Are you the kind of person who says things like, “Oh, this is just too rich!” or “You know, chocolate’s not my thing. I can take it or leave it”? Then you should probably just keep moving on.

I mean, come back tomorrow for a new post, but today? Just keep on clickin’.

Because these cupcakes? They. Are. Full. Of. The. Chocolate. I’m talking a chocolate fudge cupcake with a brownie inside and then topped with rich chocolate frosting.

Mmm-hm. That’s right. And, that’s why I made these puppies with my friend Brittany and then left them all at her house. (All except for the one – and a half – that I ate.) When we finally got to the taste-testing portion of this activity, I tried to get Annalyn to smile a big chocolatey smile for the camera.

Me: “Do you like the cupcake, baby?”
Her: “Yes.”
Me: “Does it make you want to smile?”
Her: “It makes me want to take them all home.”

So, I didn’t get a picture (Clearly,the girl just does not understand the requirements of a blogger’s daughter!), but I couldn’t have asked for a better testimonial than that!

I found this recipe on Kevin & Amanda (she has The Best recipes there!). I altered it a bit by using frosting from a can, because while I’m sure her five-stick-of-butter frosting is ah-maze-ing, I was one part too lazy and two parts two scared to make it myself. (Come. On! Five sticks of butter!? I might have dived straight into that bowl and never come out again!)

This recipe involves several steps, but it’s worth it. Here’s the full recipe:
 

Brownie Batter Cupcakes

Brownie Batter

1/4 cup butter, melted
1/3 cup fat-free sweetened condensed milk
1/3 cup milk
1 box devil’s food cake mix

Mix all ingredients together. Use a small scoop (or heaping tablespoon) to put batter on a baking sheet lined with wax paper and freeze overnight.

Cupcakes

1 box devil’s food cake mix
1 large package instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup milk
2 cups mini semi-sweet chocolate chips

Preheat oven to 325 degrees. Combine all ingredients, stirring in chocolate chips last. Use a large scoop (about 3 tbsp) to drop batter into cupcake liners, filling about two-thirds full. Take the brownie batter balls from the freezer and press one into each cup of cupcake batter. Bake for 22-28 minutes.

I had a little trouble pulling the cupcakes out of the pan, mainly because I didn’t push the brownie batter ball far enough into the cupcake batter. It ended up sitting on top of the cupcake a bit and popped off a few cupcakes when I tried to remove them from the pan. They also ended up shaped pretty funny, and I’m glad Brittany was willing to frost them all.

And speaking of frosting, like I mentioned, I used canned frosting, but you can find the recipe for Amanda’s crazy buttery chocolate frosting here.

By the way, writing this post has made me REALLY regret leaving all the cupcakes at my friends’ house. Not that I’d have any left by now. But I wish I did.

How much do you love chocolate? Do you ever think a food is too rich?

This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Works for Me Wednesday, I’m Lovin’ ItSweet Tooth Friday and Foodie Friday.

Pin It on Pinterest

Share This