Description
Indulge in these deliciously moist brownie cupcakes topped with rich chocolate buttercream frosting.
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, do not microwave)
- 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
- Preheat oven to 350℉ (175℃). Line a cupcake pan with paper liners.
- In a large mixing bowl, whisk together the brownie mix, all-purpose flour, granulated sugar, cocoa powder, and baking powder until well combined.
- 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.
- Using approximately ¼ cup of batter, fill each cupcake liner.
- 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.
- Transfer the cupcakes from the pan to a wire rack and allow them to cool completely.
- 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.
- Once the cupcakes are completely cooled, frost them using a piping bag or knife. Optionally, add mini chocolate chips or decorative toppings.
- 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
- Keep cupcakes stored in a cool place for best texture.
- Frosting consistency can be adjusted based on preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg