Dark Chocolate Brownie Cupcakes with Dark Chocolate Creamy Frosting- Soft, decadent dark chocolate cupcakes with the amazing taste of a brownie. Top them with a creamy dark chocolate frosting for the finishing touch.

Cupcakes and brownies. Two classic desserts paired together in perfect harmony. What could be better? Perhaps, a creamy, dark chocolate frosting?

Perfect! That’s what we have for you today. 🙂

Ingredients List:

• Flour + Salt+ Baking powder
• Dark Unsweetened cocoa powder
• Sugar: Both white & brown
• Eggs
• Milk + Vanilla
• Butter
• Powdered sugar

Can I use regular unsweetened cocoa powder? Yes. But, I do recommend the dark for the deeper chocolate flavor. Regular cocoa powder will still give you a pretty amazing cupcake and frosting. See the recipe card for the brand I use.

A few things to note:

• This recipe was also shared on my sister site, Table for Seven in 2017.
• Be sure to let the cupcakes cool completely before frosting.
• If you wish to skip the frosting (?!) No, seriously, you can. A light dusting of powdered sugar is a great option to top them off.

Enjoy-

More Chocolate Cupcakes to Indulge in:

• Chocolate Bacon Cupcakes with Chocolate Filling
• German Chocolate Cupcakes
• Chocolate Spinach Cupcakes
• One Bowl Chocolate Cupcakes
• Double Chocolate Cupcakes with Marshmallow Cream Cheese Frosting

linking up and weekend potluck

Yield: 12 cupcakes

Dark Chocolate Brownie Cupcakes with Dark Chocolate Creamy Frosting

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Dark Chocolate Brownie Cupcakes with Dark Chocolate Creamy Frosting- Soft, decadent dark chocolate cupcakes with the amazing taste of a brownie. Top them with a creamy dark chocolate frosting for the finishing touch.

Prep Time 30 minutes

Cook Time 15 minutes

Additional Time 40 minutes

Total Time 1 hour 25 minutes

Ingredients

• FOR CUPCAKES:
• 1 1/4 cup flour
• 1/2 cup unsweetened dark cocoa powder
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 cup (1 stick) butter, softened
• 1 cup brown sugar
• 1/4 cup white sugar
• 1 tsp vanilla
• 2 eggs
• 1/4 cup milk
• FOR FROSTING:
• 1/2 cup (1 stick) butter, softened
• 3/4 cup unsweetened dark cocoa powder
• 3 cups powdered sugar
• 1/4 cup milk
• 1 tsp vanilla
• sprinkles, optional

Instructions

1. Preheat oven to 350 degrees. Grease a 12 count muffin/cupcake pan or line with papers.
2. In a bowl, whisk together flour, baking powder, salt and cocoa powder. Set aside.
3. In a mixing bowl, beat butter and sugars until fluffy. Then, add in eggs and vanilla. Beat until combined.
4. Gradually add in flour mixture and milk. Alternately between the two. Beat until fully combined.
5. Divide batter evenly into cupcake pan. Bake for 15-20 minutes or until toothpick inserted comes out clean. Let cupcakes cool completely before frosting.

FOR FROSTING:

1. Beat ingredients until fully combined. Spread on cooled cupcakes. If desired, sprinkle with rainbow sprinkles before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wilton Recipe Right Muffin Pan, 12-Cup Non-Stick Muffin Pan
• 
  HERSHEY'S SPECIAL DARK Cocoa, 8 Ounce

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 284Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 32mgSodium: 111mgCarbohydrates: 62gFiber: 2gSugar: 46gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate