This Fall Brownie Cupcake Recipe with Buttercream Frosting offers unique, enjoyable baking and eating, with the fusion of flavors, colors, textures, and visual appeal. They're the perfect treat for those who want to try something a bit different in their home baking or for those looking for a unique dessert to serve to family and friends. The beautiful brown and orange color combination makes these perfect for Fall!
These delectable brownie-based cupcakes are topped with buttercream frosting and sprinkled with festive fall colors! They combine the rich, fudgy goodness of brownies and fluffy vanilla cupcakes, with the creamy sweetness of buttercream.
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WHAT'S TO LOVE ABOUT THIS RECIPE?
Double the Texture: These cupcakes offer two distinct textures in one bite! The bottom is a dense, fudgy brownie, while the top is a light, moist cupcake. This combination gives a unique experience different from eating a regular brownie or cupcake.
Flavor Combinations: You can make these two-layer cupcakes with a variety of flavor combinations. For instance, a classic chocolate brownie paired with a vanilla cupcake, a mint brownie with a chocolate cupcake with chocolate frosting, or a peanut butter brownie with a banana cupcake. The custom, layered brownie recipes are endless!
Visual Appeal: Two-layer brownie cupcakes look impressive and decadent, making them an excellent choice for parties, celebrations, or even just to make an ordinary day feel special. The contrast between the two layers also adds an exciting visual element.
Fun to Make: If you love baking, then making these two-layer cupcakes can be a lot of fun. The process involves a bit more effort than making regular cupcakes or brownies, but the result is worth it.
Surprise Factor: When you bite into a two-layer brownie cupcake, you get a delightful surprise. It's not just a brownie, it's not just a cupcake-it's the best of both worlds!
Richness and Satisfaction: Combining a rich brownie layer with a fluffy cupcake makes for a satisfying treat that hits all the right notes for people with a sweet tooth.
WHAT YOU'LL NEED TO MAKE LAYERED CROWNIE CUPCAKES
This recipe uses a lot of ingredients, but they are simple ingredients that most cooks will have on hand.
For the Brownie Layer
For the Cake Layer
For the Buttercream Frosting
For the full recipe with quantities, see the recipe card at the end of this post.
A FEW INGREDIENT NOTES
Espresso Powder - You can use instant coffee if you don't have espresso powder. This ingredient enhances the flavor of chocolate. If you don't have it, just omit it. The difference in taste is minimal.
Butter - Use unsalted butter if possible. If salted butter is all you have use it but cut the salt called for in the recipe by half.
MARY'S TWO CENTS
We use a cost-per-serving calculator to evaluate recipes then give them a rating of CHEAP, FRUGAL, or SPLURGE. My Fall Brownie Cupcake Recipe with Buttercream Frosting falls under our Frugal rating.
HOW TO MAKE CHOCOLATE BROWNIE CUPCAKES
For the brownie layer:
Melt the chocolate into the butter according to the directions in the recipe.
Add in the cocoa powder and instant coffee grounds and whisk to combine.
Add in the sugars, baking powder, and salt, and mix well.
Mix in the two eggs and additional egg yolk.
Add in the flour to the wet ingredients and stir to combine - scraping the sides of the bowl.
Measure a heaping tablespoon worth of brownie batter into each cupcake liner.
For the cake layer:
In the bowl of a stand mixer, combine the softened butter and sugar, and cream until smooth.
Add the milk, oil, egg whites, baking powder, salt, and vanilla.
Pour in the flour and mix until smooth - scraping down the sides and mixing again.
Add in your orange food coloring (if using) and combine.
Pour a tablespoon's worth of batter on top of each of the brownies.
Bake in a preheated 350-degree oven temperature for 18 minutes. Cool completely.
For the buttercream frosting:
Combine the softened butter, vanilla, and salt in the stand mixer bowl. Cream butter, vanilla, and salt until smooth.
Add in the powdered sugar and mix on low speed until combined.
Beat the frosting at high speed for one minute. Scrape the sides and mix again.
Transfer the frosting to a piping bag fitted with a large star tip. Frost cupcakes cooled to room temperature!
Pipe a mound of frosting on each cupcake.
Immediately top with the sprinkles before the frosting hardens.
TIPS FOR SUCCESS
- We made the brownies and cupcake batter from scratch. You could use a box mix to substitute either or both.
- Adding an additional egg yolk makes the brownies soft and fudgy!
- We used mini chocolate chips because they melt faster than regular chocolate chips. size. Use what you like just heat to melt accordingly.
- We used powdered food coloring, specifically the Sugar Art brand, which is available online. You could also use gel or liquid and tint the buttercream.
EQUIPMENT
- Large Bowl for frosting
- Medium bowl for batter
- Wire rack for cooling
- Muffin tin or cupcake pans
- Small saucepan to melt chocolate
- Paper liners for cupcake tin
- Electric mixer (stand mixer or hand-held)
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STORING
Brownie cupcakes can be stored in an airtight container for 3 days or frozen for 3 months.
Ingredients
For the brownie batter:
- 12 tablespoons unsalted butter
- ½ cup semisweet chocolate chips
- ½ cup unsweetened cocoa powder
- 1 teaspoon Instant espresso powder or instant coffee
- 1 cup brown sugar
- ½ cup sugar
- 2 large eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ¼ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
For the cupcake layer:
- ½ cup unsalted butter, softened
- 1 ⅔ cups sugar
- 6 egg whites
- 2 cups flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 ¼ cups milk
- ¼ cup oil
- Orange food coloring (optional)
For the buttercream:
- 1 cup unsalted butter, softened
- 1 teaspoon salt
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 2-3 tablespoons milk (if needed) use heavy cream if you do not have milk
- Sprinkles to decorate
Instructions
For the brownie base:
- Preheat the oven to 350 degrees. Prep your muffin pans by placing liners for approximately 24 cupcakes. Set aside.
- To make the brownie base - combine the butter and chocolate chips in a large, microwave-safe bowl. Heat for 30 seconds and stir well. If heating on the stovetop use very low heat.
- Heat the melted chocolate for an additional 15 seconds at a time and stir well in between intervals until the chocolate mixture is smooth and the chocolate is melted.
- Add in the cocoa powder and instant coffee grounds and whisk to combine.
- Add in the sugars, baking powder, and salt, and mix well.
- Mix in the two eggs and additional egg yolk.
- Add in the flour and stir to combine - scraping the sides and checking for any hidden dry pockets.
- Measure a heaping tablespoon worth of brownie batter and carefully spoon batter into each cupcake liner. Flatten with the back of a ¼ cup measuring cup.
For the cupcake layer:
- To make the cupcake batter - In the bowl of a stand mixer, combine the softened butter and sugar, and cream until smooth.
- Add in the milk, oil, egg whites, baking powder, salt, and vanilla.
- Pour in the flour and mix until smooth - scraping down the sides and mixing again.
- Add in your orange food coloring (if using) and combine. Pour a tablespoon's worth of batter on top of each of the brownies.
- Bake in the preheated oven for 18 minutes - cupcakes should just be slightly browned around the edges and the center set. An inserted toothpick should come out clean. Allow to cool completely before decorating.
For the buttercream:
- To make the buttercream frosting - in the bowl of a stand mixer, combine the softened butter, vanilla, and salt. Cream until smooth.
- Add in the powdered sugar and mix on low speed until combined. If needed, add one tablespoon worth of milk to thin the frosting just until it no longer looks dry. Beat the frosting at high speed for one minute. Scrape the sides and mix again. Keep the frosting bowl covered with plastic wrap when not in use.
- Transfer the frosting to a piping bag fitted with a large star tip. Pipe a mound of frosting the each of the cooled cupcakes and immediately top them with the sprinkles. This is a crusting buttercream, so if you wait too long to place the sprinkles, they will not stick.
andrea says
not only is this fall brownie cupcake so cute, but it turned out so delicious! love the frosting!
Mina says
Perfect recipe idea to make with family. Thanks for the great recipe!
Kim Beaulieu says
These layered cupcakes were phenomenal! Made them for a family gathering and everyone absolutely loved them. The espresso powder made all the difference. Thanks for a great recipe!
Andréa Janssen says
This fall brownie cupcakes were so delicious! I loved the combination of chocolate and coffee. Yummie!
Nora says
I love these cupcakes! They are the hit! Perfect for the coming fall! Thanks for the great idea!
Covita says
Yum! What a great combination of flavors. Will make again.