Chocolate Brownie Cupcake

by Cupful Of Sprinkles
Chocolate Brownie Cupcake

These chocolate brownie cupcakes are every chocolate lovers dream –  they are fudgy, rich and perfectly chocolatey!

The bakes are slightly denser than your average cupcake, they have a thicker, more brownie like texture, which completely melts in your mouth.  In order to get this richer texture, I have used both melted chocolate and chocolate powder in this recipe. The addition of the melted chocolate not only gives the cake its brownie-like consistency but also helps to keep it moist and prevents the cake from going dry.

I’ve found that the quality of the chocolate powder makes a huge difference to the overall flavour of the cake; whenever possible try to use a good quality cocoa powder for your baking. Another tip I’ve found is that mixing the cocoa powder with milk to form a paste helps to intensify the rich chocolate flavour and adds to the soft texture of the sponge.

I’ve topped this with a simple chocolate buttercream,  but, if you’re feeling slightly more indulgent, you can top it with my delicious Nutella buttercream instead. chocolate brownie cupcake cupcake brownie

Chocolate Brownie Cupcake

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Chocolate Brownie Cupcake

Chocolate Brownie Cupcake

Serves: 10 - 12 Cupcakes Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 115 g / 4 oz Butter
  • 115 g / 4 oz Self Raising Flour
  • 85 g / 3 oz Caster Sugar
  • 2 Eggs beaten
  • 85 g / 3 oz Milk Chocolate, melted (best quality available if possible)
  • 2 Tablespoons Cocoa Powder
  • 3 Tablespoons Milk


  • Preheat the oven to 180 *c / 160 *c Fan / Gas Mark 4 and place your cupcake cases into your tins
  • Add the sugar and butter to a bowl and using an electric mixer, whisk until light and fluffy
  • Gradually add the eggs and flour
  • In a separate bowl, mix the chocolate powder and milk together until a paste is formed
  • Stir through the melted chocolate and cocoa powder & milk mixture until fully combined
  • Place into your cupcake cases, filling about ¾ full
  • Place in the oven for roughly 20 minutes or until cooked through
  • Remove from the oven and leave them in the tin for 5-10 minutes before turning out and placing on a wire rack to cool completely
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