Chocolate Brownie Cupcakes are delectable chocolate cupcakes with a fine crumb and smooth texture, topped with homemade chocolate brownie frosting. Try my Chocolate Zucchini Muffins for another chocolate lover’s treat.
Chocolate Brownie Cupcakes
These Chocolate Brownie Cupcakes are the answer to a question I have received many times…can I make your chocolate brownie cake into cupcakes? (Click the link, once you see it you will know what I am talking about it!) Well, the answer is now a definite yes! I stuck with the cake recipe but decided to go with my brownie frosting instead of the ganache. These cupcakes are as easy to make as they are delicious!
Chocolate Brownie Cupcakes Recipe
There are two parts to this chocolate treat–the cupcakes and the frosting. When making the cupcakes, be sure to simply add ONLY the ingredients listed. Do not follow the box mix instructions.
Cupcakes Ingredients (full recipe below)
- Chocolate cake mix
- Fudge brownie mix
- Vegetable oil
- Unsalted butter
- Unsweetened cocoa powder
- Honey–Adding honey simply adds sweetness and shine to the frosting; so, don’t skip this ingredient (it doesn’t affect the taste).
- Vanilla extract
- Confectioners’ sugar
- Heavy cream–You could also get away with using whole milk if you don’t have any cream.
How to Make Chocolate Brownie Cupcakes
To make the cupcakes, preheat the oven to 350°F and combine all five cupcake ingredients into a large bowl. I like to sift the cake mix and brownie mix into my bowl to avoid lumps. Whisk everything together for about 2 minutes, or until any lumps are mostly gone.
Prepare a muffin tin with liners and pour the batter into each lined cup. Bake the cupcakes for 20-22 minutes. The cupcakes are done when an inserted toothpick comes out with a few crumbs, but not wet batter. Remove them from the oven and let them cool in the muffin tin for about five minutes. After they cool in the pan, let them cool for another 30 minutes on a cooling rack before adding the frosting.
How to Make the Frosting
Not only is this brownie frosting perfectly delicious, but it is also fast and easy. It takes about a minute to come together and spreads easily over the cooled cupcakes.
To make the frosting, begin by mixing together the butter, cocoa powder, honey, vanilla, and confectioners’ sugar. You could use a stand mixer with a whisk attachment or a handheld mixer. Turn the mixer on low and mix for about 30 seconds. Slowly add the heavy cream.
You may not need all of the heavy cream, and there is a chance you may need a bit more; it depends on your desired consistency of the frosting. After the cupcakes have cooled and the frosting is ready to go, spread a little bit (or a lot) on each cupcake before serving.
Chocolate Orange Cupcakes
Chocolate Cupcakes with Salted Caramel Buttercream
Double Chocolate Caramel Heath Cupcakes
Chocolate Cupcakes with Oreo Buttercream
Chocolate Brownie Cupcakes are delectable chocolate cupcakes with a fine crumb and smooth texture, topped with homemade chocolate brownie frosting.
chocolate brownie cake, Chocolate Brownie Cupcakes
Servings: 24 cupcakes
Calories: 361 kcal
(15.25 ounces) chocolate cake mix,
(18.3 ounces) fudge brownie mix,
(207g) vegetable oil
(1 stick or 113g) unsalted butter,
(59g) unsweetened cocoa powder
(375g) confectioners’ sugar
(119g) heavy cream
Preheat the oven to 350°F and prepare a muffin tin with liners.
In a large bowl, combine the dry chocolate cake mix, dry fudge brownie mix, eggs, water, and vegetable oil. Whisk for 2 minutes, or until lumps are mostly gone.
Pour the batter into the prepared muffin tin and bake for 20-22 minutes.
When done baking, remove cupcakes and allow to cool in the muffin tin for up to five minutes. Carefully place cupcakes on a cooling rack and cool for 30 more minutes.
In the bowl of a stand mixer with the whisk attachment (a hand mixer works excellently here as well), combine room temperature butter, cocoa, honey, vanilla, and confectioners’ sugar.
Turn mixer on low and let it combine the ingredients for about 30 seconds.
Slowly add the cream, a little at a time, until you reach your desired consistency. You may not need all of the cream, or you may need a little more. It can vary from season to season and kitchen to kitchen.
Spread the frosting over the cooled cupcakes and serve.
Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.