Short and petite, these Muffin Tin Chocolate Brownies deliver a rich chocolate punch with a sweet burst of raspberry frosting. With an elegant swirl of buttercream, they’re perfect celebration treats for smaller appetites.
A cupcake may feel small compared to a slice of layer cake, but sometimes, even a dainty, adorable cupcake provides more dessert than the situation requires.
Have you ever noticed the half eaten chaos of cupcake carnage after a little-kid birthday party? If you have, you know what I’m talking about.
Despite the waste and sticky mess, I have to applaud the kids who know better than to shove a whole cupcake in their mouths when they’re not actually that hungry.
Like a kid at a birthday party, I’m not always in the mood for a whole cupcake, either. After a satisfying meal, I often want just a little something sweet.
Don’t get me wrong. I love a good cupcake. I love making them, too, which may be why I don’t always need a whole one.
Mini cupcakes have been my go-to alternative in the past, but I have a new favorite solution to my cupcake conundrum: muffin tin chocolate brownies.
Baking brownie batter in a muffin tin produces beautiful round disks that feel like cupcakes, but they aren’t quite as filling.
While these muffin tin brownies taste amazing on their own, adding an elegant frosting spiral transforms this simple treat into a celebration-worthy dessert that doesn’t overdo it.
My family is partial to enjoying these rich, chocolate brownies topped with sweet and tangy raspberry buttercream, but I love them with peanut butter frosting as well.
This one-pan brownie recipe is easy to prepare, and it bakes in about 10 minutes. Honestly, the only challenge involves waiting for the brownies to cool so you can get them frosted before they disappear.
Raspberry juice adds fruity sweetness and a pretty pink hue to the buttercream frosting. If you like, add a splash of framboise or Chambord to boost the raspberry flavor. I like adding a raspberry on top of each brownie for garnish, but sprinkles would be fun, too, especially if raspberries aren’t in season.
These muffin tin brownies provide a perfectly-sized treat for smaller appetites, but that doesn’t mean they need to leave anyone feeling unsatisfied. Since this recipe produces a generous quantity, indulging in seconds should curb any remaining sweet cravings.
Muffin Tin Chocolate Brownies with Raspberry Buttercream
- Chocolate Brownies
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¾ cups unbleached all-purpose flour
- 1 cup semisweet chocolate chips
- Raspberry Buttercream
- 1 cup fresh or frozen raspberries at room temperature
- ½ cup unsalted butter at room temperature
- 4 to 5½ cups confectioners' sugar
- 1 teaspoon framboise or Chambord optional
- milk or cream as needed
- raspberries or sprinkles for garnish
- Preheat oven to 350° F. Grease 24 wells in standard-size muffin pans.
- Melt butter in saucepan over moderate heat. Add sugar and stir to combine. Continue heating the mixture until it is hot but not bubbling; it will become shiny as you stir it.
- Remove from heat and stir in cocoa powder and vanilla extract. Add eggs, one at a time, beating until smooth after each addition. Add salt and baking powder, stirring until combined. Add flour, ¼ cup at a time, stirring until the flour is incorporated.
- Divide the batter between the prepared muffin pans, adding about 1 1/2 to 2 tablespoons batter to each well. Scatter chocolate chips over the top of each brownie.
- Bake until just set, about 10 minutes. Place pan on rack to cool for about 10 minutes. Remove brownies from the pan with a thin spatula or with skewers.
- For the buttercream, place raspberries in a mesh strainer over a bowl. Press the berries against the side with a spatula to release their juices into the bowl.
- In the bowl of a standing electric mixer, combine butter, 3 cups of the confectioners' sugar, the raspberry juice, and framboise or Chambord, if using. Mix slowly with the paddle attachment to combine. Add another cup of confectioners' sugar and mix until incorporated. Increase speed to medium-high and beat until smooth. Add additional powdered sugar about ½ cup at a time to achieve a smooth, creamy consistency. Mix in milk or cream to thin frosting if needed.
- Pipe frosting on cooled brownies or spread it on generously with a thin, flexible spatula. Garnish with fresh raspsberries, sprinkles, or both.
Zoe Pascopella says
These were really fun to make!
Suzanne Cowden says
So glad you enjoyed this recipe!