Description
Chocolate Brownie Cupcakes are rich, indulgent, and perfect for any chocolate lover. These cupcakes combine the fudgy texture of brownies with the light crumb of cupcakes, finished with a smooth homemade chocolate brownie frosting. They’re easy to make, irresistible, and perfect for birthdays, gatherings, or just a decadent treat at home.
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
- Combine chocolate cake mix, fudge brownie mix, eggs, water, and vegetable oil in a large bowl
- Whisk for 2 minutes until mostly smooth
- Pour batter into muffin tin, filling each cup about ⅔ full
- Bake 18-22 minutes
- Cool in the muffin tin for 5 minutes, then transfer to a cooling rack for 30 minutes
Frosting
- In a stand mixer or with a hand mixer, combine butter, cocoa, honey, vanilla, and confectioners’ sugar
- Mix on low for 30 seconds to combine
- Slowly add heavy cream until desired consistency is reached
- Spread frosting over cooled cupcakes
Notes
- Serve at room temperature for best texture
- Store cupcakes in an airtight container at room temperature for up to 3 days
- Refrigerate for up to 1 week, bring to room temperature before serving
- Cupcakes can also be frozen un-frosted for up to 2 months; frost after thawing