If you are searching for a dessert that perfectly balances rich, fudgy goodness with a light, airy presentation, this Brownie Cupcakes with Chocolate Buttercream Frosting Recipe is exactly what you need. These delightful treats combine the dense, chocolatey texture of classic brownies with the fluffy charm of cupcakes, all topped with a luxuriously creamy chocolate buttercream frosting. Whether for a special occasion or just a weekend indulgence, these cupcakes are sure to bring a smile to everyone’s face and quickly become a beloved favorite in your baking repertoire.
Ingredients You’ll Need
Getting the flavors just right starts with using simple, high-quality ingredients that each play a vital role in crafting these delectable Brownie Cupcakes with Chocolate Buttercream Frosting Recipe. From the richness of unsalted butter to the boldness of cocoa powder and the smoothness brought by sour cream, every component contributes flavor, texture, and that classic chocolate appeal.
- Box Brownie Mix: Provides the foundation of our cupcakes with an easy shortcut for intense chocolate flavor and fudgy texture.
- All Purpose Flour (½ cup): Adds structure while keeping the cupcakes tender.
- Granulated Sugar (½ cup): Brings sweetness and helps achieve the perfect crumb.
- Baking Powder (1½ teaspoons): Gives these brownies a slight lift, making them lighter than traditional brownies.
- Unsweetened Cocoa Powder (2½ tablespoons): Boosts chocolate intensity and deepens color.
- Unsalted Butter (1 stick melted + 1½ sticks softened): Melted butter enriches the batter, softened butter creates the smooth frosting.
- Sour Cream (1 cup full fat): Adds moisture and a subtle tang that balances sweetness perfectly.
- Hot Coffee or Hot Water (½ cup): Enhances the cocoa flavor without adding bitterness.
- Large Eggs (3): Bind ingredients together and contribute to a moist texture.
- Fudge Packet (if included): Optional but a fantastic bonus for extra gooey brownies.
- Powdered Sugar (2½ cups): Essential for making the fluffy, sweet buttercream frosting.
- Vanilla Extract (1 teaspoon): Elevates the overall flavor, delivering warm aromatic notes.
- Salt (1 teaspoon): Balances sweetness and intensifies chocolate flavor.
- Milk (1-2 tablespoons plus more as needed): Adjusts frosting consistency to silky perfection.
How to Make Brownie Cupcakes with Chocolate Buttercream Frosting Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350℉ (175℃). Line a cupcake pan with paper liners to keep your brownies neat and make cleanup a breeze. This simple step lays the groundwork for perfectly shaped cupcakes that are easy to frost and serve.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the brownie mix, all-purpose flour, sugar, cocoa powder, and baking powder until everything is evenly combined. This ensures you get consistent chocolate flavor and a good rise throughout each cupcake.
Step 3: Add Wet Ingredients
Stir in the eggs, sour cream, fudge packet (if using), hot coffee (or water), and melted butter. Use a rubber spatula to fold everything together until the batter is smooth and luscious, signaling you’re ready to bake these incredible treats.
Step 4: Fill Cupcake Liners
Using about ¼ cup of batter per liner, fill each cupcake cup generously. Don’t worry about overfilling as this batter rises just enough to create a perfectly fudgy but tender brownie cupcake.
Step 5: Bake and Cool
Bake the cupcakes for 18 to 20 minutes. Test for doneness by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, your cupcakes are ready. Let them cool completely on a wire rack before frosting to prevent any melting or slipping.
Step 6: Prepare Chocolate Buttercream Frosting
Beat the softened butter until smooth and creamy, then add vanilla extract. Gradually mix in powdered sugar, sifted cocoa powder, and salt. Pour in most of the milk while mixing on low speed, then crank it up to medium until the frosting is fluffy and well combined. Adjust with more milk or sugar for the perfect texture.
Step 7: Frost the Cupcakes
Once cooled, lovingly pipe or spread the chocolate buttercream onto each cupcake. This is where your creativity can shine, and the rich frosting will beautifully complement the brownie base.
Step 8: Optional Decoration
To add extra flair, sprinkle mini chocolate chips, edible glitter, or any decorative toppings you love. This step is all about making your Brownie Cupcakes with Chocolate Buttercream Frosting Recipe uniquely yours.
How to Serve Brownie Cupcakes with Chocolate Buttercream Frosting Recipe
Garnishes
Adding garnishes like a few chocolate shavings or a sprinkle of sea salt can elevate the visual appeal and add a hint of texture contrast. Fresh raspberries or a dollop of whipped cream also work wonders to brighten up the rich chocolate flavor.
Side Dishes
Pair your brownie cupcakes with a cold glass of milk or a robust cup of coffee or espresso to balance the sweetness. For an extra indulgent treat, serve alongside vanilla ice cream or a scoop of raspberry sorbet for a delightful temperature and flavor harmony.
Creative Ways to Present
Presentation matters, so consider serving these cupcakes on a rustic wooden board or a tiered dessert stand at your next gathering. Wrapping individual cupcakes in colorful parchment or cellophane bags makes them charming gifts that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Store your frosted brownies in an airtight container at room temperature under a cake dome or bakery box to keep them moist and fresh for 1 to 2 days. Proper storage prevents the cupcakes from drying out and helps maintain the luscious texture of the buttercream.
Freezing
If you want to keep these delights longer, freeze the cupcakes without frosting for up to 3 months. Wrap them tightly in plastic wrap and place in a freezer-safe container. Frost them fresh after thawing for the best taste and consistency.
Reheating
Bring frozen or refrigerated cupcakes to room temperature before serving. If needed, warm them gently in the microwave for 10-15 seconds to revive that just-baked softness, but be careful not to melt the frosting.
FAQs
Can I use homemade brownie batter instead of a boxed mix for this recipe?
Absolutely! Homemade brownie batter can replace the boxed mix wonderfully. Just ensure your batter has a similar consistency and richness for the best cupcake texture in this Brownie Cupcakes with Chocolate Buttercream Frosting Recipe.
What if I don’t have sour cream on hand?
You can substitute sour cream with an equal amount of Greek yogurt or buttermilk. These options will also contribute moisture and tang to keep your cupcakes moist and flavorful.
Can I make these cupcakes gluten-free?
Yes! Use a gluten-free brownie mix and substitute the all-purpose flour with a gluten-free flour blend. Just be mindful of the baking powder and other ingredients, confirming they are gluten-free as well.
How do I get the perfect buttercream frosting consistency?
Patience is key. Beat the butter until smooth before adding sugar and cocoa powder gradually. Use milk sparingly to thin the frosting and powdered sugar to thicken if needed. The goal is a light, creamy texture that’s easy to spread or pipe.
Can I add a twist to the frosting flavor?
Definitely! Try adding a pinch of cinnamon, a splash of coffee extract, or even a hint of orange zest to the frosting. These subtle additions give your Brownie Cupcakes with Chocolate Buttercream Frosting Recipe a unique and exciting flavor profile.
Final Thoughts
There’s something truly satisfying about biting into a brownie cupcake crowned with silky chocolate buttercream, and this Brownie Cupcakes with Chocolate Buttercream Frosting Recipe really captures that joy. Whether you’re baking for friends, family, or simply to treat yourself, these cupcakes bring warmth, comfort, and a luscious chocolate experience in every bite. Go ahead, treat yourself to this indulgence—you deserve it!
Print
Brownie Cupcakes with Chocolate Buttercream Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and fudgy Brownie Cupcakes topped with a luscious chocolate buttercream. This recipe combines the ease of a brownie mix with additional ingredients to enhance texture and flavor, perfect for satisfying your chocolate cravings with a bakery-quality treat made at home.
Ingredients
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 mixing bowl, whisk together the brownie mix, all-purpose flour, granulated sugar, unsweetened cocoa powder, and baking powder until well combined and evenly distributed.
- Add Wet Ingredients: Incorporate the eggs, sour cream, melted butter, fudge packet if available, and hot coffee or water into the dry ingredients. Stir gently with a rubber spatula until the batter is smooth and homogenous.
- Fill Cupcake Liners: Using about ¼ cup of batter per cupcake, fill each paper liner evenly, ensuring not to overfill to allow room for rising.
- Bake: Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted into the center emerges clean or with a few moist crumbs. Avoid overbaking to keep them fudgy.
- Cool Cupcakes: Once baked, transfer the cupcakes to a wire rack and allow them to cool completely before frosting to prevent melting.
- Prepare Buttercream Base: In a clean bowl, beat the softened butter on low to medium speed until smooth and creamy. Add the vanilla extract and mix to combine.
- Add Dry Ingredients to Buttercream: Gradually add the powdered sugar, sifted cocoa powder, and salt to the butter, mixing slowly at first. Add most of the milk during mixing to help incorporate all ingredients smoothly.
- Adjust Frosting Consistency: Increase mixer speed to medium and continue blending until the frosting is light and fluffy. Adjust thickness by adding more milk to thin or more powdered sugar to thicken as needed.
- Frost Cupcakes: Using a piping bag or knife, frost the cooled cupcakes generously. Optionally, decorate with mini chocolate chips or other decorative toppings for an attractive finish.
- Storage: Store the frosted cupcakes in an airtight container at room temperature for 1-2 days, or refrigerate for longer freshness. Remove from the fridge and allow them to come to room temperature before serving for optimal texture and flavor.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent buttercream from melting.
- Hot coffee is used to enhance the chocolate flavor but can be substituted with hot water.
- Adjust milk quantity in frosting to achieve desired smoothness and spreadability.
- Use fresh eggs and full-fat sour cream for best texture.
- Store refrigerated cupcakes wrapped tightly to retain moisture for up to 4 days.
