These Nutella Buttercream Brownie Cups bring together fudgy brownies with a whipped Nutella frosting, perfect for any chocolate lover. Brownie cups are so easy to make, using a basic brownie recipe but just baking them in a muffin tin instead! Once out of the oven, press little indents into the brownie cups before frosting and enjoying.

This recipe starts with my classic brownie base, keeping everything fudgy and chocolatey. The frosting is what really makes these something special. There is just something about Nutella in brownies that makes sense. By adding the little Kinder Buenos at the end it makes for a great treat to take and give to friends or family! This is a fabulous bake for those major chocolate/Nutella lovers in your life.

For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny top on a brownie, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so let’s make sure to do both. This recipe makes 12 brownie cups, made in a standard sized muffin tin. They keep well in the fridge for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!

WHEN IT COMES TO MAKING THE BEST BROWNIES, HERE ARE A FEW TIPS TO KEEP IN MIND:

Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.
Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.
Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For this brownie recipe, we use a standard muffin tin with regular muffin liners.
Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center – if it comes out with a few moist crumbs, the brownies are done.
Let Them Cool: Allow the brownies to cool completely in the pan before cutting and serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully.
Experiment with Additions: Feel free to get creative with your brownie recipe by changing up the chocolate chips/chocolate chunks, or by adding nuts or fruit. Just make sure not to overload the batter, as it may affect the texture.

Remember, practice makes perfect when it comes to baking brownies. Don’t be afraid to make tweaks and adjustments to the recipe to suit your preferences. You can totally shift the frosting quantity for more or less, just do what suits you!

INGREDIENTS REQUIRED

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 12 hole muffin tin and use muffin liners. This means they pop out of the tray with ease and are much easier to package up to take on the go!

Dark/Semi-Sweet Chocolate, Melted
Unsalted Butter
Light Brown Soft Sugar
Granulated Sugar
Large Free Range Eggs
Vanilla Extract
Plain (All Purpose) Flour
Cocoa Powder
Nutella
Powdered Sugar
Optional: Kinder Buenos for Decoration

TOP TIPS FOR THE BEST Nutella Buttercream Brownie Cups

Melted Butter: As mentioned above, this contributes to the shiny top!
Melted Chocolate: Try to use a higher quality dark chocolate where possible, as this really does contribute to that final flavour.
Light Brown Sugar and Granulated Sugar: It is the combination of both sugars that creates the fudgy texture and rich flavour.
Cocoa Powder: Again, where possible try to use a higher quality make. This contributes so much to the flavour and I find some cheap ones really dull the richness!
Nutella: You can use any sort of hazelnut chocolate spread that you prefer. If it’s very cold/stiff, microwave for 10-20 seconds before adding it to the buttercream.
Piping: If you have a piping bag, piping the buttercream into the cups in little swirls is really fun. However, they’ll taste just as good if you simply spoon it into the indents.

For my Nutella Buttercream Brownie Cups, I use a basic 12 hole muffin tin. I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Tiramisu Brownie Cups. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!

STORAGE for Nutella Buttercream Brownie Cups

Because the frosting is made using lots of butter, you need to store these brownie cups in the refrigerator. Place in an airtight container before placing in the fridge. They will keep for up to 3 days this way. A cake tin is a great option if you have one. These can sit out while you serve and eat, just keep them in the fridge if they will go a while without being eaten.

Alternatively, you can freeze the brownies by themselves before they get filled with the frosting. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place them in there before freezing. Let thaw in the fridge before making the frosting and serving!