Description
Deliciously rich and moist brownie cupcakes topped with a smooth, creamy chocolate buttercream frosting. Perfect for parties, gatherings, or a delightful treat anytime, these cupcakes combine the fudgy texture of brownies with a luscious chocolate buttercream, enhanced by hints of coffee for depth of flavor.
Ingredients
Scale
Brownie Cupcakes
- 1 Box Brownie Mix
- ½ cup (60g) All Purpose Flour
- ½ cup (100g) Granulated Sugar
- 1½ teaspoons (6g) Baking Powder
- 2½ tablespoons (15g) Unsweetened Cocoa Powder
- 1 stick unsalted butter, melted (113g / ½ cup)
- 1 cup sour cream (full fat)
- ½ cup hot coffee or hot water
- 3 large eggs
- 1 Fudge Packet (if included with brownie mix)
Chocolate Buttercream Frosting
- 1½ sticks unsalted butter, softened (170g)
- 2½ cups powdered sugar
- ½ cup unsweetened cocoa powder, sifted (35g)
- 1-2 tablespoons milk, plus additional if needed
- 1 teaspoon vanilla extract (4g)
- 1 teaspoon salt (6g)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350℉ (175℃). Line a cupcake pan with paper liners to prevent sticking and ensure easy removal of cupcakes.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the brownie mix, all-purpose flour, granulated sugar, cocoa powder, and baking powder until well combined, ensuring even distribution of all dry components.
- Add Wet Ingredients and Combine: Add the eggs, sour cream, fudge packet (if included), hot coffee or hot water, and melted butter to the dry ingredients. Stir gently with a rubber spatula until the batter is smooth and uniform without overmixing.
- Fill Cupcake Liners: Using approximately ¼ cup of batter per cupcake liner, fill each one evenly to avoid overflowing while baking.
- Bake the Cupcakes: Bake the cupcakes at 350℉ (175℃) for 18-20 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool Cupcakes: Transfer the cupcakes to a wire rack immediately after baking to cool completely before frosting, which prevents melting of the buttercream.
- Prepare Buttercream – Beat Butter: In a mixing bowl, beat the softened butter on low to medium speed until it becomes smooth and creamy, forming the base of the frosting.
- Add Flavorings and Sugar: Incorporate vanilla extract until mixed. Gradually add powdered sugar, cocoa powder, and salt, mixing slowly at first to avoid dust, then increasing speed as they combine.
- Adjust Frosting Consistency: Add most of the milk while mixing on low speed, then increase to medium speed. Add more milk or powdered sugar as needed to achieve a smooth, spreadable frosting consistency.
- Frost Cupcakes: Once cupcakes are fully cooled, frost them using a piping bag or knife. Optionally, decorate with mini chocolate chips or desired toppings for extra flair.
- Storage: Store cupcakes in an airtight container, cake dome, or bakery box at room temperature for 1-2 days. For longer storage, refrigerate and bring back to room temperature before serving to maintain texture and flavor.
Notes
- Using hot coffee instead of hot water enhances the chocolate flavor in the cupcakes.
- If your brownie mix does not include a fudge packet, you may omit it or add extra cocoa powder for richness.
- Ensure cupcakes are completely cooled before frosting to prevent buttercream melting.
- Adjust buttercream thickness by adding more milk for thinner frosting or more powdered sugar for thicker consistency.
- Store cupcakes properly to maintain freshness; refrigeration can extend shelf life but might affect texture slightly.
