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Serious Chocolate Lovers!

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.


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…… mouth is watering.


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.


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

Brownie Batter Chocolate Fudge Cupcakes

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
  • 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
  • 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


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.

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.

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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