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A Nerd Cooks » Dessert » Cupcakes

Double Chocolate Brownie Cupcakes

Nov 23, 2016 · Modified: Feb 26, 2023 by Lauren Pacek · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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These Double Chocolate Brownie Cupcakes have the texture of brownies and are intensely chocolate-y. Frosted with chocolate buttercream and decorated with mini chocolate chips, these cupcakes are a chocoholic's dream.

Double CDouble Chocolate Brownie Cupcakes | A Nerd Cookshocolate Brownie Cupcakes | A Nerd Cooks

I made these super chocolate-y cupcakes for Sean's birthday, which he celebrated last week. He's a pretty serious chocolate lover. Check out this epic chocolate cake I made for him a couple of years ago.  These cupcakes seemed like a fitting choice for his birthday this year.

Not only was it Sean's birthday, but he turned 30! I managed (with help, of course) to arrange for three of our good friends and some of his family to come down to Durham to visit for the weekend. He had no idea that anything was happening, and was completely surprised.

After the surprise visitors arrived, we went to the Hurricanes-Canadiens game, and then had a party at our house the day after. I made these cupcakes for the party.

Double Chocolate Brownie Cupcakes | A Nerd Cooks

The recipe for these brownie cupcakes, along with the basis for the buttercream frosting recipe, comes from Joy the Baker's 2nd cookbook.

✨ Recipe

Double CDouble Chocolate Brownie Cupcakes | A Nerd Cookshocolate Brownie Cupcakes | A Nerd Cooks

Double Chocolate Brownie Cupcakes

Lauren Pacek
These Double Chocolate Brownie Cupcakes have the texture of brownies and are intensely chocolate-y. Frosted with chocolate buttercream and decorated with mini chocolate chips, these cupcakes are a chocoholic's dream.
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Cooling time 2 hours hrs
Total Time 2 hours hrs 45 minutes mins
Course Cupcakes
Cuisine American
Servings 12 cupcakes
Calories 815 kcal

Ingredients
  

For the cupcakes

  • 16 tablespoon unsalted butter softened
  • 8 oz. dark chocolate coarsely chopped
  • 1 cup light brown sugar packed
  • 2 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • ¼ teaspoon baking powder
  • ½ cup dark chocolate chips

For the buttercream frosting

  • 16 tablespoon unsalted butter softened
  • ¾ cup cocoa powder
  • 5 cups powdered sugar
  • ½ teaspoon kosher salt
  • 2 teaspoon vanilla extract
  • 3 tbs milk/heavy cream
  • mini chocolate chips for decorating (optional)

Instructions
 

To make the cupcakes

  • Preheat the oven to 350 degrees F. Line a muffin tin with paper or foil liners and set aside.
  • Put the butter and dark chocolate in a heat-proof bowl over a saucepan of simmering water (make sure that the bottom of the bowl isn't touching the water). Stir the butter and chocolate together until they are completely melted and combined. Whisk in the brown sugar and vanilla extract. Remove from the heat, set aside, and allow it to cool slightly.
  • After the chocolate mixture has cooled just a bit, whisk in the eggs one at a time, making sure that they are each thoroughly combined before adding another. Whisk in the flour, salt, and baking powder. Fold in the dark chocolate chips.
  • Divide the batter among the prepared muffin tins. Bake for 20-25 minutes, or until a toothpick, when inserted into the center, comes out clean. Allow the cupcakes to cool in the pan for 10 minutes before removing them to a wire rack to finish cooling completely.

To make the chocolate buttercream

  • Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat it on medium for about 1 minute.
  • While the butter is being beaten, whisk together the cocoa powder and powdered sugar.
  • Add 2 cups of the powdered sugar/cocoa powder mixture, the salt, and vanilla extract. Beat on low speed until the powdered sugar is incorporated.
  • Add another 2 cups of the powdered sugar. Beat on low speed, and add the additional 1 cups of sugar as needed to thicken the frosting. Use the milk/heavy cream to thin things out as needed.
  • Once the frosting is as stiff as you’d like it to be, beat it on medium speed for about 4 minutes, or until the frosting is fluffy and smooth.
  • Frost the cooled cupcakes and decorate with mini chocolate chips, if desired.

Notes

Notes: The buttercream recipe will very likely yield more than you need for 12 cupcakes.

Nutrition

Serving: 1Calories: 815kcalCarbohydrates: 97gProtein: 7gFat: 46gSaturated Fat: 28gPolyunsaturated Fat: 16gCholesterol: 149mgSodium: 211mgFiber: 4gSugar: 80g

Disclaimer: Nutritional information is a generated estimate and is not guaranteed to be accurate.

Tried this recipe?Let us know how it was!
Double Chocolate Brownie Cupcakes | A Nerd Cooks

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    4.67 from 3 votes (2 ratings without comment)

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    Recipe Rating




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      Thank you!

      Reply

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