Categories: brownie, chocolate, dessert, sweet

Ingredients

• #Brownie Batter
• 1/4 cup butter, melted
• 1/3 cup fat-free sweetened condensed milk
• 1/3 cup milk
• #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
• #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

Directions

1. BROWNIE BATTER

2. (18.25 oz) box devil’s food cake mix

3. mbine 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

4. CUPCAKES

5. 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.

6. FROSTING

7. 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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