OR DEATH BY CHOCOLATE is what these cupcakes should be called. CHOCOLATE LOVERS will adore this recipe!! Proceed with caution though when making these because these fudge-like cupcakes might cause you to slip into a chocolate induced coma after eating just one, but I can't think of a better way to leave this life than by eating one of these scrumptious cupcakes *Swoon*. The cupcake is made up of 3 components: delicious cakey brownie, the fudgy brownie centers, and the smooth and creamy chocolate frosting that tops off this sinful dessert. After making a batch of these, be prepared to share with your girlfriends or even guy friends because this recipe makes and frosts 36 godlike cupcakes. I promise that they really will thank you for putting them into a chocolate cupcake induced coma! Enjoy MY fellow Chocolate Lovers!
Brownie Batter Chocolate Fudge Cupcakes
1/4 c. butter, melted
1/3 c. fat free sweetened condensed milk
1/3 c. milk
1 (18.25 oz.) box Devils food cake mix
Directions: Combine all ingredients in a large bowl and mix On medium speed for two minutes until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a parchment lined cookie sheet and freeze overnight.
1 (18.25 oz.) box of Devils food cake mix
1 (3.9 oz) Instant Chocolate Fudge Pudding mix
1 c. Sour Cream
1 c. Vegetable Oil
4 eggs, beaten
1/2 c. milk
2 c. mini semi-sweet chocolate chips
Directions: Preheat oven to 325 degrees. Spray muffin tin with cooking spray and then line muffin tin with cupcake liners. Combine all ingredients except Chocolate chips into a very large bowl and mix on medium speed for 2 minutes until well combined. Stir in Chocolate chips. Using a Large Scoop (3 Tbsp.) drop batter into cupcake liners, filling 2/3 the way full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22- 28 minutes. Allow to cool completely before frosting.
5 sticks of butter, softened
8 oz. powdered sugar
1.5 cups of unsweeted cocoa powder
a pinch of table salt
1.5 cups of light corn syrup
2 tsp. vanilla extract
16 oz. Milk chocolate chips
Directions: Melt chocolate chips in the microwave stirring well every 30 seconds. Allow to cool for 5-10 minutes. Meanwhile, combine butter, sugar, cocoa and salt in a food processor and process till smooth, about 30 seconds. Scrap 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 chips and pulse until creamy and smooth. If you don't have a food processor, you can use your mixer, just don't whip the butter too much. Frost cupcakes with knife or put frosting in a ziploc baggie and cut off tip to make an elegant frosted topped cupcake!