Lindsay Ann Bakes: Brownie Cupcakes For Two

Tuesday, February 4, 2014

Brownie Cupcakes For Two

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This recipe makes exactly TWO fudgy chocolate brownie cupcakes, in one bowl, right in the toaster oven! Topped with a creamy buttercream frosting, this recipe is perfect for Valentine's Day, an anniversary or extra special small-batch after dinner treat.

I like to top them with a simple vanilla or chocolate buttercream, but feel free to check out my Go-To Frosting & Filling Recipes (with flavor variations) to mix and match with your cupcakes, for your own custom, gourmet flavor combinations!

Dig in and enjoy!

Brownie Cupcakes For Two

Yield: 2 brownie cupcakes


Brownie Cupcakes:
  • 2 tablespoons melted butter or oil
  • 4 tablespoons granulated white sugar
  • 1 large egg yolk
  • 1/4 teaspoons vanilla extract
  • 2 tablespoons unsweetened cocoa powder, dutch processed
  • pinch salt
  • 1/8 teaspoon baking powder
  • 3 tablespoons all-purpose flour

  • 2 tablespoons unsalted butter, softened
  • 1/8 teaspoon vanilla extract
  • pinch of salt
  • 1/2 cup powdered sugar (confectioners' sugar)
  • 1-1 1/2 tablespoons milk or water
    • For chocolate frosting add 1 tablespoon unsweetened cocoa powder


Prepare Brownie Cupcakes:
Preheat oven to 350 degrees F. Stir together melted butter, sugar, egg yolk, vanilla and cocoa. Add salt, baking powder and flour. Stir until just incorporated. Divide batter between 2 baking cups.

Bake for about 20-25 minutes, or until an inserted toothpick comes out with a few moist crumbs sticking to it. Do not over bake. Cool brownies completely.

Prepare Frosting:
Beat butter with a fork until creamy. Mix in vanilla and salt. Add powdered sugar, (cocoa if using) and milk. Mix until smooth. Spread onto completely cooled brownies.


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