Introduction

Indulge in rich, decadent flavors with these Triple Chocolate Brownie Cupcakes. Combining a moist chocolate cake base with a fudgy brownie frosting, they are topped with brownie chunks and a drizzle of hot fudge for the ultimate chocolate lover’s treat.

The image shows a close-up of a single dark chocolate cupcake placed on a white plate. The cupcake has two layers: the bottom layer is the dark, moist cake, and the top layer is a swirl of smooth, light brown chocolate frosting piped thickly. On top of the frosting, there are small, crumbly chocolate pieces scattered as decoration. The plate rests on a white marbled surface, and a woman's hand is slightly touching the edge of the plate in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Betty Crocker Chocolate Fudge Cake mix (14oz)
3/4 cup reduced-fat sour cream
3/4 cup milk
1/2 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
2 cups (4 sticks) unsalted butter at room temperature
2/3 cup cocoa powder (preferably Hershey’s Special Dark)
1 1/4 cups powdered brownie mix (from a box)
6 cups powdered sugar
1-2 tablespoons milk or heavy cream
1 tablespoon pure vanilla extract
1/3 cup light corn syrup
Hot fudge sauce for garnish
Brownie chunks for garnish

Instructions

Step 1: Preheat your oven to 350°F and line two cupcake pans with 24 cupcake liners.
Step 2: In a medium-sized bowl, combine the cake mix, sour cream, milk, vegetable oil, eggs, and vanilla extract. Beat on medium-high speed until the batter is smooth and well blended.
Step 3: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 14 to 16 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
Step 5: While the cupcakes cool, prepare the frosting. Using an electric mixer, beat the butter on medium-high speed for approximately 5 minutes, until it turns pale and fluffy. Remember to scrape down the sides of the bowl occasionally.
Step 6: In a separate bowl, sift together the cocoa powder and powdered brownie mix. Gradually add this mixture to the butter, beating until fully combined.
Step 7: Slowly add powdered sugar to the butter mixture while mixing on medium speed. Alternate adding milk (or heavy cream) and vanilla extract with the powdered sugar to maintain a smooth, spreadable consistency. Continue to beat on high speed for 2 to 3 minutes until fluffy.
Step 8: Stir in the light corn syrup and beat until the frosting is well combined and glossy.
Step 9: Pipe the frosting onto each cooled cupcake using a large open star tip for a beautiful finish.
Step 10: Garnish each cupcake with three small brownie chunks and drizzle with hot fudge sauce just before serving.

Tips & Variations

For an extra fudgy texture, try folding finely chopped chocolate chips into the cupcake batter before baking.
If you prefer a lighter frosting, reduce the amount of butter and add a bit more milk or cream to adjust consistency.
Use homemade brownie mix for a personalized touch in your frosting if you want to skip the boxed mix.
To make these cupcakes gluten-free, use a gluten-free chocolate cake mix and brownie mix.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week, but let them come to room temperature before serving. If refrigerated, reheat briefly in a microwave (about 10 seconds) to soften the frosting and enhance flavor.

How to Serve

The image shows a close-up of a dark chocolate cupcake with two main layers: the base is a dense, moist, almost black cake with a rough texture, and the top is a thick swirl of smooth, rich milk chocolate frosting. The frosting is decorated with small, crunchy chocolate pieces scattered on top and around the base of the cupcake. The cupcake sits on a white plate that contrasts with its dark color, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes and frosting ahead of time?

Yes, you can bake the cupcakes up to two days in advance and keep them covered at room temperature. Prepare the frosting on the day you plan to serve them for the freshest taste.

What can I use instead of corn syrup in the frosting?

If you don’t have corn syrup, substitute with an equal amount of honey or light molasses. These alternatives will help give the frosting a smooth texture and slight sheen.