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Brownie Cupcakes with Cream Cheese Frosting

I was asked to make pink frosted cupcakes for a shower and when I came across this brownie cupcake recipe I KNEW they would be just perfect for a group of gals!  Who doesn’t love chewy brownie goodness?!  And paired with cream cheese, I found these little treats 100% delectable!

Brownie Cupcakes:

  • 2/3 cup (4 oz.) unsweetened chocolate
  • 2 sticks unsalted butter, softened
  • 1 and 1/4 cups sugar
  • 1 cup flour
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 3/4 cup mini chocolate chips

Preheat oven to 325 F. Insert cupcake liners into pan.  In a saucepan, melt the chocolate and butter together until smooth.  Transfer to a larger bowl.  (This is important–if you mix your ingredients in the saucepan, the mini chips will melt!)  Add the sugar, flour, and vanilla and mix to combine.  Add the eggs one at a time and beat for about one minute after each.  Stir in the chocolate chips.  Fill cup cake liners 3/4 full with batter and bake for about 20-25 minutes.  Cool completely before frosting with cream cheese frosting.  (See recipe below.)

Look at the chewy brownie goodness!

Cream Cheese Frosting:

  • One 8 oz. package cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 3 cups confectioners’ sugar
  • 1 tablespoon vanilla extract

 Using an electric mixer, cream together cream cheese and butter until smooth.  Slowly sift the confectioners’ sugar into the bowl.  Continue beating until all lumps are gone.  Add the vanilla (and a few drops of food coloring, if you’d like–I added red to make pink frosting!) and mix until fully incorporated.  If mixture becomes too drippy, sift in additional confectioners’ sugar and continue to beat until you reach a spreadable texture.


Recipe adapted from Crazy About Cupcakes by Krystina Castella available for purchase here.

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