Chocolate Brownie Valentine’s Day Cupcakes

These over-the-top, delicious chocolate brownie Valentine’s Day cupcakes are the perfect way to show your loved ones how much you care!

Are you ready to take your Valentine’s Day baking game up a notch? If so, you’re in luck! Our Chocolate Brownie Valentine’s Day Cupcakes are the perfect treat for that special someone.

This recipe combines two classic desserts — brownies and cupcakes — into one tantalizing morsel of deliciousness. With just a few simple ingredients, these cupcakes will have everyone at your holiday celebration reaching for seconds (or thirds!).

Life is too short not to indulge this season, so don’t miss out on this amazing dessert – get in the kitchen and start baking!

How to Store Chocolate Brownie Cupcakes

These cupcakes should last up to 4 days at room temperature stored in an airtight container. Avoid storing in the fridge unless it is warm enough inside that the buttercream might melt. They can last in the fridge for up to 5 days, but they will start to dry out quickly.

You can also freeze your cupcakes and brownies (frosted or unfrosted) for up to 3 months before defrosting at room temperature and eating.

About the Equipment Needed to Make these Cupcakes

1 large piping bag – You will need 1 piping bag.

Star decorating tip – You will need a 4B star piping tip. If you don’t already have piping tips on hand, I would recommend this Wilton Decorating Tip Set.

Cupcake pan – Just a standard size cupcake pan.

Cupcake liners – Any will do.

9×13 baking pan – For the brownies.

Stand mixer – You can do the cake mixes by hand easily, but for a perfectly fluffy frosting, I recommend using an electric mixer.

About the Ingredients for Chocolate Brownie Cupcakes

Sugar – Just use plain old granulated sugar and brown sugar for the perfect amount of sweetness.

Butter – It is best to use unsalted butter, but if you only have salted on hand, simply omit the additional salt.

Oil – I used canola oil but you can use any neutral flavoured oil.

Eggs – Make sure your eggs are at room temperature before starting.

Chocolate Chips – I used semi sweet chocolate chips, but you could use dark chocolate chips instead. Avoid milk chocolate as that will make the pops overly sweet.

Cocoa Powder – Make sure you are using unsweetened cocoa powder and not hot chocolate mix. It’s not the same thing.

Salt – Helps to balance all the flavours and make them shine.

Flour – Spoon and level the flour when measuring it, or your cupcakes and brownie may end up too dense.

Cake mix – You can also use your favourite chocolate cupcake recipe here, or any other type of chocolate cake mix.

Sprinkles – I used mini valentines day heart confetti sprinkles, but you can use any festive sprinkles you like. These Wilton confetti sprinkles would work great here too!

Looking for More Valentine’s Day Recipes?

Check out more of my favourite Valentine’s day desserts!

Chocolate Covered Strawberries are a Valentine’s Day classic. This Valentine’s Day Chocolate Covered Strawberries recipe is an easy way to make this romantic and pretty treat.

These Red Velvet Oreo Truffles feature a delicious red velvet oreo cheesecake filling enrobed in white chocolate.

These Stained Glass Heart Cookies are a fun Valentine’s day cookie that are as easy to make as they are fun to eat.

How to Make Chocolate Brownie Valentine’s Day Cupcakes

Yields: 24 Cupcakes | Prep time: 20 Minutes | Cook time: 45 Minutes

Ingredients:

For the Brownie:

• 1 Cup unsalted butter, melted and cooled
• 2 tablespoons canola oil
• 1 ¼ Cups sugar
• 1 Cup light brown sugar, packed
• 2 teaspoons pure vanilla extract
• 4 large eggs, room temperature
• 1 Cup all-purpose flour
• 1 Cup unsweetened cocoa powder
• ¾ teaspoon kosher salt
• ½ teaspoon baking powder
• 1 Cup semi sweet chocolate chips

For the Cupcake:

• 1 Box Triple chocolate cake mix
• 3 large eggs, room temperature
• 1 ¼ Cups whole milk, room temperature
• ½ Cup unsalted butter, softened

For the Chocolate Buttercream Frosting:

• 1 Cup Unsalted butter, softened
• 2 ½ Cups powdered sugar
• ¾ Cup Hershey cocoa powder
• 5 tablespoons heavy whipping cream
• 1 teaspoon pure vanilla extract
• 3 Cups mini valentines day heart confetti sprinkles

For the Chocolate Ganache:

• 1 Cup semi sweet chocolate chips
• 1/2 Cup heavy whipping cream
• 1 ½ Cups mini heart Valentine’s Day confetti Sprinkles

Directions:

Preheat oven to 350 degrees Fahrenheit. Grease a 9×13 baking pan, and line a cupcake pan with cupcake liners, then set both aside.

Using a large bowl, whisk together the melted butter, oil, and sugars. Whisk in the eggs and 2 tsp of vanilla extract.

Using a medium bowl, whisk together the flour, cocoa, salt and baking powder Gradually whisk the dry ingredients into the wet ingredients until just combined.

Fold in the chocolate chips.

Pour batter into the prepared baking pan and bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean.

Allow to cool completely before cutting into small bite size bars and setting aside.

Using a mixer or large bowl with a whisk, beat together all of the cupcake ingredients until combined and smooth.

Scoop batter into the liners, filling each about ¾ way full. Bake in the oven for 21 minutes and allow to cool before removing from the pan.

To prepare the buttercream, use a stand mixer to cream the butter until smooth and light. On low speed, add the powdered sugar, cocoa powder, and vanilla extract until combined.

Add the heavy whipping cream a little at a time, and continue to beat until the frosting is smooth and stiff, with a pipe-able consistency.

Scoop the frosting into a piping bag fitted with a star tip ,and set aside.

To make the ganache, use a small pot to bring the heavy cream to a simmer.

Pour the cream over the chocolate chips in a medium bowl and let sit for 1 minute. Whisk until smooth.

Scoop the ganache into a disposable piping bag and cut the tip off.

Drizzle the ganache over the brownies and sprinkle the confetti sprinkles on top. Allow to harden for 30 minutes before assembling the cupcakes.

Using the chocolate frosting, frost a ring of frosting around the top of the cupcakes.

Sprinkle the Valentine’s Day sprinkles on the frosting

Carefully place the brownie bite in the enter of the frosting.

Pipe a dollop of frosting in the centre and sprinkle some more confetti heart sprinkles on top.