I became famous among my friends for my cupcake brownies. Throughout high school there wasn’t a birthday party where I didn’t walk in carrying two dozen of these! For as long as I can remember my dad topped off brownies with vanilla icing (though in my household we didn’t wait for them to cool completely, so the icing was always runny). Everything is better when made into a cupcake, right?
I’m breaking one of my rules and recommending you stay away from anything made from scratch for these. I’ve made them many times and the only way to really get the “Brownie Cupcakes” taste I grew up enjoying is from box mix brownies and canned frosting–really! It is the only way to do it. Some how box mix brownies taste amazing in cupcake form, and adding canned vanilla frosting takes them to a new level.
Follow directions on brownie mix; I like to add a handful of chocolate chips to the batter. Be sure to coat the cupcake tin with grease and don’t fill them as much as you would with cake batter. Bake according to directions on the box or bag, shortening the baking period. Don’t overcook! My general rule of thumb is that I take them out of the oven when I start smelling them from the next room. Let cool on wire rack before topping with canned vanilla icing.
I like using Betty Crocker’s Rainbow Chip icing, but since that wasn’t available here, I just topped them with M&M’s. The results were great!
Oh man oh man oh man these look so good!
Hi Trisha!
I have to thank you for such a great idea! This is absolutely the best way to have a brownie. Our family actually preferred them without all the frosting and fun toppings (go figure). I’m making a batch right now for some nice people who found our dog that went missing this morning. I also plan on making a bunch in a few weeks for a family reunion (mostly for the kiddies, but I’m sure the adults will be fighting for some as well).
Thanks again for sharing your wonderful recipe!!!
Aimee