Description
Rich chocolate cupcakes blending intense triple chocolate flavors elevate classic brownies into delightful mini desserts. Chocolate lovers savor dense, fudgy textures complemented by silky ganache and chocolate chip garnishes you’ll eagerly devour.
Ingredients
Scale
- 3 large eggs
- 2 tsp vanilla extract
- 1 box (14 oz / 396 g) Betty Crocker Chocolate Fudge Cake mix
- ¾ cup (180 mL) reduced-fat sour cream
- ¾ cup (180 mL) milk
- ½ cup (120 mL) vegetable oil
- 2 cups (4 sticks / 907 g) unsalted butter, at room temperature
- 6 cups powdered sugar
- ⅔ cup cocoa powder (Hershey’s Special Dark recommended)
- 1 ¼ cups powdered brownie mix (from a box)
- 1 tbsp pure vanilla extract
- 1–2 tbsps milk or heavy cream
- ⅓ cup (80 mL) light corn syrup
- Hot fudge sauce
- Brownie chunks
Instructions
- Preparation: Preheat oven to 350°F (175°C) and arrange paper liners in cupcake pans, spacing evenly.
- Batter Creation: In a mixing bowl, combine chocolate fudge cake mix, sour cream, milk, vegetable oil, eggs, and vanilla extract. Blend with an electric mixer until achieving a smooth, homogeneous texture.
- Filling and Baking: Carefully pour batter into cupcake liners, filling two-thirds full. Transfer pans to preheated oven and bake for 14-16 minutes, checking doneness with a toothpick inserted into the center.
- Cooling Process: Remove cupcakes from oven and transfer to a wire rack, allowing complete cooling before frosting preparation.
- Frosting Development: Whip room-temperature butter with an electric mixer for approximately 5 minutes until light and nearly white, periodically scraping bowl sides.
- Frosting Assembly: Sift cocoa powder and powdered brownie mix together, gradually incorporating into whipped butter. Slowly add powdered sugar, alternating with milk and vanilla extract to maintain a smooth consistency.
- Frosting Finalization: Beat mixture on high speed for 2-3 minutes until achieving a fluffy texture. Fold in light corn syrup for a glossy finish.
- Decorative Touches: Using a large open star piping tip, frost cooled cupcakes with the chocolate mixture. Garnish each cupcake with three brownie pieces and a delicate hot fudge sauce drizzle for an indulgent presentation.
Notes
- Precise Mixing Technique: Blend ingredients thoroughly using an electric mixer to ensure a silky, uniform batter without overmixing, which can lead to tough cupcakes.
- Optimal Baking Precision: Check doneness with a toothpick test, aiming for a clean insertion that indicates perfectly baked cupcakes without overbaking.
- Butter Whipping Secret: Whip butter for a full 5 minutes, periodically scraping bowl sides to create a light, almost white texture that guarantees smooth, fluffy frosting.
- Frosting Consistency Hack: Gradually add powdered sugar and liquid ingredients while alternating, maintaining a perfect balance that prevents grainy or too-thick frosting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 22
- Calories: 530
- Sugar: 59 g
- Sodium: 250 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg