Brownie Cupcakes
These brownie cupcakes are crispy on the outside with a gooey fudgy center. Perfectly portioned for easy serving and ideal for parties or cozy dessert moments.
Ingredients
Main Ingredients
- 2 boxes brownie mix (18–20 oz each) Use your favorite brand
- 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
- to taste nonstick cooking spray very important for easy release
Optional Add-Ins
- to taste chocolate chips or chunks
- to taste chopped walnuts or pecans
- to taste peanut butter or caramel swirl
- to taste mini marshmallows
- to taste sprinkle of sea salt on top
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and generously spray two 12-cup muffin pans with nonstick cooking spray, coating the sides well.
Mixing
- In a large bowl, combine brownie mix, eggs, oil, and water. Mix gently until just combined. Do not overmix.
Filling
- Fill each muffin cup about ¾ full with the batter. Add any optional mix-ins at this stage.
Baking
- Bake for 18–20 minutes, checking at 18 minutes. A toothpick should come out with moist crumbs.
Cooling
- 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.
Notes
Spray muffin pans generously for crispy edges. Don’t overbake; brownies continue to cook as they cool. Let them rest a few minutes before removing for the best texture.