Brownie Batter Stuffed Cupcakes

These brownie batter stuffed cupcakes are as delicious as they sound! I Typically don’t crave cupcakes, but I woke up the other day and thought that chocolate cupcakes sounded delicious - Not just any ordinary chocolate cupcake, but brownie batter stuffed cupcakes. And, if you’re a fan of these, you need to try the Cookie Dough Filled Cupcakes too. 

Brownie Batter Recipes

This recipe idea stemmed from my love of edible brownie batter. If you too are a fan of brownie batter, you need this recipe in your life. It's done in 15 minutes and it's delicious.

Ingredients for Brownie Batter Stuffed Cupcakes

For the Cupcakes:

• ¾ cup all-purpose flour
• ¼ cup cocoa powder
• ⅓ cup granulated sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk
• 1 egg
• ½ teaspoon vanilla extract
• 2 tablespoons vegetable oil
• ½ cup chocolate chips

For the Brownie Batter:

• ½ cup all-purpose flour
• 2 tablespoons cocoa powder
• ¼ cup butter melted
• ¼ cup brown sugar
• 3 tablespoons granulated sugar
• 2 tablespoons milk
• 1 teaspoon vanilla

For the Frosting:

• ½ cup (1 stick) butter, softened
• 1 ¾ cup powdered sugar

Instructions for Brownie Batter Stuffed Cupcakes

Step 1: Preparing the Cupcakes

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with 8 paper liners.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, granulated sugar, baking powder, and salt until well combined.
3. Combine Wet Ingredients: In a separate bowl, mix together milk, egg, vanilla extract, and vegetable oil until smooth.
4. Incorporate the Dry Ingredients: Pour the wet ingredients into the dry mixture and whisk until a smooth batter forms.
5. Add Chocolate Chips: Fold in the chocolate chips until evenly distributed throughout the batter.
6. Fill Muffin Tins: Evenly distribute the batter into the prepared muffin tin, filling each liner about ⅔ full.
7. Bake: Carefully place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Step 2: Making the Brownie Batter

1. Heat Treat Flour: While the cupcakes are baking, place the flour in a small bowl and heat it in the microwave for 30 to 45 seconds. Whisk in cocoa powder and set aside.
2. Prepare Brownie Batter: In a medium-sized bowl, melt the butter in the microwave. Add brown sugar and granulated sugar, stirring until well combined. Mix in the flour-cocoa mixture, followed by milk and vanilla extract, until a smooth batter forms.

Step 3: Preparing the Frosting

1. Cream Butter: Using a mixer, beat softened butter until creamy.
2. Add Powdered Sugar: Gradually add powdered sugar to the butter, beating until a smooth frosting forms. Adjust the consistency with milk if needed.

Step 4: Assembling the Cupcakes

1. Create Hollows: Once the cupcakes are cooled, carve out a tablespoon-sized hole in the center of each cupcake, ensuring the bottom remains intact.
2. Fill with Brownie Batter: Fill each hollowed-out center with a tablespoon of the prepared brownie batter.
3. Frost Cupcakes: Generously frost the cupcakes, covering the brownie batter filling completely.
4. Optional Garnish: For an extra touch, roll any remaining brownie batter into tiny balls and place them on top of the frosted cupcakes.

Brownie Batter Stuffed Cupcakes

McKinley Hatch

With one bite into this brownie batter stuffed cupcake, you'll be hooked. Filled with a gooey and delicious brownie batter filling and topped with a delicious buttercream frosting, these cupcakes will make you want more.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 8 cupcakes

Equipment

• 1 muffin tin

Ingredients

  

For the Cupcakes:

• ¾ cup all-purpose flour
• ¼ cup cocoa powder
• ⅓ cup granulated sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk
• 1 egg
• ½ teaspoon vanilla extract
• 2 tablespoons vegetable oil
• ½ cup chocolate chips

For the Brownie Batter:

• ½ cup all-purpose flour
• 2 tablespoons cocoa powder
• ¼ cup butter melted
• ¼ cup brown sugar
• 3 tablespoons granulated sugar
• 2 tablespoons milk
• 1 teaspoon vanilla

For the Frosting:

• ½ cup 1 stick butter, softened
• 1 ¾ cup powdered sugar

Instructions

 

For the Cupcakes:

• Preheat your oven to 350 degrees F and prepare your muffin tin with 8 paper liners.
• Whisk the dry ingredients in a large bowl: flour, cocoa, sugar, baking powder, and salt.
• In a small bowl, combine the milk, egg, vanilla, and vegetable oil. Pour into the large bowl and whisk until combined.
• Fold in the chocolate chips and scoop out evenly into the prepared muffin tins.
• Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.

For the Brownie Batter:

• While the cupcakes are baking in the oven, it’s time to make the edible brownie batter to fill the cupcakes with. To start, pour the flour in a small bowl and heat it in the microwave for 30 to 45 seconds to heat treat it. Remove from the microwave and whisk. Add the cocoa powder and whisk again. Set aside.
• In a medium sized bowl, melt the butter in the microwave. Add the brown sugar and granulated sugar and stir.
• Pour the flour and cocoa mixture into the butter and sugar. Add in the milk and vanilla and stir until smooth. Set aside until the cupcakes are cooled and ready to stuff.

For the Frosting:

• Using a standard mixer, beat the butter until creamy. Add the powdered sugar and continue beating until a smooth frosting forms. If you want yours less thick, add a teaspoon or two of milk and beat together (I don’t do this to mine though).

Assembling the Cupcakes:

• Once the cupcakes are cooled, they are ready to be assembled. Scoop out a tablespoon sized hole in the center of each cupcake, while still leaving the bottom of the cupcake intact.
• Scoop a tablespoon of the brownie batter into the hole of each cupcake.
• Top with your frosting and smooth with a spoon or use a piping bag (I always just use a spoon). The frosting should cover the brownie batter hole.
• With the remaining brownie batter (if you have extras), roll tiny balls together and top each frosted cupcake with “Brownie Batter Bites” for some extra tasty bites.
• You should have 8 complete brownie batter filled cupcakes. Now enjoy!

Notes

Store in an airtight container in the fridge for up to one week. 

Keyword brownie batter cupcakes