Description
Deliciously rich brownie cupcakes topped with creamy chocolate buttercream frosting. These moist cupcakes combine the fudgy texture of brownies with the convenience of individual servings, perfect for parties or an indulgent treat.
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: Preheat your oven to 350℉ (175℃) and line a cupcake pan with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the brownie mix, all-purpose flour, granulated sugar, unsweetened cocoa powder, and baking powder until evenly combined.
- Add Wet Ingredients: Add 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 with no dry spots.
- Fill Cupcake Liners: Spoon approximately ¼ cup of the batter into each cupcake liner, filling them evenly but not too full.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool Cupcakes: Remove cupcakes from the oven and transfer to a wire rack. Let cool completely before frosting to ensure the buttercream does not melt.
- Prepare Buttercream: In a mixing bowl, beat softened butter on low to medium speed until smooth and creamy. Add vanilla extract and mix until incorporated.
- Add Dry Frosting Ingredients: Gradually add powdered sugar, sifted cocoa powder, and salt to the butter, mixing at low speed to prevent powder clouds.
- Adjust Consistency: Pour most of the milk in while mixing continues; increase speed to medium as the frosting comes together. Add more milk or powdered sugar as needed to reach a smooth, spreadable texture.
- Frost Cupcakes: Once completely cooled, pipe or spread the chocolate buttercream over each cupcake. Optionally decorate with mini chocolate chips or other toppings.
- Storage: Store cupcakes in an airtight container at room temperature under a cake dome or bakery box for 1-2 days. For longer storage, refrigerate and bring to room temperature before serving.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting the buttercream.
- If your brownie mix does not include a fudge packet, you can omit it or add extra cocoa powder for fudginess.
- Use coffee instead of water to enhance the chocolate flavor.
- Adjust frosting consistency by adding milk gradually to avoid a runny texture.
- Store frosted cupcakes in refrigeration if keeping longer than 2 days, and allow them to warm to room temperature before serving for best flavor.
