Chocolate Brownie Cupcakes
Chocolate Brownie Cupcakes are delectable chocolate cupcakes with a fine crumb and smooth texture, topped with homemade chocolate brownie frosting.
Servings: 24 cupcakes
Calories: 361kcal
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 (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.
Nutrition
Calories: 361kcal