Chocolate Brownie Cupcakes

Embrace the magic of a moist chocolate cake enhanced by rich brownies. The Chocolate Brownie Cupcake, a chocoholic’s nirvana. Easy Recipe.



  • Chocolate Cake Mix (15.25 ounces)
  • Fudge Brownie Mix (18.3 ounces)
  • 4 Large Eggs, Room Temperature
  • 1 1/4 cup (296 grams) Buttermilk
  • 1 cup (207 grams) Grapeseed Oil
  • 1 tsp clear vanilla (or the vanilla of your choice)
  • 1/8 cup Black Cocoa



  1. Preheat oven to 350 degrees F.
  2. Prepare cupcake tins. I use wrappers and lightly spray with Baker’s Joy so the paper releases.
  3. Using a stand mixer fitted with the paddle attachment, pour the buttermilk and oil and vanilla into the mixing bowl. Mix on medium low until well incorporated. About one minute.
  4. Add eggs one at a time to the liquid mixture and mix on medium low until all the eggs are emulsified. About 90 seconds or two minutes.
  5. Turn off mixer and add all the dry ingredients at once.
  6. Mix according to package directions on the cake mix, but this is generally mixing on medium high for 2 straight minutes. Don’t skip this step.
  7. Portion batter across the cupcake tin and bake 20 – 22 minutes. Check for doneness at 20 minutes using the spring back method.
  8. When done baking, remove cupcakes and allow to cool in the muffin tin for about five minutes. Carefully place cupcakes on a cooling rack and cool completely.
  9. Frost as desired. But I thinking pairing this cupcake with my Death By Chocolate frosting is the only way to go.


I love pretty sprinkles, and these are my favorite to use on anything chocolate.

Keywords: chocolate brownie cupcakes