Chocolate Brownie Cupcakes
A rich and indulgent dessert combining the fudgy texture of brownies with the lightness of cupcakes, topped with creamy chocolate frosting.
Ingredients
For the cupcakes:
- 1 box 15.25 oz chocolate cake mix
- 1 box 18.3 oz fudge brownie mix
- 4 large eggs room temperature
- 1¼ cup water
- 1 cup vegetable oil
For the frosting:
- ½ cup unsalted butter softened
- ½ cup unsweetened cocoa powder
- 3 tablespoons honey
- 3 teaspoons vanilla extract
- 3 cups confectioners’ sugar
- ½ cup heavy cream
Instructions
- Preheat oven to 350°F and line muffin tin with liners.
- Mix cake mix, brownie mix, eggs, water, and oil for about 2 minutes until mostly smooth.
- Pour batter into liners, filling about ⅔ full.
- Bake 18–22 minutes until set and a toothpick shows moist crumbs.
- Cool in pan 5 minutes, then transfer to rack and cool 30 minutes.
- Mix butter, cocoa, honey, vanilla, and sugar until combined.
- Add heavy cream gradually until smooth and creamy.
- Frost cooled cupcakes and serve.