Okay, so yesterday I told you about the Cupcake Camp Conejo Valley. Today I am talking cupcakes. I baked and frosted more than I have ever before. My list of ingredient included 22 eggs, 18 sticks of butter, 3 lbs of powdered sugar, 6 boxes of cake mix and 4 boxes of brownie mix! I baked 13 dozen cupcakes and made 16 pounds of frosting. It was awesome! The cupcake I am sharing today is a Triple Chocolate Brownie Cupcake.
I have made this cupcake on several occasions and it is always a hit! I also learned that I LOVE frosting and I love cupcakes that are piled high with frosting. I was not originally a believer in frosting and I used to take it off the cake before I ate it. Crazy, right? The brownie batter frosting on this cupcake does not disappoint.
To help alleviate some of the stress, I prepared as much as I could the night before. It is essential to sift the cocoa powder and brownie mix in this recipe, so I premeasured and sifted all of my cocoa powder and brownie mix into individual bags for each batch. I laid out all my ingredients and made sure I had everything covered.
Since I was going to be doing so much baking, I decided to keep this task easy on myself. I made my go-to favorite chocolate cupcake from The Cake Mix Doctor. I have used this for several recipes that I have posted here, and I have never found a moister cupcake.
Yields 26 Cupcakes
1 Box Betty Crocker Chocolate fudge cake mix
1 C Reduced-fat sour cream
3/4 C Water
1/2 C Vegetable oil
1 tsp Pure Vanilla Extract
3 Large eggs
- Mix all ingredients until well incorporated. You may consider re-mixing halfway through to make sure the ingredients are evenly distributed. Fill your lined cupcake pan 2/3 full per cupcake. Bake at 350° for 12 minutes. Carefully rotate your pan 180° and bake for another 2 minutes. It can sometimes be difficult to tell if your cupcakes are finished, but you can insert a toothpick into the center of your cupcake and if it comes out clean, then they’re done. You may have to adjust the cooking time based on your oven, but this is what works for me.
Brownie Batter Frosting
Adapted from Confessions of a Cookbook Queen
*Since I like A LOT of frosting, I always double the recipe listed below to make sure I have enough. Plus I can save the leftovers to eat by the spoonful for the next couple days.
2 Sticks butter at room temperature
2 tsp Pure vanilla extract
1/3 C + 1 tbsp Unsweetened dark cocoa powder (I used Hersey’s Special Dark)
2/3 C Powdered brownie mix (from a box)
2 tsp Milk
3 C Powdered sugar
1/3 C Light corn syrup
2 tsp Hot water
- Using a stand mixer, combine the softened butter and vanilla extract, beating on a medium speed until smooth.
- In a separate bowl, sift cocoa powder and brownie mix together. Yes, you must sift this! The fine powder ensures it will properly mix into your batter. I prefer to use the special dark cocoa powder because I love how the dark chocolate flavor enhances the brownie taste. Add your butter and mix on medium speed until well combined.
- Next, add 2 tsp of milk and beat into the frosting. I added the milk because it adds a real creaminess to the frosting. The frosting will be a little grainy, which is very reminiscent of actual brownie batter. I tested this frosting will several different amounts of milk, the more milk you add, the creamier the frosting will be, but it will dilute the taste of the brownie batter.
- Continue to slowly add your powdered sugar while beating on a medium speed. Your batter will be come very thick. Once you have added all of your powdered sugar, quickly add your corn syrup and continue to beat until well combined.
- Lastly, add 2 tsp hot water and increase speed to medium-high for 30 seconds until well mixed. I like to increase the speed at the end to help make the frosting a little bit lighter.
The original recipe is from one of my blog idols Confessions of a Cookbook Queen. Her creative and easy to make recipes are very inspiring and her writing is downright hilarious.
To finish of your cupcakes, you will need brownies and ganache. Of course you can buy the brownies at the store, but I made not one, but two batches of brownies to top my cupcakes with. So you will need a box of brownie mix plus the indigents to make them. Bake according to your desired pan size. You will be crumbling the brownies up, so it doesn’t matter too much what pan size you use.
4 oz Milk chocolate chips
1 1/2 tbsp Heavy cream
- Use a heatproof bowl to melt the chocolate and heavy cream over a pot of simmering water, stirring constantly. Once melted, allow the chocolate to cool to room temperature. Make sure to continue to stir every 10 minutes or so while it is cooling to keep it smooth. I learned not to wait too long when using ganache because the longer it sits, the more firm it gets, which can make it difficult to pipe.
To finish your cupcake, top with frosting, crumble up some brownies and drizzle with ganache using a spoon or a piping bag. I made the flags using decorative Washi tape and toothpicks, they were so adorable and very easy to make.
People will seriously freak over these cupcakes! It’s a good thing this recipe makes a lot of cupcakes, because you won’t be able to stop at just one!