Triple Chocolate Brownie Cupcakes Recipe
These Triple Chocolate Brownie Cupcakes combine the rich flavors of chocolate fudge cake and decadent brownie frosting. A moist cupcake base made from a chocolate cake mix is topped with a luscious chocolate brownie frosting, finished off with brownie chunks and a drizzle of hot fudge sauce for an indulgent dessert perfect for chocolate lovers.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 35 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 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
Garnish
- Hot fudge sauce
- Brownie chunks
Instructions
- Make the Cupcakes: Preheat the oven to 350°F (175°C) and line two cupcake pans with 24 cupcake liners. In a medium-sized bowl, combine the chocolate fudge cake mix, sour cream, milk, vegetable oil, eggs, and vanilla extract. Beat on medium-high speed until the batter is smooth and well blended.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 14 to 16 minutes or until the cupcakes are set. Check doneness by inserting a toothpick into the center; if it comes out clean, the cupcakes are done. Remove from the oven and allow to cool completely.
- Prepare the Frosting: Using an electric mixer, beat the softened unsalted butter on medium-high speed for about 5 minutes until it turns almost white and fluffy. Occasionally scrape down the sides of the bowl to ensure even mixing.
- Add Cocoa and Brownie Mix: In a separate bowl, sift together the cocoa powder and powdered brownie mix. Gradually add this mixture to the whipped butter and beat until fully combined.
- Incorporate Powdered Sugar and Liquids: Slowly add the powdered sugar while beating on medium speed. The frosting will thicken considerably. To maintain a smooth consistency, alternate adding powdered sugar with milk (or heavy cream) and vanilla extract. Continue beating on high speed for 2 to 3 minutes to achieve a fluffy texture.
- Finish the Frosting: Add the light corn syrup and beat until well incorporated, which adds shine and smoothness to the frosting.
- Assemble the Cupcakes: Using a piping bag fitted with a large open star tip, pipe the frosting generously onto each cooled cupcake. Top each with three small brownie pieces and drizzle with hot fudge sauce for an extra chocolate finish.
Notes
- Make sure the cupcakes are completely cooled before frosting to prevent melting.
- Use room temperature butter for the frosting to achieve the best texture.
- Adjust the amount of milk or cream for desired frosting consistency; it should be smooth enough to pipe but thick enough to hold shape.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- If desired, brownies used for garnish can be homemade or store-bought for convenience.