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Double Chocolate Brownie Cupcakes
Prep Time
20 mins
Cook Time
25 mins
Cooling time
2 hrs
Total Time
45 mins
 
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Ingredients
For the cupcakes
  • 1 cup unsalted butter,  softened
  • 8 oz. dark chocolate, coarsely chopped
  • 1 cup light brown sugar, packed
  • 2 tsp vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/4 tsp baking powder
  • 1/2 cup dark chocolate chips
For the buttercream frosting
  • 1 cup unsalted butter, softened
  • 3/4 cup cocoa powder
  • 4-5 cups powdered sugar
  • 1/2 tsp kosher salt
  • 2 tsp vanilla extract
  • 2-3 tbs milk/heavy cream
  • mini chocolate chips, for decorating (optional)
Instructions
To make the cupcakes
  1. Preheat the oven to 350 degrees F. Line a muffin tin with paper or foil liners and set aside.

  2. 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.

  3. 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.

  4. 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
  1. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat it on medium for about 1 minute.

  2. While the butter is being beaten, whisk together the cocoa powder and powdered sugar.
  3. 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.
  4. 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.

  5. 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.
  6. Frost the cooled cupcakes and decorate with mini chocolate chips, if desired.
Recipe Notes

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