Brownie Muffin Cupcakes
Tired of fighting over the corner pieces in your brownie pan? Say hello to Brownie Muffin Cupcakes — your new favorite way to bake brownies! Using muffin pans creates perfect brownie “cups” that are crispy on the outside, chewy and fudgy in the center, and just the right size to grab-and-go. Plus, you get 24 servings in one batch. No slicing, no crumbs, just pure chocolate joy in every bite.
Why I Love This Recipe
This recipe is everything I want from a brownie—crackly tops, gooey insides, and a rich chocolate hit. But instead of being locked into uneven squares or crustless centers, every single muffin cup comes out with a crispy edge and chewy middle. Add an extra egg for that luscious goo factor and you’ve got a recipe that’s almost too easy to love.
If you’re into chocolate chip cookie dough brownie bombs or brownie batter dip, this one’s right up your alley.
Ingredients
- 2 boxes of brownie mix (any brand you like)
- Ingredients listed on the box (usually eggs, oil, and water)
- +1 extra egg (for extra gooeyness)
- Nonstick cooking spray
Instructions
1️⃣ Prep Your Pans
Preheat your oven to 350°F (175°C). Spray two 12-cup muffin pans very well with nonstick spray. Don’t skimp—this is key to easy release.
2️⃣ Mix the Batter
In a large bowl, combine both boxes of brownie mix with the listed ingredients plus one extra egg. Stir until just combined—don’t overmix.
3️⃣ Fill the Muffin Pans
Divide the batter evenly among the 24 muffin cups. Fill each about ¾ full.
4️⃣ Bake
Bake at 350°F for 20 minutes, or until the tops are crackly and a toothpick inserted near the edge comes out with moist crumbs.
5️⃣ Cool & Release
Let brownies cool in the pans for 5 minutes, then gently run a butter knife around the edges and pop them out. Place on a wire rack to finish cooling (or serve warm if you can’t wait!).
Tips for Success
✔️ Spray well: Really coat each cup with nonstick spray to prevent sticking.
✔️ Use a scoop: A large cookie scoop makes portioning fast and clean.
✔️ Want extra indulgence? Stir in chocolate chips, caramel bits, or chopped nuts.
✔️ No muffin liners needed: These bake better without them for those crispy edges.
Serving Ideas
Serve your brownie cupcakes:
- Topped with vanilla ice cream and a drizzle of hot fudge
- Packed into lunchboxes or snack bags
- With a cold glass of milk or hot espresso
They also make a fantastic addition to dessert trays alongside cake mix cookies or chocolate chip cookie bites.
Storage & Leftovers
- Room Temp: Store in an airtight container for up to 4 days.
- Freezer: Freeze in zip-top bags for up to 2 months. Thaw at room temperature or microwave for 15–20 seconds.
- Make-Ahead Tip: Bake a batch and freeze half—they’re perfect for chocolate emergencies!
More Recipes You’ll Love
Craving more easy, chocolatey, shareable treats? Check out these favorites:
- The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot)
- These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession
- This Brownie Batter Dip Is My Favorite No-Bake Dessert for Instant Chocolate Cravings
- These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime
- These Cake Mix Cookies Are My Go-To Shortcut for Easy, Foolproof Treats
Final Thoughts
These Brownie Muffin Cupcakes are the kind of treat that’s simple to make, easy to love, and impossible to stop eating. Every single one is like the best part of a brownie—crackly, chewy, and deeply chocolatey. Make them once, and you’ll never go back to a basic pan again!
Let me know if you give them a try—tag your pics, share your twists, and follow for more ridiculously delicious shortcuts and snackable sweets!
