If you are ready to indulge in a truly decadent treat, then you will absolutely love this Brownie Cupcakes with Chocolate Buttercream Recipe. These delightful cupcakes combine the fudgy richness of classic brownies with the soft, fluffy texture of cupcakes, all topped with a luscious chocolate buttercream that melts in your mouth. Perfect for any occasion, these treats are simple to make yet deliver an impressive burst of chocolatey goodness that will have everyone coming back for more.
Ingredients You’ll Need
Gathering your ingredients is delightfully straightforward, but each one plays an essential role in this recipe. From the silky butter and rich chocolate to the perfect amount of sugar and flour, this combination creates the perfect brownie cupcake texture and flavor.
- Unsalted butter (½ cup/113 grams): Provides creaminess and helps create that fudgy texture we adore.
- Semisweet chocolate chips (½ cup/85 grams): Adds that intense chocolate flavor and smoothness when melted.
- Large eggs (2): Bind the ingredients together and contribute to the cupcake’s structure.
- Granulated sugar (¾ cup/150 grams): Sweetens perfectly while helping to achieve that tender crumb.
- All-purpose flour (½ cup/60 grams): Just enough to provide structure without overwhelming the brownie texture.
- Pure vanilla extract (1 teaspoon/4 grams): Enhances and rounds out the chocolate’s flavor beautifully.
- Chocolate Buttercream (½ batch): The crowning glory that adds creamy, dreamy frosting to every cupcake.
- Hershey’s milk chocolate bar (1.55 ounces/43 grams): Ideal for a luscious, decorative topping that adds texture and an extra chocolate hit.
How to Make Brownie Cupcakes with Chocolate Buttercream Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325°F. This temperature ensures your cupcakes bake evenly with a rich, fudgy center. Spray your cupcake tin with nonstick spray or line nine wells with paper liners—this will prevent sticking and make cleanup easy.
Step 2: Melt Butter and Chocolate
In a small saucepan, gently melt the butter and semisweet chocolate chips over medium-low heat. Stir constantly to create a smooth chocolate mixture. Once melted, set it aside and let it cool completely. This step is crucial to avoid cooking the eggs in the next step and to maintain that luxurious texture.
Step 3: Mix Wet and Dry Ingredients
Whisk together the eggs and sugar in a medium bowl until fully combined and slightly fluffy. Add the flour and vanilla extract, stirring gently. Then pour in the cooled chocolate butter mixture. Fold everything together carefully with a spatula until your brownie cupcake batter is smooth and lump-free. This ensures a tender crumb surrounded by rich chocolate.
Step 4: Bake Your Brownie Cupcakes
Divide the batter evenly into the cupcake liners, filling each about ¾ full. Use a large cookie scoop for consistent portions or spoon it carefully. Bake in the preheated oven for 30 to 33 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely before frosting.
Step 5: Make the Chocolate Buttercream
While your brownie cupcakes cool, prepare the chocolate buttercream. This frosting is velvety-rich and slightly sweet, the perfect counterpart to the fudgy cupcakes. (For preparation details, you can refer to your chocolate buttercream recipe.)
Step 6: Frost and Decorate
Once completely cooled, frost each cupcake generously with chocolate buttercream. To finish them off, place a rectangular piece of Hershey’s milk chocolate on top of the frosting. This adds a delightful snap and an extra layer of chocolate bliss.
How to Serve Brownie Cupcakes with Chocolate Buttercream Recipe
Garnishes
Enhance these cupcakes with simple garnishes such as a sprinkle of cocoa powder, mini chocolate chips, or even a few crushed nuts for crunch. Fresh berries like raspberries add a pop of color and a tangy contrast to the sweetness.
Side Dishes
Serve alongside a cold glass of milk, a scoop of vanilla ice cream, or a rich espresso to complement the deep chocolate flavor. These pairings will elevate the experience and satisfy every craving.
Creative Ways to Present
For parties or special occasions, display the brownie cupcakes on a tiered dessert stand with scattered edible gold dust or chocolate shavings. Wrapping each cupcake in decorative cupcake liners adds a fun and festive touch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover brownie cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness. If your kitchen is warm, refrigerate them, but let them come back to room temperature before serving for the best texture.
Freezing
Brownie cupcakes freeze beautifully. Place unfrosted cupcakes on a baking sheet to freeze individually before transferring to a freezer-safe container. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and frost just before serving.
Reheating
If you want to warm your cupcake, heat it in the microwave for about 10 seconds to bring back the softness without melting the frosting. This makes every bite taste freshly baked and irresistibly gooey.
FAQs
Can I use a different type of chocolate for the brownie batter?
Absolutely! You can substitute semisweet chocolate chips with dark chocolate for a richer taste or milk chocolate for a sweeter, milder flavor. Just be mindful of how it may affect the overall sweetness and texture.
Is it necessary to let the chocolate butter mixture cool before mixing?
Yes, it’s very important. If the chocolate mixture is too warm, it can cook the eggs when combined, resulting in an undesirable texture. Cooling ensures a smooth batter and a tender cupcake.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend. Make sure the blend contains xanthan gum or another binder to maintain structure.
How do I make the chocolate buttercream frosting from scratch?
The chocolate buttercream is typically made by whipping softened butter with powdered sugar, cocoa powder, and a little milk or cream until light and fluffy. Adjust sweetness and consistency as needed for your taste.
What is the best way to prevent the cupcakes from drying out?
Don’t overbake the cupcakes; watch closely around the 30-minute mark. Also, storing them properly in airtight containers and frosting once completely cooled helps maintain moisture and softness.
Final Thoughts
This Brownie Cupcakes with Chocolate Buttercream Recipe is a total crowd-pleaser that brings together the best of brownies and cupcakes in every single bite. Whether you are baking for a special celebration or just because you deserve a homemade chocolate treat, these cupcakes will not disappoint. Give them a try and watch how quickly they disappear—they just might become your new favorite dessert to share with friends and family.
Print
Brownie Cupcakes with Chocolate Buttercream Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these delicious and fudgy Brownie Cupcakes that combine the richness of classic brownies with the perfect cupcake texture. Topped with a luscious chocolate buttercream and a piece of Hershey’s milk chocolate, these treats are perfect for any occasion and sure to satisfy your chocolate cravings.
Ingredients
Brownie Cupcakes
- ½ cup unsalted butter (113 grams, 1 stick)
- ½ cup semisweet chocolate chips (85 grams)
- 2 large eggs (100 grams)
- ¾ cup granulated sugar (150 grams)
- ½ cup all-purpose flour (60 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 1.55 ounces Hershey’s milk chocolate (43 grams, 1 bar)
Chocolate Buttercream
- Recipe linked separately (please refer to chocolate buttercream recipe for exact ingredients)
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C). Prepare a cupcake tin by either spraying it with nonstick spray or lining 9 of the wells with cupcake liners. Set the tin aside while you prepare the batter.
- Melt Butter and Chocolate: In a small saucepan, melt the unsalted butter and semisweet chocolate chips over medium-low heat. Stir gently until smooth and fully melted. Remove from heat and let the mixture cool completely to avoid cooking the eggs in the next step.
- Mix the Batter: In a medium mixing bowl, whisk together the eggs and granulated sugar until fully combined and slightly thickened. Add the all-purpose flour and vanilla extract, whisking until smooth. Carefully fold the cooled chocolate and butter mixture into the bowl using a spatula, folding gently until the batter is lump-free and evenly combined.
- Fill Cupcake Liners: Using a large cookie scoop or spoon, fill each cupcake liner about ¾ full with the batter. This ensures the cupcakes will have a perfect dome as they bake.
- Bake: Place the cupcake tin in the oven and bake for 30 to 33 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs. Once done, remove the cupcakes and allow them to cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely.
- Prepare the Buttercream: While the cupcakes cool, prepare the chocolate buttercream frosting according to the linked recipe.
- Frost and Garnish: Once the cupcakes are completely cool, frost each cupcake generously with the chocolate buttercream. Top each frosted cupcake with a rectangle of Hershey’s milk chocolate for a delicious finishing touch.
Notes
- Filling the cupcake liners about ¾ full ensures even baking and prevents overflow or underfilled cupcakes.
- Allow the melted chocolate and butter mixture to cool completely before mixing with eggs to prevent scrambling the eggs.
- If you don’t have a cookie scoop, using a spoon works perfectly, just be consistent with the amount to ensure even cupcakes.
- Use quality chocolate chips and Hershey’s milk chocolate for the best flavor.
- The chocolate buttercream recipe is linked separately; feel free to substitute with your favorite frosting for variety.
