Fall Brownie Cupcakes

Step 1

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

Step 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.

Step 3

Mix in the cocoa powder and instant coffee grounds.

Step 4

Blend in the sugars, baking powder, and salt until well incorporated.

Step 5

Stir in the eggs and additional egg yolk.

Step 6

Gradually add the flour, checking for any dry spots.

Step 7

Spoon a generous tablespoon of brownie batter into each cupcake liner and press down with the back of a ¼ cup measuring cup.

Step 8

For the cupcake batter, blend the softened butter and sugar in a stand mixer until creamy.

Step 9

Incorporate the milk, oil, egg whites, baking powder, salt, and vanilla.

Step 10

Gradually add the flour and ensure everything is well mixed.

Step 11

If using, mix in the orange food coloring.

Step 12

Spoon a tablespoon of the batter over the brownie bases.

Step 13

Bake for 18 minutes until slightly browned around the edges and set in the center. Allow to cool completely.

Step 14

For the buttercream frosting, combine the softened butter, vanilla, and salt in a stand mixer. Whip until smooth.

Step 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.

Step 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.