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Ooey Gooey Brownie Choco Fudge

Oh my!  We don’t need to say anymore.  The pictures are amazing & leave us drooling over our computer screens.  Get ready for a chocolate coma.

Several have tried this recipe with thousands of spectacular comments.  Amanda has out done herself with these Brownie Batter Chocolate Fudge Cupcakes.

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Forget about the butter & counting calories with these.  Fabulous cupcakes for all kinds of occasions such as tailgating events, ladies & men’s get-togethers, or birthday parties.

Look at the ingredients!  My arteries are clogging……..my mouth is watering.

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One guest commented that would make really great Halloween cupcakes used as cute graveyard cupcakes adding Oreo crumbles on top with a Pepperidge Farm Milano RIP Tombstones.

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Need plenty of friends, family, & guests to indulge.  Makes 36 delectable cupcakes.

Brownie Batter Chocolate Fudge Cupcakes

Ingredients:
Brownie Batter
  • ¼ cup butter, melted
  • ⅓ cup sweetened condensed milk (fat free is fine)
  • ⅓ 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
  • ½ cup milk
  • 2 cups mini semi-sweet chocolate chips
Frosting
  • 2 cups 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

Instructions:

Brownie Batter

Combine all ingredients in a large bowl and mix on medium speed for 2 minutes until well combined.

Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.

Cupcakes
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 minutes until well combined.
Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about ⅔rds full.
Remove brownie batter from freezer and press into the cupcake batter.
Bake for 22-28 mins. Allow to cool completely before frosting.
Frosting

Melt chocolate chips in the microwave, stirring every 30 seconds. Set aside.

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 or the frosting will be lighter in color.

Note:  To pipe the rich choco frosting onto the cupcake, use a zip-loc bag & just barely cut the tip of one corner & pipe away!

Special Thanks To Amanda/KevinAndAmanda For Sharing Recipe Post.  All Image Screenshots From Post.

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