Triple Chocolate Brownie Cupcakes – Rich, Fudgy & Chocolate-Lover Approved!

These cupcakes combine the dense, fudgy richness of a brownie with the soft, moist crumb of a cupcake. Topped with velvety chocolate buttercream and triple chocolate in every bite, they’re made for true chocolate lovers.

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WHY YOU’LL LOVE THIS RECIPE:

• Triple chocolate layers – brownie base, chocolate chips/chunks, and chocolate frosting

• Fudgy inside, soft top – a brownie texture in cupcake form

• Perfect for parties, birthdays, cravings, or just a rainy day indulgence

• Easy to make in under 1 hour!

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INGREDIENTS (Makes 12 cupcakes)

For the Brownie Cupcake Base:

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For the Chocolate Frosting:

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Optional Toppings:

• Mini chocolate chips

• Chocolate shavings

• Fudge or chocolate syrup drizzle

• Cocoa nibs or even a sprinkle of sea salt

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‍ STEP-BY-STEP INSTRUCTIONS

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Step 1: Preheat and Prep

• Preheat your oven to 350°F (175°C).

• Line a 12-cup muffin tin with cupcake liners.

• Lightly spray with non-stick baking spray if needed for easy release.

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Step 2: Make the Brownie Cupcake Batter

1. Mix Wet Ingredients:

   • In a medium mixing bowl, combine melted butter and sugar.

   • Whisk until the mixture becomes smooth and slightly glossy (about 1 minute).

   • Add in eggs and vanilla extract. Whisk again until fully combined and the batter lightens in color.

2. Sift and Add Dry Ingredients:

   • Sift in the unsweetened cocoa powder, flour, salt, and baking powder.

   • Use a spatula or wooden spoon to gently fold the dry ingredients into the wet — avoid overmixing to keep them fudgy.

3. Fold in the Chocolate:

   • Gently fold in semi-sweet chocolate chips and dark chocolate chunks.

   • The batter will be thick, rich, and loaded with chocolate — exactly what we want.

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Step 3: Bake the Cupcakes

4. Portion & Bake:

   • Use a cookie scoop or spoon to divide the batter evenly among the 12 cupcake liners.

   • Fill each about 3/4 full.

5. Bake:

   • Bake in the center rack for 18–20 minutes.

   • A toothpick inserted in the center should come out with moist crumbs, not completely clean — this means they’re moist and fudgy inside.

6. Cool Completely:

   • Allow cupcakes to cool in the pan for 5 minutes.

   • Transfer to a wire rack and cool completely before frosting. (Warm cupcakes will melt the frosting!)

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Step 4: Make the Chocolate Frosting

7. Cream the Butter:

   • In a clean bowl, beat the softened butter with a hand or stand mixer until pale and fluffy (about 2 minutes).

8. Add Cocoa and Sugar:

   • Gradually sift in powdered sugar and cocoa powder.

   • Add vanilla extract and a pinch of salt.

9. Adjust Consistency:

   • Add 2 tbsp of heavy cream or milk, beating on medium-high until the frosting is smooth and pipeable.

   • Add a little more cream/milk if it’s too thick.

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Step 5: Frost and Decorate

10. Frost the Cupcakes:

    • Use a piping bag with a star tip or offset spatula to apply generous swirls of frosting on each cooled cupcake.

11. Garnish (Optional but Extra!):

    • Sprinkle mini chocolate chips or shavings.

    • Drizzle melted chocolate or warm fudge over the top.

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Final Details:

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Expert Tips

• Don’t overbake! Slightly underbaking gives you that gooey, brownie-like center.

• Use good-quality chocolate for best flavor (especially for the chunks).

• Want mocha flavor? Add 1/2 tsp instant espresso powder to the batter.

• Make ahead: Cupcakes can be baked 1 day ahead. Frost the day of serving for best texture.

• Storage: Store in an airtight container at room temp (2 days) or fridge (up to 5 days). Freeze (without frosting) up to 1 month.

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Variations

• Peanut Butter Swirl: Add 1 tbsp peanut butter to the top of each before baking and swirl with a toothpick.

• Salted Caramel Drizzle: Drizzle salted caramel sauce after frosting.

• Stuffed Surprise: Add a square of chocolate or hazelnut spread into the center of the cupcake before baking.