Brownie Cupcakes Topped w/Ghirardelli Dark Chocolate Sea Salt Caramel Squares

Who loves a really quick, yummy, and chocolaty brownie cupcake? What if they're made with a simple doctored up box mix? Yes, me! You too?

I first made these for Elizabeth's -my granddaughter's- birthday. They were a hit and disappeared fast!

Let's make some!

I used one package of Ghirardelli triple chocolate brownie mix, buttermilk, oil, egg, and vanilla. After baking, I topped them with Ghirardelli candy squares. 

After combining wet ingredients, I stirred in the brownie mix until moistened and scooped the batter into a muffin tin prepared with cooking spray.

Baked in a 350 degree oven, these only take 20 minutes!

Remove from oven and gently press in a chocolate square. Let cool in pan for 10-15 minutes. I used a plastic knife to gently coax them from the tin.

Brownie Cupcakes

*note below*

One box Ghirardelli brownie mix

1/3 cup buttermilk

1/3 cup canola oil

1 egg

1/2 tablespoon vanilla

Combine wet ingredients.

Stir in brownie mix until moistened.

Scoop batter into a 12 cup muffin tin that has been prepared with cooking spray.

Bake at 350 degrees F. for 20 minutes or until a toothpick inserted comes out clean.

Remove from oven. Gently press in a chocolate square.

Let cool in pan 10-15 minutes. 

I used a plastic knife to gently coax cupcake from pan.

*note*

Brownie box mix sizes vary.

Simply sub out equal amounts of water called for on box for buttermilk.

Use same amounts of eggs and oil and add 1/2 tablespoon on vanilla.

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JOHN 3:16 

'til we sweet again, Karen💗