Brownie Batter Chocolate Fudge Cupcakes

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

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With Outrageously Rich Chocolate Indulgence Frosting.

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

AKA
The Mega. Extreme. Chocolate. Overdose. Cupcake.

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

Almost immediately after making the Chocolate Chip Cookie Dough Cupcakes, I got the idea for a rich, decadent massively chocolate brownie batter cupcake, and I haven’t been able to get them outta my head since! This recipe uses a favorite chocolate brownie batter, my best chocolate cake ever recipe (just ask Google) and the most insanely ridiculously rich, fudgy, indulgent chocolate frosting you’ve ever had.

To all the chocolate lovers in the house… This is for you. XOXO.

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

It all starts with the brownie batter – this is seriously one of my favorite chocolate batter mixes ever. It calls for fat free sweetened condensed milk. You guys love me for that, right? Right back atcha.

It only calls for 1/3 cup sweetened condensed milk though, and since I hate recipes that only call for a little bit of something in a can, leaving me wondering what the heck I’m supposed to do with the rest of it, go ahead and make this easy, no machine required homemade ice cream. You will definitely want some with these cupcakes! :)

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

Use your trusty 1.5 tbsp scoop to drop spoonfuls of brownie batter onto a parchment-lined baking sheet and freeze overnight.

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

The next day, get ready to bake the best chocolate cupcakes ever.

This recipe calls for an entire cup of oil and an entire cup of sour cream. No wonder they’re good!

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

It also calls for 2 cups of mini chocolate chips, and if you want to help keep them from sinking to the bottom of your cupcake, mix them with a spoonful of the cake mix.

It’s tips like these that keep you coming back, I know.

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

Now using a large (3 tbsp) scoop, fill your cupcake liners about 2/3rds full.

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

Mmm, chocolate chips.

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

Grab your brownie batter from the freezer and press down into the cupcakes.

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

And when you pull them out of the oven…

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

You know how they say the muffin top is the best part of the muffin?

The best part of this cupcake is definitely this chewy, brownie batter top.

Think chewy brownie shell on top of an insanely gooey, soft chocolate cake.

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

Now these cupcakes are sho’ nuff good enough to eat just like this.

And this is coming from someone who basically only views cake as the vessel to getting frosting in her mouth.

But we’re not done here yet.

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

You know that rich, dark, fudgy classic chocolate frosting? The one that all chocolate frostings want to be when they grow up? The one that makes life worth living?

Here it is. This is what you’ve been looking for. Don’t be scared.

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

It calls for uh, quite a bit of butter. Can I promise you right now it’s worth every bite? I made four completely different types of chocolate frosting in one day – a buttercream, a sour cream, a ganache, and one that claimed to be fudgy, but wasn’t –  looking for the perfect complement to these cupcakes. By the end of the day, I was so sick of chocolate, I never wanted to eat it, smell it, or get it all over my hands again. I didn’t even want to lick the bowl. It was bad. Until I tried just one more recipe. That’s all it took. I couldn’t stop eating it. By the spoonful. That’s how I knew it was perfect.

Exactly what I was looking for.

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

Move the frosting to a Ziploc bag, cut off the tip and pipe away!

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

So chocolaty. So dreamy.

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

Melt in your mouth delicious.

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

I think I’ll just stop talking now.

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

Brownie Batter Chocolate Fudge Cupcakes
 
Ingredients
Brownie Batter
  • ¼ cup butter, melted
  • ⅓ cup sweetened condensed milk (fat free is fine)
  • ⅓ cup milk
  • 1 (18.25 oz) box devil’s food cake mix
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
  • ½ cup milk
  • 2 cups mini semi-sweet chocolate chips
Frosting
  • 2 cups 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
Instructions
Brownie Batter
  1. 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. 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 ⅔rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.
Frosting
  1. Melt chocolate chips in the microwave, stirring every 30 seconds. Set aside. 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 or the frosting will be lighter in color.
Notes
Makes & Frosts 36 cupcakes.

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267 Comments

Seriously?? You’re killing me here! These look amazingly decadent and I can’t wait to try them. I made your cookie dough cupcakes and they were a hit! Thanks for sharing…(you’re making me look quite impressive when I have to take a dessert to family parties!!) Have a GREAT day:)
~Mary

I agree with everyone else, you are the best Amanda!!!!!! We will be making these fab looking treats this week. Yum, my mouth is watering and there is nothing I can do about it as I’m at work. AGH…….

Amanda–
My God, girl, you’re killin’ me here! I absolutely am drooling right now, looking at these! I can’t wait to try them. Your posts are always gorgeous, whether it’s food, your adorable dogs, your travels, whatever. The photos are breathtaking–have you ever put any photography tips on your site? You are obviously a multi-talented girl.
By the way, I’ve been slowly making my way through all of your friend’s incredible blogs, too, and am loving them. Thanks for introducing me to such amazing ladies, not to mention, more delicious recipes! I have quite a list of them to try out. My husband is going to be very happy!
Debbie

Amanda not only does it sound delicious, the pictures are AMAZING!!! I am at work and I am drooling over these. I would LOVE to make these for my son’s Halloween party at school, however just by the looks of it, I do not think it will fit into the new wellness policy. Maybe I can sneak them in, the teacher does LOVE brownies. ;o)

Wow. This looks awesome. I haven’t tried the cookie dough cupcakes yet, (it prompted me to sign up for your blog) but I have been drooling ever since. Now I must drool twice as much. ; )

No licking the monitor … although they look yummy enough to dive right in there! Our family ~ all of us ~ are SERIOUS chocolate lovers and you keep helping us out with these fab recipes! YUMMMY-OOOOO
Thank you for sharing!

After tailgating with Amanda this past weekend in Auburn and trying one of these cupcake monstrosities, I can give a first hand account of how delicious they are! I don’t want to know how many calories are in each one, but they are worth it.

One tip though – have napkins handy. A lot of them!

I have to be repetitious….but you are killing me! I should not look at your food ideas when I cannot go right to the kitchen and start working on it. These cupcakes look to die for. I can’t wait to make it for my next ladies get together. You know it’s not a get together without chocolate. Thanks a bunch for sharing Amanda (and for taking one or two bites of chocolate for the cause)! :)

These look yummy. I’m going to give them a try. My cookie dough ones weren’t a hit. I’m not sure what I did wrong or if it’s the recipe, but my kids didn’t particularly care for the cookie dough inside (not sweet enough) and I think I overcooked them so not so gooey in the inside. They loved the cookie dough frosting. I’m going to give them a try again with maybe a different cookie dough recipe, because outside of the center, they were good. :)

These should be called “PMS” brownies. LOL. These would be hard to share with anyone. Thanks for sharing the recipe and photos.

Yum! Yum! I have to try these…. but, I think I’ll halve the recipe as it would take forever to eat 36 cupcakes by myself!!

Omg THis is a chocolate lovers dream come true. I cant wait to eat some. It ll cost a fortune to buy all the ingredients. That is ok. My Dad owned a candy factory and we had chocolate every day.Yum

Amanda you are evil!! No you’re not- I luv you (; I’m 36 weeks along and ALL things chocolate and fat sound SOOOOOOOOOOOO up my alley. Hopefully I can resist… if not, hopefully I’ll be able to lose this baby weight (;

your pictures are AMAZING. but 5 sticks of butter??? really??!!!! can you say heartburn/indigestion instantly?! :) man, i’m getting old when that’s the first thing that comes to mind after looking at your recipe… it sounds soooooo amazing. i may have to make them – for a friend, not me!! :)

Those cup cakes are E-V-I-L evil!!!! Lucky my oven isn’t working cause I’d blow my diet tonight! Will have to make them one day… Thanks for sharing the recipe!

OMG I thought my German Chocolate Brownies were chocolate indulgence to the max but these just blow them out of the water! I think I might need to make these for a Halloween party this weekend :-)

WOW…these look amazing and I’m sure they taste even better :-).
One thought, how about a vanilla version with Blondie batter? Use a DH Butter cake mix and substitute the oil for melted butter? What ya think?

Amanda, this came in on Monday, which was my son’s 10th birthday. After spending 2+ hours in the dentist office because he broke his front tooth Friday night, I didn’t know if I would have time to bake his cake…not only did I find the time to make just a plain chocolate cake, I added your frosting recipe…OMG! Is is better than my Hershey Syrup frosting recipe! And I didn’t think that one could be topped! Hubby and I just fought over the last piece of cake…I got the cake and he licked the plate with all the leftover frosting! I am making the cupcakes Friday for family that is coming into town for the weekend. I will be the “favorite” child again! :p

OMG, these look and sound divine, heavenly, and devilish at the same time. And I don’t even usually like sweets. But chocolate is my weakness and my one true love. Well, after my husband, of course! :)

Seriously Amanda?! I hate you for this one. I was just perusing a couple of my favorite blogs looking for a good cupcake recipe to try out this afternoon (not feeling well, is there a better home remedy than cupcakes?) and came upon this little gem. Excuse me while I lace up my shoes to dart over to the grocery store! I’ll let you know how they turn out. Thanks a million!

I’m kind of dying a little. I want/need these… though I can’t decide which. Oh my lord… they’re gorgeous. And just the picture of that frosting owns my soul.

Can you help me?? I am in the midst of making these delicious looking cupcakes but I only had Low Fat Sweetened Cond Milk not Fat Free! Is that going to be alright??? Please let me know as I don’t know if I can sleep tonight wondering if I am going to bomb making these:) Thanks!!!

Amanda:

Just finished making these cupcakes….they look beautiful on your blog and yummy!….but….mine fell.:( Where you put the brownie batter in the oven looked so beautiful, took them out of the oven and fell in the middle. What did I do wrong?! How do you know when they are done? Should I have compensated for high altitude? Please let me know.

Thanks, Lisa

I see the “in pratice” comments have started :)

Being not American I have some, too.

If I can’t get the Jello pudding mix can I make some…thing myself? Or substitute it with…?

Like Tiffany asked, if I can’t get Fat Free condensed milk can more fat still do it?

And how much butter is in a stick? We don’t use stick as a measurment over here :)

I hope I don’t have to settle for your gorgeous photos!

Hi Mia! You can leave out the Jello pudding mix and definitely any type of sweetened condensed milk will work! :) I googled butter conversions and got this:

1 stick of butter = 1/4 pound
1 stick of butter = 1/2 cup
1 stick of butter = 8 tablespoons
1 stick of butter = 4 ounces
1 stick of butter = 113 grams

Good luck!! :)

ohhh my goodddddd… I really don’t have any words to convey the… DECADENCE that’s oozing out of these pictures. The correct name for these is something explicit and pornographic. It just HAS to be! I’m thinking of making these anonymously for our next church get together and seeing if I can induce an orgy…

I made these today and everyone L-O-V-E-D them!! They looked all pretty when I first took them out of the oven, but then as they cooled they collasped :( but no one knew the difference because I just filled the hole with frosted lol !! Thanks for the awesome recipe!!

This has got to be the most amazing and wonderfull thing I’ve seen all day. Boston Terriers and Chocolate! you guys are currently my favorite people ever!

my oh my….i’ve never seen the devil in a cupcake before but there he is plain as day!!! omg thank for sharing…stumbled here…

I want to make this, I really do. Why so many instant mixes though? I don’t have access to them in my little crappy country :(
Oh well, I’ll just drool at the pictures I s’pose…

I made them. They fell. But I filled them with the frosting!! They were the best chocolate cupcakes I’ve ever eaten!! Yummo!!!!! Thanks for posting the recipe!!

Very tasty! I made these for my husband’s aunt who just got out of the hospital from major surgery and she loved them too. Hey, and idea, you could probably make peanut butter cup cupcakes too using the same method. Like make peanut butter balls like people do for Christmas, freeze it, and insert it in the middle of the chocolate cupcake. Or the peanut butter center like made for homemade peanut butter cups. I’ll pry try to make that for my dad, cause he loves peanut butter cups. Thanks again for the tasty recipe! God bless!

The peanut butter ball idea is awesome!! I have the stuff on my list to get to make the choco. cupcakes but I know I want to do the peanut butter ones! Hmmm…maybe I’ll do both! lol

I did that exact thing! I made the original recipe, which was amazing. Then I tried it again with peanut butter. To change the brownie batter, I used a box of yellow cake mix and added 1/3 cup of peanut butter – didn’t change the milk. I made the cupcake batter the same way as the original. For the frosting, I used 1 cup chocolate chips, and 1 1/2 cups of peanut butter chips (my dad said there wasn’t enough when I used just 1 cup!). I also added 1/3 cup of peanut butter to the frosting. Those were the only changes I made – and they turned out delicious!

Hey I made these for my aunt after she had had surgery and she really loved them and asked for the recipe, so I gave her this URL. Thank your for posting a recipe that helped to make her feel better.

Thanks for all of the great recipes and the AWESOME photos to go along with them! I made these cupcakes over the weekend and also wondered about the cupcakes “falling” in the center once you took them out of the oven? Did you just fill the divot with icing? Also, I used my 1.5T and 3T scoops, but only yielded 25 brownie batter scoops and then 31 cupcakes (6 without the brownie batter). Next time, I’ll adjust and not use full scoop-fulls, but didn’t know if this is also what you did to yield 36 cupcakes?

Death by Chocolate!!!!!!!!! Added some instant coffee granules to the cupcake batter for more depth and complexity of flavor. Makes 2 dozen, not 3 dozen. Outstanding!!!!!

I made this today and they are DELICIOUS!! Oh my goodness, the chocolate overload is exactly what I have been looking for! And the best part is that they were super easy to make. THANK YOU! I have to say that I cheated a little and used store bought chocolate frosting instead of your frosting recipe (the 5 sticks of butter scared me). I am totally in love with these cupcakes and can’t wait to share them tomorrow at our superbowl party.

I made this frosting for a birthday cake using a different cake recipe. OH DEAR ME, was it ever amazing. The gooey fudgy awesomeness left over in the bowl didn’t stand a chance, even though I usually throw out left over frosting. I ate it all. oops :P

I just made the frosting recipe, and oh, my goodness!!! Incredible! So rich and chocolatey. Beautiful. Thanks!

I am now worshiping these cupcakes. And thank you for the picture of the ingredients! I wasn’t sure what condensed sweetened milk was. :P

If ever I am part of a bake sale or need that many cupcakes I will be sure to use this recipe. :)

Wow!!!

I wish I had seen these in time for my nieces bday! I will definitely find a good excuse to make them soooooon!

I am glad to see that even regular condensed milk will work, because that’s what i have in my cabinet… though the fat-free variety justifies eating more of these??

The cupcake recipe is the cupcake variation of a really incredible chocolate cake recipe that’s been around for many years – didn’t think it could be made more chocolatey – i guess it can!!

Seriously, this was the best chocolate frosting I have EVER made, and I have made a bunch! This will be my go to chocolate frosting from now on! :-D

Hi Amanda! I loved your post for the Brownie Batter Fudge Cupcakes and I will be featuring a link to your blog tomorrow on my Notepad Features. Thank you for sharing!

Hey!! I have had this page bookmarked for a while now, but I decided to make these for my sons 1st bday party instead of the usual cake. I followed the directions perfectly, but all of my cupcakes collapsed and have a huge hole in the middle. What did I do wrong?

My husband just made these cupcakse and they are truley the most amazing cupcakes we have ever eaten!!!! We even had one when they were warm and they are just yummy deliciousness!!!!! Thank you so much for posting this recipie.

I just made these for a girls weekend get-together. Very easy to make. We thought they were good…but they were INCREDIBLE when we heated them in the microwave for about 10 seconds. They became little lava cakes that just oozed chocolate gooey-ness!! Delish. Pure heaven!

Seriously? Seriously??!! I think I just peed my pants I got so excited.
I am making these FOR SURE. It looks like heaven in a cupcake. yum.

lifeisgoodmarisanicole.blogspot.com

Hi! I love your recipes with photos and instructions. I made your Best Chocolate Cake Ever Thursday for my husband’s 39th birthday. I didn’t tell him it was more than a box cake and I could see he had it figured out in the first bite. The cake was delicious and I can’t wait to make these cupcakes.

I store all of my recipes at allrecipes.com and submitted this recipe so that I could store it in my cookbook. Like other readers, I listed your name and link, but if you would like me to change it just send me an e-mail and I would be happy to! http://allrecipes.com/personalrecipe/62943652/brownie-batter-chocolate-fudge-cupcakes-with-outrageously-rich-chocolate-indulgence-frosting-from-kevin-amanda/detail.aspx I would love to post more of your recipes if this is okay to add to my cookbook if it’s okay.
Thanks for sharing!!!

I’m glad to see I’m not the only one with sunken middles…did I not cook them long enough? I made these for my husband to share with his Marines, but once he saw them he said they may not make it out of the house! :o)

These look fabulous!

However, going through the comments, a lot of peoples cupcakes sunk. I’m wondering, can you skip the freezing part of the brownie and just go straight to it? I’m wondering if freezing the batter is freezing any rising agents that are in the mix to begin with.

What do you think?

Okay, so I just made these but before I froze the brownie balls, I decided to do a few run throughs without freezing them. So I balled up all the brownie dough, made the cupcake mix, put the cupcake mix in the muffin cups, and dropped the brownie balls right into the cupcake mix and baked for 22 minutes. I SKIPPED the freezing part. The did not sink in. Hope this helps someone! =)

Oh my goodness, these look delicious! I showed them to my 6 year old and he agreed that we should make them instead of boring old sugar cookies for Santa this year. Yum!

I think that I’ve found our Valentine’s dessert ~ Double treat is our anniversary in on Valentine’s Day! Thank you for sharing.

I know this was posted a long time ago, but I’m hoping someone might still read this! I made these for family Thanksgiving and they were a big hit. The only problem was the frosting melted off the cupcakes, even at room temperature. I want to make them for the dessert at our wedding in July, and I’m worried about the melting. One thing I noticed is that my frosting was a much lighter brown than the dark brown (and durable looking) frosting in the pictures. Does anyone have any suggestions for how to adjust the frosting recipe to make it just a little stiffer and less-likely to melt all over the place during a July wedding reception (it’s indoors, but still)? Thank you!

I know this is late – but you can use butter-flavored crisco. Before you go ewwwww, that is the basis of most store bought buttercream frostings.

I just made these, they are amazing! The frosting recipe makes SOOOOO much frosting though, it could almost have been halved! I guess I’ll have to make something else now, oh well ;)

5 sticks of butter? Haha. That’s fantastic. :)

We don’t have the right kind of cake or brownie mix here so I’ll have to make my own version. Thanks for the idea! I’m so happy you posted this on Facebook. I only found you a few weeks ago so I didn’t see this the first time around.

This look so amazing! Can’t wait to make them :)) I was wondering though… can one use full fat sweetened condensed milk instead of fat free?

I made this recipe with a cup of yoghurt instead of a cup of sour cream and GOSH they were good! Improvisation and using up a brand of yoghurt I don’t like! For the win!

In your measurements for the confectioners sugar and chips is that a measurement in a measuring cup or on a scale? For the cupcake you say 2 cups of chips but for the frosting it says 16 oz. I was going to do the oz part on a scale. Hope they come out ok. If they do they will certainly be awesome.
Thanks

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I’m a site manager at instructables.com, an online community for people who like to share what they make (and how to make things). Your brownie batter cupcakes caught the eye of our food editor, and I thought, since you already have photos and a writeup, that you might be interested in sharing your work on our site as well! We’re currently in the middle of a Desserts Contest, so you could win prizes for your great recipes! (http://www.instructables.com/contest/dessert/) You can post as many entries as you want.

I would be happy to feature it on our site if you decide to post the instructions there and help get it noticed among our 13.8 million viewers. Let me know if you have any questions!

Kelsey

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I don’t usually take the time to comment on things like this, but I have to say, these cupcakes are incredible. Wildly, devilishly, amazingly incredible. As in, three weeks after I sent them to my husband’s office, his whole staff is still talking about them and requesting them for the next party. As in, my dieting brother-in-law broke his determination to be skinny because of these cupcakes. As in, me and my hubby who don’t like cake – didn’t even want it at our wedding – were drooling over these cupcakes. Amazing. Thanks.

Oh my!!! Soooooo good!!! I saw this recipe on Pinterest. I just made them – haven’t frosted yet. I just ate a warm cupcake out of the oven – YUM!!! Next time I’m going to try a bundt cake – using the frozen brownie batter and the cake recipe.

These look delicious!! Want to make ahead of time to save time later, can the brownie batter be frozen for longer than 1 night? If so what’s the max # of days you would recommend? Thanks!

Holy moly these are rich and delicious! To me the frosting was maybe a little too rich and took away from the delicious cupcake. Next time I might try a lighter whipped chocolate buttercream, or maybe even whipped Irish cream buttercream. This recipe made 36 cupcakes and most of them were overflowing. Definitely push your brownie batter into the top of the cupcake to prevent it from sliding off of the top when it rises. You could also definitely half the frosting recipe and still have enough for a generous amount on each cupcake!

This is ABSOLUTELY the best cupcake I’ve ever made! The only issue I had was the frosting was a little too soft. It was oozing out of the bag before I could get it filled! I was a chocolate mess! haha But, it didn’t matter because they were MOST excellent!!

I made them but my centers completely deflated as they cooled. Any ideas why? I haven’t made
The frosting yet but they’re still yummy without it. Just look a little funny with a big hole in the middle.

These look so crazy good….on the frosting, am I seeing this right? Five sticks of butter to ONLY 8 ounces of powdered sugar? Just seems way lop-sided and wanted to get all ingredients ready!

These look incredible, I am making these for my Mom for her Birthday, I Pinned them forever ago and she said she wanted them. I normally bake from scratch but I am following this recipe as is!

Also, has anyone tried making these on a short notice and not freezing brownies for overnight?

I also just wonder why you use a food processor for the frosting and not the mixer…I have both I just haven’t seen this done normally.

Thanks for the great recipes!!

I have been looking for a good milk chocolate frosting recipe and thought since this one had milk choc chips it would be the one. I made the frosting today and it was so bitter, even left a bad taste in our mouths. I will try it again but use the regular cocoa powder instead. My search continues. Any suggestions would be appreciated.

These sound and look amazing! Am I reading the recipe right–5 sticks of butter, which would be 2 1/2 cups ??? Just want to double check before I try these. Thanks!

Cathy ♥

This cupcakes are FABULOUS! I made them to bring to school on the day of our mental health final (we are in nursing school) and they were great for our mental health! I’m not a big frosting person but I could have eaten the frosting and left the cupcake, though the cupcake is also excellent and together it was pure happiness in my mouth. Thanks for a fabulous recipe!

This frosting is SO oily! I was quite disappointed!! Not as fudge as I thought either???? It’s really smooth, and well, oily! Not too sweet either, and I used regular cocoa powder…what did I miss????

Until you make these you can’t even begin to understand how good these are! Not kidding. Not to mention the frosting really is the best chocolate frosting that I have ever tasted! EVER! Such a great, great recipe!

Hello,

I live in South Africa, we don’t have Devil’s food cake mix, Jello chocolate fudge instant pudding or corn syrup. With what can I replace these?

I will be making these this week!! However, my store did not have the Hershey’s Special Dark cocoa powder, will it be okay if I use the regular unsweetened cocoa powder??

Just made these and WOW!! These are fantastic and so worth every minute of work put into them. This frosting is the only homemade frosting that I actually liked!! Excellent and so glad I found your link on Pinterest. Absolutely wonderful!

I made these cupcakes for a New Years Eve party and they were AMAZING. The cupcakes themselves came out decadent, but like others said, they collapsed a bit after taking them out of the oven. Nonetheless, they tasted incredible. One more tip, trying to make the frosting without a food processor is a challenge; my hand mixer couldn’t stand up to the thickness of the batter. I had to make some adjustments to the frosting recipe, such as using regular unsweetened cocoa and semi-sweet chocolate chips because I couldn’t find the other ingredients in my supermarket. The taste wasn’t what I expected, but it wasn’t bad, and I’m sure that the taste was due to my alterations and lack of a food processor. Anyways, thanks for the great recipe! It will certainly be used again!

Comments that just say these LOOK yummy aren’t that helpful to me… So I’d like to add an “I actually tried this!” comment. We don’t have enough muffin tins to make all of these at once and I was feeling to lazy to make the frosting, so we just ate the first batch frostingless. They were very tasty, per my husband “better than Costco muffins” :) I made a half batch of the frosting for the rest of the cupcakes. The frosting was light and yummy without being overly sweet which was nice. When I make them again, I will make half with frosting and half without, because it is really nice getting both tastes! These were a repeat and for company recipe.

I think these are a winner in my book & plan on making them. Can’t wait, but I have one question.
The recipe says it makes 36 luscious cupcakes. Regular size or small size cupcakes ? I have both pan sizes …

BEST chocolate icing I have ever made! I’ve searched high and low for the perfect chocolate icing and this takes the cake (heehee) hands down…I’m so excited to know that my search has ended with this one. Thanks so much! One question, I made it ahead of time for a cake I’m doing next week. How long will it keep in the fridge, or, could it be frozen? Thanks!

So I was wondering with the butter, is it unsalted butter? You don’t mention which type and I heard that we use always use unsalted butter when baking.

Just making sure I am reading the frosting ingredients for the butter. That is 5 sticks of butter or 1 and 1/2 pounds of butter. That just seems like a ton of butter, not that there is anything wrong with that:)

HELP! I made these and… my cupcakes imploded. They still taste incredibly good, but I have this huge crater in the middle where I the frozen ball of brownie dough was… What could hqave gone wrong?

I cannot wait overnight for the brownie part. They have been in the freezer for 2 hours I will only wait a bit longer. I want that finished product now.

Death by chocolate! But what a way to go . Im trying these today for a family gathering.Thanks ! I will let you know how well they were liked!

This is the frosting recipe to end all frosting recipes. It’s amazing! My husband made some yellow cupcakes and I asked if I could be in charge of the frosting – I knew I wanted to try this one. Soooo glad I did! Thanks for the amazing recipe.

Okay I can’t wait to make these BUT 1. who can really wait over night for the brownie balls? What happens if I wait a couple of hours till there firm? And 2. is there any way around 5 sticks of butter?? I’m really scared of that!! But I’ll take one for the team if I have too!! :-))

Hi – quick question – when you say 8 oz. of powdered sugar, do you mean a cup or 8 oz. by weight, which is closer to 2 cups? Thanks!!

OMG… I haven’t even gotten to the rest of the cupcake yet. I wanted to eat all of the brownie batter!!!

Hi Amanda! This is wonderful! I might try this one this coming weekend. However,I am not sure if that devil’s food cake mix is available here in Manila. Any substitute? :) Thanks!

I’m totally working on my 2 batch right now since mothers day! I usually hate frosting madewith powdered sugar but this is so delicious!

Just made these and my family went CRAZY. Even my mother’s coworkers were saying they were the best brownies they’d ever had! Well worth the time and energy!

Just made these thanks to Pinterest. I have to say the entire package was absolutely amazing, but the icing has to be the best chocolate icing I’ve ever tasted. This will be my go to from here on out.

Thanks for sharing.

The most decadent frosting ever! I used this on a cake and have so much left over that I could frost entire other cake or cupcakes. Do you think I can freeze it?

I’ve been looking for some unusual delicious cupcake ideas to have at my engagement party..and I think I’ve hit jackpot! Looks amazing – can’t wait to make them!!

Beth xx

I made these for a potluck, and they are delicious! The only thing I did different was that I used a different frosting (it looks wonderful, but that much butter is unfortunately out of the question for me and a lot of other people >_<).

The only problem I ran into was, when I made the brownie recipe and started trying to divide it into the 1.5 tbsp portions, it was definitely not enough for all the cupcakes and I ended up having to break off smaller pieces to make more portions.

Should these be refrigerated, because of the frosting? Just wondering if it would be ok to make them a day ahead and how to store them. Yum!!

Wow, I enjoyed just reading about your creating these, I felt like I was with a good friend. Thanks so much for this recipe, I am going to print it out and put it in my recipe binder where I keep only the very best. I am frugal, so for me to use color ink to print out a few pages of a recipe I have never tried, Well… it has to be a very promising winner. I have a dear friend who lives for chocolate and I think this will be his Holiday gift.
Since you are obviously a pro at this recipe thing, I was wondering if you have a white chocolate and peanut butter recipe, my favorite combo. I am looking for a wonderful one, if so, would you be so kind as to share it with me at; bellawahini2@yahoo.com. Thanks so much for the recipe and the fun I had reading it and picturing the process. Gail

Amanda, you are the bomb, ok, the bomb. The fact that you tried 4 different frostings tells us you are one serious cook, and I for one, thank you from the bottom of my heart, because everyone needs the ultimate chocolate recipe in their game, and this is going to be mine, that I know for sure. Take care and please keep these recipes coming.

Did the author of the recipe ever come back to comment on the “caving in” problem that so many posters have had? I had the same problem.

So I’m one of the lucky ones who made this crazy delicious desert

I’m like many of you reading the comments, wondering who made these? and omg they need to tell me how they taste.?

Amanda I have to say I thought I was crazy when I was making these cupcakes

I have never had a cupcake that tastes as good as this one before!! and I get to say I made them.

True chocolate lovers need to make this for themselves.

Really does make 36. Lets talk about the frosting WOW I almost cried when I used that much butter, it is amazing the texture is so smooth and the chocolate taste is beyond this world. Makes a lot of frosting.
I think these should be illegal.
Happy baker :)
Thank you

Love, love this cupcake! Tried both this one and the cookie dough cupcake, then decided to try melding the two together… Cookie-dough-chocolate-fudge cupcake!! Yummmmmmmm!! Thank you so much for sharing!!

I poured through all 195 comments looking to see if the author, Amanda, had responded about either the caving in problem or the question about whether the “ounces” means in a measuring cup or on a scale. I’m wondering if that is what’s causing the caving in problem. Unfortunately, I haven’t seen the author chime in. Please help us out, Amanda! We’re dying for more choclatey goodness! :)

These are AMAZING! I get lots of compliments every time I make them. I just cannot figure out what I’m doing wrong, though. I’ve measured my scoops and they are the 1.5 tbs and 3 tbs you mention, however I always end up with way more cupcake batter than brownie batter balls. I make 36 mini cupcakes without brownie batter balls with what’s left over…and they’re fabulous that way, too.

Oh I would be on heaven, my hubby would kill over after one bite. Ha. That sounds like a lot of frosting. Do you frost pretty heavy? I don’t like much frosting. Could I get away with cutting the recipe down with just a thin frosting?

By gosh, you’ve done it again! As if I needed another reason to fall off my diet but these will go GREAT with your iced mocha recipe, which is still my fave of all time. A thousand thank yous, lady.

I just made these, pulled them out of the oven and thought hmm, they don’t look like yours so I let them cool and opened one up to sample. It’s nothing like what I was expecting, not sure if I did something wrong but it’s as if the frozen batter baked just like the unfrozen so I had no gooey batter inside. I’m so disappointed. BUT they absolutely will get eaten!! LoL still yummy, just not gooey. I’m sure I’ll give it a try again but didn’t know if you had this happen?

I’m confused with the pictures. It looks like you fill a cupcake holder with the batter and the brownie ball and bake. But the next picture they look like cookies and not cupcakes. Am I missing something?

pls give from the scratch recipe for cake mix to be used instead of duncan heinz. also what to use other than instant jello. pls reply s soon as possible

I’ve made this recipe for my daughter’s birthday and it was unbelievably delicious! I was wondering if you could make this into a cake instead of cupcakes? What are your thoughts? Thank you!

Hi Erika! I think it would still be good, but with the extended cooking time of the cake, the brownie batter would probably also cook, making the final result not as soft and gooey. Hope this helps!

Made these for my grandson’s 2nd bday party. BIG hit!! I didn’t frost them all and had a TON of frosting left. I put it in freezer. Hopefully that works cuz I plan to make more cupcakes this week. Anyone have luck freezing frosting?

I just found your blog and love what I’ve seen! (We’re going to Amsterdam next July, so I was really interested in your posts about that.)
My quick question is, the size of cake mixes has been reduced to around 15 ounces from the 18 of a few years ago. Do you alter any of your other ingredients to account for this? I did a word search for “ounce” in the comments section to see if this was addressed and didn’t see any, so please forgive me if you’ve already answered that question.
Thanks!
Diane

I made these for a birthday event and it was well worth the two day process! I receive several compliments, my favorites were “that was the best cupcake I’ve likely ever had!” and “That was very much like a Sprinkles cupcake!” Thanks for helping me look like a rockstar baker!

Hi Amanda,

I made these cupcakes the other day and I think I did something wrong! Am I supposed to make the cake mix and pudding mix as per box instructions and then add your additional ingredients? If this is a stupid question I am blaming it on baby brains! :) lol

Thank you!
Trish

Kristen – I also noticed the other recipe is nowhere as close to the same as this one, so that other picture would be inaccurate as to how the frosting would look when completed.

Just a quick question on the brownie batter chocolate fudge cupcakes..making them today. For the frosting, your recipe calls for 8 oz powdered sugar …is that 8 oz in weight or 8 oz in measurement (ie-1 cup). Thanks so much in advance…Dawn

Hi Amanda! These look incredible! I was wondering if you had experience doing this as a cake instead of cupcakes, and how successful it was?? I am making a dinosaur cake for my son’s birthday and I SO want to use this recipe, but I’m unsure of how to go about it. Obviously because you put the brownie batter into each cupcake, I’m debating how well this would work as a cake…Any tips?? Thanks!

My husband did the shopping for me this time and bought Devil’s Food cake mix with “pudding in the mix.” I’m wondering if I should leave the pudding mix out when making the cupcakes. Gooey is good but…

Also people keep asking about the powdered sugar measurement. I’ve been baking for a few decades and typically when recipes call for ounces, it means just that – by weight. (not a measuring cup) This is especially important for dry ingredients. If a recipe lists ingredients by the cup, tablespoon, etc. use exactly that. A food scale is a good investment if you enjoy baking!