Brownie Batter Chocolate Fudge Cupcakes

Brownie Batter Chocolate Fudge Cupcakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • BROWNIE BATTER

  • ¼

    cup butter, melted

  • cup fat-free sweetened condensed milk

  • 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

  • ½

    cup milk

  • 2

    cups mini semi-sweet chocolate chips

  • Read more at http://www.kevinandamanda.com/recipes/dessert/brownie-batter-chocolate-fudge-cupcakes.html#4PrLzWWyeeXkTu1q.99

Directions

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. Read more at http://www.kevinandamanda.com/recipes/dessert/brownie-batter-chocolate-fudge-cupcakes.html#4PrLzWWyeeXkTu1q.99


Nutrition

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