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a close up of a chocolate cupcake topped with chocolate frosting, brownie chunks and hot fudge

Triple Chocolate Brownie Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 24
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These award-winning Triple Chocolate Brownie Cupcakes re-imagine fudgy brownies in the form of an over-the-top cupcake! A rich and moist chocolate cake base is topped with creamy brownie mix frosting, then finished off with brownie chunks and hot fudge.


For the Cupcakes

  • 1 box Betty Crocker Chocolate Fudge Cake mix (14oz)
  • 3/4 cup reduced-fat sour cream
  • 3/4 cup milk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract

For the Frosting

  • 2 cups (4 sticks) unsalted butter at room temperature
  • 2/3 cup cocoa powder (I used Hersey’s Special Dark)
  • 1 1/4 cups powdered brownie mix (from a box)
  • 6 cups powdered sugar
  • 12 tablespoons milk or heavy cream
  • 1 tablespoon pure vanilla extract
  • 1/3 cup light corn syrup
  • Hot fudge sauce for garnish
  • Brownie chunks for garnish


Make the Cupcakes

  1. Preheat the oven to 350°F. Line cupcake pans with 24 cupcake liners.
  2. In a medium-sized bowl, combine all of the ingredients. Beat on medium-high speed until all ingredients are well blended.
  3. Divide the batter evenly, filling each liner about 2/3 full and bake for 14 to 16 minutes until the cupcakes are set.
  4. Test the cupcakes for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cupcakes are done. Allow the cupcakes to cool completely after removing from the oven.

Make the Frosting & Assemble

  1. Using an electric mixer, beat the butter at a medium-high speed for approximately 5 minutes until the butter is almost white. Scrape down the sides of the bowl occasionally.
  2. In a separate bowl, sift the cocoa powder and brownie mix together. Slowly add to the butter and beat until combined.
  3. Continue to slowly add the powdered sugar while beating on a medium speed. The frosting will become very thick. Alternate adding the milk and vanilla extract with the powdered sugar to maintain a smooth consistency. Continue to beat the frosting on high speed for 2-3 minutes.
  4. Once you have added all of your powdered sugar, add your corn syrup and continue to beat until well combined.
  5. Pipe the frosting on the cupcakes using a large open star tip. Top with 3 small pieces of brownie and drizzle with hot fudge sauce.


  • Frosting recipe slightly adapted from Confessions of a Cookbook Queen
  • If you don’t want to use a cake mix, try these with homemade chocolate cupcakes instead
  • If you are worried about consuming raw flour in the brownie mix, Preheat the oven to 350°F. Bake the flour on a baking sheet lined with parchment paper for approximately 10 minutes, or until the temperature of the flour reaches 160°F. 


  • Serving Size: 1 Cupcake
  • Calories: 378
  • Sugar: 38 g
  • Sodium: 57.3 mg
  • Fat: 22.9 g
  • Carbohydrates: 43.2 g
  • Fiber: 0.7 g
  • Protein: 2.6 g
  • Cholesterol: 66.8 mg