Name: Fall-Inspired Fudge Brownie Cupcakes Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12
Cuisine: American
Ingredients: For Brownie Cupcakes:; 4 oz unsweetened chocolate; ½ cup unsalted butter; 1¼ cups granulated sugar; 1 tsp pure vanilla extract; 3 large eggs; ¾ cup all-purpose flour; ¼ tsp salt; For Pumpkin Cream Cheese Frosting:; 4 oz cream cheese; 2 tbsp unsalted butter; ¼ cup pumpkin puree; 1 tsp ground cinnamon; ¼ tsp ground ginger; ¼ tsp ground cloves; ¼ tsp ground nutmeg; 2½ cups confectioners’ sugar; ¼ cup heat-treated all-purpose flour; salt

fall-inspired fudge brownie cupcakes recipe

How To Make Fall-Inspired Fudge Brownie Cupcakes

Pumpkin cream cheese frosting on some moist brownie cupcakes? These simple and yet tastefully delicious desserts would sell well at picnics.

Preparation: 20 minutes

Cooking: 22 minutes

Total: 42 minutes

Serves:

Ingredients

For Brownie Cupcakes:

4ozunsweetened chocolate,or bittersweet, chopped, I used Ghirardelli
½cupunsalted butter,(1 stick) cut into cubes
1¼cupsgranulated sugar
1tsppure vanilla extract
3largeeggs,room temperature
¾cupall-purpose flour,spoon & leveled
¼tspsalt

For Pumpkin Cream Cheese Frosting:

4ozcream cheese,softened to room temperatur
2tbspunsalted butter,softened to room temperature
¼cuppumpkin puree
1tspground cinnamon
¼tspground ginger
¼tspground cloves
¼tspground nutmeg,or ¾ tsp pumpkin pie spice
2½cupsconfectioners’ sugar,sifted
¼cupheat-treated all-purpose flour,to thicken, as needed
salt,to taste

Instructions

Preheat oven to 325 degrees F. Line 12 muffin tins with baking cups or spray with nonstick spray. Set aside.
Melt the chopped chocolate and sliced butter together in the microwave in 30 second increments, stirring after each until completely smooth and combined.
Allow to cool for a few minutes. Stir in sugar, then vanilla.
Add in eggs, 1 at a time, mixing well after each addition. Mix in the flour and salt.
Pour batter into 12 muffin tins and bake for 20 to 25 minutes.

Pumpkin Frosting:

Using a handheld or stand mixer with a paddle attachment, mix the cream cheese, butter, pumpkin, and spices on medium speed until creamy.
Add the 2-2.5 cups of sifted powdered sugar depending how sweet you’d like it.
If frosting is much too thin, add in the flour to thicken it.
Add salt to cut the sweetness, if you prefer. Frost cooled cupcakes as desired.

Nutrition

Calories: 415.20kcal
Fat: 19.10g
Saturated Fat: 11.38g
Trans Fat: 0.39g
Monounsaturated Fat: 5.29g
Polyunsaturated Fat: 0.93g
Carbohydrates: 57.60g
Fiber: 2.14g
Sugar: 45.94g
Protein: 4.73g
Cholesterol: 82.51mg
Sodium: 244.81mg
Calcium: 34.72mg
Potassium: 136.73mg
Iron: 2.52mg
Vitamin A: 175.22µg
Vitamin C: 0.22mg

Want to share your experience making these delectable Fall-Inspired Fudge Brownie Cupcakes or discuss baking tips and variations? Join the conversation in our Baking and Desserts forum!