Fudge Brownie Cupcakes

These cupcakes are divine.  They are rich and fudgy and delicious.  The chocolate frosting reminds me very much almost of ganache.  It is thick and rich and smooth and buttery and rich.  And rich.  I was incredibly worried that the frosting would be a fail, but to my surprise it worked out beautifully.  

If you are not in need of 3 dozen of these babies in your kitchen, you can halve or even quarter the recipe.  For the brownie batter, make the whole recipe and simply store what you don't use in the freezer (or eat them when no one is looking).  For the cupcakes, combine the cake mix and chocolate pudding in a bowl, and then use half or a quarter and store the rest for later.  Have extra vanilla frosting lying around?  Or simply don't like chocolate?  Try topping these cupcakes with vanilla frosting for a delicious flavor contrast! Original recipe found here.

Fudge Brownie Cupcakes

Brownie Dough:

1 box dark chocolate cake mix

1/4 cup butter, melted

1/3 cup sweetened condensed milk (I used fat free)

1/4 cup milk

Cupcakes:

1 box dark chocolate cake mix

1 (4 serving) box instant chocolate pudding (I used sugar free-fat free)

1 cup sour cream

1 cup canola oil

4 eggs, lightly beaten

1/2 cup milk

2 cups mini chocolate chips

Frosting:

2 1/2 sticks butter, softened

4 ounces powdered sugar

3/4 cup cocoa powder

pinch of salt

3/4 cup light corn syrup

1 teaspoon vanilla extract

8 ounces milk chocolate chips, melted and slightly cooled

For the brownie batter, stir together the cake mix, melted butter, condensed milk, and milk until completely combined.  Scoop heaping tablespoonfuls of dough and roll into balls. Place balls onto a parchment lined baking sheet and freeze for several hours or overnight.

For the cupcakes, preheat the oven to 325F.  Line 24 cupcake cups with paper liners.  In a large bowl, combine the cake mix, chocolate pudding, sour cream, oil, eggs, and milk.  Beat together until well combined.  Stir in the chocolate chips.  Drop the batter into the lined cupcake cups, filling each cup about 2/3 full.  Press a frozen brownie dough ball into the cupcake batter in each cup.  Bake for about 22 to 25 minutes, being careful not to overbake.  Let cool in pans for about 5 to 10 minutes, then remove cupcakes from pans and cool completely on a cooling rack.

For the frosting, place the butter, powdered sugar, cocoa powder, and pinch of salt in a food processor and process until smooth.  Scrape down the sides of the bowl, then add the corn syrup and vanilla and process again until combined.  Again, scrape down the sides of the bowl, then add the melted chocolate and process until smooth.  Spread the frosting on top of the cupcakes.  Makes 24 cupcakes.

Enjoy!  -Cardamommy