These Chocolate Brownie Cupcakes combine the best of both worlds—a rich, moist chocolate cupcake base with a luscious homemade chocolate brownie frosting. They have a soft, fine crumb and the perfect chocolatey flavor that will satisfy any sweet tooth.
Ingredients for Chocolate Brownie Cupcakes
Cake Mix: Use your favorite boxed chocolate cake mix, but only the mix, not the other ingredients listed on the box.
Brownie Mix: You will also use a box of fudge brownie mix, but again, only the mix itself.
Frosting: Start with a little heavy cream and gradually add more until you reach the perfect frosting consistency.
Can These Be Made Into a Cake?
Yes, they can! This recipe is adapted from my chocolate brownie cake recipe. Many people have asked if they can make cupcakes instead of a full cake, and here is the cupcake version! You can also use brownie frosting as I did or even opt for ganache for an extra indulgent option.
Storing Chocolate Brownie Cupcakes
To keep these cupcakes fresh:
- Room Temperature: Store them in an airtight container at room temperature for 3-4 days.
- Refrigerator: They will last up to a week if stored in the fridge.
- Freezing: If you plan to freeze, freeze the cupcakes before frosting them. They will stay good in the freezer for up to 3 months.
Ingredients
Cupcakes:
- 1 box (15.25 ounces) chocolate cake mix
- 1 box (18.3 ounces) fudge brownie mix
- 4 large eggs, room temperature
- 1¼ cup (300g) water
- 1 cup (200g) vegetable oil
Frosting:
- ½ cup (1 stick / 115g) unsalted butter, softened
- ½ cup (60g) unsweetened cocoa powder
- 3 tablespoons honey
- 3 teaspoons vanilla extract
- 3 cups (375g) confectioners’ sugar
- ½ cup (120g) heavy cream
Instructions
For the Cupcakes:
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
- Mix the Batter: In a large bowl, combine the dry chocolate cake mix, dry fudge brownie mix, eggs, water, and vegetable oil. Whisk for about 2 minutes until the batter is smooth and lumps are mostly gone.
- Fill the Muffin Tin: Pour the batter into the muffin cups, filling each about ⅔ full.
- Bake: Bake the cupcakes for 18-22 minutes. Insert a toothpick at 18 minutes to check doneness—if it comes out with a few crumbs but no wet batter, they are done.
- Cool: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Transfer them to a cooling rack and let them cool completely, about 30 minutes.
For the Frosting:
- Prepare the Frosting: In a stand mixer with a whisk attachment (or a hand mixer), add the softened butter, cocoa powder, honey, vanilla extract, and confectioners’ sugar. Mix on low for about 30 seconds to combine.
- Add the Cream: Gradually add the heavy cream, a little at a time, until you reach the desired consistency. You may need more or less cream depending on your kitchen’s conditions.
- Frost the Cupcakes: Once the cupcakes are completely cooled, spread the frosting over each one, or pipe it on if you prefer.
Notes:
Baking Time: It’s crucial not to overbake the cupcakes. Start checking at 18 minutes. A toothpick inserted should come out with a few crumbs but no wet batter for perfect results.
These Chocolate Brownie Cupcakes are the ultimate treat for any chocolate lover! Whether for parties, special occasions, or just because, they are sure to be a hit.
