Did you know September is the month with the most birthdays? At least, that’s what I’ve heard. Though my birthday is in July, by September I’m fiending for birthday cake once again, so this timing is just perfect in my [belly’s] opinion. So like, yes, these are birthday brownie cupcakes, but *who’s* birthday it is is entirely up to you. Your friend’s? Your cousin’s? Your cat’s?
Instead of a “normal” chocolate cupcake, I made a brownie cupcake. As in, a cupcake with a rich, fudgy consistency. It’s thicker than a typical chocolate cake, with a richness that will leave you hankering for a second helping. I’m just staring at these photos right now and thinking how freaking cute these cakes are. Gah. Cupcakes are so happy-making.
So whether you have a birthday or not, these birthday cupcakes will have you feeling celebratory and satiated, no doubt about it. Yeeeee!
Happy Monday 🙂
Tips on how to frost cupcakes
Frosting cupcakes takes some practice, but it’s incredibly simple to do. Get your hands on some piping tips and a piping bag or Ziploc baggie, if possible. Place the piping tip inside the piping bag or at one corner of your Ziploc baggie, then fill the bag with your buttercream. Once the buttercream is inside the bag, snip the tip off the bag so the piping tip can poke through.
If you want to pipe the frosting on like I have in this brownie cupcake recipe, you’ll want to use a star-shaped piping tip. Hold the piping bag directly over the cupcake and work your way from the inside out, slowly squeezing the frosting onto the cupcake. (For more detailed instructions, check out this frosting tutorial).
Don’t have piping tips? That’s fine! Just grab a spoon and smooth some frosting over these bad boys. Once you add the sprinkles, your brownie cupcakes will look très chic.
These rich brownie cupcakes are ultra moist and are topped with a homemade chocolate frosting. Top with plenty of sprinkles and dig in!
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
- Preheat oven to 350°F. Line 12 cupcake tins with cupcake molds. Set aside.
- In a standing mixer fitted with the paddle attachment, mix the butter and sugar on high speed for 2 minutes. Beat in eggs, milk, and vanilla extract.
- Turn speed to low and mix in the cocoa powder, flour, baking powder, and salt.
- Pour into cupcake molds and bake for 20 minutes. Remove from oven and allow to cool completely on a cooling rack.
- While the cupcakes are cooling, make the frosting. Cream the butter and cocoa powder for 2-3 minutes, until the cocoa powder begins to lighten in color. Add in the powdered sugar, milk, vanilla extract, and salt, beating until light and fluffy, about 1 minute.
- Frost cupcakes by placing frosting into a piping bag with a large star tip. Swirl the frosting around the cupcake, starting from the middle and working your way outwards. Continue to spiral the frosting up like a pyramid until the cupcake is frosted. Sprinkle with rainbow sprinkles!