Brownie cupcakes are the scrumptious melding of two all-time favorite desserts: brownies and cupcakes. Who doesn’t like the goodness of brownie served cupcake style? They’re delicious, they can be individually frosted, and they can even be ornamental. Brownies in cupcake form means no fussy slicing with a knife, no hassle in distributing and serving, and – when wrapped in muffin liners – less messy crumbs. Plus you get more of the crispy, crusty edges with cupcakes more than with those that are baked in a pan. It’s time you brushed up on different ways of how to make brownie cupcakes to be able to enjoy these yummy confections.

For the easiest way to bake brownie cupcakes, you can use a brownie mix. Prepare according to package directions, usually adding milk or water, eggs, etc. to the mix. Pour 2/3 full into paper-lined muffin pans and bake accordingly. There you have it – a no fuss, no stress, virtually fool-proof method for baking your own brownie cupcake. It’s sure to garner you some praise wherever and whenever you serve it, the downside of which, of course, you will be asked and expected to bake more of the same for future occasions. But what’s a little sacrifice for the sake of your adoring fans? And it’s not like it’s that hard to do. But if you want or need to bake a brownie cupcake from scratch, here’s how:

1. Gather the utensils you will need: muffin pans, cupcake liners, a small heavy saucepan, mixing bowls, measuring cups and spoons, rubber scraper, spatula, mixing bowls, toothpick and oven.

2. Prepare the ingredients for the brownies: 1 cup butter, 4 (1 ounce) squares semisweet chocolate, 4 eggs, 1 3/4 cups sugar, 1 teaspoon vanilla extract, 1 cup all-purpose flour, 1 1/2 cups chopped pecans or nuts of your choice.

3. Preheat your oven to 350 degrees F. Either grease the muffin pans, or line with muffin liners.

4. In a small heavy saucepan, with the stove on very low heat, melt butter and chocolate so that no lumps remain and the two are mixed well together. Be careful not to get water or moisture on the chocolate. Then set aside to cool.

5. In the mixing bowl, beat the eggs and sugar. Add the sugar gradually until completely dissolved, not dump it in, to make sure there are no big lumps.

6. Add the vanilla and the chocolate mixture. Again, do it gradually. Mix well but try not to stir too long.

7. Stir in the flour and chopped nuts gradually, mixing well before adding more, until none is left.

8. Pour into paper-lined muffin pans until each liner is 2/3 full.

9. Bake at 350 degrees F for 18 to 20 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean.

10. Let it cool for several minutes before serving.

11. You may choose to frost your cupcake with peanut butter, cream cheese, or white chocolate frosting, or enjoy as is.

Because of the popular appeal of brownies, they are welcome additions to parties, fundraisers, potlucks, etc. They are not only for dessert, they can also be given as gifts, displayed as buffet centerpieces, etc., to be enjoyed visually before being devoured. They make good trial experiments for children to get involved in the kitchen (with a little help from mom when melting the chocolate and butter, of course). Being the mouth-watering crowd drawer that they are, you will never want for someone to taste your baked goods and for admiration and appreciation to follow in its wake. So get cooking by following these steps on how to make brownie cupcakes.