Brownie Batter Cupcakes
What you need:
Brownies:
- 1/4 cup butter
- 1/3 cup sweetened condensed milk
- 1/3 cup milk
- 1 box Devil's Food cake mix
Cupcakes:
- 1 box Devil's Food cake mix
- 1 (3.9 oz.) pkg. Jello Chocolate Fudge pudding
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs, beaten
- 1/2 cup milk
- 2 cups mini chocolate chips
Frosting:
- 5 sticks butter, softened
- 8 oz. powdered sugar
- 1 1/2 cup special dark cocoa powder
- Pinch of salt
- 1/2 cup light corn syrup
- 2 tsp. vanilla
- 16 oz. milk chocolate chips
Directions:
[collage pic]
- For Brownies: Combine all ingredients in a mixer on medium speed for 2 minutes. Use a small scoop and dollop 36 brownies onto a parchment paper-lined baking sheet. Freeze overnight.
- For Cupcakes: Combine all ingredients except chocolate chips on medium speed for 2 minutes. Stir in chocolate chips. Place 3 Tbsp. of batter per cup in a lined muffin/cupcake pan.
- Take brownies out of freezer and gently press one brownie into the center of each cup of batter.
- Bake in a preheated 325* oven for 22 to 28 minutes. Let cool completely before frosting.
- For Frosting: Melt chocolate chips in a saucepan or microwavable bowl. Let cool for 5 to 10 minutes.
- Mix together butter, sugar, cocoa, and salt until smooth. Then add syrup and vanilla, just until combined.
- Last, add melted chocolate and mix until smooth and creamy, but don't overwhip!
- Frost cooled cupcakes and serve!
Recipe from Kevin & Amanda