Description
Deliciously rich and fudgy Brownie Cupcakes topped with a smooth, creamy Chocolate Buttercream frosting. Perfect for any chocolate lover, these cupcakes combine the intense flavor of brownies with the lightness of cupcakes, finished with a luscious homemade chocolate buttercream.
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 and prepare: Preheat your oven to 350℉ (175℃) and line a cupcake pan with paper liners to ensure easy removal and clean serving.
- Mix dry ingredients: In a large mixing bowl, whisk together the brownie mix, all-purpose flour, granulated sugar, cocoa powder, and baking powder until everything is evenly combined for a smooth batter.
- Add wet ingredients: Incorporate the eggs, sour cream, fudge packet (if using), hot coffee or hot water, and melted butter into the dry mixture. Stir gently with a rubber spatula until the batter is smooth and uniform.
- Fill cupcake liners: Using about ¼ cup of the batter, fill each cupcake liner evenly, preparing them for baking.
- Bake the cupcakes: Place the pan in the oven and bake at 350℉ (175℃) for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool completely: Remove the cupcakes from the oven and transfer them onto a wire rack to cool fully, which is essential before frosting.
- Prepare the frosting: In a clean mixing bowl, beat the softened butter on low to medium speed until smooth. Add vanilla extract and mix until incorporated.
- Add dry frosting ingredients: Gradually add powdered sugar, sifted cocoa powder, and salt to the butter mixture. Pour most of the milk while mixing at low speed, then increase to medium speed as the frosting begins to come together.
- Adjust consistency: If the frosting is too thick, add additional milk little by little; if it’s too thin, add more powdered sugar. Mix until the frosting is creamy and spreadable.
- Frost cupcakes: Once cupcakes are completely cool, frost them with a piping bag or knife. Optionally, decorate with mini chocolate chips or other toppings for added texture and appeal.
- Store properly: Keep the frosted cupcakes in an airtight container at room temperature for 1-2 days. For longer storage, refrigerate and bring them back to room temperature before serving to maintain the best texture and flavor.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting and sliding of the buttercream.
- Use hot coffee instead of water to enhance the chocolate flavor in the cupcakes.
- Adjust the frosting thickness to your preference by varying the milk and powdered sugar quantities.
- If your brownie mix doesn’t include a fudge packet, omit it or add chocolate chips for extra richness.
- Store cupcakes in an airtight container to keep them moist and fresh.
