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Brownie cupcakes give you the best of both worlds fudgy brownie richness and cupcake softness all in one easy treat. They begin with a box of brownie mix but get a homemade twist thanks to extra cocoa real butter and a tangy hit of sour cream. If you are craving a decadent chocolate dessert but want something a little more fun than a pan of brownies these cupcakes are just the thing.
We first made these for a birthday when my daughter asked for “brownies but with frosting” and now they are my go to for parties because they never last long
Ingredients
- Box of brownie mix: gives you convenience and a perfect chocolate base choose a reputable brand for best results Ghirardelli is especially rich
- All purpose flour: gives the cupcakes enough structure so they do not collapse
- Granulated sugar: enhances sweetness and helps create a tender crumb
- Baking powder: gives the cupcakes lift so they do not get dense
- Unsweetened cocoa powder: adds bold real chocolate depth look for a high quality Dutch process variety
- Unsalted butter melted: brings moisture and richness always use fresh butter for best flavor
- Sour cream: adds moisture and a slight tang which balances the sweetness use full fat for best texture
- Hot coffee or hot water: intensifies the cocoa flavor using espresso is great for chocolate lovers
- Eggs: bind everything together and give the cupcakes structure use large eggs for consistency
- Fudge packet: included in some brownie mixes adds an even fudgier center
- For chocolate buttercream unsalted butter: for a fluffy base
- Powdered sugar: for the classic smooth sweetness
- Unsweetened cocoa powder: pick the same good kind as above to match flavor depth
- Milk: for adjusting frosting to a creamy pipeable consistency start with whole milk for richness
- Vanilla extract: for warm rounded flavor use real extract
- Salt: amplifies all the flavors do not skip
Step by Step Instructions
- Preheat and Line Pans:
- Set your oven to 350 degrees Fahrenheit Fill about 18 cupcake liners with papers for easy release and a pretty finish
- Mix Dry Ingredients:
- Put your brownie mix flour sugar cocoa powder and baking powder into a large bowl Whisk until everything looks evenly combined and you see no pockets of powder
- Add Wet Ingredients:
- Stir in your eggs sour cream fudge packet if your mix has one hot coffee or hot water and melted unsalted butter Mix until you have a thick glossy batter I always use a rubber spatula so nothing is overmixed and the batter stays thick
- Portion the Batter:
- Spoon about one quarter cup of batter into each cupcake liner for even cupcakes
- Bake the Cupcakes:
- Place pan in oven and bake for eighteen to twenty minutes Start checking at eighteen minutes Insert a toothpick in the center If it comes out clean or with a few moist crumbs they are ready
- Cool Completely:
- As soon as you can handle them move the cupcakes to a wire rack so the bottoms do not get soggy Let them cool fully before decorating
- Make the Chocolate Buttercream:
- Beat butter until smooth then blend in vanilla Next add sifted powdered sugar salt and cocoa powder Add milk as needed and beat for three to five minutes until fluffy and smooth I always taste as I go and adjust milk or sugar so it spreads just right
- Decorate the Cupcakes:
- Once cupcakes are cool pipe or spread the frosting however you like Add chocolate chips or sprinkles for fun I like to use a star tip for pretty swirls but a spoon works fine too
- Storage:
- Keep cupcakes in an airtight container or cake dome for up to two days at room temperature After that refrigerate to maintain freshness but let them return to room temperature before you eat them
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You Must Know
- This recipe gives you cupcakes that are dense but never dry
- Brownie cupcakes freeze beautifully simply lock in an airtight box and thaw at room temp
- The chocolate flavor is even deeper the next day perfect for make ahead parties
My favorite ingredient in these is the hot coffee it makes the brownies taste like something from a specialty bakery Every time I add it I remember baking these as a kid with my mom on chilly Sunday afternoons and the whole house smelled like chocolate
Storage Tips
Store frosted cupcakes in a single layer in a sealed container Room temp is fine for a couple days If you need to keep longer shift them to the refrigerator Bring them back to room temperature for the softest bite
Ingredient Substitutions
If you do not use coffee just opt for very hot water or try a flavored coffee like hazelnut for a subtle twist Greek yogurt works for sour cream in a pinch Swap butter for a neutral oil if needed though the flavor will be milder
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Serving Suggestions
Top frosted cupcakes with mini chocolate chips toasted nuts or a drizzle of warm ganache For parties pop a candle in each or arrange them on a pretty cake stand with fresh strawberries
Cultural History
Brownies are an American classic dating back to the early 1900s Recipes combining brownies with cupcakes gained traction in recent years as bakers combined favorite desserts for a new hybrid treat These cupcakes bring nostalgia together with irresistible chocolate flavor
Recipe FAQs
- → What makes these cupcakes fudgy instead of cake-like?
The use of a brownie mix, extra cocoa, and melted butter delivers a dense, moist texture closer to brownies than traditional cake.
- → Can I use water instead of coffee in the batter?
Yes, hot water is a great substitute for coffee, though coffee enhances the depth of chocolate flavor.
- → Is a mixer required for the batter?
No mixer is needed. All ingredients can be easily combined by hand in a large mixing bowl.
- → How do I achieve smooth chocolate buttercream?
Ensure the butter is softened (not melted), sift the cocoa powder, and blend in milk gradually to reach a creamy consistency.
- → How should the cupcakes be stored?
Keep them in an airtight container at room temperature for up to 2 days, then refrigerate for longer freshness. Allow to reach room temperature before serving.