Bite-size brownie cupcakes topped with round candies are the perfect addition to a dessert table. Just set them out for guests to gobble up.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Line 48 mini muffin cups with mini cupcake liners. Whisk together flour, baking powder, and salt in a medium bowl.

  • Stir butter and chocolate in a heatproof mixer bowl over simmering water until melted. Remove from heat; whisk until smooth. Let cool slightly. Return bowl to mixer. Add sugar, and whisk until combined, about 3 minutes. Whisk in eggs, one at a time. Add vanilla. On low speed, stir in flour mixture.

  • Using a 1 1/4-inch ice cream scoop, place level scoops of batter in cupcake liners. Bake until set, 15 to 16 minutes. Let cool completely before icing.

  • Spoon icing over cupcakes, covering tops completely. Let set, then decorate with round candies if desired.

Reviews (1)

11 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
I LOVE Brownies! And to have them in a cupcake version is fabulous. Thank you Martha Stewart Weddings for all your fun recipes. Carrie of Bella Cupcake Coutue