Brownie Batter Chocolate Fudge Cupcakes

Almost at once after making the Chocolate Chip Cookie Dough Cupcakes, I got the concept for a rich, decadent massively chocolate brownie batter cupcake, and I haven’t been able to get them outta my head considering that! This recipe makes use of a favorite chocolate brownie batter, my satisfactory chocolate cake ever recipe (just ask Google) and the maximum insanely ridiculously wealthy, fudgy, indulgent chocolate frosting you’ve ever had.

Brownie Batter Chocolate Fudge Cupcakes

How to Make Brownie Batter Chocolate Fudge Cupcakes

It all begins with the brownie batter – that is significantly considered one of my favored chocolate batter mixes ever. It calls for fats free sweetened condensed milk. You guys love me for that, right?

It best calls for 1/three cup sweetened condensed milk although, and on account that I hate recipes that best call for a little bit of some thing in a can, leaving me wondering what the heck I’m supposed to do with the rest of it, pass ahead and make this clean, no gadget required home made ice cream. You will certainly need some with these cupcakes! 🙂

Ingredients

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

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

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 teaspoon vanilla extract
  • 16 oz milk chocolate chips

Instructions

BROWNIE BATTER

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 tablespoon) drop batter onto a baking sheet lined with parchment paper and freeze overnight.

CUPCAKES

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 tablespoon) 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

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! 🙂

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