How to Make Cupcakes From a Brownie Mix
How to Make Cupcakes from a Brownie Mix: Do you have a box of brownie mix sitting in your pantry, but craving something a little different? Look no further, because in this post, I will teach you how to transform that brownie mix into delicious, homemade cupcakes. With just a few extra ingredients and simple steps, you’ll have a batch of perfectly moist and decadent cupcakes that will impress anyone who takes a bite. Whether you’re a seasoned baker or a novice in the kitchen, follow along and learn how to turn a brownie mix into a scrumptious treat. Get ready to satisfy your sweet tooth and impress your friends and family with the perfect treat!
Ingredients for Transforming a Brownie Mix into a Chocolate Brownie Cupcake Mix
To create lighter fluffier cakelike brownies batter you need a leavener (baking soda). With a few simple ingredients you are able to transform your brownie mix into delicious chocolate brownie cupcakes. One of my favorite recipes!
CHOCOLATE BROWNIE CUPCAKES INGREDIENT LIST-full printable recipe below in recipe box
- 1 (20 ounce) box brownie mix ( I used Ghirardelli Dark Chocolate with Chocolate Chips)
- 1 teaspoon baking powder
- 1 teaspoon instant coffee or espresso powder
- 3 large eggs
- 1/3 cup unsalted butter, melted or vegetable oil
BROWNIE MIX CUPCAKES INSTRUCTIONS
- Preheat oven to 350° and line muffin pans with 15 cupcake liners.
- Add the brownie mix, baking powder, coffee, eggs, and butter to a large mixing bowl.
- Mix just until combined using an electric mixer or by hand until brownie batter is combined.
- Using an ice cream scoop or spoon batter into cupcake tins.
- Bake 10 minutes, turn each muffin pan around (meaning front to back), continue baking and additional 7 minutes.
- Leave cupcakes in tins to cool completely on a wire rack (they will continue to bake as they cool).
BAKING TIP: If some of your cupcakes have sunk in the middle, it means it has more chocolate chips then the other cupcakes. THIS ONLY APPLIES IF YOU USE A BROWNIE MIX WITH CHOCOLATE CHIPS.
BAKING POWDER: Baking powder has a chemical leavening agent that causes batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients.
THREE EGGS: Proteins in the egg help provide the cupcakes structure, while the fats in the yolk make it richer and keep the texture from becoming chewy which in return creates a fluffier batter.
Brownie Cupcake Mix-Ins
Choose your favorite good quality brownie mix (I used Ghirardelli). Be careful when adding extra ingredients to cake batter. First, if you choose to add ingredients (mix-ins), use a brownie mix without chocolate chips. Second, only add 1 cup of additional ingredients otherwise your cupcakes will have too much moisture and sink.
•nuts
•mini chocolate chips
•mini M&M’s
•dried fruit
FIVE Chocolate Cupcake Fillings
Let the chocolate cupcakes cool completely before adding a filling. Use a small pairing knife, cut a circle in the center of a cupcake, about 1½ inches deep, remove the cake, fill a pastry bag or spoon filling into hollowed cupcake, top cupcakes with cutout piece of cake. Don’t worry if it doesn’t fit perfectly, the frosting will cover it.
- MARSHMALLOW CREMÉ
- STORE BOUGHT NO BAKE EATABLE COOKIE DOUGH
- PEANUT BUTTER CUP (not full size and not mini the snack size will fit best)
- CHERRY PIE FILLING
- RASPBERRY JAM (seedless)
Brownie Mix Cupcake Toppings
**BONUS RECIPE**EASY TO MAKE CHOCOLATE GANACHE TOPPING INGREDIENTS-full printable recipe below in recipe card
•2 ( 4 ounce) quality semi-sweet chocolate bars, finely chopped
•1 cup heavy whipping cream
EASY TO MAKE CHOCOLATE GANACHE FROSTING INSTRUCTIONS
Place chopped chocolate in a heat proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer (do not let it come to a boil). Pour hot cream over chocolate, let it sit for 2-3 minutes to gently soften the chocolate mixture. Slowly stir until completely combined and chocolate has melted. Spoon hot ganache on top of cooled cupcakes or let it sit at room temperature to cool and thicken and then add to cupcakes.
How to Make The Ultimate Dark Chocolate Cream Cheese Frosting
DARK CHOCOLATE CREAM CHEESE FROSTING INGREDIENT LIST
- 1 (8 ounce) block of cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup unsweetened dark chocolate cocoa powder
- 5 cups powdered sugar
- 5 tablespoons buttermilk
DARK CHOCOLATE CREAM CHEESE FROSTING INSTRUCTIONS
- In a large bowl, mix butter, cream cheese, vanilla and cocoa on medium until creamy (about 3 minutes).
- Alternate 1 cup of sugar and 1 tablespoon of buttermilk until both are added.
- Mix on medium high until light and fluffy (about 3 minutes).
- Store frosting in the refrigerator until ready to use.
- Store frosted baked goods in the refrigerator until ready to serve.
HOW TO FREEZE CUPCAKES
Cupcakes can be made ahead 1 day in advance, covered, and stored in an airtight container at room temperature or in the refrigerator. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
FREEZE: It’s important to let the cupcakes completely cool. 1. Place freshly baked cooled cupcakes in a plastic bakery clam shell container, wrap both ways (side and front) with plastic wrap. 2. Put cupcakes on a cookie sheet, place in the freezer until frozen, transfer to a freezer safe zip top bag. Take out as needed. 3. Individually wrap freshly baked and cooled cupcakes with plastic wrap, place in a freezer safe container or zip top bag and freeze.
MORE HOW TO TRANSFORM A STORE BOUGHT PRODUCT INTO A BAKED GOOD RECIPES
HOW TO TRANSFORM STORE BOUGHT DOUGH INTO DONUTS 2. HOW TO MAKE A MUFFIN MIX TASTE LIKE HOMEMADE 3. HOW TO MAKE A SPICE CAKE MIX FROM A YELLOW CAKE MIX
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How to Make Cupcakes from a Brownie Mix
Decadent and better than using a cake mix!
Ingredients
- 1 (20 ounce) box brownie mix ( I used Ghirardelli Dark Chocolate with Chocolate Chips)
- 1 teaspoon baking powder
- 1 teaspoon instant coffee or espresso powder
- 3 large eggs
- 1/3 cup unsalted butter, melted or vegetable oil
Instructions
- Preheat oven to 350° and line cupcake tins with 15 cupcake liners.
- Add the brownie mix, baking powder, coffee, eggs, and butter to a large mixing bowl.
- Mix just until combined.
- Using an ice cream scoop add batter to cupcake tins.
- Bake 10 minutes, turn tins around (meaning front to back), continue baking and additional 7 minutes.
- Leave cupcakes in tins to cool completely (they will continue to bake as they cool).
TIP: If some of your cupcakes have sunk in the middle, it means it has more chocolate chips then the other cupcakes. THIS ONLY APPLIES IF YOU USE A BROWNIE MIX WITH CHOCOLATE CHIPS.
CLICK HERE FOR THE FROSTING RECIPE→THE ULTIMATE DARK CHOCOLATE CREAM CHEESE FROSTING
Notes
Add a dollop of ganache on top of the cupcake BEFORE adding the dark chocolate cream cheese frosting.
***BONUS RECIPE***Easy to Make Chocolate Ganache Topping
- 2 (4 ounce) quality semi-sweet chocolate bars, finely chopped
- 1 cup heavy whipping cream
Place chopped chocolate in a heat proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer (do not let it come to a boil). Pour hot cream over chocolate, let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Spoon hot ganache on top of cooled cupcakes or let it sit at room temperature to cool and thicken and then add to cupcakes.
FIVE BROWNIE CUPCAKE FILLINGS
Let the chocolate cupcakes cool completely before adding a filling. Use a small pairing knife, cut a circle in the center of a cupcake, about 1½ inches deep, remove the cake, add filling, top cupcakes with cutout piece of cake. Don't worry if it doesn't fit perfectly, the frosting will cover it.
- MARSHMALLOW CREMÉ •STORE BOUGHT NO BAKE EATABLE COOKIE DOUGH •PEANUT BUTTER CUP (not full size and not mini the snack size will fit best) •CHERRY PIE FILLING •RASPBERRY JAM (seedless)
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I had a question. The boxed mix (Ghirardelli triple chocolate) asks for 1/3cup water. However your recipe doesn’t have any added liquid. Just wanted to make sure if that is correct? Not adding any liquid?
Hi SM, Yes, that is correct. The 2 extra eggs along with the butter will provide enough moisture.