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

Ingredients

Cake Mix: Look for a box mix of chocolate cake mix. Do not follow the instructions on the box; you will only use the mix.

Brownie Mix: Just like the cake mix, you will only use the mix, following my instructions in the recipe.

Frosting: When making the frosting, start with just a little bit of heavy cream, adding more until the frosting reaches your desired consistency.

Adding Chocolate Frosting to Chocolate Brownie Cupcakes from Overhead

Can I Make these Into a Chocolate Cake?

Yep! In fact, as I stated above, this recipe was adapted from my chocolate brownie cake! I had been bombarded with questions about using the cake recipe to make cupcakes. Well, here you go! I did use brownie frosting instead of ganache, but both would be options here.

Chocolate Brownie Cupcakes with Rounded Frosting on Top

How to Store Chocolate Brownie Cupcakes

Store the cupcakes in an airtight container at room temperature. They will last 3-4 days. You can refrigerate the cupcakes as well, where they will last up to a week. If freezing the baked cupcakes, do this before adding the frosting. They will last up to 3 months.

Chocolate Brownie Cupcake Cut Into Showing Soft Texture Inside

More Amazing Cupcakes

4.80 from 10 votes

Chocolate Brownie Cupcakes

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 27 minutes
Chocolate Brownie Cupcakes are delectable chocolate cupcakes with a fine crumb and smooth texture, topped with homemade chocolate brownie frosting.

Ingredients

Cupcakes

  • 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

Frosting

  • 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

Instructions

Cupcakes

  • 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, filling each cup about ⅔ full. Bake for 18-22 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.

Frosting

  • 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.

Notes

*It is important to not overbake these cupcakes. Insert a toothpick at 18 minutes and if it is removed with crumbs but no wet batter, they are done. A few crumbs on the toothpick is good. 

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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. Going to make these for my family today. Sound so delicious. I am 71 and know that this recipe will work! Thanks!

  1. Definitely makes more than 24. I was expecting a denser cupcake, more like a brownie which is why I filled my liners full. The cupcake rose over. They tasted good and the frosting is good but I didn’t think it was anything special.

  2. These are spectacular! The cupcakes … all 24 … are beautifuly raised, perfectly delicious and easy to do. I was skeptical about the frosting recipe. 3 tesp vanilla and 3 Tbsp homey??? I was thinking of just doing my homemade chocolate buttercream but went all In and followed the recipe exactly. I now have a new chocolate buttercream recipe! It’s delicious! Thank you I Am Baker Amanda! This is a keeper!!!

  3. To the ‘box mix’ negative comment…do you really care (for a one-time quick treat) or are you just showing off trying to start a problem.

  4. Can I make these in a cupcake pan since it’s all I have at the moment?. Also regarding the frosting. Can this be stored in the fridge or freezer if not using all of it? Thanks.

    1. Hi Lu – these are made in a cupcake pan. Yes, I would store the frosting in the refrigerator if you are not using. 🙂

  5. Hi, would the cupcakes work with a marshmallow cream filling inserted into the baked and cooled cupcake

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