Fall Brownie Cupcakes

Fall Brownie Cupcakes are a delightful combination of a rich brownie base and a light, fluffy vanilla cupcake top, and offer double the deliciousness in every bite. Tinted orange and with a fabulous buttercream icing, these 2-tone cupcakes are the perfect treat to celebrate fall and Halloween!

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I love these cupcakes – they’re the perfect festive fall treat without being too cutesy. They’re as perfect for sharing with co-workers at the office as they are for popping into your kids lunchbox.

This is a 2-step cupcake with a brownie bottom and a vanilla cupcake top. They’re picture-perfect and so delicious! The combination of brownie and vanilla cake is so good, and with a light and fluffy buttercream icing, they’re an irresistible treat!

Ingredients

For the Brownie Base

• Unsalted butter – Unsalted gives you control over the salt level. Melt it gently and let it cool slightly before mixing.
• Semi-sweet chocolate chips: These offer a deep chocolate flavor, but can be replaced with dark chocolate chips for a more intense taste.
• Cocoa powder: This enhances the chocolatey taste. Opt for an unsweetened variety to control the sweetness level.
• Instant coffee grounds: Intensifies the chocolate flavor. Can be omitted if not on hand.
• Brown sugar – Dark chocolate chips work for a more intense taste. Don’t use milk chocolate—it’ll make the brownies too sweet.
• White granulated sugar
• Eggs & egg yolk: Provide structure and richness to the brownies.
• Vanilla extract – I cook almost entirely with artificial vanilla extract; you have my permission to use the cheap stuff.
• Flour – All-purpose flour. Measure correctly by spooning into the cup and leveling off. Packing flour makes the brownies dense and dry.
• Baking powder – Check the expiration date or the brownies won’t rise properly.
• Salt – I cook with kosher salt.

For the Cupcakes

• Butter – I use salted butter for cupcakes. Unsalted works if you add a pinch of extra salt.
• Sugar – Granulated Sugar.
• Egg whites: They help create a light, fluffy texture.
• Flour – All-purpose flour. Measure correctly.
• Baking powder – Check the expiration date.
• Salt
• Vanilla extract
• Milk – Whole milk works best. Low-fat or skim makes the cupcakes less tender.
• Oil – Use a neutral cooking oil like vegetable, canola, or avocado.
• Orange food coloring (optional): Adds a fun, festive twist.

For the Buttercream

• Unsalted butter: Use unsalted butter so your icing isn’t too salty.
• Salt
• Vanilla extract
• Powdered sugar
• Milk (if needed): Thins the frosting to the perfect consistency.
• Sprinkles to decorate – Make the cupcakes fun and festive.

How to Make The Best Fall Brownie Cupcakes

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating the oven to 350°F and lining two 12-cup muffin pans with cupcake liners. Add the butter and chocolate chips to a large microwave-safe bowl.

Microwave in short intervals, stirring after each one, until the mixture is completely melted and smooth. Whisk in the cocoa powder and instant coffee grounds until fully incorporated.

Add the sugars, baking powder, and salt and stir until well combined. Mix in the eggs and extra egg yolk until smooth.

Gradually add the flour, stirring just until no dry streaks remain.

Spoon a generous tablespoon of brownie batter into each cupcake liner.

Using the bottom of a ¼-cup measuring cup or the back of a spoon, gently press the batter into an even layer across the bottom of each liner.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and sugar until light and fluffy.

Add the milk, oil, egg whites, baking powder, salt, and vanilla extract. Mix until smooth. Gradually add the flour and continue mixing until a smooth batter forms.

If using orange food coloring, add it now and mix until the color is evenly distributed. Spoon about 1 tablespoon of cupcake batter over each brownie base, spreading it gently if needed.

Bake for about 18 minutes, or until the tops are set and lightly browned around the edges. Remove the cupcakes from the oven and allow them to cool completely before frosting.

In the bowl of a stand mixer, combine the softened butter, vanilla extract, and salt. Beat until smooth and creamy.

Gradually add the powdered sugar, adding a little milk as needed to achieve a smooth piping consistency. Increase the mixer speed and beat for about 1 minute until light and fluffy. Scrape down the sides of the bowl and mix again briefly.

Transfer the buttercream to a piping bag fitted with a large star tip. Pipe a swirl of frosting onto each cooled cupcake.

Immediately add sprinkles or other decorations before the frosting sets. Serve and enjoy!

Chef Jenn’s Tips

• For a dairy-free version, substitute the butter with a dairy-free margarine and use dairy-free chocolate chips.
• Feel free to swap out the semi-sweet chocolate chips with milk or dark chocolate ones based on your preference.
• Don’t overmix the batters, you want to mix only until everything is incorporated.
• Make sure the brownie batter covers the bottom of the muffin cup or your cupcakes could be more marbled and less half and half.

Serving Suggestions

These Fall Brownie Cupcakes pair perfectly with a hot cup of apple cider or a pumpkin spice latte for the adults and a cold glass of milk for the kiddos. They are also fantastic served with a scoop of vanilla or pumpkin ice cream for an extra decadent dessert! I love putting out a dessert bar with some of my favorite seasonal desserts, like these Hocus Pocus Cookies!

Storage

Store your leftover brownies in an airtight container on the counter in a cool spot of the kitchen for 1-2 days. You can also freeze these cupcakes. Freeze them on a baking sheet, then transfer them to a zipper-top plastic bag or container and freeze them for up to a month.