How to Make Cupcakes from a Brownie Mix: Do you have a box of brownie mix sitting in your pantry, but craving something a little different? Look no further, because in this post, I will teach you how to transform that brownie mix into delicious, homemade cupcakes.

With just a few extra ingredients and simple steps, you’ll have a batch of perfectly moist and decadent cupcakes that will impress anyone who takes a bite. Whether you’re a seasoned baker or a novice in the kitchen, follow along and learn how to turn a brownie mix into a scrumptious treat.

Get ready to satisfy your sweet tooth and impress your friends and family with the perfect treat!

Using a brownie mix to make cupcakes tastes significantly better than using a cake mix. Dark decadent chocolate and mini chocolate chips with a dark chocolate cream cheese frosting are cupcake perfection.

Follow along as I show you how to transform a store-bought product into a delicious baked dessert.

Ingredients for Transforming a Brownie Mix into a Chocolate Brownie Cupcake Mix

Transform a fudgy brownie into cupcake form.

To create lighter, fluffier, cakelike brownie batter, you need a leavener (baking soda). With a few simple ingredients, you can transform your brownie mix into delicious chocolate brownie cupcakes. One of my favorite recipes!

CHOCOLATE BROWNIE CUPCAKES INGREDIENT LIST-full printable recipe below in recipe box

• 1 (20-ounce) box brownie mix ( I used Ghirardelli Dark Chocolate with Chocolate Chips)
• 1 teaspoon baking powder
• 1 teaspoon instant coffee or espresso powder
• 3 large eggs
• 1/3 cup unsalted butter, melted or vegetable oil

BROWNIE MIX CUPCAKES INSTRUCTIONS

1. Preheat oven to 350° and line muffin pans with 15 cupcake liners.
2. Add the brownie mix, baking powder, coffee, eggs, and butter to a large mixing bowl.
3. Mix just until combined using an electric mixer or by hand until the brownie batter is combined.
4. Using an ice cream scoop or spoon, batter into cupcake tins.
5. Bake 10 minutes, turn each muffin pan around (meaning front to back), and continue baking for an additional 7 minutes.
6. Leave cupcakes in tins to cool completely on a wire rack (they will continue to bake as they cool).

BAKING TIP: If some of your cupcakes have sunk in the middle, it means it has more chocolate chips than the other cupcakes. THIS ONLY APPLIES IF YOU USE A BROWNIE MIX WITH CHOCOLATE CHIPS.

BAKING POWDER: Baking powder has a chemical leavening agent that causes batters to rise when baked. The leavener enlarges the bubbles that are already present in the batter produced through creaming of ingredients.

THREE EGGS: Proteins in the egg help provide the cupcakes’ structure, while the fats in the yolk make it richer and keep the texture from becoming chewy, which in turn creates a fluffier batter.

Brownie Cupcake Mix-Ins

Choose your favorite good-quality brownie mix (I used Ghirardelli). Be careful when adding extra ingredients to cake batter. First, if you choose to add ingredients (mix-ins), use a brownie mix without chocolate chips. Second, only add 1 cup of additional ingredients otherwise your cupcakes will have too much moisture and sink.

•nuts

•mini chocolate chips

•mini M&M’s

•dried fruit

FIVE Chocolate Cupcake Fillings

Let the chocolate cupcakes cool completely before adding a filling. Use a small pairing knife to cut a circle in the center of a cupcake, about 1½ inches deep. Remove the cake, then fill a pastry bag or spoon the filling into the hollowed cupcake. Top the cupcakes with a cutout piece of cake. Don’t worry if it doesn’t fit perfectly; the frosting will cover it.

• MARSHMALLOW CREMÉ
• STORE BOUGHT NO-BAKE EATABLE COOKIE DOUGH
• PEANUT BUTTER CUP (not full size and not mini, the snack size will fit best)
• CHERRY PIE FILLING
• RASPBERRY JAM (seedless)

Brownie Mix Cupcake Toppings

These brownie mix cupcakes are light, fluffy, and full of dark chocolate yumminess. Add a few toppings to push these cupcakes into chocolate heaven. FIRST LAYER—CHOCOLATE GANACHE (bonus recipe below). You only need two ingredients to make a decadent chocolate layer. SECOND LAYER—DARK CHOCOLATE CREAM CHEESE FROSTING.

**BONUS RECIPE**EASY TO MAKE CHOCOLATE GANACHE TOPPING INGREDIENTS-full printable recipe below in recipe card

•2 (4-ounce) quality semi-sweet chocolate bars, finely chopped

•1 cup heavy whipping cream

EASY TO MAKE CHOCOLATE GANACHE FROSTING INSTRUCTIONS

Place chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer (do not let it come to a boil). Pour hot cream over the chocolate, let it sit for 2-3 minutes to gently soften the chocolate mixture. Slowly stir until completely combined and the chocolate has melted. Spoon hot ganache on top of cooled cupcakes or let it sit at room temperature to cool and thicken, and then add to cupcakes.

How to Make The Ultimate Dark Chocolate Cream Cheese Frosting

Creamy, fluffy, with lots of chocolate flavor are a few words I would use to describe this fan favorite Frosting.  Nothing’s better than a moist dark chocolate cake slathered with a creamy dark chocolate frosting.

DARK CHOCOLATE CREAM CHEESE FROSTING INGREDIENT LIST

• 1 (8-ounce) block of cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup unsweetened dark chocolate cocoa powder
• 5 cups powdered sugar
• 5 tablespoons buttermilk

DARK CHOCOLATE CREAM CHEESE FROSTING INSTRUCTIONS

1. In a large bowl, mix butter, cream cheese, vanilla, and cocoa on medium until creamy (about 3 minutes). 
2. Alternate 1 cup of sugar and 1 tablespoon of buttermilk until both are added. 
3. Mix on medium-high until light and fluffy (about 3 minutes).
4. Store frosting in the refrigerator until ready to use.
5. Store frosted baked goods in the refrigerator until ready to serve.

HOW TO FREEZE CUPCAKES

Cupcakes can be made ahead 1 day in advance, covered, and stored in an airtight container at room temperature or in the refrigerator. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.

FREEZE: It’s important to let the cupcakes completely cool. 1. Place freshly baked, cooled cupcakes in a plastic bakery clam shell container, wrap both sides (front and back) with plastic wrap. 2. Put cupcakes on a cookie sheet, place in the freezer until frozen, and transfer to a freezer-safe zip-top bag. Take out as needed. 3. Individually wrap freshly baked and cooled cupcakes with plastic wrap, place in a freezer-safe container or zip-top bag, and freeze.

MORE HOW TO TRANSFORM A STORE BOUGHT PRODUCT INTO A BAKED GOOD RECIPES

THE PERFECT SOLUTION for when you have to bake a lot of cupcakes for all your bake sales. The most delicious cupcake from my easy recipes list.

HOW TO TRANSFORM STORE-BOUGHT DOUGH INTO DONUTS 2. HOW TO MAKE A MUFFIN MIX TASTE LIKE HOMEMADE 3. HOW TO MAKE A SPICE CAKE MIX FROM A YELLOW CAKE MIX

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