Description
Decadent Brownie Cupcakes topped with rich Chocolate Buttercream frosting.
Ingredients
Scale
- 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)
- 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 to 350℉ (175℃). Line a cupcake pan with paper liners.
- In a large mixing bowl, whisk together the brownie mix, all-purpose flour, granulated sugar, cocoa powder, and baking powder until well combined.
- Add the eggs, sour cream, fudge packet (if included), hot coffee (or hot water), and melted butter to the dry ingredients. Stir with a rubber spatula until the batter is smooth and well combined.
- Using approximately ¼ cup of batter, fill each cupcake liner.
- Bake the cupcakes at 350℉ (175℃) for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
- Transfer the cupcakes from the pan to a wire rack and allow them to cool completely.
- In a mixing bowl, beat the butter on low to medium speed until smooth. Add the vanilla extract and blend until incorporated.
- Gradually add the powdered sugar, cocoa powder, and salt. Add most of the milk while mixing at low speed, then increase to medium speed as the ingredients combine.
- Adjust the consistency with additional milk or powdered sugar as needed, mixing until the frosting is smooth and spreadable.
- Once the cupcakes are completely cooled, frost them using a piping bag or knife. Optionally, add mini chocolate chips or decorative toppings.
- Store cupcakes in an airtight container, under a cake dome, or in a bakery box for 1-2 days at room temperature. For longer storage, refrigerate and allow to return to room temperature before serving.
Notes
- Ensure that the butter for the frosting is softened at room temperature; do not microwave.
- Adjust frosting consistency with milk or powdered sugar as desired.
- Optionally garnish with mini chocolate chips or sprinkles.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg