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]

    1. 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.
    2. 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.
    3. Take brownies out of freezer and gently press one brownie into the center of each cup of batter.
    4. Bake in a preheated 325* oven for 22 to 28 minutes. Let cool completely before frosting.
    5. For Frosting: Melt chocolate chips in a saucepan or microwavable bowl. Let cool for 5 to 10 minutes.
    6. Mix together butter, sugar, cocoa, and salt until smooth. Then add syrup and vanilla, just until combined.
    7. Last, add melted chocolate and mix until smooth and creamy, but don't overwhip!
    8. Frost cooled cupcakes and serve!

Recipe from Kevin & Amanda