My 27th birthday was Saturday.
My hubby and I went out to breakfast in the morning and we went out to dinner with my family that evening.
In case you were wondering – I got chocolate chip pancakes for breakfast. I figured if I was ever going to get them, a birthday was the perfect time:)
I wanted to say a big THANK YOU to EVERYONE who wished me a happy birthday!
As a birthday present to myself, I made these cupcakes.
Traditional moist yellow cupcakes
with cubes of brownie in the middle
drenched with a more than generous heap of thick, dark chocolate frosting
with a hint of sea salt and coffee.
A glass of milk is a NECESSITY with these puppies.
They’re not for the faint of heart
But chocolate lovers… rejoice!
I made brownies from my favorite box mix (Ghirardelli) a few nights before I made the cupcakes.
It’s easiest to do this before hand because you actually want them a bit drier to be able to cut them uniformly to put in your cupcakes. If you want to make some from scratch, go for it! Get em:)
Brownie Filled Yellow Cupcakes w/ Salted Dark Chocolate Mocha Buttercream
Cupcake batter and frosting slightly adapted from Cupcakes! from the Cake Doctor
- 1 package (18.25 ounces) plain yellow cake mix
- 1 package (3.4 ounces) vanilla or white chocolate instant pudding mix
- 1 c. milk
- 1 c. vegetable oil
- 4 large eggs
- 1-2 t. vanilla extract
- Make your brownies if you haven’t already (an 8×8 pan is more than enough). When done cooking, let cool completely then cut in 24 1-inch cubes. You’ll still have enough brownies left over for your own little treat:) Set aside.
- Preheat oven to 350 degrees. Line 2 cupcake pans with 24 paper liners. Set aside.
- Place cake mix, pudding mix, milk, oil, eggs and vanilla in a large bowl. Blend with an electric mixer on low speed for 30 seconds. Scrape down sides and beat on medium speed for 2 minutes. (You can also use a whisk if you’ve got strong forearms)
- Scoop 1/4 c. batter into each cupcake cup, filling about 2/3 of the way full.
- Bake until cupcakes are golden brown and spring back when lightly pressed with your finger, about 18-22 minutes. Remove pans from oven and let cool for 5 minutes. Remove cupcakes to wire rack and let cool completely.
- When cool, use a small steak knife to cut a little hole out of the top. Use a spoon to scoop out the inside. Fill the hole with 1 cube of brownie.
Yum! Now, make the frosting!
Salted Dark Chocolate Mocha Buttercream
makes enough to SLATHER 18 cupcakes, or frost 24-30 (If you just want a small layer of frosting, cut this recipe in half)
adapted from Cupcakes! from the Cake Doctor
- 1 stick (8 T.) unsalted butter, softened
- 1/2 – 3/4 c. (8-12 T.) Dutch processed dark cocoa powder
- 4 1/2 c. powdered sugar
- 6-10 T. strong black coffee
- 2 t. vanilla
- 1 t. finely ground sea salt
- Beat butter in mixer on medium speed. Add in cocoa powder and beat well.
- Sift in powdered sugar. Add 2-3 T. of coffee and beat well.
- Stop and scrape down the sides. The frosting will be VERY thick.
- Add in vanilla and more coffee, a half tablespoon at a time until you get the consistency you want. Add in salt. Beat well.
- Spread generously on your cupcakes and decorate as desired.