Description
Delight in these moist and rich Chocolate Brownie Birthday Cupcakes topped with a luscious cocoa buttercream frosting and festive rainbow sprinkles. Perfect for celebrations or any chocolate craving, these cupcakes combine classic brownie flavors with a fluffy cupcake texture and creamy frosting for an irresistible treat.
Ingredients
For the Cupcakes
- 1/2 cup unsalted butter, melted and cooled (I use Challenge butter!)
- 1 1/4 cups sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup dutch-processed cocoa powder
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1 teaspoon salt
For the Frosting
- 3/4 cup unsalted butter, room temperature
- 3/4 cup cocoa powder
- 3 cups powdered sugar
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- rainbow sprinkles
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line 12 cupcake tins with cupcake liners to prepare for baking.
- Mix butter and sugar: In a standing mixer fitted with the paddle attachment, combine the melted and cooled butter with sugar and mix on high speed for 2 minutes until creamy and well blended.
- Add wet ingredients: Beat in the eggs one at a time, then add the milk and vanilla extract. Mix thoroughly to incorporate all wet ingredients uniformly.
- Combine dry ingredients: Reduce mixer speed to low and gradually add the dutch-processed cocoa powder, all-purpose flour, baking powder, and salt. Mix until just combined to avoid overmixing the batter.
- Fill cupcake molds and bake: Evenly pour the batter into the lined cupcake molds. Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Remove cupcakes from the oven and transfer to a cooling rack. Allow them to cool completely before frosting to ensure the frosting doesn’t melt.
- Prepare frosting: While cupcakes cool, cream softened butter and cocoa powder in a mixer for 2-3 minutes until the mixture lightens in color. Add powdered sugar, milk, vanilla extract, and salt; beat on medium speed for about 1 minute until the frosting is light and fluffy.
- Frost cupcakes: Transfer frosting to a piping bag fitted with a large star tip. Starting from the center of each cupcake, swirl the frosting outward and upward to create a tall, pyramid-like swirl.
- Add sprinkles: Finish by generously sprinkling rainbow sprinkles over the frosted cupcakes for a festive touch.
Notes
- Ensure the melted butter for the batter is cooled to avoid cooking the eggs prematurely during mixing.
- Use room temperature butter for frosting to achieve the best creamy consistency.
- For a deeper chocolate flavor, consider using high-quality dutch-processed cocoa powder.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
