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Triple Chocolate Brownie Cupcakes Recipe

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4.6 from 103 reviews

Delight in these Triple Chocolate Brownie Cupcakes featuring a rich chocolate fudge cake base topped with a luscious cocoa and brownie mix buttercream frosting. Garnished with brownie chunks and drizzled with hot fudge sauce, they’re perfect for chocolate lovers seeking an indulgent treat.

Ingredients

Scale

Cupcakes

  • 1 box Betty Crocker Chocolate Fudge Cake mix (14 oz)
  • 3/4 cup reduced-fat sour cream
  • 3/4 cup milk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract

Frosting

  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2/3 cup cocoa powder (Hershey’s Special Dark recommended)
  • 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

Garnish

  • Hot fudge sauce
  • Brownie chunks

Instructions

  1. Make the Cupcakes: Preheat the oven to 350°F (175°C) and line cupcake pans with 24 cupcake liners. In a medium bowl, combine the cake mix, reduced-fat sour cream, milk, vegetable oil, eggs, and vanilla extract. Beat on medium-high speed until fully blended and smooth.
  2. Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 14 to 16 minutes until the cupcakes are set and a toothpick inserted in the center comes out clean. Let the cupcakes cool completely after removing from the oven.
  3. Prepare the Frosting: Using an electric mixer, beat the unsalted butter on medium-high speed for about 5 minutes until it lightens in color and is fluffy. Occasionally scrape down the sides of the bowl to incorporate all butter evenly.
  4. Combine Dry Ingredients: In a separate bowl, sift together the cocoa powder and powdered brownie mix. Slowly add this mixture to the butter while continuing to beat until fully combined.
  5. Add Sugar and Liquids: Gradually add the powdered sugar while mixing on medium speed. Alternate adding milk (or heavy cream) and pure vanilla extract with the powdered sugar to keep the frosting smooth. Continue beating on high speed for 2 to 3 minutes until the frosting is thick and fluffy.
  6. Finish the Frosting: Add the light corn syrup to the frosting and beat until well incorporated, which will give the frosting a glossy, smooth finish perfect for piping.
  7. Assemble the Cupcakes: Using a large open star piping tip, pipe the frosting onto the cooled cupcakes. Top each with three small brownie chunks and drizzle with hot fudge sauce for an indulgent garnish.

Notes

  • Ensure the cupcakes are completely cooled before frosting to prevent melting or sliding.
  • Use a large open star tip for an elegant frosting presentation that holds the garnish well.
  • Brownie chunks can be homemade or store-bought for convenience.
  • Adjust the amount of milk or heavy cream in frosting to achieve desired consistency.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: Triple Chocolate Brownie Cupcakes, Chocolate Fudge Cake, Brownie Frosting, Chocolate Cupcakes, Dessert, Cupcakes, Homemade

Find it online: https://todayfoodrecipe.com/triple-chocolate-brownie-cupcakes-recipe/