Brownie Cupcakes

Can it get any better than a brownie cupcake!  What a wonderful treat. You get a brownie on the bottom, then a layer of cake, then the delicious frosting, and it's just a great little treat, all decorated for Fall, and just waiting for you to make and devour these fabulous cupcakes. You are going to really love this recipe!  It's all homemade, and it's easy, and so delicious.  Everyone will be really happy when they know you've made these special treats!



3/4 cup of butter - softened

2 teaspoons of vanilla

3 eggs

1 1/2 cups of sugar

1 1/2 cups of flour

1 teaspoon of baking powder

1/2 teaspoon of salt

3/4 cup of Hershey's Cocoa


1 1/2 cups of flour

2 teaspoons of baking powder

1/8 teaspoon of salt

1 1/2 cups of sugar

1/2 cup of butter

2 eggs

1 Tablespoon of vanilla 

1/2 cup of milk

Orange food coloring gel


1 cup of Crisco

1 cup of butter - softened

1 teaspoon of vanilla

1/4 cup of heavy cream

4 - 5 cups of powdered sugar

Orange food coloring gel

Brown food coloring gel


Start with the Brownies:  In the mixing bowl of a stand mixer, cream together the butter, vanilla, eggs, and sugar.  In a separate bowl, add the flour, baking powder, salt, and cocoa.  Blend together, and add to the mixer, and blend until smooth and creamy.  Line a muffin tin with cupcake liners, and fill the liners about 1/3 full of the brownie batter.  Next, make the cake layer:  Rinse out the mixing bowl, and add to the mixing bowl, the sugar, butter, eggs, and vanilla, and mix until creamy and smooth.  In a separate bowl, add the flour, baking powder, and salt, and blend well,  Add the flour mixture to the mixing bowl a little at a time, alternating withe the milk, until all flour and milk have been added.  Blend until the batter is smooth.  Add the Orange food coloring gel, about 1/2 a teaspoon to start, and mix to blend the color.  If the color is not bright orange, add a little more food coloring gel until desired color is achieved.  Fill the cupcake liners with the orange cake batter, to about 2/3 full, on top of the brownie layer.  Place the muffin tin in the oven at 350 degrees, for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.  

When the cupcakes are done, remove them from the muffin tin to a wire rack to cool.  Allow the cupcakes to completely cool, about 2 hours.  Make the Frosting:  In the mixing bowl of a stand mixer, blend the Crisco and softened butter until smooth and creamy.  Add the vanilla, and blend.  Add the powdered sugar a little at a time, alternating with the cream until the Frosting is smooth, thick, and creamy.  When the frosting is blended, remove half the frosting to another bowl, and add orange food coloring gel until the frosting is desired color.  Stir well to blend.  Add the Brown food coloring gel to the mixer, and mix until the frosting looks like thick chocolate frosting.  If the frosting seems it's not quite thick enough, add a little more powdered sugar, and mix until desired consistency is achieved.  Do this with both the orange and the brown frosting.  If the frosting seems like it's too thick, add cream, 2 - 3 drops at a time until it thins a little.  On you counter, lay two pieces of Plastic wrap, about 6 - 8 inches wide, out flat on the counter.  Place the orange frosting in the center of one piece, and the brown frosting in the center of the other piece of plastic.  Roll the plastic wrap around the frosting, until you have a long tube like piece of plastic, with the frosting in it.  Trim the end off of the plastic wrap, and place the plastic wrap with the frosting, side by side in a pastry bag, with the star tip.  Starting on the outside of the cupcake, squeeze the pastry bag down toward the cupcake, and swirl the frosting around on the top, coming up to a point in the middle off the cupcake (see photo).  This will give you the orange and brown swirl.  Sprinkle Fall color sprinkles on top of the cupcakes to finish decorating these wonder cupcake. Serve and Enjoy!

Make 12 - 14 cupcakes


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