No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Brownie Cupcakes

  • Yield: Makes 12
Brownie Cupcakes

Source: Martha Stewart Living, December/January 1999/2000


  • 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.

Reviews (5)

  • BohemianOZ 31 May, 2011

    I made this as my son's classroom snack. The batter stretched to make 21 cupcakes (about 1-1/2 oz (40g) of batter per cupcake). I baked it for exactly 20 minutes. There was plenty of yummy frosting leftover, too. (Used a little less than an ounce (20g) frosting for each; just right for kids.) This cupcake is incredible! Tastes like a brownie, but neither fudgy nor cakey. It's simply perfect. One of the best cupcakes I have ever tasted.

  • Domagoj 22 Apr, 2011

    Probably the best cupcake recipe on

  • adelenne 24 May, 2008

    Will adjsut baking time and temperature the next time I make again cos after 15 mins, the crust was ok but inside still very runny. I lowered the temperature and baked another 10 mins but crust was a little burnt. Had to scrape the burnt crust. Besides that, it was really tasty. Definately worth making!

  • Sweetaholic 1 May, 2008

    The frosting is a must! Delicious with the frosting, not so much without. Made to eat right away...they get pretty hard after 1-2 days of sitting. Very easy to do and great to bake on a whim with ingredients mostly already in the kitchen. Excellent for satisfying your chocolate cravings!

  • happilydomestic 14 Feb, 2008

    I have yet to add the icing, but I tried one of the mini-sized ones I did with the extra batter, and OH! Chocolate Heaven!

Related Topics