Pumpkin Brownie Cupcakes with Vanilla Bean Buttercream

Name: Pumpkin Brownie Cupcakes with Vanilla Bean Buttercream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 355 milliliters dry brownie mix; 118 milliliters mini chocolate chips; 4 larges eggs; 177 milliliters buttermilk or regular milk; 3 Tbsps milk; 887 milliliters powdered sugar; 425 grams pumpkin such as Libbys; 118 milliliters sour cream; 1 vanilla bean; 118 milliliters vegetable oil; 1 box yellow cake mix

The recipe Pumpkin Brownie Cupcakes with Vanilla Bean Buttercream could satisfy your American craving in around 45 minutes. This recipe serves 24. One serving contains 381 calories, 4g of protein, and 12g of fat. If you have cream, powdered sugar, cake mix, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350 degrees F. and line 24 cupcake cups with liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Oven

Place cake mix, brownie mix, oil, sour cream, buttermilk, eggs and pumpking into stand mixer. Beat until well combined, about 1-2 minutes. Scoop batter into lined cups 3/4 full.

Ingredients you will need

Brownie Mix

Buttermilk

Sour Cream

Cake Mix

Egg

Cooking Oil

Equipment you will use

Stand Mixer

Bake for 22-27 minutes, until baked through.

Equipment you will use

Oven

Remove and let cool completely.While cupcakes are cooling, place butter into stand mixer and beat until creamy. Slowly add powdered sugar until you’ve got a nice consistency. Stir in vanilla bean seeds and milk until smooth. Frost over cupcakes and top with mini chocolate chips.

Ingredients you will need

Mini Chocolate Chips