Brownie Cupcakes Chocolate Buttercream (Print Version)
Rich brownie cupcakes with soft centers and silky chocolate buttercream, finished with a touch of espresso.
# Ingredients:
→ Brownie Cupcakes
01 -
1 Box Brownie Mix
02 -
½ cup (60g) All Purpose Flour
03 -
½ cup (100g) Granulated Sugar
04 -
1½ teaspoons (6g) Baking Powder
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2½ Tablespoons (15g) Unsweetened Cocoa Powder
06 -
1 stick unsalted butter, melted (113g/½ cup)
07 -
1 cup sour cream (full fat)
08 -
½ cup hot coffee or hot water (e.g., instant espresso dissolved in hot water)
09 -
3 large eggs
10 -
1 Fudge Packet (if included with brownie mix)
→ Chocolate Buttercream Frosting
11 -
1½ sticks unsalted butter, softened (170g, do not microwave)
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2½ cups powdered sugar
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½ cup unsweetened cocoa powder, sifted (35g)
14 -
1-2 tablespoons milk, plus additional if needed
15 -
1 teaspoon vanilla extract (4g)
16 -
1 teaspoon salt (6g)
# Steps:
01 -
Preheat oven to 350℉ (175℃). Line a cupcake pan with paper liners. This recipe yields approximately 18-20 cupcakes.
02 -
In a large mixing bowl, whisk together the brownie mix, all-purpose flour, granulated sugar, cocoa powder, and baking powder until well combined.
03 -
Add the eggs, sour cream, fudge packet (if included), hot coffee (or hot water), and melted butter to the dry ingredients. Stir with a rubber spatula until the batter is smooth and well combined.
04 -
Using approximately ¼ cup of batter, fill each cupcake liner.
05 -
Bake the cupcakes at 350℉ (175℃) for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
06 -
Transfer the cupcakes from the pan to a wire rack and allow them to cool completely.
07 -
In a mixing bowl, beat the butter on low to medium speed until smooth. Add the vanilla extract and blend until incorporated. Gradually add the powdered sugar, cocoa powder, and salt. Add most of the milk while mixing at low speed, then increase to medium speed as the ingredients combine. Adjust the consistency with additional milk or powdered sugar as needed, mixing until the frosting is smooth and spreadable.
08 -
Once the cupcakes are completely cooled, frost them using a piping bag or knife. Optionally, add mini chocolate chips or decorative toppings.
09 -
Store cupcakes in an airtight container, under a cake dome, or in a bakery box for 1-2 days at room temperature. For longer storage, refrigerate and allow to return to room temperature before serving.
# Notes and Tips:
01 -
Ghirardelli Ultimate Chocolate and Duncan Hines Double Fudge brownie mixes work well for this recipe. Ghirardelli produces a richer flavor.