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Delicious + Festive Fall Brownie Cupcakes!

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Indulge in the perfect autumn treat with our delectable brownie cupcakes topped with heavenly buttercream frosting and sprinkled with festive fall colors! These mouthwatering delights combine the rich, fudgy goodness of brownies, fluffy vanilla cupcakes with the creamy sweetness of buttercream, creating a tantalizing flavor explosion in every bite.

Fall is my favorite season! I think outside of the fact that the humidity is gone, I also get to enjoy delicious fall desserts. The crisp weather, beautiful colors and delicious desserts are just a few of my favorite things about fall. In fact, I’m sure you will notice that across this website – I have a lot of Fall content.

Brownie cupcakes are a delicious treat that can be enjoyed year round. This specific recipe is topped with a delicious buttercream and sprinkled with fall colors making it a perfect fall dessert. This is a dessert that the entire family can help out with too!

Delicious + Festive Fall Brownie Cupcakes!

Fall Brownie Cupcakes

Brownies are such a versatile dessert and these fall brownie cupcakes are no exception. The beautiful color layers, rich flavor and buttercream topping just make this a perfect dessert for autumn. Brownies are one of my all time versatile desserts, I love these Brownie Bottom Nutella Cheesecake Bars and these S’more Brownies too!

More Fall Desserts

Fall is my favorite season, and I especially LOVE to bake for the fall. The flavors of fall are just so delicious. Here are some of my favorite fall recipes:

What Do I Need to Make These Brownie Cupcakes

Let me start by saying not to get overwhelmed by the list of ingredients I am sharing below. There are 3 layers to these cupcake brownies, but it is a quick and easy recipe to make.

For the brownie base – 

  • unsalted butter
  • semi-sweet chocolate chips
  • cocoa powder
  • Instant coffee grounds
  • brown sugar
  • sugar
  • eggs
  • egg yolk
  • vanilla
  • flour
  • baking powder
  • salt
Delicious + Festive Fall Brownie Cupcakes!

For the cupcakes – 

  • unsalted butter, softened
  • sugar
  • egg whites
  • flour
  • baking powder
  • salt
  • vanilla
  • milk
  • oil
  • Orange food coloring (optional)
Delicious + Festive Fall Brownie Cupcakes!

For the buttercream – 

  • unsalted butter, softened
  • salt
  • vanilla
  • powdered sugar
  • milk (if needed)
  • Sprinkles to decorate
Delicious + Festive Fall Brownie Cupcakes!

How Do I Make Fall Brownie Cupcakes?

After you’ve gathered the ingredients, let’s preheat the oven and prep your muffin pans with liners. This recipe makes approximately 24 cupcakes.

To make the brownie base, combine the butter and chocolate chips in a large bowl that is microwave safe. Heat for 30 seconds and then stir well. Heat in 15 second intervals, stirring between until smooth and all chocolate is melted.

Delicious + Festive Fall Brownie Cupcakes!

To this mixture, add the cocoa powder and instant coffee grounds. Whisk to combine.

Delicious + Festive Fall Brownie Cupcakes!

Add in the sugars, baking powder and salt and mix well.

Delicious + Festive Fall Brownie Cupcakes!

Mix in the eggs and add an additional egg yolk.

Delicious + Festive Fall Brownie Cupcakes!

Add in the flour and stir to combine being sure to scrape the sides and check for hidden dry pockets.

Delicious + Festive Fall Brownie Cupcakes!

Place a heaping tablespoon of brownie batter into each cupcake liner. Gently flatten with a 1/4 cup measuring cup.

Delicious + Festive Fall Brownie Cupcakes!

Now, let’s make the second layer – cupcake batter. In the bowl of a stand mixer, combine the softened butter and sugar and cream until smooth. 

Delicious + Festive Fall Brownie Cupcakes!

Add in the milk, oil, egg whites, baking powder, salt and vanilla.  

Delicious + Festive Fall Brownie Cupcakes!

Pour in the flour and mix until smooth – scraping down the sides and mixing again. 

Delicious + Festive Fall Brownie Cupcakes!

Add in your orange food coloring (if using) and combine.  

Delicious + Festive Fall Brownie Cupcakes!

Pour a tablespoon’s worth of batter on top of each of the brownies.  

Delicious + Festive Fall Brownie Cupcakes!

Bake in the preheated oven for 18 minutes – cupcakes should just be slightly browned around the edges and the center set. Allow to cool completely before decorating.

Delicious + Festive Fall Brownie Cupcakes!

To make the buttercream frosting – in the bowl of a stand mixer, combine the softened butter, vanilla and salt.  Cream until smooth.  

Delicious + Festive Fall Brownie Cupcakes!

Add in the powdered sugar and mix on low speed until combined.  If needed, add in one tablespoons worth of milk to thin the frosting just until it no longer looks dry.  Beat the frosting on high speed for one minute.  Scrape the sides and mix again. 

Delicious + Festive Fall Brownie Cupcakes!

Transfer the frosting to a piping bag fitted with a large star tip.  Pipe a mound of frosting on each cupcake and immediately top with the sprinkles.  This is a crusting buttercream, so if you wait too long to place the sprinkles, they will not stick. 

Delicious + Festive Fall Brownie Cupcakes!

Can I Used Boxed Brownies and Cake?

You absolutely can! We made the brownies and cupcake batter from scratch.  You could use box mix to substitute either or both if you wanted.

Why Do You Add An Extra Egg Yolk?

Adding an additional egg yolk makes the brownies soft and fudgy! 

What Size Chocolate Chips Should I Use?

We used mini chocolate chips because they melt faster, but any size would do.  Just heat accordingly. 

What Kind of Food Coloring is Best?

We used powder food coloring, specifically Sugar Art, which is available online.  You could also use gel or liquid and tint the buttercream however you see fit. 

Undeniable Brownie Cupcakes
Yield: 24 Cupcakes

Undeniable Brownie Cupcakes

Prep Time: 30 minutes
Bake Time: 18 minutes
Total Time: 48 minutes

Indulge in the perfect autumn treat with our delectable brownie-based cupcakes topped with heavenly buttercream frosting and sprinkled with festive fall colors! These mouthwatering delights combine the rich, fudgy goodness of brownies, fluffy vanilla cupcakes with the creamy sweetness of buttercream, creating a tantalizing flavor explosion in every bite.

Ingredients

For The Brownie Base:

  • 12 T. unsalted butter
  • ½ c semi-sweet chocolate chips
  • ½ c cocoa powder
  • 1 t. Instant coffee grounds
  • 1 c brown sugar
  • ½ c sugar
  • 2 eggs
  • 1 egg yolk
  • 1 t vanilla
  • 1 ¼ c flour
  • ½ t baking powder
  • ½ t salt

For the Cupcakes

  • ½ c unsalted butter, softened
  • 1 ⅔ c sugar
  • 6 egg whites
  • 2 c flour
  • 2 ½ t baking powder
  • 1/2 tsp salt
  • 1 t vanilla
  • 1 1/4 cup milk
  • ¼ c oil
  • Orange Food Coloring (optional)

For the Buttercream

  • 1 c unsalted butter, softened
  • 1 t salt
  • 1 tsp vanilla
  • 4 c powdered sugar
  • 2-3 tbsp milk (if needed)
  • Sprinkles to decorate

Instructions

    1. Preheat the oven to 350 degrees. Prep your muffin pans by placing liners for approximately 24 cupcakes. Set aside
    2. To make the brownie base - combine the butter and chocolate chips in a large, microwave safe bowl. Heat for 30 seconds and stir well. Heat for an additional 15 seconds at a time and stirring well in between intervals until smooth and chocolate is melted.
    3. Add in the cocoa powder and instant coffee grounds and whisk to combine.
    4. Add in the sugars, baking powder and salt and mix well.
    5. Mix in the two eggs and additional egg yolk.
    6. Add in the flour and stir to combine - scraping the sides and checking for any hidden dry pockets.
    7. Measure a heaping tablespoon worth of brownie batter into each cupcake liner. Flatten with the back of a ¼ cup measuring cup.
    8. To make the cupcake batter - In the bowl of a stand mixer, combine the softened butter and sugar and cream until smooth.
    9. Add in the milk, oil, egg whites, baking powder, salt and vanilla.
    10. Pour in the flour and mix until smooth - scraping down the sides and mixing again.
    11. Add in your orange food coloring (if using) and combine.
    12. Pour a tablespoon’s worth of batter on top of each of the brownies.
    13. Bake in the preheated oven for 18 minutes - cupcakes should just be slightly browned around the edges and the center set. Allow to cool completely before decorating.
    14. To make the buttercream frosting - in the bowl of a stand mixer, combine the softened butter, vanilla and salt. Cream until smooth.
    15. Add in the powdered sugar and mix on low speed until combined. If needed, add in one tablespoons worth of milk to thin the frosting just until it no longer looks dry. Beat the frosting on high speed for one minute. Scrape the sides and mix again.
    16. Transfer the frosting to a piping bag fitted with a large star tip. Pipe a mound of frosting on each cupcake and immediately top with the sprinkles. This is a crusting buttercream, so if you wait too long to place the sprinkles, they will not stick.
    17. Enjoy!

Notes

  • We made the brownies and cupcake batter from scratch. You could use box mix to substitute either or both if you wanted.
  • Adding an additional egg yolk makes the brownies soft and fudgy!
  • We used mini chocolate chips because they melt faster, but any size would do. Just heat accordingly.
  • We used powder food coloring, specifically Sugar Art, which is available online. You could also use gel or liquid and tint the buttercream however you see fit.
  • Brownie cupcakes can be stored in an airtight container for 3 days or frozen for 3 months.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 460Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 70mgSodium: 288mgCarbohydrates: 63gFiber: 1gSugar: 48gProtein: 5g

This N That with Olivia, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thisnthatwitholivia.com attempts to provide accurate nutritional information, these figures are only estimates.

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