If you’re looking to impress your friends or simply want to indulge in an irresistible treat, then these Brownie Cupcakes with Chocolate Buttercream are exactly what you need. Combining the fudgy texture of brownies with the delight of cupcake form, these little delights are perfect for any occasion. Whether it’s a birthday party or a cozy night in, these cupcakes will have everyone clamoring for seconds. The rich chocolate flavor, creamy frosting, and moist interior make these cupcakes a true chocolate lover’s dream!
What sets this recipe apart is its simplicity and the ability to whip up a batch in just 40 minutes. Even if you’re not a baking expert, you’ll find that each step is remarkably straightforward. Start off by using a box brownie mix, which cuts down prep time without sacrificing flavor. The addition of sour cream and hot coffee (or water) enhances the moistness of the cupcakes, ensuring that they’re decadently rich in flavor. Once you’ve topped them with a luscious chocolate buttercream frosting, you’ll be met with a dessert that looks as good as it tastes!
Why You’ll Love This Brownie Cupcakes with Chocolate Buttercream
- Decadent Flavor: The combination of brownie texture and rich chocolate frosting guarantees an unforgettable taste experience.
- Quick and Easy: With only 40 minutes from start to finish, you can quickly satisfy your chocolate cravings.
- Perfect for Any Occasion: Whether it’s a family gathering, birthday celebration, or a treat for yourself, these cupcakes are always a hit.
- Versatile Recipe: You can modify the frosting with different flavors or add toppings to suit your preference.
- Kid-Friendly: Children and adults alike will love these delightful cupcakes!
Preparation Phase & Tools to Use
Before diving into the delightful world of brownie cupcakes, it’s essential to prepare your kitchen and gather all the necessary tools. Start by preheating your oven to 350℉ (175℃) and lining your cupcake pan with paper liners to prevent sticking. Having a clean workspace helps streamline the baking process. Consider gathering measuring cups, spoons, a rubber spatula, a large mixing bowl, electric mixer, and a small bowl for cooling purposes. Once your tools are ready, you can dive into the simple baking process without missing a beat!
Ingredients
- 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
Step 1: Preheating and Combining Dry Ingredients
Begin by preheating your oven to 350℉ (175℃) so that it’s ready when your cupcake batter is mixed. While the oven is preheating, take a large mixing bowl and combine the brownie mix, all-purpose flour, granulated sugar, cocoa powder, and baking powder. Whisk together until there are no clumps and all ingredients are well incorporated. This step ensures a smooth batter and uniform cupcakes.
Step 2: Mixing Wet Ingredients
Next, it’s time to add the wet ingredients. Pour in the eggs, sour cream, and the fudge packet (if your brownie mix includes one) to the dry mixture. Add in the hot coffee or hot water along with the melted butter. Ensure your butter is not too hot to avoid scrambling the eggs. Using a rubber spatula, stir everything together until you have a smooth, glossy batter with no lumps.
Step 3: Filling Cupcake Liners
Now that your batter is ready, grab your lined cupcake pan. Using approximately ¼ cup of batter, carefully fill each liner about two-thirds full. This gives enough space for the cupcakes to rise without overflowing. Once filled, place the cupcake pan in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 4: Cooling the Cupcakes
After baking, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. This cooling period is crucial as it helps firm up the cupcakes. Then, carefully transfer the cupcakes to a wire rack to cool completely – this prevents condensation and keeps them light and fluffy.
Step 5: Preparing the Frosting
Now, let’s make the star of the show— the chocolate buttercream frosting! In a clean mixing bowl, beat the softened butter on low to medium speed until it becomes light and fluffy. Gradually add the vanilla extract and mix until well combined. Then, add the powdered sugar and cocoa powder while continuing to mix at low speed to prevent a sugar cloud. As the ingredients start merging, add most of the milk. Increase the speed to medium, beating until the frosting becomes smooth and spreadable. Feel free to adjust the consistency if it’s too thick by adding more milk or powdered sugar, as needed.
Step 6: Frosting the Cupcakes
Once the cupcakes are entirely cooled, it’s time to frost! You can use a piping bag to create beautiful swirls or a knife for a more rustic spread. Optionally, sprinkle mini chocolate chips or decorative sprinkles on top for an extra dash of fun. Ensure you frost them just before serving for the best presentation and texture.
Variations
- Protein: Swap out sour cream with Greek yogurt for a tangy flavor or use plant-based alternatives for a dairy-free option.
- Vegetables: Add a splash of espresso or coffee to enhance the chocolate flavor even more.
- Spices: Mix in a dash of cinnamon or chili powder to give your cupcakes an exciting twist!
Cooking Notes
- For best results, make sure your butter is at room temperature before making the frosting.
- These cupcakes are best enjoyed fresh, but they can be stored in an airtight container for 1-2 days at room temperature.
Serving Suggestions
- Pair your brownies with a glass of cold milk or a scoop of vanilla ice cream.
- Serve with fresh berries or a drizzle of caramel sauce for extra decoration.
Tips
- Don’t overmix your batter to keep the cupcakes light and airy.
- Always check the cupcakes a minute or two before the recommended baking time to prevent over-baking.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutritional Information
- Calories: 250 per cupcake
- Protein: 3g
- Sodium: 200mg
FAQs
Can I use a homemade brownie mix instead?
Absolutely! You can substitute a homemade brownie mix for a more personalized touch. Just ensure the proportions of wet to dry ingredients stay balanced.
How can I make these gluten-free?
For gluten-free brownie cupcakes, switch to a gluten-free brownie mix and ensure any other ingredients used, like flour, are gluten-free as well.
Can I freeze these cupcakes?
Yes, these cupcakes can be frozen. Allow them to cool completely and then wrap them tightly in plastic wrap before placing them in an airtight container. Thaw in the refrigerator and bring to room temperature before serving.
What can I use instead of eggs?
If you’re looking to make these cupcakes egg-free, consider using flax eggs or applesauce as substitutes. A common ratio would be 1/4 cup of unsweetened applesauce for each egg.
Conclusion
In conclusion, these Brownie Cupcakes with Chocolate Buttercream are the ultimate dessert that’s easy to make and sure to impress. With their rich flavors and delightful textures, each bite is heavenly. They’re perfect for family gatherings, celebrations, or even just a sweet treat after a long day. So, gather your ingredients and start baking! Don’t forget to share your thoughts or variations in the comments below—happy baking!
Print
Delicious Brownie Cupcakes with Chocolate Buttercream
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
Description
These Brownie Cupcakes with Chocolate Buttercream are the ultimate dessert that’s easy to make and sure to impress.
Ingredients
- 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
- Begin by preheating your oven to 350℉ (175℃) so that it’s ready when your cupcake batter is mixed. While the oven is preheating, take a large mixing bowl and combine the brownie mix, all-purpose flour, granulated sugar, cocoa powder, and baking powder. Whisk together until there are no clumps and all ingredients are well incorporated.
- Next, it’s time to add the wet ingredients. Pour in the eggs, sour cream, and the fudge packet (if your brownie mix includes one) to the dry mixture. Add in the hot coffee or hot water along with the melted butter. Using a rubber spatula, stir everything together until you have a smooth, glossy batter with no lumps.
- Now that your batter is ready, grab your lined cupcake pan. Using approximately ¼ cup of batter, carefully fill each liner about two-thirds full. Once filled, place the cupcake pan in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- After baking, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then, carefully transfer the cupcakes to a wire rack to cool completely.
- In a clean mixing bowl, beat the softened butter on low to medium speed until it becomes light and fluffy. Gradually add the vanilla extract and mix until well combined. Then, add the powdered sugar and cocoa powder and mix at low speed. Add milk as needed to adjust the consistency.
- Once the cupcakes are entirely cooled, frost using a piping bag or knife. Optionally, sprinkle mini chocolate chips or decorative sprinkles on top.
Notes
For best results, make sure your butter is at room temperature before making the frosting. These cupcakes are best enjoyed fresh, but they can be stored in an airtight container for 1-2 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 200 mg
- Protein: 3 g