Dark Chocolate Brownie Buttercream Cupcakes

These are awesome!  I love myself some cupcakes and I was truly surprised how Good & Easy they are!  I would venture to say that even those who "don't cook" can make these little pieces of heaven!

I used Ghiraradelli Dark Chocolate brownie mix for the base.  I learned from my time working with a French Master Pastry Chef that some box mixes can be just as good as making from scratch.  I would definitely count this product in the category.  Follow the box directions which includes adding water, oil and an egg.  I then lined my muffin pan with 12 cupcake liners and filled them each 3/4 full.  They baked at 350 for about 25-28 minutes.  While they cooled I made the buttercream frosting.

Buttercream Frosting
4 oz unsalted butter
2-1/2 cups powdered sugar
1 tsp vanilla

I used a stand mixer and whipped the butter for about 5 minutes.  Periodically, I stopped the mixer and scraped the bottom of the bowl to make sure that all the butter was getting whipped.  Then, add vanilla and mix.  I gradually added the powdered sugar to the whipped butter.  I would add about 1/4 cup at a time on low then increase to high until all the sugar in incorporated.  The mixture will look crumbly, but keep mixing until it becomes creamy. 

Once the brownie cakes are cooled, they are ready for frosting!  Makes 12.