Chocolate Brownie Cupcakes with Chocolate Buttercream Frosting

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Chocolate Brownies are an all time favourite, so when I saw a recipe for a cupcake version, with a buttercream topping, on Joyofbaking I just had to make some.  

This is another very simple recipe, and the end results are very pleasing indeed, a moist chocolate brownie consistency, with the added pleasure of the chocolate buttercream..  I can heartily recommend these.

My tip though is to bake them in cupcake/muffin cases.  I did the same as Stephanie of Joyofbaking and baked them straight in the muffin tin, having greased it, but I still had a bit of sticking when trying to take them out.  So next time I will definitely use paper cases, they make things so much easier.

Chocolate Brownie Cupcakes

For the Brownie Cupcakes:

  • 4 ounces (120 grams)unsweetened chocolate, coarsely chopped
  • 1/2 cup (113 grams) unsaltedbutter, cut into pieces
  • 1 1/4 cup (250 grams) granulated whitesugar
  • 1 teaspoon (4 grams) purevanillaextract
  • 3 large eggs, at room temperature  (for UK medium eggs)
  • 3/4 cup (95 grams) all purposeflour
  • 1/4 teaspoon (1 gram) salt
For the Chocolate Buttercream Topping
  • 3 ounces (90 grams) unsweetened chocolate, coarsely chopped
  • 1/2 cup (113 grams) unsalted butter, at room temperature
  • 1 cup (120 grams) confectioners (powdered or icing) sugar, sifted
  • 1 teaspoon (4 grams) pure vanilla extract
  1. Preheat your oven to 325 degrees F (165 degrees C) and place the oven rack in the center of the oven. 
  2. Butter (or spray with a non stick cooking spray) or line 12 muffin cups with paper liners.
  3. Melt the chocolate and butter in a stainless steel bowl (heatproof bowl) placed over a saucepan of simmering water. Then remove from heat and let cool to lukewarm. 
  4. Whisk or stir (can also use a hand mixer) in the sugar. 
  5. Add the vanilla and then add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. 
  6. Mix in the flour and salt until well blended. 
  7. Evenly divide the batter between the muffin cups. 
  8. Place in the preheated oven and bake for about 20minutes or until a toothpick inserted in the center of a cupcake still has moist crumbs clinging to it. 
  9. Remove from oven and let cool on a wire rack. 
  10. Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
  11. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). 
  12. Add the sugar and vanilla extract and beat until light and fluffy (about 2 minutes). 
  13. Add the melted chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
  14. Once the cupcakes have completely cooled, frost with the icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, using a large plain or star tip.

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