Follow Blog via Email

Enter your email address to follow this blog and receive notifications of new posts by email.

Subscribe to our Mailing List

Get the news right in your inbox!

Brownie Cupcakes with Raspberry Buttercream {tutorial}

August 4, 2011 in brownies, cupcakes - 8 Comments - 5 min read

My grandmother passed away a year and a half ago, and when she died, I acquired some of her old recipes.  You see, my grandmother was a phenomenal cook and any chance I could take to talk with her about food, or help her in the kitchen, I took.  Most of the recipes are handwritten by her, but she also had some from her friends.  And most of these recipes, just by looking at them and the recipes cards they were written on, appear to be from the 1950s-1970s. (After all, wasn’t the jello mold craze around then? And she also had a recipe for a mustard plaster, which I thought was hilarious, because she applied that to my dad when he was a kid and had a bad chest cold.  She swore by it, though.)  When I returned home from the funeral, I filed these recipes in my recipe box and promptly forget about them until late last week.

This recipe is very similar to a one-bowl brownie recipe, except you put them in cupcake liners instead of a square pan.  The first thing you need to have is a double boiler.  You don’t need anything extremely fancy.  My mom gave me her old one and it works like a charm.  (If you don’t have a double boiler, you could use a shallow pan and place a metal bowl on top of the pan, covering it fully.  When you add the water, however, you HAVE to make sure that the bottom of the bowl doesn’t touch the water, otherwise your chocolate won’t melt properly.)

So here is my non-fancy, well-used double boiler:

Add a small amount of water to the pan and get it boiling.  (You can see how little I added.)  Once it’s boiling, turn the heat down to simmer.  In the top part of the boiler, add butter and unsweetened chocolate squares.

Stir the mixture every so often until it is all melted and smooth.  Remove it from the heat and allow it to cool down to room temperature, about 10-15 minutes.

In a separate bowl, combine sugar, eggs, flour, and vanilla. (If you like nuts, you can add 1 1/2 cups of broken nuts.)

Stir it just until it’s combined and there are no traces of flour.

Once the chocolate is cooled, slowly add it and stir until all is incorporated.  (If the chocolate hasn’t cooled, it will most likely cook the eggs, and you’ll end up with cooked egg in your batter–small tough pieces once it’s baked.)

It will be a thick batter.

At this point, you can scoop them into the cupcake liners, or pour the batter into a measuring cup and then “pour” the batter into the liners.

You can fill almost to the top, as they really don’t rise.  (They are a brownie, after all–very fudge-like.)

Pop in the oven to bake for a little while, and then when they’re done, place the whole muffin tin on top of a cooling rack for about 5 minutes before removing from the cupcakes to cool completely.  Oh, they’re so lovely!

This is where the recipe ended, and I just felt like it needed something else, something more.  So, I decided to make my favorite buttercream recipe and add raspberry extract.  A little fruit with your chocolate.  And I wanted to make it a bright pink, so I added a little food coloring.  To do that, you need these things:

The sprinkles are for added decoration.  You could use jimmies too, if you wanted.  To make the buttercream, add softened unsalted butter to a mixing bowl.  Mix on medium-high speed for about 2-5 minutes, until the butter is nice and fluffy, and a pale yellow color.

Add sifted powdered sugar, half a cup at a time.  Mix on low speed until the powdered sugar is mixed in (otherwise it’ll flare out of the bowl and you’ll be wearing the powdered sugar), and then on medium-high speed for a couple of minutes.

Do this three more times, until all the powdered sugar is incorporated.  Then add the raspberry flavoring and food coloring, mixing again.  The buttercream should be nice and fluffy.

Scoop the buttercream into a pastry bag with a 1M tip.

Working with a few at a time, swirl the buttercream frosting on top of the cupcakes and then sprinkle with the white sugar pearls.

Pipe the frosting on the rest of the cupcakes and sprinkle with sugar pearls.  You’re done!

You can serve them right away, or wait until later to eat them (if you can!).  For any leftovers, store them in an air-tight container.  They will be good for two days after you bake them.  Enjoy! xoxo

Brownie Cupcakes with Raspberry Buttercream

printable version

4 squares unsweetened chocolate

1 c (2 sticks) unsalted butter

1 3/4 c sugar

4 large eggs

1 c flour

1 t vanilla

dash of salt

1 1/2 c broken nuts, optional

Preheat oven to 325 degrees.  Line a muffin tin with liners.  In a double boiler, melt the chocolate and butter over low heat.  Remove from heat and let it cool to room temperature, about 10-15 minutes.   (If you’re going to add nuts, add them now into the chocolate mixture.)  Meanwhile, combine the eggs, sugar, flour, vanilla, and salt.  Mix only to combine–do not beat.  Add cooled chocolate mixture and stir to combine.

Fill brownie batter almost to the top of each liner, as they really don’t rise.  Bake for 30-35 minutes.  To know if they’re done, when the alloted time is reached, stick a toothpick in the center of one brownie cupcake.  If it comes out clean, it’s done.  Place tin on cookie rack for 5 minutes, before removing cupcake brownies out of tin to cool completely.

Raspberry Buttercream Frosting

adapted from Martha Stewart

1 1/2 sticks unsalted butter, room temperature

2 c powdered sugar, sifted

1 t raspberry flavoring

2-3 drops electric pink food coloring

White sugar pearls

Beat butter with a mixer on medium-high speed until pale and creamy, 2-5 minutes.  Reduce speed to low.  Add powdered sugar, 1/2 cup at a time, bringing the mixing speed back up to medium high.  Beat for 2 minutes, before reducing speed and adding more powdered sugar.  Add raspberry flavoring and food coloring.  Beat until buttercream is smooth and fluffy.  Scoop into piped bag with a 1M tip.  Swirl onto cupcakes.  Sprinkle with white sugar pearls.


Thanks for stopping by! I love baking and hope these recipes inspire you to create something wonderful in your kitchen. xoxo

All posts


  • Raspberry Bars July 2, 2018 at 4:07 pm

    […] these too: Raspberry Crumb Bars, Raspberry Truffle Brownie Bars, Raspberry Chocolate Chip Muffins, Brownie Cupcakes (with Raspberry Buttercream), and Raspberry White Chocolate Chip Scones.  Enjoy! […]

  • Valentine’s Desserts February 13, 2018 at 6:16 am

    […] Brownie Cupcakes […]

  • Blondies May 21, 2017 at 5:22 am

    […] course, they are made in a bar pan.  (I have seen brownies in cupcake form, and you can try them here, but most are not.  I don’t know that I’ve ever seen blondies in a cupcake. […]

  • Top 15 Christmas Baking Recipes | December 10, 2016 at 12:03 am

    […] Brownie Cupcakes with Raspberry Frosting […]

  • Ruth August 5, 2011 at 1:34 am

    You make plain brownies look exquisite, Holly! This will be on the inn’s menu for afternoon refreshments next week!! Yummm!!

    • hollydottarar August 5, 2011 at 4:17 am

      I’m so flattered! Your guests will love them. :)

  • Noelle August 4, 2011 at 10:43 pm

    These look GOOD! I love the pink frosting. BTW, I think mustard plaster does something similar to vicks (the kind you put on your chest).

    • hollydottarar August 4, 2011 at 11:15 pm

      Yeah, I knew that about the mustard plaster. Dad said it was thick and stung a bit. It seemed to do the trick, though!

    Leave a Reply

    Follow Blog via Email

    Enter your email address to follow this blog and receive notifications of new posts by email.

    Top Posts

    Owl Sugar Cookies {tutorial}
    Rose Cupcakes
    Llama Sugar cookies {tutorial}
    Valentine Unicorns [tutorial]
    Texas Sheet Cake {tutorial}

    About Me

    Hello and welcome! I am so glad you're here. On this blog you'll find recipes for delicious desserts and sugar cookie inspiration. Pull up a chair and stay awhile! Read More




    Daddy daughter dance at church last night. Grace was so excited she put her dress on as soon as she got home from school. I asked her to show me a dance move, and she said, “I just want to twirl.” Thanks @riverwestchurch_kids for creating a memorable night! Monster Bars! Super quick and easy dessert. Personally, I think they taste best in a bowl with vanilla ice cream. 😜 Recipe is on the blog!
#monsterbars #chocolatedessert #oatmeal Wednesday is the 100th day of school, so Grace is working on counting out 100 things. I think I am going to run out of tape before she gets to 100. 😳 #100daysofschool #school Writing letters to the kids they sponsor through Africa New Life. 💞#riverwestchurch #africanewlife Went out to get bubble tea and the kids were almost more excited to play in the balls than to drink boba! #funwithkids Making Cranberry Orange Bread with my favorite little man! @glorioustreats —I love your recipe!!! Sorting through the fresh cranberries to find the plump ones was a job Matthew was up to. 😜 #baking #bakersofinstagram #cranberries #cranberryorangebread #bakingwithkids


    4th of july 6 inch cake 30 minute meals 1960s African American almond butter animal cookies animals apple apple bars apple orchard apples artichoke hearts autum autumn avocado baby baby boy baby carriage baby ruth baby shower baby shower cookies baking balls banana banana bread banana cake banana cupcakes banana pudding bananas bars basil beach Belgian waffles berries bib bird cookies bird sugar cookies bird themed birthday party birthday biscuit bittersweet chocolate bittersweet ganache blondies blt blueberries blueberry blueberry buttermilk pancakes blueberry cake blueberry syrup bookmarks books book shelf bread breakfast breakfast cookies breakfasts brownie cupcakes brownies brown sugar bugs bunny butter buttercream buttercream frosting butterfly cookies buttermilk buttermilk pancakes buttermilk scones cake cake balls cake pops cakes cakey topping camping candy candy bar caprese sandwiches caramel caramel apples caramel sauce cardstock carrot car sandwiches cheese cheesecake cheesecake bars cherry tomatoes chicken chicken noodle soup chicken soup chili chips chocoate chips chocolat desserts chocolate chocolate and peanut butter chocolate bars chocolate buttercream chocolate buttercream frosting chocolate caramel chocolate caramel apples chocolate chip chocolate chip cookies chocolate chip muffins chocolate chips chocolate chip scones chocolate cookies chocolate crust chocolate cupcake chocolate cupcakes chocolate curls chocolate frosting chocolate fudge chocolate peanut butter balls chocolate pudding chocolate sandwich cookies chocolate scones christmas christmas candy sugar cookies Christmas cupcakes christmas desserts Christmas menu Christmas sugar cookies Christmas tree sugar cookies cinnamon cinnamon cream cheese frosting citrus cocoa powder coconut coconut milk coffee coffee cake comfort food comfort soup conversation hearts cookbook cookbooks cookie dough cookies cookie salad cookie sandwiches cookie stencils cooking Cool Whip corn crafts cranberries cranberry cranberry bars cranberry cookies cranberry muffins cranberry oatmeal bars crayons cream cream cheese cream cheese dip cream cheese frosting cream cheese pound cake cream pie crepes crisp crumb crust cup cupcakes cupcake toppers curry dark chocolate chips dark chocolate cranberry cookies decorated sugar cookies decorating sugar cookies deli chicken dessert desserts dessert scones dinner dinosaur sugar cookies dinosaur themed birthday party dirt dirt cake double chocolate cookies dressing dried fruit Easter Easter cookies Easter cupcakes Easter desserts Easter treats edamame egg eggs egg salad egg sandwich elephant elephants energy espresso fall family farmers' market favorites fettuccine alfredo figs flower flowers fluffy sugar cookies fondant fondant toppers fox fox sugar cookies fresh fresh cranberries fresh mozzarella friends frosting frosting for the cause frozen fruit fudge fudge bars fudge frosting fudgy ganache garden giraffe girl baby shower girly cupcakes giveaway giveaways graham cracker graham cracker crust granola grateful gratitude green grilled cheese grilled cheese sandwiches growing up Haniela hat hawaiian pulled pork healthy healthy breaksfast heart cookies hearts heart sandwiches Heath bar Heath tidbits hedgehog hedgehog cookies herbs hole punch holiday baking holly berries homemade hot chocolate how-to hummingbird cupcakes hungry caterpillar ice box ice box pie ice cream Instant Pot interview jam jello dessert jello salad jelly jungle kitchen sink labrabull lace cookies ladybugs lasagna soup lavender lavender cookies lavender cupcakes lavender scones lemon lemon-blueberry lemon bars lemon buttercream lemon cookies lemon dressing lettuce life lime bars lime dessert limes lion llamas llama sugar cookies lollipop sticks make ahead make your own sugar cubes mandarin oranges mango marshmallow marshmallow fluff meat sauce memoir meringue cookies merry christmas Meyer lemons milk milkshakes mint mint buttercream mint chips mint cookies mint Oreo cookies misc. mittens mitten sugar cookies moist mom muffins neiman marcus cookies new adventure new year new york style cheesecake Nila Wafers noodle nut butter nuts oatmeal oatmeal bars oatmeal chocolate chip cookies oatmeal cookies oats olive oil ombre cake onesies orange orchard Oreo dessert oreos organizing owl owl cookies pancake pancakes parfaits Parmesan party pasta pastel peanut butter peanut butter balls peanut butter bars peanut butter cupcakes peanut butter cups peanut butter frosting peanut butter sauce pecan pecan crust pecan fudge bars pecans peppermint peppermint bark pesto picnic pie crust pineapple pink plain cheesecake poetry poppyseed potato potato salad pound cake powdered sugar powdered sugar icing pretzels pudding puff pancake pulled pork pulled pork bowls pumpkin pumpkin bars pumpkin cheesecake bars pumpkin pie puppy purple quesadillas quiche quick breakfast quinoa quinoa salad rainbow cake raspberries raspberry raspberry bars raspberry buttercream raspberry filling raspberry jam rattle recipes red red lightning red velvet cake resolutions rice ricotta cheese rolls roses royal icing royal icing cookies s'mores safety pins salad salad sandwiches sandwich sandwich cookies sandwiches sausage savory school scones shark cake sheet cake shortbread cookies snack snowflake sugar cookies soup spaghetti spice spice bars spring spring sugar cookies sprinkles sprouts St. Patricks Day Star Wars cookies Star Wars themed birthday party stories stork strawberries streusel topping stroller sugar cookie class sugar cookies sugar cookie tutorial sugar cubes sugar hearts summer sundae sushi sushi bowl sweet sweetened condensed milk sweets swirl cupcakes swirls swiss meringue buttercream teacher teaching tea pot thanksgiving tips toasted pecans tomato tomatoes tortillas tortilla strips traditions transportation truffle truffle cupcakes truffles truffles inside unicorn unicorn cookies ups and downs valentine valentine's Valentine's Cookies Valentine's Day valentine's day desserts vanilla vanilla buttercream frosting vanilla cupcake vanilla cupcakes vanilla custard vanilla frosting vanilla pudding vegetables views vinaigrette vinegrette waffles walnuts whimsical whipped ganache white chocolate white chocolate chip muffins white chocolate chips white chocolate cranberry cookies whole wheat flour wild rice winter winter sugar cookies woodland sugar cookies Yukon gold potatoes zucchini zucchini muffins

    Subscribe & Follow

    Popular topics

    Popular Links

    Latest Posts

    %d bloggers like this: