Brownie Batter Chocolate Fudge Cupcakes

OH MY GOODNESS. HEAVEN IN A CUPCAKE. That’s what this recipe is. Maybe I should make that it’s new name…

Anyways, this cupcake is AMAZING! (If you loveee chocolate, ofcourse.) I know I sure do. If you want me to do something for you, give me one of these cupcakes and I will do it with 110% effort.  That’s how good they are. They make for some serious motivation. The recipe is a little extensive, but so worth it! Just make sure you have plenty of time to make them (the brownie part has to freeze overnight so that spreads out the time a bit). And, if you want to impress someone, these are surely a good way to do so. Trust me. Everyone that tried one, instantly “mmmmm”’d. Honestly, that makes it all worth it.

For the BROWNIES: Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined (a mixer would work well for this, otherwise just stir it – beaters won’t work because the mix is too thick)

Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.

For the CUPCAKES: Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips.

Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter.

Bake for 22-28 mins. Allow to cool completely before frosting. (see recipe below for frosting)

They taste just as good without frosting because it allows you to taste the brownie part even more, but then it's more like a chocolate muffin. But if you want to add to the presentation of the cupcakes, frosting looks (and tastes) good.

GOOD LUCK!

Brownie Batter Chocolate Fudge Cupcakes

BROWNIE BATTER

1/4 cup butter, melted
1/3 cup fat-free sweetened condensed milk
1/3 cup milk
1 (18.25 oz) box devil’s food cake mix

Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.

CUPCAKES

1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
2 cups mini semi-sweet chocolate chips

Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.

FROSTING

5 sticks butter, softened
8 oz powdered sugar
1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
a pinch of table salt
1.5 cups light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips

Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :) Adapted from Cook’s Illustrated.

Makes & frosts 36 cupcakes.

Who did I give these to? EVERYONE. Teachers, friends, classmates, family, my boyfriend, and myself. Who loved them? EVERYONE. I made about a dozen mini cupcakes and they were really handy to give to people without making a mess!