Preheat oven: 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease well.
Melt butter: In a small saucepan or microwave, melt the butter. Let it cool slightly.
Mix wet ingredients: In a bowl, whisk melted butter with sugar, eggs, and vanilla until smooth.
Add dry ingredients: Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined. Fold in chocolate chips or nuts if using.
Fill cupcake cups: Spoon batter into prepared muffin tin, filling each about 2/3 full.
Bake: 18–22 minutes, or until a toothpick inserted comes out with a few moist crumbs (don’t overbake for fudgy brownies).
Cool and serve: Let cool for 10 minutes in the pan, then transfer to a wire rack. Optional: top with frosting, whipped cream, or a sprinkle of powdered sugar.
💡 Tips:
For extra fudginess, replace 2 tbsp of flour with cocoa powder.
Add a pinch of espresso powder to enhance the chocolate flavor.
Mini brownie cupcakes bake in about 12–15 minutes—perfect for bite-sized treats.
If you want, I can also give a one-bowl, ultra-easy version that’s ready in under 30 minutes with the same fudgy texture. Do you want me to do that?
