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!

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:

• Chocolate Pumpkin Cupcakes
• Fall “Puppy Chow”
• White Chocolate Pumpkin Truffles
• Rhubarb Apple Crumble
• Pumpkin Spice Butterscotch Cookies

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

For the cupcakes – 

• unsalted butter, softened
• sugar
• egg whites
• flour
• baking powder
• salt
• vanilla
• milk
• oil
• Orange food coloring (optional)

For the buttercream – 

• unsalted butter, softened
• salt
• vanilla
• powdered sugar
• milk (if needed)
• Sprinkles to decorate

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.

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

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

Mix in the eggs and add an additional egg yolk.

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

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

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. 

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

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

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

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

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.

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

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. 

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. 

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.