Triple Chocolate Brownie Cupcakes

Indulge in Decadence: Triple Chocolate Brownie Cupcakes

For those who can’t resist the allure of chocolate, these Triple Chocolate Brownie Cupcakes are a dream come true. Imagine rich, fudgy cupcakes topped with a velvety chocolate frosting that’s made even more indulgent with brownie chunks and a drizzle of hot fudge sauce. Perfect for any special occasion—or just because—these cupcakes are sure to satisfy even the most intense chocolate cravings.

Ingredients

For the 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

For the Frosting:

  • 2 cups (4 sticks) unsalted butter, at 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

For Garnish:

  • Hot fudge sauce
  • Brownie chunks

Directions

1. Make the Cupcakes:

Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Line two cupcake pans with 24 cupcake liners.

Prepare the Batter:

  • In a medium-sized mixing bowl, combine the chocolate fudge cake mix, sour cream, milk, vegetable oil, eggs, and vanilla extract. Beat the mixture on medium-high speed until all the ingredients are well blended and the batter is smooth. This combination of ingredients ensures that the cupcakes will be rich and moist.

Fill the Cupcake Liners:

  • Divide the batter evenly among the 24 cupcake liners, filling each one about 2/3 full. This will give the cupcakes enough room to rise without overflowing.

Bake the Cupcakes:

  • Bake the cupcakes in the preheated oven for 14 to 16 minutes, or until the cupcakes are set. To test for doneness, insert a toothpick into the center of a cupcake; if it comes out clean, the cupcakes are ready. Allow the cupcakes to cool completely on a wire rack after removing them from the oven.

2. Make the Frosting & Assemble:

Prepare the Frosting:

  • Using an electric mixer, beat the room-temperature butter on medium-high speed for about 5 minutes, until the butter is light and almost white in color. Be sure to scrape down the sides of the bowl occasionally to ensure even mixing.

Mix the Cocoa and Brownie Powder:

  • In a separate bowl, sift together the cocoa powder and powdered brownie mix. Slowly add this mixture to the beaten butter, mixing until well combined.

Add the Powdered Sugar:

  • Gradually add the powdered sugar to the frosting mixture, beating on medium speed. The frosting will become very thick. To maintain a smooth consistency, alternate adding the milk and vanilla extract with the powdered sugar. Continue beating the frosting on high speed for 2-3 minutes until fluffy.

Finish the Frosting:

  • Add the light corn syrup to the frosting and beat until well incorporated, creating a smooth and rich frosting. The corn syrup adds a glossy finish and helps stabilize the frosting.

Assemble the Cupcakes:

  • Pipe the frosting onto the cooled cupcakes using a large open star tip. Garnish each cupcake with 3 small pieces of brownie and drizzle with hot fudge sauce for an extra touch of indulgence.

Nutritional Information

  • Prep Time: 20 minutes
  • Cooking Time: 15 minutes
  • Total Time: 35 minutes
  • Calories: 450 kcal per serving
  • Servings: 24 cupcakes

Why You’ll Love These Triple Chocolate Brownie Cupcakes

  • Rich and Decadent: With layers of chocolate in both the cupcake and the frosting, these cupcakes are a chocolate lover’s dream.
  • Perfectly Moist: The combination of sour cream and oil in the batter ensures that the cupcakes stay moist and tender.
  • Crowd-Pleasing Presentation: Topped with brownie chunks and a drizzle of hot fudge, these cupcakes are not only delicious but also visually stunning.

These Triple Chocolate Brownie Cupcakes are the ultimate treat for any chocolate lover. Whether you’re baking for a special occasion or just because, these cupcakes are sure to impress with their rich flavor and decadent toppings. Enjoy every bite of these chocolatey delights!

Print
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Triple Chocolate Brownie Cupcakes


  • Author: Dulcia
  • Total Time: 35 minutes
  • Yield: 24 1x

Description

These Triple Chocolate Brownie Cupcakes are a chocoholic’s dream come true. Moist and rich, these cupcakes are made with a chocolate fudge cake base and are topped with a luscious cocoa frosting that’s both creamy and decadent. Garnished with brownie chunks and a drizzle of hot fudge sauce, each bite is a perfect blend of sweetness and indulgence.


Ingredients

Scale

For the 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
For the Frosting:
2 cups (4 sticks) unsalted butter, at 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
12 tablespoons milk or heavy cream
1 tablespoon pure vanilla extract
1/3 cup light corn syrup
For Garnish:
Hot fudge sauce
Brownie chunks


Instructions

Make the Cupcakes:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line two cupcake pans with 24 cupcake liners.
Prepare the Batter:
In a medium-sized mixing bowl, combine the chocolate fudge cake mix, sour cream, milk, vegetable oil, eggs, and vanilla extract. Beat the mixture on medium-high speed until all the ingredients are well blended and the batter is smooth.
Fill the Cupcake Liners:
Divide the batter evenly among the 24 cupcake liners, filling each one about 2/3 full.
Bake the Cupcakes:
Bake the cupcakes in the preheated oven for 14 to 16 minutes, or until the cupcakes are set. To test for doneness, insert a toothpick into the center of a cupcake; if it comes out clean, the cupcakes are ready. Allow the cupcakes to cool completely on a wire rack after removing them from the oven.
Make the Frosting & Assemble:
Prepare the Frosting:
Using an electric mixer, beat the room-temperature butter on medium-high speed for about 5 minutes, until the butter is light and almost white in color. Be sure to scrape down the sides of the bowl occasionally.
Mix the Cocoa and Brownie Powder:
In a separate bowl, sift together the cocoa powder and powdered brownie mix. Slowly add this mixture to the beaten butter, mixing until well combined.
Add the Powdered Sugar:
Gradually add the powdered sugar to the frosting mixture, beating on medium speed. The frosting will become very thick. To maintain a smooth consistency, alternate adding the milk and vanilla extract with the powdered sugar. Continue beating the frosting on high speed for 2-3 minutes until fluffy.
Finish the Frosting:
Add the light corn syrup to the frosting and beat until well incorporated, creating a smooth and rich frosting.
Assemble the Cupcakes:
Pipe the frosting onto the cooled cupcakes using a large open star tip. Garnish each cupcake with 3 small pieces of brownie and drizzle with hot fudge sauce.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes

Nutrition

  • Calories: 450
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