Chocolate Brownie Cupcakes are delectable chocolate cupcakes with a fine crumb and smooth texture, topped with homemade chocolate brownie frosting. Try my Chocolate Zucchini Muffins for another chocolate lover’s treat.

Chocolate Brownie Cupcakes

These Chocolate Brownie Cupcakes are the answer to a question I have received many times…can I make your chocolate brownie cake into cupcakes? (Click the link, once you see it you will know what I am talking about it!) Well, the answer is now a definite yes! I stuck with the cake recipe but decided to go with my brownie frosting instead of the ganache. These cupcakes are as easy to make as they are delicious!

Chocolate Brownie Cupcake but into Showing Inside

Chocolate Brownie Cupcakes Recipe

There are two parts to this chocolate treat–the cupcakes and the frosting. When making the cupcakes, be sure to simply add ONLY the ingredients listed. Do not follow the box mix instructions.

Adding Chocolate Frosting to Chocolate Brownie Cupcakes from Overhead

How to Make Chocolate Brownie Cupcakes

To make the cupcakes, preheat the oven to 350°F and combine all five cupcake ingredients into a large bowl. I like to sift the cake mix and brownie mix into my bowl to avoid lumps. Whisk everything together for about 2 minutes, or until any lumps are mostly gone.

Prepare a muffin tin with liners and pour the batter into each lined cup. Bake the cupcakes for 20-22 minutes. The cupcakes are done when an inserted toothpick comes out with a few crumbs, but not wet batter. Remove them from the oven and let them cool in the muffin tin for about five minutes. After they cool in the pan, let them cool for another 30 minutes on a cooling rack before adding the frosting.

Chocolate Brownie Cupcakes with Rounded Frosting on Top

How to Make the Frosting

Not only is this brownie frosting perfectly delicious, but it is also fast and easy. It takes about a minute to come together and spreads easily over the cooled cupcakes. 

To make the frosting, begin by mixing together the butter, cocoa powder, honey, vanilla, and confectioners’ sugar. You could use a stand mixer with a whisk attachment or a handheld mixer. Turn the mixer on low and mix for about 30 seconds. Slowly add the heavy cream.

You may not need all of the heavy cream, and there is a chance you may need a bit more; it depends on your desired consistency of the frosting. After the cupcakes have cooled and the frosting is ready to go, spread a little bit (or a lot) on each cupcake before serving.

Chocolate Brownie Cupcake Cut Into Showing Soft Texture Inside

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4.72 from 7 votes

Chocolate Brownie Cupcakes

Prep Time 5 mins
Cook Time 22 mins
Total Time 27 mins
Chocolate Brownie Cupcakes are delectable chocolate cupcakes with a fine crumb and smooth texture, topped with homemade chocolate brownie frosting.



  • 1 box (15.25 ounces) chocolate cake mix,
  • 1 box (18.3 ounces) fudge brownie mix,
  • 4 large eggs, room temperature
  • cup (296g) water
  • 1 cup (207g) vegetable oil


  • ½ cup (1 stick or 113g) unsalted butter, softened
  • ½ cup (59g) unsweetened cocoa powder
  • 3 tablespoons honey
  • 3 teaspoons vanilla extract
  • 3 cups (375g) confectioners' sugar
  • ½ cup (119g) heavy cream



  • Preheat the oven to 350°F and prepare a muffin tin with liners.
  • In a large bowl, combine the dry chocolate cake mix, dry fudge brownie mix, eggs, water, and vegetable oil. Whisk for 2 minutes, or until lumps are mostly gone.
  • Pour the batter into the prepared muffin tin and bake for 20-22 minutes.
  • When done baking, remove cupcakes and allow to cool in the muffin tin for up to five minutes. Carefully place cupcakes on a cooling rack and cool for 30 more minutes.


  • In the bowl of a stand mixer with the whisk attachment (a hand mixer works excellently here as well), combine room temperature butter, cocoa, honey, vanilla, and confectioners' sugar.
  • Turn mixer on low and let it combine the ingredients for about 30 seconds.
  • Slowly add the cream, a little at a time, until you reach your desired consistency. You may not need all of the cream, or you may need a little more. It can vary from season to season and kitchen to kitchen.
  • Spread the frosting over the cooled cupcakes and serve.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hi Amanda,
    You’re awesome!! I wish you were my next door neighbor 😊
    I just wanted to know if I can make these cupcakes into a Bundt cake?
    Keep baking!! Thank you so much!

  2. Did you use the traditional size muffin pan for the cupcakes? They almost look miniature. Also, what size scoop did you use for the frosting? Thank you!

    1. Hi Margaret- I did use a traditional muffin pan. I used a 2 1/2 tablespoon scoop for the frosting. Happy baking!

  3. I made these gluten free. They are amazingly fudgy, but lighter than a brownie. The frosting is wonderful too!

  4. A brownie muffin is such a good idea! I made a great batch of brownies not too long ago and my entire family loved them, I’ll have to try this recipe out.

  5. I have made many of your recipes and loved them. This one was a total failure. I asked my husband to bring me a box of Chocolate Cake mix. He bought a box of Chocolate Triple Fudge mix and I decided to use it. Two fudge cake mixes did not work. Baked for 25 minutes trying to solidify the cup cakes, but it never happened. After waiting for a few hours I had to throw them away. Couldn’t even frost them because they had sunken in the middle and run over the muffin cup. I should had taken a picture!

  6. it says that the recipe makes 24 cupckaes. a regular cake mix makes 24. adding in the brownie mix and the extra eggs, won’t it make more than 24? or are these oversized cupcakes??

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