Description
Indulgent triple chocolate brownie cupcakes deliver pure chocolate bliss with rich cocoa layers and velvety ganache. Chocolate enthusiasts will savor each fudgy bite of these irresistible dessert delights that melt perfectly on your palate.
Ingredients
Scale
Cake Mix and Wet Ingredients:
- 1 box (14 ounces / 396 grams) Betty Crocker Chocolate Fudge Cake mix
- ¾ cup (180 milliliters) reduced-fat sour cream
- ¾ cup (180 milliliters) milk
- ½ cup (120 milliliters) vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
Frosting Ingredients:
- 2 cups (4 sticks / 907 grams) unsalted butter, at room temperature
- ⅔ cup cocoa powder (Hershey’s Special Dark recommended)
- 1 ¼ cups powdered brownie mix (from a box)
- 6 cups powdered sugar
- 1–2 tablespoons milk or heavy cream
- 1 tablespoon pure vanilla extract
- ⅓ cup (80 milliliters) light corn syrup
Garnish:
- Hot fudge sauce
- Brownie chunks
Instructions
- Heat the oven to 350°F (175°C) and prepare cupcake pans with 24 paper liners, ensuring even spacing.
- Combine chocolate fudge cake mix, sour cream, milk, vegetable oil, eggs, and vanilla extract in a mixing bowl, blending thoroughly with an electric mixer until the mixture achieves a silky, uniform consistency.
- Carefully distribute the batter into cupcake liners, filling each approximately two-thirds full to allow proper rising during baking.
- Place cupcake pans in the preheated oven and bake for 14-16 minutes, monitoring for a clean toothpick test when inserted into the center of a cupcake.
- Remove cupcakes from the oven and transfer to a wire rack, allowing complete cooling before frosting.
- Whip room-temperature butter using an electric mixer for about 5 minutes until it transforms to a light, almost white color, periodically scraping bowl sides.
- Sift cocoa powder and powdered brownie mix together in a separate bowl, then gradually incorporate into the whipped butter, mixing until fully integrated.
- Slowly introduce powdered sugar to the frosting, alternating with milk and vanilla extract to maintain a smooth texture.
- Beat the frosting on high speed for 2-3 minutes until achieving a fluffy, light consistency.
- Fold in light corn syrup, ensuring even distribution for a rich, glossy finish.
- Using a large open star piping tip, elegantly frost the cooled cupcakes with the chocolate mixture.
- Garnish each cupcake with three small brownie pieces and a delicate drizzle of hot fudge sauce for a decadent presentation.
Notes
- Baking these cupcakes requires precise timing to achieve the perfect, moist texture that melts in your mouth.
- Sifting dry ingredients prevents lumps, ensuring a smooth, silky batter that blends effortlessly.
- Room temperature ingredients are crucial for creating a uniform, creamy mixture that incorporates easily.
- Beating butter until it turns almost white develops a light, airy frosting with incredible volume and richness.
- Corn syrup adds a glossy sheen and helps stabilize the frosting, preventing it from becoming too stiff or grainy.
- Cooling cupcakes completely before frosting prevents melting and allows for beautiful, professional-looking decorations.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 370
- Sugar: 38 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg