Wednesday, October 3, 2012

Brownie Batter Chocolate Fudge Cupcakes with Peanut Butter Buttercream Frosting

1/4 cup butter, melted
1/3 cup sweetened condensed milk
1/3 cup milk
1 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 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 350 degrees. Line muffin tin 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. Place cupcakes in oven, turn oven down to 325 degrees, and bake cupcakes for 22-28 mins. Allow to cool completely before frosting.

(This made 39 muffins for me!)

2 cups creamy peanut butter
1 cup butter, softened
8 cups powdered sugar
12 tablespoons milk
2 teaspoons pure vanilla
1/2 teaspoon salt

Place peanut butter and butter into medium bowl. Beat with an electric mixer on medium speed until light and creamy; scrape bowl. Add powdered sugar, milk, vanilla and salt. Beat on low speed 1 minute; scrape bowl. Beat on medium speed until smooth and creamy. Spread or pipe frosting on each [cooled] cupcake leaving the edge un-iced.

4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 tablespoons vanilla

In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit.

2 "king size" bags of miniature peanut butter cups

Top each cupcake with a peanut butter cup. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

Makes 36 cupcakes with a generous amount of frosting!

I'd love to hear if you try these! Please share any comments you have! :)

Update 10/8: So these cupcakes are definately over-the-top RICH! (Boy would they have been good when I was pregnant this last time!) Anyway, I hate to admit it, but I liked them better without the brownie batter inside. Just the plain 'ol chocolate cake/mini chip mix was much tastier.... In my opinion. :)

Recipes adapted from kevin & amanda and sixsistersstuff


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