Best 9 Frozen Brownie Cupcakes Recipes

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Frozen brownie cupcakes are a delightful treat that can be enjoyed by people of all ages. They are perfect for any occasion, whether it's a birthday party, a potluck, or just a simple snack. With their rich, chocolatey flavor and chewy texture, these cupcakes are sure to satisfy your sweet tooth. Plus, they're easy to make, so you don't have to be a master baker to enjoy them. Whether you're looking for a classic recipe or something a little more unique, there's sure to be a frozen brownie cupcake recipe out there that you'll love.

Check out the recipes below so you can choose the best recipe for yourself!

BROWNIE CUPCAKES



Brownie Cupcakes image

When it comes to making these super easy brownie cupcakes the trick is all in how you bake them. Start by preparing a box of Betty Crocker™ Fudge Brownie Mix according to the instructions. Then, instead of baking them in a single pan, divide the batter into a muffin tin to create 18 perfectly portioned cupcake-style brownies. All that's left to do is to frost and decorate them anyway you like. Serve them after dinner, at birthdays, parties and potlucks. They're the perfect - and cutest - way to serve brownies no matter what the occasion.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 18

Number Of Ingredients 2

1 box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Steps:

  • Heat oven to 350°. Place paper baking cup in each of 18 regular-size muffin cups. Make batter as directed on brownie mix box. Fill each cup 2/3 full (about 3 tablespoons each).
  • Bake 22 to 26 minutes or until toothpick inserted near edge comes out almost clean. Do not overbake. Cool 5 minutes; remove from pan. Cool completely. Frost and decorate as desired. Store covered.

Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 17 g, TransFat 0 g

BROWNIE CUPCAKES



Brownie Cupcakes image

Grandma Page's brownie cupcakes!

Provided by mindee

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 50m

Yield 18

Number Of Ingredients 6

1 cup butter
1 cup chocolate chips
4 eggs
1 ½ cups white sugar
1 cup all-purpose flour
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line 18 cupcake cups with paper liners.
  • Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth; let cool.
  • Beat eggs and sugar together in a mixing bowl until thoroughly combined. Mix flour and vanilla extract into egg mixture. Fold in chocolate mixture until batter is smooth. Pour batter into prepared cupcake cups, filling them about 1/2 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean or with moist crumbs, about 30 minutes.

Nutrition Facts : Calories 241.5 calories, Carbohydrate 28 g, Cholesterol 68.4 mg, Fat 14.2 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 8.5 g, Sodium 89.4 mg, Sugar 21.9 g

FROSTED BROWNIE CUPCAKES



Frosted Brownie Cupcakes image

These fudge brownies with colorful icing melt in your mouth. Great kid-pleaser.

Provided by Carol Marie

Categories     Desserts     Cookies     Brownie Recipes

Time 1h16m

Yield 12

Number Of Ingredients 7

1 tablespoon vegetable shortening (such as Crisco®)
1 (18 ounce) package fudge brownie mix
½ cup vegetable oil
2 eggs
2 tablespoons water
1 (16 ounce) container white frosting
3 drops food coloring

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with vegetable shortening.
  • Combine brownie mix, vegetable oil, eggs, and water together in a bowl; mix until smooth. Pour into prepared muffin tin.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 16 minutes. Cool for 30 minutes. Transfer to a wire rack; allow to cool completely, about 15 minutes.
  • Combine white frosting and food coloring in the bowl of an electric mixer; beat until coloring is evenly distributed. Pipe frosting onto cool brownies.

Nutrition Facts : Calories 435.2 calories, Carbohydrate 58.4 g, Cholesterol 32.1 mg, Fat 21.8 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 4 g, Sodium 245.3 mg, Sugar 44.9 g

CHOCOLATE-GLAZED BROWNIE CUPCAKES



Chocolate-Glazed Brownie Cupcakes image

Make a quick chocolate ganache to top these moist chocolate cupcakes.

Provided by Food Network Kitchen

Time 2h

Yield 12

Number Of Ingredients 14

10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into small pieces
1/4 cup unsweetened cocoa powder (not Dutch process)
3 ounces unsweetened chocolate, finely chopped
2/3 cup boiling water
1 1/4 cups sugar
1 teaspoon pure vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
2/3 cup finely chopped toasted walnuts or semisweet chocolate chips, optional
1 cup chopped semisweet chocolate (not chips)
1/2 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.
  • Put the butter, cocoa powder and unsweetened chocolate in a large bowl. Pour over the boiling water and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, baking powder, salt and baking soda until just combined. Stir in the walnuts or chocolate chips if using. Divide the batter among the prepared liners so they are about three-quarters full.
  • Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins 5 minutes, then remove and cool completely on a wire rack.
  • Put the semisweet chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it just simmers. Pour the cream over the chocolate and let sit for 1 minute, then gently stir until smooth and glossy. Cool the glaze slightly until thickened but not hard. Spread 1 tablespoon of glaze on top of each cupcake or dip the tops of the cupcakes into the glaze.

FROZEN BROWNIE CUPCAKES



Frozen Brownie Cupcakes image

Love this novel idea from Blue Belle Ice Cream. Originally uses Blue Bell Mint Chocolate Chip Ice Cream for a St. Patrick's Day theme, but any ice cream works well. Freeze time not included. With adult supervision, can easily be made with kids.

Provided by gailanng

Categories     Frozen Desserts

Time 30m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 4

1 (20 ounce) box brownie mix, prepared according to package instructions (like Duncan Hines)
12 aluminum foil, muffin cups
1/2 gallon ice cream, slightly softened
1 (16 ounce) chocolate cake icing or 1 (16 ounce) frosting

Steps:

  • Place the muffin cups into each muffin mold of a 12-count muffin tin.
  • Pour an equal amount of prepared brownie mix into each 12 cups. Bake the brownies using the recommended temperature, but reduce the time to at least ½ of the recommended time to compensate for the small-sized portions. (Time will vary check for doneness according to package directions). Cool brownies completely.
  • Place one scoop of ice cream on top of each brownie. Use enough ice cream to fill the muffin cup, rounding the top of the ice cream to resemble a cupcake. Place the cupcakes on a tray, cover with foil and freeze for 2-4 hours.
  • Just before serving, remove the cupcakes from the freezer. Spread enough icing on the cupcake to cover the ice cream. If you don't want a big mess, remove the foil cup and serve the cupcake in a dessert dish with a spoon. Otherwise, serve as is.

BROWNIE CUPCAKES A LA MODE



Brownie Cupcakes a la Mode image

Provided by Food Network Kitchen

Time 1h50m

Yield 12 cupcakes

Number Of Ingredients 17

1 1/4 sticks (5 ounces) unsalted butter, softened and cut into pieces
1/4 cup unsweetened cocoa powder
3 ounces unsweetened chocolate, finely chopped
2/3 cup boiling water
1 1/4 cups sugar
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup finely chopped toasted walnuts
1/3 cup semisweet chocolate chips
1 pint vanilla ice cream
1/4 cup prepared hot fudge sauce
2 tablespoons rainbow colored sprinkles
12 jarred maraschino cherries with stems, drained and patted dry

Steps:

  • Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.
  • In a large bowl, combine the butter, cocoa powder and chocolate. Pour the boiling water over and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, salt, baking powder and baking soda until just combined. Fold in the walnuts and chocolate chips. Divide the batter among the prepared liners so they are about three-quarters full.
  • Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins 5 minutes, and then cool completely on a wire rack.
  • While the cupcakes bake and cool, scoop 12 small scoops of ice cream onto a large plate or baking sheet and place in the freezer until hard.
  • To assemble, scoop off a small piece of the cupcake to make a concave top, and then top each cupcake with a scoop of ice cream. Drizzle the ice cream with hot fudge, and top with some sprinkles and a cherry.

BROWNIE-COOKIE CUPCAKES



Brownie-Cookie Cupcakes image

We used Betty Crocker™ chocolate chip cookie mix and Betty Crocker™ Supreme original brownie mix to create our delectable brownie-cookie cupcakes. Top with Betty Crocker™ Rich & Creamy chocolate frosting.

Provided by By Jessica Walker

Categories     Dessert

Time 1h55m

Yield 12

Number Of Ingredients 7

1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
1/2 cup butter, softened
3 eggs
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
3 tablespoons water
1/3 cup vegetable oil
1 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container)

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Make cookie dough as directed on pouch, using butter and 1 of the eggs.
  • Make brownie batter as directed on box, using water, oil and remaining 2 eggs for cakelike brownies.
  • Place 1 tablespoon cookie dough in bottom of each muffin cup. Using teaspoon sprayed with cooking spray, press cookie dough to flatten in bottom of each cup. Cover and refrigerate remaining cookie dough until ready to use.
  • Top cookie dough in each cup with 3 tablespoons brownie batter. Bake 22 to 25 minutes or until toothpick inserted in center comes out almost clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 45 minutes.
  • Meanwhile, drop remaining cookie dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • Spread cupcakes with frosting. Crumble 3 baked cookies; sprinkle over frosted cupcakes.

Nutrition Facts : Calories 390, Carbohydrate 64 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 280 mg, Sugar 44 g, TransFat 0 g

BROWNIE CUPCAKES



Brownie Cupcakes image

I grew up in my parents' bakery, which might explain why I don't like frosting. These brownie cupcakes are just my style! They come out shiny on top and are great without frosting. -Cindy Lang, Hays, Kansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup semisweet chocolate chips
1/4 cup butter, cubed
1 egg
1/4 cup sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 cup chopped pecans

Steps:

  • Preheat oven to 325°. In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a small bowl, beat egg and sugar. Stir in vanilla and chocolate mixture. Gradually add flour; fold in pecans., Fill paper-lined muffin cups two-thirds full. Bake until tops begin to crack, 20-25 minutes. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 297 calories, Fat 21g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 99mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

S'MORES BROWNIE CUPCAKE RECIPE BY TASTY



S'mores Brownie Cupcake Recipe by Tasty image

Here's what you need: brownie mix, Godiva® Signature Salted Caramel Milk Chocolate Mini Bars, marshmallows, graham cracker sheets, Godiva® Signature Dark Chocolate Mini Bars

Provided by Godiva

Categories     Desserts

Yield 16 servings

Number Of Ingredients 5

1 box brownie mix, batter prepared according to package instructions
16 Godiva® Signature Salted Caramel Milk Chocolate Mini Bars, halved crosswise
16 marshmallows
4 graham cracker sheets, each divided into 4 rectangles
8 Godiva® Signature Dark Chocolate Mini Bars, halved crosswise

Steps:

  • Preheat the oven to 350°F (180°C). Line 16 standard-size muffin cups with paper liners.
  • Using a 1-tablespoon scoop with a spring release, scoop 1 tablespoon of brownie batter into the bottom of a prepared muffin cup. Stack 2 halves of a Godiva® Signature Salted Caramel Milk Chocolate Mini Bar horizontally in the center of the cup, then cover with 2 more tablespoons of brownie batter. Repeat with the remaining 15 cups, or until the brownie batter is used up.
  • Bake the brownie cupcakes for 22-25 minutes, or until set.
  • Remove the brownie cupcakes from the oven and turn the oven to broil.
  • Place a marshmallow upright on top of each cupcake, then return to the oven and broil for 1-2 minutes, or until the marshmallows are soft and browned. Watch closely so the marshmallows don't burn.
  • Remove the cupcakes from the oven and, using a clean spoon, gently press the center of each marshmallow straight down so the marshmallow spreads to cover most of the top of the cupcake.
  • Remove cupcakes from the muffin tins and transfer to a wire rack to cool completely.
  • Garnish each cupcake by gently pressing a graham cracker rectangle and a Godiva® Signature Dark Chocolate Mini Bar half through the marshmallow into the top of the cupcake.
  • Enjoy!

Tips:

1. Prepare your cupcake batter: Choose your favorite brownie recipe or use a store-bought mix. Ensure the batter is smooth and well-combined. 2. Use cupcake liners: Line your muffin pan with cupcake liners to prevent sticking and ensure easy removal. 3. Fill the cupcake liners: Fill each cupcake liner about 2/3 full with the prepared brownie batter. 4. Bake the cupcakes: Bake the cupcakes according to the recipe instructions until a toothpick inserted into the center comes out clean. 5. Let the cupcakes cool: Remove the cupcakes from the oven and let them cool completely before frosting or freezing. 6. Prepare your frosting: Make your preferred frosting or use a store-bought option. Ensure the frosting is at room temperature for easy spreading. 7. Frost the cupcakes: Once the cupcakes are cooled, frost them generously with your prepared frosting. You can use a piping bag or a spatula to create various decorative designs. 8. Freeze the cupcakes: Place the frosted cupcakes in an airtight container or zip-top bags. Freeze them for at least 4 hours or overnight before serving.

Conclusion:

Frozen brownie cupcakes offer a delicious and convenient way to enjoy your favorite dessert. By following these tips and the detailed recipes provided in the article, you can create these delectable treats in the comfort of your own kitchen. Experiment with different brownie recipes, frosting flavors, and decorative techniques to personalize your frozen brownie cupcakes and impress your friends and family. Remember to properly store your frozen cupcakes to maintain their freshness and enjoy them whenever you crave a sweet and satisfying snack. Happy baking!

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