Brownie Cupcakes
Decadent Brownie Cupcake

What happens when you cross a brownie and a cupcake? This amazingly moist and decadent dessert.

I have had this recipe for years, and have tweeked it enough I can comfortably call it my own.

When you peruse the ingredient list – it is a show stopper, but definitely worth having one…or two…

These are great for summertime as no frosting is needed, they are perfect just as they are.  ENJOY!

Decadent Brownie Cupcakes


2 cups flour

2 cups granulated sugar

1 cup brown sugar, packed

2 tsp. vanilla

8 eggs, the white and yolk

8 egg yolks

12 oz. semi-sweet chocolate

16 oz. (4 sticks) salted butter

Decadent Brownie 1



Preheat oven to 325 degrees. Line muffin cups with paper liners.

In a saucepan melt slowly the chocolate and butter. Do not let it burn or scorch.

In a mixing bowl, combine the flour and sugar.

Add the eggs and yolks, beat the mixture until smooth.Decadent Brownie 2Add the vanilla.Decadent Brownie 3

Add the chocolate and butter mixture to the egg mixture, beating until smooth.Decadent Brownie 4

Decadent Brownie 5Cover the bowl with saran wrap and chill in the refrigerator until set up; about 1-2 hours.Decadent Brownie 6

When ready, scoop mixture into paper muffin cups, filling them 3/4 full.Decadent Brownie 7Bake for approximately 15 -20 minutes for regular size cupcakes; check for doneness with toothpick inserted shows almost clean.Decadent Brownie 8


Cover and chill any leftover batter to use later, which will keep in refrigerator for up to 5 days.

Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014

Recognize a blessing and be a blessing today.