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
- 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
- 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.