Description
Embrace the magic of a moist chocolate cake enhanced by rich brownies. The Chocolate Brownie Cupcake, a chocoholic’s nirvana. Easy Recipe.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350 degrees F.
- Prepare cupcake tins. I use wrappers and lightly spray with Baker’s Joy so the paper releases.
- 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.
- 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.
- Turn off mixer and add all the dry ingredients at once.
- 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.
- Portion batter across the cupcake tin and bake 20 – 22 minutes. Check for doneness at 20 minutes using the spring back method.
- 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.
- Frost as desired. But I thinking pairing this cupcake with my Death By Chocolate frosting is the only way to go.
Notes
I love pretty sprinkles, and these are my favorite to use on anything chocolate.