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cocoa powder brownie cupcakes

Brownie Cupcakes (Using Cocoa Powder and Chocolate Chips) Recipe

Cocoa powder and chocolate chips make a nice, cakey, flat-topped brownie cupcake. This recipe is from 150 Best Cupcake Recipes (2012) by Julie Hasson. I think they taste best after they've cooled completely, so the flavor has time to develop. If you want to frost a brownie cupcake, these would play very well.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 12 Brownie Cupcakes


  • Muffin tin


  • 3/4 Cup Flour
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 2/3 Cup Sugar
  • 2/3 Cup Brown Sugar Packed
  • 3/4 Cup Butter Melted and Cooled
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon Almond Extract
  • 3 Large Eggs
  • 2/3 Cup Semisweet Chocolate Chips


  • 325* oven.
  • Line pan.
  • In a medium bowl, combine flour, cocoa powder, baking powder, and salt.
  • In large bowl, combine sugar, brown sugar, and butter.
  • Mix in the vanilla extract and the almond extract.
  • Add eggs one at a time and beat well after each addition.
  • Carefully add in the flour mixture, and stir to combine. Once you see only a few flour-y streaks, tread slowly. You don't want to overmix the batter.
  • Stir in the chocolate chips.
  • Bake 25-30 minutes or until a toothpick inserted in the center comes out with a couple of crumbs. A crumb-free toothpick = overbaked.
  • Remove from the oven and cool in the pan on a wire rack for 10 minutes (away from the heat source).
  • Pop the cupcakes out of the pan to cool completely. Store in a covered container when completely cooled.
Keyword Brownies, Cupcakes