Pumpkin Brownie Cupcakes With Vanilla Bean Buttercream
These decadent Pumpkin Brownie Cupcakes are a delightful fusion of rich brownie flavor and the warm, comforting essence of pumpkin. The moist and fluffy pumpkin-infused cake is topped with a luscious vanilla bean buttercream frosting, sprinkled with mini chocolate chips for added indulgence. Each bite is a harmonious blend of fall flavors, making these cupcakes a perfect treat for any occasion.
— Constant Cookbook
Ingredients
- 1 box yellow cake mix
- 1 1/2 cups dry brownie mix
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 3/4 cup buttermilk or regular milk
- 4 large eggs
- 15 ounce can pumpkin such as Libby’s
- 2 sticks/1 cup unsalted softened butter
- 3 3/4 cups powdered sugar
- 1 vanilla bean
- 3 tablespoons milk
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees and line 24 cupcake cups with liners.
- Place cake mix, brownie mix, oil, sour cream, buttermilk, eggs and pumpking into stand mixer. Beat until well combined, about 1-2 minutes. Scoop batter into lined cups 3/4 full. Bake for 22-27 minutes, until baked through. Remove and let cool completely.
- While cupcakes are cooling, place butter into stand mixer and beat until creamy. Slowly add powdered sugar until you’ve got a nice consistency. Stir in vanilla bean seeds and milk until smooth. Frost over cupcakes and top with mini chocolate chips.
Yield
24 Servings
Nutrition
- Calories: 383 kcal
- Carbohydrate Content: 66 g
- Protein Content: 4 g
- Fat Content: 12 g
- Saturated Fat Content: 6 g
- Cholesterol Content: 31 mg
- Sodium Content: 279 mg
- Fiber Content: 1 g
- Sugar Content: 47 g
- Serving Size: 1 serving
Comments
No comments found.