Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Frosting
Ingredients:
Brownie Batter
1/4 cup unsalted butter, melted
1/3 cup sweetened condensed milk
1/3 cup milk
1 box devils food cake mix
Directions:
Combine all ingredients in a large bowl and mix on medium speed for 2 minutes until well combined. Using a small scoop (about 1.5 tablespoon) drop batter onto baking sheet lined with parchment paper and freeze overnight.
Cupcakes
1 box devils food cake mix
1 (3.9 ounce) package 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
Directions:
Preheat oven to 325 degrees F. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a large bowl and mix on medium speed for 2 minutes until well combined. Stir in chocolate chips. Using a large scoop drop batter into the cupcake liners, filling about 2/3 full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 minutes. Allow to cool completely before frosting.
Frosting
1 1/2 cups unsalted butter, softened
1 cup powdered sugar
3/4 cup unsweetened cocoa powder (Hershey's Special Dark Cocoa)
pinch of sea salt
3/4 cup light corn syrup
1 teaspoon vanilla
8 oz milk chocolate chips, melted but cooled
Directions:
Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape bowl as needed. Add corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape bowl and add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds.
Makes about 24 cupcakes.
Happy Baking!
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