Do not overmix. Try my Chocolate Zucchini Muffins for another chocolate lover’s treat. After the cupcakes have cooled and the frosting is ready to go, spread a little bit (or a lot) on each cupcake before serving. Add in the melted butter and vanilla; mix well. These cupcakes are as easy to make as they are delicious! I used a 2 1/2 tablespoon scoop for the frosting. Using an ice cream scoop fill each of the muffin tins almost to the top. I like to sift the cake mix and brownie mix into my bowl to avoid lumps. Line a 12 muffin tin. Mix the flour with salt; add in the chocolate mixture; mix well to combine (batter will be a bit on the thin side). https://iambaker.net/chocolate-brownie-cake/, https://www.verywellfit.com/recipe-nutrition-analyzer-4157076. They almost look miniature. (might take a little longer, depending on how full the muffin tins are with the batter). Design by Lindsay Humes. I wish you were my next door neighbor Honey–Adding honey simply adds sweetness and shine to the frosting; so, don’t skip this ingredient (it doesn’t affect the taste). Use a second spoon to scrap the mixture into the case. Two fudge cake mixes did not work. Ohhhh So Great! Put in mini muffin tins or regular muffin tins. Mix the flour with salt; add in the chocolate mixture; mix well to combine (batter will be a bit on the thin side). https://iambaker.net/chocolate-brownie-cake/. The whole family loved them! He bought a box of Chocolate Triple Fudge mix and I decided to use it. Hi Margaret- I did use a traditional muffin pan. Not only is this brownie frosting perfectly delicious, but it is also fast and easy. After they cool in the pan, let them cool for another 30 minutes on a cooling rack before adding the frosting. Remove them from the oven and let them cool in the muffin tin for about five minutes. You may not need all of the heavy cream, and there is a chance you may need a bit more; it depends on your desired consistency of the frosting. I have 2 diabetics living in this house, so it matters a lot. Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few. Carefully place cupcakes on a cooling rack and cool for 30 more minutes. Thank you so much! Reduce speed to low and slowly add in chocolate mixture. The cupcakes are done when an inserted toothpick comes out with a few crumbs, but not wet batter. You can copy and paste any recipe into this site to get all the information you need: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076, Thank you lots for this recipe I can’t wait to try this on my grandchildren. Thank you for sharing. This site uses Akismet to reduce spam. I made a great batch of brownies not too long ago and my entire family loved them, I’ll have to try this recipe out. Your email address will not be published. Combine brownie mix, water, oil and egg. In the bowl of a stand mixer with the whisk attachment (a hand mixer works excellently here as well), combine room temperature butter, cocoa, honey, vanilla, and confectioners' sugar. When making the cupcakes, be sure to simply add ONLY the ingredients listed. Cool, drizzle glaze over or frost with buttercream frosting. Whisk for 2 minutes, or until lumps are mostly gone. Can I make this as a cake also? This cupcake recipe is based on the cake. I made these gluten free. I stuck with the cake recipe but decided to go with my brownie frosting instead of the ganache. Heavy cream–You could also get away with using whole milk if you don’t have any cream. The frosting is wonderful too! Baked for 25 minutes trying to solidify the cup cakes, but it never happened. Thanks LaVerne/ Carlean, Aunts. Make the brownies: In a large heat-proof bowl, place chocolate and butter, and heat in the microwave in 20-second intervals, stirring in between each interval until melted (or set over a saucepan … In a medium bowl combine cocoa and baking powder; mix to combine. They are amazingly fudgy, but lighter than a brownie. Your email address will not be published. Spread the frosting over the cooled cupcakes and serve. Is there a specific kind of brownie mix that you find works well in this recipe? Turn mixer on low and let it combine the ingredients for about 30 seconds. Well, the answer is now a definite yes! Couldn’t even frost them because they had sunken in the middle and run over the muffin cup. Each case should be filled with around 1 heaped tablespoon of the mixture (case will be 3/4 full). Turn the mixer on low and mix for about 30 seconds. Slowly add the cream, a little at a time, until you reach your desired consistency. Hi Amanda Whisk for 2 minutes, or … Stir in eggs with a wooden spoon; mix until combined. Keep baking!! chocolate brownie cake, Chocolate Brownie Cupcakes. You could use a stand mixer with a whisk attachment or a handheld mixer. Add/mix in mini chocolate chips or walnuts (or 1 cup of both!). Add in boiling water; mix well with a wooden spoon to combine. Bake for 25-30 minutes or until muffins are done, don't over bake! Pour the batter into the prepared muffin tin and bake for 20-22 minutes. Run over the muffin tins almost to the top this chocolate treat–the cupcakes and serve frost them because they sunken. 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