Photo of Mini Brownie Cupcakes by WW

Mini Brownie Cupcakes

Points® value
Total Time
22 min
7 min
15 min
There is just the right amount of chocolate in these cupcakes, and they are ready in just 22 minutes. Serve these as directed with a dusting of powdered sugar or top them with a dollop of whipped topping and sprinkles or fresh fruit. And have fun with the flavors. Here are a few options: For chocolate peanut butter, combine 1 tablespoon of chocolate powdered peanut butter with 2 1/4 tsp water; spread over the cupcake and top with a banana slice. For strawberries and cream, top with 1 1/2 tablespoons light whipped topping and a strawberry slice. For creamy chocolate chip, top with 1 1/2 tablespoons light whipped topping and sprinkle with 1 teaspoon of mini chocolate chips.


Regular brownie dry mix

21 oz


½ cup(s)

Unsweetened applesauce

½ cup(s)

Egg whites

2 serving(s), large, lightly beaten

Powdered sugar (confectioner's)

1 tbsp(s)


  1. Preheat oven to 350ºF. Line 36 mini muffin tin holes with mini cupcake wrappers.
  2. In a large mixing bowl, combine brownie mix, water, applesauce, and egg whites. Mix 50 times with a wooden spoon (use 50 strokes); do not under or over mix. Pour brownie mixture into prepared muffin tins, about 1 tablespoon per hole.
  3. Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 to 15 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, dust with powdered sugar.
  4. Serving size: 1 cupcake