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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!

Fall Brownie Cupcakes on a cloth with more in the background.

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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!

Finished Fall Brownie Cupcakes on a cloth.
Serve and enjoy!

What you’ll love about Fall Brownie Cupcakes


  • Double Treat: These cupcakes feature a fudgy brownie base and a fluffy vanilla top, offering two favorite treats in one bite.
  • Great for Kids: This recipe is not only kid-approved, but it is also fun to make with little helpers in the kitchen.
  • Seasonal Fun: With the optional orange food coloring, these cupcakes can take on a festive fall look.
  • Versatile: They are perfect for a variety of occasions, from school parties to family dinners.

Ingredients

Here’s what you’ll need to make this scrumptious fall cupcake recipe:

For the Brownie Base

  • Unsalted butter
  • 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
  • White granulated sugar
  • Eggs & egg yolk: Provide structure and richness to the brownies.
  • Vanilla extract
  • Flour
  • Baking powder
  • Salt – I cook with kosher salt.

For the Cupcakes

  • Butter
  • Sugar
  • Egg whites: They help create a light, fluffy texture.
  • Flour
  • Baking powder
  • Salt
  • Vanilla extract
  • Milk
  • Oil: Use a neutral cooking oil.
  • 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

  1. Set your oven to preheat at 350 degrees and line your muffin pans for 24 cupcakes.
  2. For the brownie base, put the butter and chocolate chips in a large microwave-safe bowl. Microwave for short intervals, stirring after each, until the mixture is smooth.
  3. Mix in the cocoa powder and instant coffee grounds.
  4. Blend in the sugars, baking powder, and salt until well incorporated.
  5. Stir in the eggs and additional egg yolk.
  6. Gradually add the flour, checking for any dry spots.
  7. Deposit a generous tablespoon of brownie batter into each cupcake liner and press down with the back of a ¼ cup measuring cup.
  8. For the cupcake batter, blend the softened butter and sugar in a stand mixer until creamy.
  9. Incorporate the milk, oil, egg whites, baking powder, salt, and vanilla.
  10. Gradually add the flour and ensure everything is well mixed.
  11. If using, mix in the orange food coloring.
  12. Spoon a tablespoon of the batter over the brownie bases.
  13. Bake for 18 minutes until slightly browned around the edges and set in the center. Allow to cool completely.
  14. For the buttercream frosting, combine the softened butter, vanilla, and salt in a stand mixer. Whip until smooth.
  15. Slowly add in the powdered sugar, with milk if necessary. Beat the frosting on high speed for a minute, then mix again after scraping the sides.
  16. Transfer the frosting to a piping bag with a large star tip. Decorate each cupcake with a dollop of frosting and immediately add the sprinkles.
Iced Fall Brownie Cupcakes.

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.

Recommended

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.

Step-By-Step Process

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Pumpkin cupcakes on a plate with whipped cream.
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4.98 from 49 votes

Fall Brownie Cupcakes

With a rich, fudgy brownie bottom layer and a vanilla cake top, these 2-tone cupcakes are delicious and the perfect treat for fall!
Course Desserts
Cuisine American
Keyword brownie cupcakes, brownies, cupcakes, fall brownie cupcakes, fall cupcakes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 24 cupcakes
Calories 469kcal
Author Chef Jenn

Ingredients

For the brownie layer

  • 1.5 sticks unsalted butter or 12 tablespoons
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup cocoa powder unsweetened
  • 1 tablespoon instant coffee grounds
  • 1 cup brown sugar
  • 1/2 cup granulated white sugar
  • 2 eggs
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1/2 teaspoon salt

For the vanilla cake layer

  • 1/2 cup unsalted butter
  • 1 2/3 cup granulated sugar
  • 6 egg whites
  • 2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 1/4 cups milk
  • 1/4 cup oil
  • orange food color

For the buttercream

  • 1 cup unsalted butter softened
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 2-3 tablespoons milk as needed
  • sprinkles for decoration

Instructions

  • Set your oven to preheat at 350 degrees and line your muffin pans for 24 cupcakes.

For the brownie layer

  • For the brownie base, put the butter and chocolate chips in a large microwave-safe bowl. Microwave for short intervals, stirring after each, until the mixture is smooth.
  • Mix in the cocoa powder and instant coffee grounds.
  • Blend in the sugars, baking powder, and salt until well incorporated.
  • Stir in the eggs and additional egg yolk.
  • Gradually add the flour, checking for any dry spots.
  • Spoon a generous tablespoon of brownie batter into each cupcake liner and press down with the back of a ¼ cup measuring cup.

For the vanilla cupcake layer

  • For the cupcake batter, blend the softened butter and sugar in a stand mixer until creamy.
  • Incorporate the milk, oil, egg whites, baking powder, salt, and vanilla.
  • Gradually add the flour and ensure everything is well mixed.
  • If using, mix in the orange food coloring.
  • Spoon a tablespoon of the batter over the brownie bases.
  • Bake for 18 minutes until slightly browned around the edges and set in the center. Allow to cool completely.

For the buttercream icing

  • For the buttercream frosting, combine the softened butter, vanilla, and salt in a stand mixer. Whip until smooth.
  • Slowly add in the powdered sugar, with milk if necessary. Beat the frosting on high speed for a minute, then mix again after scraping the sides.
  • Transfer the frosting to a piping bag with a large star tip. Decorate each cupcake with a dollop of frosting and immediately add the sprinkles.

Notes

Chef Jenn’s Tips

    • For a dairy-free version, substitute the butter with 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.

Nutrition

Serving: 1cupcake | Calories: 469kcal | Carbohydrates: 65g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 268mg | Potassium: 126mg | Fiber: 1g | Sugar: 49g | Vitamin A: 586IU | Calcium: 66mg | Iron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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