Delectable Chocolate Brownie Cupcakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
1 box (15.25 ounces) chocolate cake mix
02 -
1 box (18.3 ounces) fudge brownie mix
03 -
4 large eggs, room temperature
04 -
1¼ cup (296g) water
05 -
1 cup (207g) vegetable oil
→ Frosting
06 -
½ cup (113g) unsalted butter, softened
07 -
½ cup (59g) unsweetened cocoa powder
08 -
3 tablespoons honey
09 -
3 teaspoons vanilla extract
10 -
3 cups (375g) confectioners' sugar
11 -
½ cup (119g) heavy cream
# Instructions:
01 -
Preheat the oven to 350°F and prepare a muffin tin with liners.
02 -
In a large bowl, combine the dry chocolate cake mix, dry fudge brownie mix, eggs, water, and vegetable oil. Whisk for 2 minutes, or until lumps are mostly gone.
03 -
Pour the batter into the prepared muffin tin, filling each cup about ⅔ full. Bake for 18-22 minutes.
04 -
When done baking, remove cupcakes and allow to cool in the muffin tin for up to five minutes. Carefully place cupcakes on a cooling rack and cool for 30 more minutes.
05 -
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.
06 -
Turn the mixer on low and let it combine the ingredients for about 30 seconds. Slowly add the cream, a little at a time, until you reach your desired consistency. You may not need all of the cream, or you may need a little more.
07 -
Spread the frosting over the cooled cupcakes and serve.