New This Month

Brownie Cupcakes

  • Yield: Makes 12

Source: Martha Stewart Living, December/January 1999


  • 6 tablespoons unsalted butter
  • 11 ounces best-quality semi-sweet chocolate, coarsely chopped
  • 3 large eggs
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 1/8 teaspoon baking soda
  • 1 cup coarsely chopped walnuts, (optional)
  • Nonstick cooking spray
  • Mrs. Milman's Chocolate Frosting


  1. Preheat the oven to 350 degrees. Line a 12-count muffin tin with cupcake liners, and spray generously with nonstick cooking spray. Set aside.

  2. In a saucepan over low heat, melt the butter and 8 ounces of chocolate. Stir until smooth. Remove from heat, and set aside.

  3. In a large bowl, whisk together eggs and sugar. Add flour, cocoa, and baking soda. Stir in the melted chocolate until combined. Stir in remaining 3 ounces of chocolate and nuts if desired.

  4. Using a 2-ounce ice cream scoop, fill cupcake liners 3/4 full with batter. Bake until a firm crust forms on the cupcakes, about 20 minutes. Remove to a wire rack to cool, about 10 minutes. Remove cupcakes from pan, and continue to cool on a wire rack.

  5. Ice cupcakes with a generous amount of chocolate frosting.

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