Introduction to Brownie Cupcakes Chocolate Buttercream
Being a mom always on-the-go, I understand the struggle of getting something sweet and yummy on the table. And that’s why these Brownie Cupcakes with Chocolate Buttercream have captured my heart-they’re really that easy to make and even easier to vanish from the plate! Think of a fudgy-rich cupcake under luscious velvet chocolate buttercream, all in one bite. These are the perfect pick-me-up no matter whether you’re entertaining or just needing something for yourself. I promise you, you totally want to keep these handy when the craving for something sweet hits!
Why You’ll Love This Brownie Cupcakes Chocolate Buttercream
Brownie Cupcakes Chocolate Buttercream free up the home cook from long hours at the kitchen-these carry minimal labor and yet feel as luxurious a dessert to make with so few simple ingredients. They’re perfect for fast days bakes super quick and so versatile and share that rich chocolate flavor sure to make your loved ones swoon! Well, that’s the reason to use this recipe in bringing a little joy into everyday life.
Ingredients for Brownie Cupcakes Chocolate Buttercream
Gathering your ingredients for these Brownie Cupcakes Chocolate Buttercream is half the fun! Here’s what you’ll need:
- Brownie Mix: This is the star of the show, simplifying the process while delivering that rich fudginess we all love.
- All-Purpose Flour: A little extra flour helps to bind everything together, ensuring the cupcakes aren’t too gooey.
- Granulated Sugar: Adds sweetness and helps create that chewy texture.
- Baking Powder: This leavening agent ensures your cupcakes rise to perfection.
- Unsweetened Cocoa Powder: Extra cocoa enhances the chocolate flavor—because we can never have enough chocolate!
- Unsalted Butter: Melted for the moistness it brings; always use unsalted to control the sweetness.
- Sour Cream: Full-fat adds richness and tang, resulting in incredibly moist cupcakes.
- Hot Coffee or Hot Water: This little trick intensifies that chocolate flavor, making it more luxurious.
- Eggs: They add structure and richness, helping create a tender crumb.
- Fudge Packet: (If included) This little bonus packs in more decadent chocolatey goodness.
For the frosting, here’s what you’ll need:
- Unsalted Butter: Softened, not melted; it gives the frosting a velvety texture.
- Powdered Sugar: This is what makes the frosting sweet and fluffy.
- Unsweetened Cocoa Powder: This enhances the chocolatey richness of the buttercream.
- Milk: Just a splash helps achieve the desired consistency for spreading or piping.
- Vanilla Extract: A dash of this elevates the overall flavor of the frosting.
- Salt: A pinch balances the sweetness, bringing out all the flavors in the frosting.
Exact quantities for each ingredient are at the bottom of the article and available for printing. Ready to dive into the baking adventure?
How to Make Brownie Cupcakes Chocolate Buttercream
Preheat and Prepare
To kick things off, preheat your oven to 350℉ (175℃). This step is crucial for baking your Brownie Cupcakes Chocolate Buttercream evenly. While the oven warms up, take a cupcake pan and line it with paper liners. This not only makes it easy to remove the cupcakes later but also adds a cute touch when serving!
Combine Dry Ingredients
In a large mixing bowl, whisk together the brownie mix, all-purpose flour, granulated sugar, cocoa powder, and baking powder. Mixing the dry ingredients well will ensure that your brownie cupcakes have a consistent texture. Make sure there are no clumps left! This will lead to the very best results.
Mix in Wet Ingredients
Time to add the magic! To the dry mixture, add in the eggs, sour cream, any fudge packet that comes with your brownie mix, the hot coffee or water, and the melted butter. Gently stir with a rubber spatula until the batter is smooth. The hot liquid is key; it unlocks the chocolate flavor, bringing it to life!
Fill and Bake
Using a ¼ cup measuring cup, fill each cupcake liner about ¾ full with the batter. This ensures they have room to rise without overflowing. Bake them in the preheated oven for 18-20 minutes. They’ll be done when a toothpick inserted comes out clean or with just a few crumbs attached—those little bits of fudginess mean they’re perfect!
Cool Down
Once baked, carefully transfer the cupcakes to a wire rack. Allow them to cool completely before frosting—this is a key step! If you frost them too soon, the beautiful chocolate buttercream might melt and slide right off. Patience is a virtue, especially when it comes to desserts!
Prepare the Chocolate Buttercream
Now for the crowning glory—the chocolate buttercream! In a mixing bowl, beat the softened unsalted butter until smooth. Add the vanilla extract, and blend just until combined. Gradually mix in the powdered sugar and cocoa powder. This will keep your frosting fluffy and light! Use a splash of milk to achieve the desired spreadable consistency. The frosting should be smooth and delightful.
Frost the Cupcakes
Once the cupcakes have cooled, it’s time to frost them! You can use a piping bag for a fancy touch or simply spread the frosting on with a knife. Feeling adventurous? Top them off with mini chocolate chips or sprinkles for a delightful crunch! Each bite of these Brownie Cupcakes Chocolate Buttercream will be a heavenly experience.
Tips for Success
- Use fresh ingredients for the best flavor and texture.
- Allow your butter to soften at room temperature, never microwave.
- Don’t overmix the batter; stir until just combined.
- Use an ice cream scoop for even cupcake portions.
- Experiment with frosting techniques to personalize each cupcake!
Equipment Needed
- Mixing Bowls: A medium and large bowl are perfect for mixing.
- Whisk: Use a whisk for blending dry ingredients smoothly.
- Rubber Spatula: Great for folding in wet ingredients.
- Cupcake Pan: If none is available, use muffin tins.
- Piping Bag: A zip-top bag with a corner snipped works too!
Variations of Brownie Cupcakes Chocolate Buttercream
- Nutty Surprise: Add chopped walnuts or pecans into the batter for a delightful crunch in every bite.
- Minty Fresh: Incorporate peppermint extract into the frosting for a refreshing twist that will sing to your taste buds.
- Make It Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a deliciously inclusive treat.
- Chocolate Chip Delight: Fold in some chocolate chips into the batter for extra gooey chocolate goodness.
- Fruity Twist: Top with fresh raspberries or strawberries for a burst of fruity flavor that balances the richness.
- Vegan Option: Use plant-based butter and a vegan brownie mix, along with dairy-free milk in the frosting, for a vegan-friendly dessert.
Serving Suggestions
- Serve cupcakes on a colorful platter for eye-catching presentation.
- Pair with a scoop of vanilla ice cream for a delightful contrast.
- Enjoy with a rich cup of coffee or a glass of cold milk.
- Add fresh berries on the side for a refreshing touch.
- Display with decorative napkins for a festive feel.
FAQs about Brownie Cupcakes Chocolate Buttercream
Can I make the brownies without the fudge packet?
Absolutely! The fudge packet enhances the chocolate flavor, but it’s not essential. Your Brownie Cupcakes Chocolate Buttercream will still be delicious without it. Just add a little extra cocoa powder if you want a richer taste.
How should I store leftover cupcakes?
Store your cupcakes in an airtight container at room temperature for 1-2 days. For longer storage, pop them in the fridge and let them return to room temperature before serving. That’s how you keep the flavors fresh!
Can I freeze these cupcakes?
Yes! You can freeze the un-frosted brownie cupcakes. Just wrap them well in plastic wrap and place them in a freezer-safe container. When you’re ready, thaw them and frost as desired!
What’s the best way to frost my cupcakes?
For a gorgeous finish, use a piping bag fitted with a star tip. If you don’t have one, simply use a knife for a rustic look. Whichever way you choose, just be sure to allow the cupcakes to cool completely first!
Can I use a different flavor of frosting?
Of course! While chocolate buttercream is divine, you can switch things up with vanilla, cream cheese, or even peanut butter frosting. The choice is yours!
Final Thoughts
Cooking these Brownie Cupcakes Chocolate Buttercream is like wrapping yourself in a warm hug! The joy they bring to family gatherings or a simple evening at home is unmatched. Each bite is a delightful mix of rich chocolate and creamy frosting, making any moment feel special. Plus, the ease of preparation means more time for what really matters—sharing sweet experiences with loved ones. Whether you’re an experienced baker or a novice, these cupcakes are sure to become a treasured favorite in your dessert repertoire. Don’t be surprised if you find yourself making them again and again!
Print
Brownie Cupcakes Chocolate Buttercream
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 18–20 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious brownie cupcakes topped with rich chocolate buttercream frosting.
Ingredients
- 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
- For best results, use full-fat sour cream.
- Do not microwave the butter to soften; leave it at room temperature instead.
- Adjust the frosting consistency to your liking by adding more milk or sugar.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
