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
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 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.
