Delectable Chocolate Brownie Cupcakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
15.25 ounces (432g) chocolate cake mix
02 -
18.3 ounces (519g) fudge brownie mix
03 -
4 large eggs, room temperature
04 -
1¼ cups (296g) water
05 -
1 cup (207g) vegetable oil
→ Frosting
06 -
½ cup (1 stick or 113g) unsalted butter, softened
07 -
½ cup (59g) unsweetened cocoa powder
08 -
3 tablespoons honey
09 -
3 teaspoons vanilla extract
10 -
3 cups (375g) confectioners' sugar
11 -
½ cup (119g) heavy cream
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners.
02 -
In a large bowl, combine the dry chocolate cake mix, dry fudge brownie mix, eggs, water, and vegetable oil. Whisk for 2 minutes, or until lumps are mostly gone.
03 -
Pour the batter into the prepared muffin tin, filling each cup about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
04 -
Remove the cupcakes from the oven and allow to cool in the muffin tin for up to 5 minutes. Carefully transfer them to a cooling rack and cool for 30 additional minutes.
05 -
In the bowl of a stand mixer with the whisk attachment, combine room temperature butter, cocoa, honey, vanilla extract, and confectioners' sugar. Mix on low for about 30 seconds.
06 -
Slowly add the heavy cream, a little at a time, until the frosting reaches the desired consistency. Adjust as needed depending on the conditions in your kitchen.
07 -
Spread the frosting over the cooled cupcakes and serve.
# Notes:
01 -
For best results, use room-temperature eggs and butter in this recipe.