These are a delicious mixture between brownies and cupcakes. They’re topped with a cocoa rich frosting and sprinkles. I made a mixture of mini and regular cupcakes and had a TON of leftover frosting. If you make mini cupcakes, I would recommend halving the frosting recipe. I’m partial to the nonpareils sprinkles, but you can use any kind or none at all.

• 1/2 cup unsalted butter, melted and cooled
• 1 1/4 cups sugar
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup dutch cocoa powder
• 1 1/4 cups flour
• 3/4 teaspoon baking powder
• 1 teaspoon salt
  
  Frosting:
• 3/4 cup unsalted butter, softened
• 3/4 cup dutch cocoa powder
• 1/4 cup milk
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• sprinkles (optional)

1. Preheat oven to 350 degrees. Line cupcake pan with liners.
2. In a mixer with paddle attachment, mix butter and sugar on high for 2 minutes.
3. Beat in eggs, milk, and vanilla.
4. Turn speed to low and mix in remaining ingredients.
5. Pour into molds and bake for about 20 minutes, or until toothpick inserted comes out clean.
6. Transfer to wire rack to cool completely.
7. While cupcakes are cooling, make frosting.
8. Cream butter and cocoa powder for 2-3 minutes, until mixture begins to lighten in color.
9. Add remaining ingredients and beat until light and fluffy, about 1 minute.
10. Frost cupcakes using frosting knife or spoon. If available, use a piping bag and frosting tip. Frosting tip used in picture is a small star tip. If you have tips, but no piping bags, cut the corner off a ziploc bag and insert tip in cut off end. Top with sprinkles.

TIP:
This article gives a great tutorial on how to get that beautiful spiral for frosting. You place a dollop in the middle, then spiral around it while building up.
https://www.lifeloveandsugar.com/how-to-frost-cupcakes/

SHARE ON PINTEREST
https://www.pinterest.com/pin/412220172143199217/

ORIGINAL RECIPE CAN BE FOUND HERE
https://bromabakery.com/chocolate-brownie-birthdya-cupcakes-recipe/