Chocolate Brownie Cupcakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
4 room-temperature large eggs
02 -
1 cup (207g) of vegetable oil
03 -
1¼ cups (296g) of water
04 -
18.3 ounces (519g) fudge brownie mix
05 -
15.25 ounces (432g) chocolate cake mix
→ Frosting
06 -
½ cup (119g) of heavy cream
07 -
3 teaspoons of vanilla extract
08 -
3 tablespoons of honey
09 -
½ cup of unsalted butter, softened (113g or 1 stick)
10 -
3 cups (375g) of powdered sugar
11 -
½ cup (59g) of cocoa powder, unsweetened
# Instructions:
01 -
Set your oven to 350°F (175°C) and line a muffin tin with paper cups.
02 -
Dump the dry brownie and cake mixes into a big mixing bowl. Add eggs, vegetable oil, and water. Stir or whisk until it's mostly smooth, about 2 minutes.
03 -
Divide the batter into the muffin cups, filling each one about ⅔ of the way. Bake for 18-22 minutes or until a toothpick poked in the middle comes out clean.
04 -
Once they're out of the oven, let them sit in the tin for 5 minutes. Then, move them to a cooling rack and let them chill for another 30 minutes.
05 -
Grab your stand mixer with the whisk tool and toss in the softened butter, vanilla, cocoa powder, powdered sugar, and honey. Run it on low for around 30 seconds to blend everything.
06 -
Add heavy cream little by little while mixing until the frosting feels just right. Make adjustments if needed depending on how warm your kitchen is.
07 -
Spread or pipe the frosting over the cooled cupcakes. Dig in!
# Notes:
01 -
For the best outcome, make sure your butter and eggs are at room temperature.