Valentine's Day Chocolate Brownie Cupcakes
Prep Time30 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 Large Cupcakes
Calories: 1112kcal
Brownies
- 1 cup unsalted sweet cream butter melted and cooled
- 2 tablespoons canola oil
- 1 ¼ cups sugar
- 1 cup light brown sugar packed
- 2 teaspoon pure vanilla extract
- 4 large eggs
- 1 cup flour
- 1 cup cocoa powder
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- 1 cup semi sweet chocolate chips
Cupcakes
- 1 box Triple chocolate cake mix
- 3 large eggs
- 1 ¼ cups whole milk
- ½ cup unsalted sweet cream butter softened
Chocolate Frosting
- 1 cup Unsalted sweet cream butter softened
- 2 ½ cups powdered sugar
- ¾ cup Hershey cocoa powder
- 5 tablespoon heavy whipping cream
- 1 teaspoon pure vanilla extract
- 3 cups mini valentines day heart confetti sprinkles
Chocolate Ganache
- 1 cup semi sweet chocolate chips
- ½ cup heavy whipping cream
- 1 ½ cups mini heart Valentine’s Day confetti Sprinkles
Brownie Directions
Preheat oven to 350 and spay a 9x13 baking pan with pam baking spray Using a medium bow, melt the butter
Using a large bowl, whisk together the melted butter, oil, and sugars Whisk in the eggs and 2 teaspoon of vanilla extract
Using a large bowl whisk together the flour, cocoa, salt and baking powder Gradually whisk in the dry ingredients into the wet
Fold in the chocolate chips
Pour batter into the baking pan and bake in the preheated oven for
25-30 minutes or until a toothpick comes out clean
Allow to cool completely before cutting into small bite size bars and setting aside
Cupcake Directions
Preheat oven to 350 degrees and line a cupcake pan with cupcake liners Using a hand mixer, beat all ingredients until combined and smooth
Scoop batter into the liners, filling it about ¾ way full
Bake in the oven for 21 minutes and allow to cool before removing from the pan
Chocolate Frosting Directions
Using a standing mixer, beat the butter, powdered sugar, cocoa powder, heavy whipping cream and vanilla extract until combined, smooth and stiff.
Scoop the frosting into the piping bag and set aside
Chocolate Ganache Directions
Using a small pot, bring the heavy cream to a boil
Pour over the chocolate chips in a medium bowl and let sit for 1 minute Whisk until smooth
Scoop the ganache into the piping bag and cut the tip off
Drizzle the ganache over the brownies and sprinkle the confetti sprinkles on top Allow to harden for 30 minutes
Building the Cupcakes
Using the chocolate frosting, frost a ring of frosting around the top of the cupcakes Sprinkle the Valentine's Day sprinkles on the frosting
Carefully place the brownie bite in the center of the frosting
Pipe a dollop of frosting in the center and sprinkle some more confetti heart sprinkles on top Grab a large glass of milk before enjoying this cupcake.
- Red velvet cupcakes would look amazing as the base to these cupcakes instead of chocolate.
- Make sure that your frosting ingredients are room temperature before you start making the frosting. Cold ingredients will cause a lumpy frosting.
- If your chocolate ganache is too thin, you can use a squeeze bottle to apply it or you can add in more chocolate chips to thicken it up.
You can store these cupcakes at room temperature for up to 3 days. I don't recommend storing these in the fridge as they can dry out quickly in the fridge.
Serving: 1Cupcake | Calories: 1112kcal | Carbohydrates: 123g | Protein: 12g | Fat: 69g | Saturated Fat: 38g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 224mg | Sodium: 531mg | Potassium: 610mg | Fiber: 8g | Sugar: 90g | Vitamin A: 1615IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 6mg