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Fall Brownie Cupcakes

Fall Brownie Cupcakes that Will Warm Your Heart This Season

Fall Brownie Cupcakes are a delightful combination of fudgy brownie base and airy vanilla cupcake topped with buttercream frosting, perfect for autumn gatherings.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 15 minutes
Total Time 1 hour 3 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Layer
  • 1.5 sticks Unsalted Butter Adds richness and moisture; substitute with margarine for a dairy-free option.
  • 0.5 cup Semi-Sweet Chocolate Chips Provides chocolate flavor; can be replaced with dark chocolate chips for a richer taste.
  • 0.5 cup Cocoa Powder Enhances chocolate flavor; try Dutch-processed cocoa for a deeper taste.
  • 1 tablespoon Instant Coffee Grounds Intensifies the chocolate flavor; omit if you're caffeine-sensitive.
  • 1 cup Brown Sugar Sweetens and adds moisture to the brownie.
  • 0.5 cup Granulated White Sugar Contributes to the sweetness and texture.
  • 2 large Eggs Provides structure and moisture; flax eggs can be used for a vegan option.
  • 1 large Egg Yolk Provides structure and moisture.
  • 1 teaspoon Vanilla Extract Elevates the flavor profile of the brownie.
  • 1.5 cups All-Purpose Flour The main structure for the brownies; gluten-free flour can be swapped in.
  • 0.5 teaspoon Salt Balances sweet flavors.
Cupcake Layer
  • 1.67 cups Granulated Sugar Sweetens the light and airy cupcake.
  • 6 large Egg Whites Adds leavening and a light texture to the cupcakes.
  • 2.5 teaspoons Baking Powder Helps the cupcakes rise beautifully.
  • 1.25 cups Milk Provides moisture and richness to the batter.
  • 0.25 cup Oil Adds a bit of richness; can use vegetable or canola oil.
  • 2 cups All-Purpose Flour Gives structure to the cupcake layer; gluten-free flour works as a substitute.
  • 1 teaspoon Vanilla Extract Adds depth to the flavor.
  • Optional: Orange Food Color For a festive touch to match the fall theme.
Buttercream Frosting
  • 1 cup Unsalted Butter, softened For creaminess; substitute with dairy-free spread if needed.
  • 4 cups Powdered Sugar Sweetens and thickens the frosting for perfect spreadability.
  • 2-3 tablespoons Milk Adjusts the consistency of the frosting to your liking.
  • Sprinkles Add a fun touch to your decorated cupcakes!

Equipment

  • oven
  • Muffin pans
  • Mixing bowls
  • microwave-safe bowl
  • Whisk
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line muffin pans with cupcake liners.
  2. In a microwave-safe bowl, melt 1.5 sticks of unsalted butter with ½ cup of semi-sweet chocolate chips for about 1-2 minutes, stirring until smooth.
  3. Whisk in ½ cup of cocoa powder and 1 tablespoon of instant coffee grounds, followed by 1 cup of brown sugar and ½ cup of granulated sugar.
  4. Add 2 eggs and 1 egg yolk, then mix in 1.5 cups of all-purpose flour.
  5. Spoon the brownie batter into each muffin liner, filling them about halfway.
  6. In a large mixing bowl, beat together 1 cup of softened unsalted butter and 1 ⅔ cups of granulated sugar until creamy and pale.
  7. Incorporate 1 ¼ cups of milk, ¼ cup of oil, 6 egg whites, 2 ½ teaspoons of baking powder, and 1 teaspoon of vanilla extract.
  8. Slowly mix in 2 cups of all-purpose flour and optional orange food color.
  9. Spoon the prepared cupcake batter over the brownie base in each muffin liner, filling them about ¾ of the way full.
  10. Bake for approximately 18 minutes until a toothpick comes out mostly clean.
  11. While the cupcakes cool, make the frosting by creaming together 1 cup of softened unsalted butter, a pinch of salt, and 1 teaspoon of vanilla extract.
  12. Gradually add 4 cups of powdered sugar until fluffy, adjusting with 2-3 tablespoons of milk as needed.
  13. Frost each cupcake once completely cooled and sprinkle with colorful sprinkles.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Allow cupcakes to cool fully before frosting to ensure beautifully frosted cupcakes. Store in an airtight container for freshness.

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