serve (no slicing needed)
- Perfect for individual portions
- Great for gifting and sharing
- Beautiful for food photography
Ingredients for Brownie Cupcakes
Ingredients Quantity (24 brownie cupcakes)
- 2 boxes brownie mix (18–20 oz each)
- 3 large eggs (1 more than box directions for gooey texture)
- ½ cup vegetable oil (or as directed on box)
- ½ cup water (or as directed on box)
- Nonstick cooking spray (very important)
Optional Add-Ins (Choose What You Like)
- Chocolate chips or chunks
- Chopped walnuts or pecans
- Peanut butter or caramel swirl
- Mini marshmallows
- Sprinkle of sea salt on top
How to Make Brownie Cupcakes (Step-by-Step)
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Generously spray two 12-cup muffin pans with nonstick cooking spray, making sure to coat the sides well—this ensures crispy edges and easy release.
Step 2: Mix the Batter
In a large bowl, combine:
- Brownie mix
- Eggs
- Oil
- Water
Mix gently until just combined. Do not overmix, or the brownies may turn tough instead of fudgy.
Step 3: Fill the Muffin Cups
Divide the batter evenly, filling each muffin cup about ¾ full. Add any optional mix-ins at this stage.
Step 4: Bake
Bake for 18–20 minutes. Start checking at 18 minutes. A toothpick should come out with moist crumbs, not wet batter.
Step 5: Cool and Remove
Let brownie cupcakes cool in the pan for 5 minutes. Carefully loosen the edges with a butter knife and remove. Transfer to a wire rack or serve warm.
Tips for Perfect Crispy-Edged Brownie Cupcakes
- Spray muffin pans generously—this is key for crispy edges
- Don’t overbake; brownies continue to cook as they cool
- Let them rest a few minutes before removing
- Fill cups evenly for uniform baking
- For extra gooey brownies, slightly underbake
Texture & Flavor Description
These brownie cupcakes are crispy on the outside with a chewy, rich chocolate center. The edges are slightly caramelized, while the inside stays soft and fudgy. Each bite delivers that perfect balance between crunch and melt-in-your-mouth chocolate goodness.
Visually, they’re glossy, crackly on top, and perfectly shaped—ideal for serving at gatherings or packing for lunchbox treats.
Nutritional Information (Approximate per Cupcake)
- Calories: 180–220 kcal
- Fat: 9–11 g
- Carbohydrates: 25–30 g
- Sugar: 18–22 g
- Protein: 2–3 g
Values depend on brand and added ingredients.
Storage & Serving
- Store in an airtight container at room temperature for up to 4 days
- Serve warm for extra gooey texture
- Can be reheated for a few seconds in the microwave
Conclusion
Brownie cupcakes with crispy edges are the ultimate solution for brownie lovers who crave texture and convenience. Simple ingredients, minimal effort, and perfect results every time. Once you try brownies baked in a muffin pan, you’ll never go back to traditional square pans.
If you want an easy dessert that looks great, tastes incredible, and guarantees crispy edges in every bite—this recipe is a must-try.
