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square image of a single Valentine's Day Chocolate Brownie Cupcake

Valentine's Day Chocolate Brownie Cupcakes

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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 12 Large Cupcakes
Calories: 1112kcal
Author: Wendy

Equipment

  • measuring cups and spoons
  • 9x13 Baking Pan
  • Medium bowl
  • Large bowl
  • whisk
  • spatula
  • Toothpick
  • hand mixer
  • Cupcake Pan
  • Cupcake Liners
  • stand mixer
  • Small pot
  • large piping bag fitted with star tip
  • disposable piping bag

Ingredients

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
  • 1/2 cup heavy whipping cream
  • 1 ½ cups mini heart Valentine’s Day confetti Sprinkles

Instructions

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.

Notes

  • 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. 

Nutrition

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