When I asked Grandma what kind of cupcakes she was in the mood for, she didn't hesitate to say "chocolate." Chocolate she would have.
My pinterest board has just about every concoction of chocolate cupcakes, but hardly any simply plain chocolate recipes. After several minutes of scrolling to the very bottom of my never-ending baking board, the brownie batter chocolate fudge recipe appeared. They may as well have been screaming "Happy birthday Grandma Barb," for how perfect they were.
For such an intense cupcake, this recipe was pretty easy. Well, maybe I only think that because Mom helped me out with the first part. Any cupcake that has more than two "parts" to it is quite intimidating. I recommend splitting them up over a couple days or letting someone help out. Cupcakes are meant to be anything but stressed over.
Mom pressed out the brownie batter bites on Friday and let them chill overnight. I mixed the chocolate cupcake batter on Saturday and placed the bites on top. Note: press the brownie bites into the cupcake. I put them on top and they looked funny. Tasted awesome, but looked funny. You'd probably get more amazement out of it if the brownie bites are fully inside the cupcake.
I made 12 huge cupcakes with this recipe. I can't seem to get timing standards right with our new oven, however. I'll bake a batch for 25 minutes and the tops look cooked, but they sink in the middle instead of standing upright. Maybe they needed longer for being bigger cupcakes. Maybe the oven needs to be at a higher temperature. Any suggestions?
The frosting for this cupcake is insane. The melted chocolate chips make it so rich and creamy.
So the time came to indulge, and this cupcake is the definition of indulgence. Holy crap. While it is very, very good, the cupcake is quite rich and should definitely be accompanied by a cold glass of milk. The chocolate chips in the cupcake give it a simple crunch of awesomeness.
I gave some to the waiters at my grandma's and brother's birthday dinner. Both waiters came back from the kitchen with one-word adjectives. "Outrageous." "Sinful." Both were quite accurate. They did not say they were "good." Good is too simple a word to describe this cupcake if you do like chocolate. If you don't like chocolate, this cupcake is definitely not "good."
Nevertheless, Grandma thought the cupcakes were "to die for," which is what she says about almost any food she eats. I'm happy to have met her standards.
One pin down on my baking board, 479 to go. :-/
I divided this recipe in half to make 18 cupcakes, then got even more lazy and made 12 extra-large cupcakes. Note: add more baking time if making jumbo cupcakes. If they do sink in the middle, add more frosting!
Brownie Batter Chocolate Fudge Cupcakes
with Outrageously Rich Chocolate Indulgence Frosting
with Outrageously Rich Chocolate Indulgence Frosting
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| Seriously, look at that frosting! |
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
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 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
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 tbsp) 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
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
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! :) Adapted from Cook’s Illustrated.
Makes & frosts 36 cupcakes.
Recipe from www.kevinandamanda.com
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
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 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
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 tbsp) 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
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
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! :) Adapted from Cook’s Illustrated.
Makes & frosts 36 cupcakes.
Recipe from www.kevinandamanda.com
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