Brownie Batter Chocolate Fudge Cupcakes

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Chocolate just never really gets old does it?   As I’m sure you’ve heard, chocolate is good for you.  In celebration of chocolate being good for you, I highly recommend trying this recipe for Brownie Batter Chocolate Fudge CupcakesBloggers Kevin and Amanda also call their cupcakes “The Mega. Extreme. Chocolate. Overdose. Cupcake.”  These cupcakes aren’t made entirely of brownie batter, but have a center of brownie goodness inside the cake.  I feel a little giddy just typing about it.  And knowing that 5 frosting experiments were made in order to find the perfect match for the cake gives me the confidence to head to the store for ingredients immediately.  I might even get extra-special sparkly cupcake liners for these bad boys.  Does anyone know where to get extra-special sparkly cupcake liners?

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

**Makes & frosts 36 cupcakes.


  • 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.


  • 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.


  • 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.

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    1. Ellen

      Hello!! These look fantastic!! I am just wondering does anything change if you don’t freeze the brownie batter overnight?? Like, does it make a difference?? Thank you!!!


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