Brownie Batter Chocolate Fudge Cupcakes

Whoa...these were so yummy! If you don't mind eating 8,000 calories in one bite, then these cupcakes are for you!

Now I will say, I will not be making these on a regular basis, but for the holidays? These cupcakes were a huge hit! I am a self-acclaimed chocolate addict, so these were a huge temptation for me. They were really really good. Brad died over them. You must try them...at least once...

 Brownie Batter Chocolate Fudge Cupcakes 

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

1. Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. 
2. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.

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

1. Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. 
2. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. 
3. Stir in chocolate chips. 
4. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. 
5. Remove brownie batter from freezer and press into the cupcake batter. 
6. Bake for 22-28 mins. Allow to cool completely before frosting.

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 tsp vanilla extract
• 16 oz milk chocolate chips

1. Melt chocolate chips in the microwave, stirring well every 30 seconds. 
2. Allow to cool for 5-10 mins. 
3. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. 
4. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. 
5. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. 
6. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :) 

*Side note: I will say, I didn't have enough time to make this frosting, so I just used the whipped chocolate frosting in a can. It still turned out amazing.

Happy baking and enjoy the chocolate overload!!