Brownie Cupcakes with Rich Chocolate Buttercream Frosting
Fudgy brownie cupcakes topped with creamy chocolate buttercream, blending dense, moist texture with rich cocoa notes.
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Cooking tools:
- Hand mixer
- Sifter
- Piping bag
- Cooling rack
- Muffin tin
- Cupcake liner
- Oven
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Spoon
- Toothpick
- Airtight container
Ingredients
- 1 Box Brownie Mix
- ½ cup (60g) All Purpose Flour
- ½ cup (100g) Granulated Sugar
- 1½ teaspoons (6g) Baking Powder
- 2½ Tablespoons (15g) Unsweetened Cocoa Powder
- 1 stick unsalted butter, melted (113g/½ cup)
- 1 cup sour cream (full fat)
- ½ cup hot coffee or hot water (e.g., instant espresso dissolved in hot water)
- 3 large eggs
- 1 Fudge Packet (if included with brownie mix)
- 1½ sticks unsalted butter, softened (170g, do not microwave)
- 2½ cups powdered sugar
- ½ cup unsweetened cocoa powder, sifted (35g)
- 1-2 tablespoons milk, plus additional if needed
- 1 teaspoon vanilla extract (4g)
- 1 teaspoon salt (6g)
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