If you’ve ever stood in your kitchen at 8:17 PM, craving something chocolatey but realizing you’re out of flour, eggs, and the will to clean a sink full of dishes—this recipe is your new best friend. These Easy 3-Ingredient Cupcake Brownies are the answer to your sweet tooth’s SOS. With just a box of brownie mix, two eggs, and melted butter (or oil), you can whip up rich, fudgy brownie cupcakes that look bakery-worthy but require zero stress.
Need a quick chocolate fix without all the fuss? These 3-ingredient cupcake brownies are the answer. With just a box of brownie mix, eggs, and oil (or water), you can whip up moist, chewy brownies in cupcake form — perfect for portion control and easy sharing.
Perfect for busy moms, late-night snackers, or anyone who believes chocolate is a love language.
Why You’ll Love These Easy 3-Ingredient Cupcake Brownies
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Minimal Ingredients: Just three pantry staples—no fancy stuff.
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Quick Prep: Ready to bake in under 10 minutes.
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Portion Control: Cupcake form means no more “just one more slice” situations.
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Customizable: Add chocolate chips, nuts, or a sprinkle of sea salt to make them your own.
Ingredients
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1 box of brownie mix (e.g., Betty Crocker, Ghirardelli)
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2 large eggs
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½ cup melted butter (or vegetable oil)
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Optional: Chocolate chunks or chips for extra gooeyness
Instructions
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Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
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Mix the brownie mix, eggs, and melted butter in a bowl until smooth. If you’re feeling fancy, fold in some chocolate chips.
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Scoop the batter into the prepared muffin tin, filling each cup about ⅔ full.
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Bake for 20-25 minutes, or until a toothpick inserted near the edge comes out with a few moist crumbs.
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Variations
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Add-ins: Mix in 1/2 cup chocolate chips, chopped nuts, or peanut butter swirls.
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Topping ideas: Add a marshmallow on top 2 minutes before baking ends, or drizzle cooled brownies with melted chocolate or caramel.
Cooking Notes
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For extra fudgy centers, bake closer to 18 minutes.
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Let them cool completely before removing liners to prevent sticking.
Cooking Tips
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Don’t Overmix: Mix just until combined to keep the brownies tender.
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Add-Ins: Stir in nuts, caramel bits, or swirl in peanut butter for a twist.
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Storage: Store in an airtight container at room temperature for up to 3 days.
Serving Suggestions
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A la Mode: Top with a scoop of vanilla ice cream.
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Frosted: Once cooled, frost with your favorite icing.
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Holiday Treat: Add festive sprinkles for a seasonal touch.
Tips
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Use a cookie scoop for even batter distribution.
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Don’t overmix — stir just until combined to keep the texture tender.
Prep Time: 10 minutes
Bake Time: 25 minutes
Total Time: 35 minutes
Servings: 12 cupcakes
Nutritional Information (Per Serving)
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Calories: 210
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Protein: 2g
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Sodium: 150mgSimply Recipes+21BettyCrocker.com+21YouTube+21
FAQs
Can I use oil instead of butter?
Absolutely! Vegetable oil works just fine and keeps the brownies moist.
How can I store leftovers?
Store in an airtight container at room temperature for up to 3 days.
Can I make this with water instead of oil?
Yes, substitute oil with 1/4 cup water for a slightly cakier texture.
Can I freeze them?
Yes! Once cooled, wrap individually and freeze up to 2 months.
These Easy 3-Ingredient Cupcake Brownies are the perfect solution for those moments when you need a quick, delicious treat without the fuss. Whether you’re a busy mom, a working professional, or just someone who loves chocolate (who doesn’t?), this recipe is a keeper. For more easy dessert ideas, check out our 3-Ingredient Nutella Brownies or Healthy 3-Ingredient Brownies.
These Easy 3-Ingredient Cupcake Brownies prove that you don’t need a long ingredient list or hours in the kitchen to enjoy a rich, chocolatey treat. Perfectly portioned and incredibly versatile, they’re ideal for quick desserts, lunchbox surprises, or satisfying late-night cravings. With minimal prep and maximum flavor, this recipe is a must-keep for busy bakers and brownie lovers alike.
Print
Easy 3-Ingredient Cupcake Brownies
- Total Time: 35 minutes
Ingredients
Ingredients
-
1 box of brownie mix (e.g., Betty Crocker, Ghirardelli)
-
2 large eggs
-
½ cup melted butter (or vegetable oil)
-
Optional: Chocolate chunks or chips for extra gooeyness
Instructions
Instructions
-
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
-
Mix the brownie mix, eggs, and melted butter in a bowl until smooth. If you’re feeling fancy, fold in some chocolate chips.
-
Scoop the batter into the prepared muffin tin, filling each cup about ⅔ full.
-
Bake for 20-25 minutes, or until a toothpick inserted near the edge comes out with a few moist crumbs.
-
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 210
- Sodium: 150mg
- Protein: 2g