Brownie chocolate muffins topped with vanilla mascarpone cream. These chocolate muffins are perfect for when you want chocolate brownies but don't want the hassle of cutting up a huge crumbly slab of the stuff. Theres no worry over burnt edges and you can even add a bit of cream frosting.  

This is the best brownie recipe if your after super quick muffins with plenty of chocolate. These muffins have all the qualities of chocolate brownies but are so much quicker and easier to serve up. They also allow for a bit of extra decoration if you are wanting to make chocolate brownies for handing out at a special occasion.

Chocolate muffins for 'bun in the oven' baby announcement

My own special reason for creating this delicious collection of chocolate muffins was to announce my pregnancy - 'Bun in the oven style'. I just had to do something food related 🙂

Baby boy Jones due 21st April 2020!! Very exciting 🙂 

Is chocolate brownie, cake?

Chocolate brownie is dense and crumbly and so considered to be a bar or biscuit rather than cake. Usually chocolate brownie is eaten with your fingers as whereas cake is eaten with a fork or spoon.

What do you bake brownies in?

If you are making chocolate brownie in a slab that you can cut up into portions its best to use a square or rectangular cake tin (9 inch). Have a look at this chocolate brownies recipe for further details. However, in the case of this recipe the chocolate brownie mix is baked in muffin cases. Brownie muffins have the same texture and density as a normal piece of brownie and so will come out slightly heavier than a normal sponge muffin or cupcake.

TIP: Make sure the brownies are fully cooled before removing from the muffin cases. If the muffins are still warm the brownie will stick to the case and break up as you try to remove it.

Chocolate for brownies

The best chocolate for making brownie chocolate muffins is cooking chocolate and cocoa powder. Cooking chocolate will melt down smoothly and quickly and the cocoa powder will provide that intense flavour brownies are so well known for. Extra chocolate can also be added to brownies - and why not. Brownies are all about the chocolate and I love to add in white chocolate chips.

Ingredients for chocolate brownies

• 220g Unsalted butter
• 280g Cooking chocolate (milk)
• 4 Medium eggs
• 300g Golden caster sugar
• 100g Plain flour
• 100g cocoa powder
• 100g white chocolate chips (optional) (or add milk chocolate chips/chunks or chopped hazelnuts)

How to make chocolate muffins

These decadent brownie chocolate muffins are made with an easy brownie recipe, which takes minutes to mix together: 

1. Pre heat oven to 180 degrees C (fan). Cut up the butter into chunks and add to a microwavable bowl, along with 280g cooking milk chocolate broken into chunks. 
2. Microwave in 30 second bursts, stirring in between until fully melted. Place melted chocolate to one side to cool slightly.
   NOTE: with the butter mixed in it won’t take long for this to fully melt - so make sure you keep an eye on it and don’t over heat.
3. In a large mixing bowl whisk together 4 eggs and and 300g sugar. The mixing of sugar and eggs is known as a sabayon and a proper sabayon is achieved by whisking quickly and evenly until the mix turns pale and begins to ribbon with the movement of the whisk.
4. Next pour the melted chocolate into the sabayon and stir in well.
5. Sift in the flour and the cocoa powder and gently stir in with a spatula until fully combined.
   NOTE: the mixture will be very stiff and seem quite dry but keep stirring and the mixture will come together.
6. Add the white chocolate chips and stir in well to distribute evenly.
7. Place muffin cases into the muffin tin then spoon the brownie mix into the cases. Each case should be filled with around 1 heaped tablespoon of the mixture (case will be ¾ full). Use a second spoon to scrap the mixture into the case. This recipe will be enough to fill around 16 muffin cases.
8. Place muffins into the pre heated oven and cook for 25 minutes.
   TIP: cook for 20 minute if you would like the centre of your muffins to be slightly gooey.
9. Remove from the oven and allow to completely cool. 
   NOTE: Brownies will firm up as they cool - so don’t worry if they seem a bit ‘wobbly’ when you pull them out of the oven.  

Frosting for chocolate brownies

The topping used in this chocolate muffins recipe is a simple vanilla mascarpone cream, with just 4 ingredients and whisked up in seconds. To make Vanilla mascarpone cream you will need:

• 225g Mascarpone cheese
• 75ml Double cream
• 1 teaspoon vanilla bean paste ( or seeds of 1 vanilla pod)
• Icing sugar to taste

1. Place the mascarpone, double cream and vanilla in a mixing bowl and stir together until well combined and smooth. Taste and mix in icing sugar to your liking.

2. Transfer the cream to a piping bag with nozzle and pipe onto the top of completely cooled brownies. NOTE: if brownies aren’t completely cool the cream will melt and run off the muffins.

3. Dust with cocoa powder and serve.

Frequently asked questions about brownie chocolate muffins

Other cake and muffin recipes you might like:

• Lemon drizzle cake
• Raspberry and lemon muffins
• Christmas cake muffins
• Spiced pumpkin muffins
• Mint chocolate courgettes muffins
• Banana bread
• Christmas cake recipe
• Banana birthday cake

📖 Recipe

Chocolate muffins

By: Debbie Jones

Brownie chocolate muffins topped with vanilla mascarpone cream. These chocolate muffins are perfect for when you want chocolate brownies but don't want the hassle of cutting up a huge crumbly slab of the stuff. Theres no worry over burnt edges and you can even add a bit of cream frosting.  

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Course Dessert, pudding, Snack

Cuisine American

Servings 16 muffins

Calories 361.2 kcal

Equipment

• ▢
  Large Microwaveable bowl
• ▢
  Large mixing bowl
• ▢
  Whisk
• ▢
  Muffin tin
• ▢
  Muffin cases
• ▢
  Piping bag with nozzle for frosting

Ingredients

 

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For the chocolate muffins

• ▢ 220 g Unsalted butter
• ▢ 280 g Cooking chocolate milk
• ▢ 4 Medium eggs
• ▢ 300 g Golden caster sugar
• ▢ 100 g Plain flour
• ▢ 100 g cocoa powder
• ▢ 100 g white chocolate chips optional (or add milk chocolate chips/chunks or chopped hazelnuts)

For the Mascarpone cream frosting

• ▢ 225 g Mascarpone cheese
• ▢ 75 ml Double cream
• ▢ 1 teaspoon vanilla bean paste or seeds of 1 vanilla pod
• ▢ Icing sugar to taste

Instructions

 

To make the chocolate brownie muffins

• Pre heat the oven to 180 degrees C
• Cut up the butter into chunks and add to a microwavable bowl, along with 280g cooking milk chocolate broken into chunks. Microwave in 30 second bursts, stirring in between until fully melted.

  NOTE: with the butter mixed in it won’t take long for this to fully melt - so make sure you keep an eye on it and don’t over heat.
  
• Place melted chocolate to one side to cool slightly
  
• In a large mixing bowl whisk together 4 eggs and and 300g sugar. The mixing of sugar and eggs is known as a sabayon and a proper sabayon is achieved by whisking quickly and evenly until the mix turns pale and begins to ribbon with the movement of the whisk.
  
• Next pour the melted chocolate into the sabayon and stir in well.
  
• Sift in the flour and the cocoa powder and gently stir in with a spatula until fully combined.

  NOTE: the mixture will be very stiff and seem quite dry but keep stirring and the mixture will come together.
  
• Add the white chocolate chips and stir in well to distribute evenly.
  
• Place muffin cases into the muffin tin then spoon the brownie mix into the cases. Each case should be filled with around 1 heaped tablespoon of the mixture (case will be ¾ full). Use a second spoon to scrap the mixture into the case. This recipe will be enough to fill around 16 muffin cases.
  
• Place muffins into the pre heated oven and cook for 25 minutes.

  TIP: cook for 20 minute if you would like the centre of your muffins to be slightly gooey.
• Remove from the oven and allow to completely cool.

  NOTE: Brownies will firm up as they cool - so don’t worry if they seem a bit ‘wobbly’ when you pull them out of the oven.
  

To make the mascarpone cream topping

• Place the mascarpone, double cream and vanilla in a mixing bowl and stir together until well combined and smooth. Taste and mix in icing sugar to your liking.
  
• Transfer the cream to a piping bag with nozzle and pipe onto the top of completely cooled brownies.

  NOTE: if brownies aren’t completely cool the cream will melt and run off the muffins.
  
• Dust with cocoa powder and serve.

Video

Nutrition

Serving: 84g | Calories: 361.2kcal | Carbohydrates: 39g | Protein: 5.5g | Fat: 21.5g | Saturated Fat: 15.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 7.4g | Sodium: 40mg | Fiber: 0.7g | Sugar: 33.3g

Notes

How do you make gooey chocolate muffins?

To make your muffins slightly gooey in the middle, bake for just 20 minutes instead of the 25 minutes suggested in the recipe. The muffins will look under cooked at this point but they will set as they cool, leaving the middle slightly gooey.

Can you freeze chocolate brownie muffins?

Once baked allow the brownie muffins to cool completely then wrap in cling film or place in a container with a lid. Freeze for up to 3 months. When ready to eat, remove from the freezer and allow to defrost on the side over night.

Can you make these chocolate muffins in advance?

Yes these chocolate muffins can be made up to 5 days in advance. Once made, allow to completely cool then store in an air tight container.

TIP: Make sure the brownies are fully cooled before removing from the muffin cases. If the muffins are still warm the brownie will stick to the case and break up as you try to remove it.

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