Cake + Brownies = Amazing Cupcakes

By now you know I'm the chocolate fan in my household. Sure Andy will eat chocolate candy, cookies, bars, etc... but not really brownies or chocolate cake so I rarely make it. I was asked to make a chocolate dessert for an outdoor party and realized this was my chance to chocolate it up like never before. Ok, that's over stating it a bit... but still, I could make something chocolate. I opted to try a new recipe because - hey... a group of people to test something? Yes. I was a little worried about a box of chocolate cake mix and a brownie mix working together - but honestly it made the most beautifully soft and puffy chocolate cupcakes I've ever made. I also was unsure about honey in the frosting, again... even the kids ate some and said they liked it. This recipe is for sure a do over, and over and over.

Chocolate Brownie Cupcakes
Cupcake:
1 box (15.25 ounces) chocolate cake mix,
1 box (18.3 ounces) fudge brownie mix,
4 large eggs, room temperature
1¼ cup (296g) water
1 cup (207g) vegetable oil

Frosting:
½ cup (1 stick or 113g) unsalted butter, softened
½ cup (59g) unsweetened cocoa powder
3 tablespoons honey
3 teaspoons vanilla extract
3 cups (375g) confectioners' sugar
½ cup (119g) heavy cream

Cupcakes
Preheat the oven to 350°F and prepare a muffin tin with liners.
In a large bowl, combine the dry chocolate cake mix, dry fudge brownie mix, eggs, water, and vegetable oil. Whisk for 2 minutes, or until lumps are mostly gone.
Pour the batter into the prepared muffin tin and bake for 20-22 minutes.
When done baking, remove cupcakes and allow to cool in the muffin tin for up to five minutes. Carefully place cupcakes on a cooling rack and cool for 30 more minutes.

Frosting
In the bowl of a stand mixer with the whisk attachment (a hand mixer works excellently here as well), combine room temperature butter, cocoa, honey, vanilla, and confectioners' sugar.
Turn mixer on low and let it combine the ingredients for about 30 seconds.
Slowly add the cream, a little at a time, until you reach your desired consistency. You may not need all of the cream, or you may need a little more. It can vary from season to season and kitchen to kitchen.
Spread the frosting over the cooled cupcakes and serve.