Fudgy MM Brownie Cupcakes: Easy Recipe for Any Occasion
Can’t decide between making brownies, or making cupcakes? Then this MM brownie cupcakes recipe is the perfect solution. It’s a fudgy, chocolate brownie that is baked in a muffin tin. Each brownie cupcake is topped with chocolate frosting and M&M candies. So you get the perfect blend of ooey-gooey chocolate and a candy crunch in every bite.
Reasons to Make MM Brownie Cupcakes
I like these brownies because they are so easy to make. And, they are perfect for any occasion. They work well for a party, bake sale, church fair, or any time you need a quick dessert. But they also work well as the perfect anytime snack. And kids love helping to make these MM brownie cupcakes. Just make sure you have extra M&Ms on hand. If your kids are like mine, they’ll eat just as many as they put on the brownies.
Step by Step Process With Photos
There’s no electric mixer needed for this recipe. You just need a couple of bowls, a saucepan, and whisk. Start by preheating the oven and lining the muffin pan with cupcake liners.
Microwave the butter until it’s partially melted. I like to work in 30-second intervals so that I don’t melt it too much. Add the granulated sugar and oil, and stir until combined. Add the eggs one at a time, and continue stirring until smooth.
Then add all of the dry ingredients, plus the chocolate chips. You don’t want to overmix the batter, that’s why it’s good to add the chocolate chips along with the dry ingredients. Mix just until combined. The brownie batter will be thick and extra chocolatey.
Scoop the batter into each cupcake liner. Don’t fill it all the way to the top. You’ll probably have enough to fill about three quarters full. Bake until the edges are set and the center is still soft. I like my brownies extra soft and fudgy, so I recommend to start testing for doneness at about 25 minutes. And if you’re using a mini muffin pan, they will bake even faster so start checking at about 12-15 minutes.
Let the cupcake brownies cool completely before frosting. As the brownies cool, make the frosting. This is not a typical cupcake frosting and that’s why it works so well with these MM brownie cupcakes. Not a ganache either, but the perfect vessel to hold the M&Ms in place, and to add extra chocolate to the brownies.
Use a saucepan to melt the butter over medium-low heat. Add the cocoa powder and whisk until smooth. Remove the mixture from the heat and transfer it to a bowl to cool for a few minutes. Add the milk, vanilla, and powdered sugar. Mix it together until you get the consistency you’d like.
You’ll notice that as the cupcake brownies cool the center collapses a bit. This indentation is perfect for filling with the chocolate frosting. After you frost each brownie, top them with mini M&Ms and your MM brownie cupcakes are complete. Store the brownies in an airtight container, and you’ll have a treat that’s perfect for any occasion.
I hope you have fun making these MM brownie cupcakes. These colorful brownies are a great addition to any dessert table. Your family and friends will love it when you serve these brownies for dessert. I mean who doesn’t love chocolate brownies and M&Ms? Separately they are already great, but put them together and you get double the flavor in every bite!
M&M Chocolate Cupcake Brownies Recipe
Equipment
- Microwave safe bowl
- Mixing Bowl
- Saucepan
- Mini Muffin Pan
Ingredients
Brownies
- 1/2 cup unsalted butter 113 g (partially melted)
- 2 Tablespoons vegetable oil
- 2 eggs
- 1.5 cups granulated sugar 300 g
- 1/3 cup cocoa powder 35 g
- 1/2 cup all-purpose flour 68 g
- 1 teaspoon Vanilla extract
- 1 Tablespoon baking powder
- 1 cup mini chocolate chips 170 g
- 1/4 teaspoon salt
Frosting
- 1/2 cup unsalted butter 113 g
- 1/2 cup cocoa powder 50 g
- 1/2 cup milk 123 g
- 1 teaspoon vanilla extract
- 5 cups powdered sugar 650 g
- 1 cup mini-M&M’s
Instructions
- Preheat the oven to 325 F (165 C).
- Place cupcake liners in the muffin pan. Or, spray with non-stick spray.
- Place the butter in a microwave safe bowl and microwave until it is partially melted.
- Add the sugar and vegetable oil to the butter and mix until combined.
- Add the eggs one by one and then add vanilla extract. Mix until thoroughly combined.
- Then add the flour, cocoa powder, salt, baking powder and chocolate chips. Mix until combined, but don't overmix.
- Use a scoop, or spoon, to place batter into each cupcake liner. Bake for 30 minutes.
- Remove the muffin pan from the oven and let it cool for 30 minutes,
- While the brownie cupcakes cool, make the frosting.
- Place the butter into a small saucepan and heat over medium-low heat until melted. Then add the cocoa powder and whisk until smooth.
- Remove the butter mixture from the heat and transfer to a medium size mixing bowl.
- Let it cool for about 5 minutes and then add milk, vanilla extract, and powdered sugar.
- Mix it together until you get the desired consistency.
- Frost over the cooled brownies and garnish with the mini-M&M’s.
Notes
Want more brownie ideas? How about Mud Bar Brownies? It’s an easy sheet pan brownie recipe that is perfect for a party. If you’re a peanut butter fan, you’ll love these Reese’s Peanut Butter Cup Brownies.
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