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5 from 1 vote

Easy Eggless Brownie Cupcake from Scratch

This brownie cupcake recipe yields super fudgy cupcakes with crinkly tops and creamy coffee buttercream, making it an easy homemade treat perfect for any occasion.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Servings 6 cupcakes
Calories 598kcal
Author Sushma Iyer

Ingredients

For Cupcakes

  • 175 gms Dark Chocolate roughly chopped
  • 40 gms Butter
  • 200 gms Sweetened Condensed Milk
  • 60 gms All Purpose Flour
  • 1/4 tsp Baking Powder
  • 1/4 tsp Salt
  • 2 tbsp Hot Water

Coffee Frosting

  • 113 gms Butter softened
  • 70 gms Sweetened Condensed Milk
  • 1 tsp Instant Coffee Powder
  • 1.5 tsp Hot Water

Garnishing

  • 1/2 cup Melted Chocolate optional

Instructions

Step 1 - Preparing the Cupcakes

  • Add paper liners to the muffin tray and set aside. Pre-heat oven to 180°C/360°F.
  •  In a small bowl, whisk together the plain flour and baking powder. Set aside.
  • In a heatproof bowl (preferably a large bowl) over a double boiler, melt the dark chocolate and butter until smooth.
  • Remove from heat and stir the sweetened condensed milk using a balloon whisk.
  • Gently fold the flour mixture into the melted chocolate mixture with a spatula until well combined.
  • Adjust the batter consistency with the hot water as needed.
  • Divide the brownie batter evenly among the cupcake liners in a muffin pan.
  • Bake in a preheated oven until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs.
  • Let it rest in the muffin tin for 3 mins then transfer to a wire rack to cool completely.

Step 2 - Coffee Frosting

  • Dissolve the instant coffee powder in the hot water. Set aside to cool.
  • In a mixing bowl, beat the butter with an electric mixer until soft, light, and pale in color.
  • Incorporate the sweetened condensed milk into the butter and continue to beat until well combined.
  • Add the cooled coffee mixture to the bowl and mix until evenly combined. Taste the frosting and adjust sweetness if needed.

Step 3 - Garnishing

  • Use a silicone mold of your choice for the garnish. For a chocolate-themed garnish, a mini chocolate mold works well.
  • Pour melted chocolate into the mold and allow it to set completely at room temperature.
  • In hot weather, you may need to refrigerate the mold for about 5 minutes to ensure the chocolate sets properly.

Step 4 - Assembling

  • Frost the cooled cupcakes with the prepared coffee frosting according to your desired design. For a swirl effect, use a pastry bag fitted with a 1M piping tip as shown in the images.
  • After the garnishes have been set, carefully remove them from the mold.
  • Place them on top of the delicious cupcake adding a little different touch to your cupcakes. A little dusting of cocoa powder on top would further enhance the look of the cupcakes. 
  • Now enjoy the best brownies in a cupcake form. 

Notes

  • For the best results, ensure your butter and condensed milk are at room temperature before mixing. This helps achieve a smooth and even batter. The same applies to making the coffee frosting as well.
  • I have added a total of 90 gms Sweetened Condensed Milk to the frosting. 
  • Melt the chocolate and butter over a double boiler to prevent burning. Stir frequently to ensure a smooth mixture. Check our post on how to melt chocolate the right way for more details.
  • If the batter seems too thick, add hot water a little at a time until it reaches the right consistency. The batter should be smooth but not runny.
  • Allow the cupcakes to cool completely before frosting to prevent the frosting from melting or sliding off.
  • If you're new to piping, practice on parchment paper before frosting the cupcakes. This will help you get comfortable with the piping tip and design.
  •  If you live in a hot climate, refrigerate the cupcakes after frosting to set the frosting and prevent it from becoming too soft.
  • Add a teaspoon of vanilla extract to the batter to amp up the flavor and add depth to the chocolate taste of the irresistible brownie chocolate cupcakes
  • Skip the frosting on top and enjoy these as delicious brownie muffins.

Nutrition

Calories: 598kcal | Carbohydrates: 52g | Protein: 8g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 352mg | Potassium: 430mg | Fiber: 3g | Sugar: 38g | Vitamin A: 772IU | Vitamin C: 1mg | Calcium: 189mg | Iron: 4mg
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