Fall Brownie Cupcakes

Amethyst · November 24, 2025, 11:09pm

Fall Brownie Cupcakes

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings 24 cupcakes

Ingredients:

For the brownie layer:

1.5 sticks unsalted butter or 12 tablespoons
1/2 cup semi-sweet chocolate chips
1/2 cup cocoa powder, unsweetened
1 tablespoon instant coffee grounds
1 cup brown sugar
1/2 cup granulated white sugar
2 eggs
1 egg yolk
1 teaspoon vanilla extract
1.5 cups all-purpose flour
1/2 teaspoon salt

For the vanilla cake layer:

1/2 cup unsalted butter
1 2/3 cup granulated sugar
6 egg whites
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 1/4 cups milk
1/4 cup oil
orange food color

For the buttercream”

1 cup unsalted butter, softened
1 teaspoon salt
1 teaspoon vanilla extract
4 cups powdered sugar
2-3 tablespoons milk as needed
sprinkles for decoration

Directions:

Set your oven to preheat at 350 degrees and line your muffin pans for 24 cupcakes.

For the brownie layer:

For the brownie base, put the butter and chocolate chips in a large microwave-safe bowl. Microwave for short intervals, stirring after each, until the mixture is smooth.

Mix in the cocoa powder and instant coffee grounds.
Blend in the sugars, baking powder, and salt until well incorporated.

Stir in the eggs and additional egg yolk.

Gradually add the flour, checking for any dry spots.

Spoon a generous tablespoon of brownie batter into each cupcake liner and press down with the back of a ¼ cup measuring cup.

For the vanilla cupcake layer:

For the cupcake batter, blend the softened butter and sugar in a stand mixer until creamy.

Incorporate the milk, oil, egg whites, baking powder, salt, and vanilla.

Gradually add the flour and ensure everything is well mixed.

If using, mix in the orange food coloring.

Spoon a tablespoon of the batter over the brownie bases.

Bake for 18 minutes until slightly browned around the edges and set in the center. Allow to cool completely.

For the buttercream icing:

For the buttercream frosting, combine the softened butter, vanilla, and salt in a stand mixer. Whip until smooth.

Slowly add in the powdered sugar, with milk if necessary. Beat the frosting on high speed for a minute, then mix again after scraping the sides.

Transfer the frosting to a piping bag with a large star tip. Decorate each cupcake with a dollop of frosting and immediately add the sprinkles.

Notes:

For a dairy-free version, substitute the butter with dairy-free margarine and use dairy-free chocolate chips.
Feel free to swap out the semi-sweet chocolate chips with milk or dark chocolate ones based on your preference.

Don’t overmix the batters; you want to mix only until everything is incorporated.

Make sure the brownie batter covers the bottom of the muffin cup or your cupcakes could be more marbled and less half and half.

Storage:

Store your leftover brownies in an airtight container on the counter in a cool spot of the kitchen for 1-2 days. You can also freeze these cupcakes. Freeze them on a baking sheet, then transfer them to a zipper-top plastic bag or container and freeze them for up to a month.

Nutritional Facts:

Recipe courtesy of Cook What You Love.com