Description
These Brownie Cupcakes with Chocolate Buttercream are the ultimate dessert that’s easy to make and sure to impress.
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
- 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