Ingredients: |
Ingredients: BROWNIE BATTER
1/4 c. butter, melted
1/3 c. fat-free sweetened condensed milk
1/3 c. 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 c. sour cream
1 c. vegetable oil
4 eggs, beaten
1/2 c. milk
2 c. mini semi-sweet chocolate chips
FROSTING
5 sticks butter, softened
8 oz. powdered sugar
1.5 c. unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
a pinch of table salt
1.5 c. light corn syrup
2 tsp. vanilla extract
16 oz. milk chocolate chips
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Directions: |
Directions:Preheat oven to 325º. 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. 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! |
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