BROWNIE BATTER CHOCOLATE FUDGE CUPCAKES WITH OUTRAGEOUSLY RICH CHOCOLATE INDULGENCE FROSTING

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BROWNIE BATTER CHOCOLATE FUDGE CUPCAKES WITH OUTRAGEOUSLY RICH CHOCOLATE INDULGENCE FROSTING

BROWNIE BATTER CHOCOLATE FUDGE CUPCAKES WITH OUTRAGEOUSLY RICH CHOCOLATE INDULGENCE FROSTING

This BROWNIE BATTER CHOCOLATE FUDGE CUPCAKES WITH OUTRAGEOUSLY RICH CHOCOLATE INDULGENCE FROSTING is perfect for chocolate Lover. It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
BROWNIE BATTER
  • 1/4 cup butter melted
  • 1/3 cup fat-free sweetened condensed milk
  • 1/3 cup milk
  • 1 18.25 oz box devil’s food cake mix
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
  • 1/2 cup milk
  • 2 cups mini semi-sweet chocolate chips
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 teaspoon vanilla extract
  • 16 oz milk chocolate chip
Instructions
BROWNIE BATTER
  1. 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 tablespoon) drop batter onto a baking sheet lined with parchment paper and freeze overnight.
CUPCAKES
  1. 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 tablespoon) 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
  1. 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! 🙂

source : http://www.kevinandamanda.com/brownie-batter-chocolate-fudge-cupcakes/#_a5y_p=3281941

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