Nana's Brownie Cupcakes

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Brownies baked in cupcake pans....makes the brownies a little thicker, which my family seems to like. I take a traditional boxed brownie recipe and swap out a few key ingredients to make it my own. These brownie cupcakes can be baked into minis or into regular sized cupcakes.

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  • 6
  • Average
  • 15 mins
  • 20 mins
  • Average budget

Ingredients

  • 1 box of brownie mix any kind as long as it makes a 9" x 13" inch pan.
  • 1/3 cup cold coffee
  • 1/2 coconut oil
  • 3 eggs
  • cupcake papers (your choice on whether you want to do mini or regular size)
  • cupcake pans
  • Preheat oven to 350*

Preparation

Step 1

Line cupcake pans with cupcake papers and set aside.

Step 2

Mix together in a large mixing bowl the brownie mix, the 1/3 cup of cold coffee, the coconut oil and the three eggs. Make sure that the coconut oil is in liquid form. If it's solid, just zap in microwave for a few seconds to warm up and liquefy.

Step 3

Spoon brownie mixture into each lined cupcake cup to about 2/3 rd of the way full. If you make regular size cupcakes, it should make around 12, if you make minis it should make 24 or so. Bake in preheated 350* oven for around 20 minutes for regular sized cupcakes and about 12-15 minutes for minis, depending on your oven.

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These brownie cupcakes make a great portion control treat and you do not taste the coffee in the brownies, as the coffee helps enhance the flavor of the chocolate. You also do not taste the coconut from the coconut oil. You can have a lot of fun with these brownie cupcakes by adding all sorts of mix-ins!

Some of my favorite mix-ins are walnut pieces, pecan pieces, mini chocolate chips or peanut butter chips!

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