These Brownie Batter Chocolate Fudge Cupcakes are outrageously chocolatey! They are the fudgiest and most delicious cupcakes in the world.

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

With Outrageously Rich Chocolate Indulgence Frosting.

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

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

How to Make Brownie Batter Chocolate Fudge Cupcakes

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

Image of Brownie Batter Chocolate Fudge Cupcakes

Brownie Batter Chocolate Fudge Cupcakes

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 36 cupcakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These Brownie Batter Chocolate Fudge Cupcakes are outrageously chocolatey! They are the fudgiest and most delicious cupcakes in the world.




  • 1/4 cup butter, melted
  • 1/3 cup fat-free sweetened condensed milk
  • 1/3 cup milk
  • 1 (18.25 oz) box devil’s food cake mix


  • 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


  • 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 teaspoon vanilla extract
  • 16 oz milk chocolate chips



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 tablespoon) drop batter onto a baking sheet lined with parchment paper and freeze overnight.


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 tablespoon) 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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250 Responses
  1. Shannon

    Hi. Making these right now. The cupcakes came out great. The frosting I don’t think will hold up to piping it so going to refrigerate for a bit so it might thicken up?

    1. Shannon

      For someone making these in the future … putting the frosting in fridge for a while to thicken helped the frosting hold up. Perhaps I had to do this because I melted the chocolate, waited 10 min by directions then put in with the rest of the frosting. Also I could not find 18.25 oz cake boxes only 15.25 oz but this worked fine. Because of this mine only made 29 cupcakes. I did not want to waste dry cake mix on the chocolate chips as directed in recipe so I just used a spoonful of cocoa powder to coat them so they would not sink and this worked fine.

  2. Rosanna Spencer

    I had these and there are no words for how amazing they are!! was wondering if anyone had tried to make this version as a cake instead of cupcakes? I love it so much that I want to use this recipe in place of one for my nieces party, only problem is I need a cake instead of cupcakes….and inf would be greatly appreciated!! thanks so much.

  3. Linda

    I like chocolate, but not my first dessert choice, BUT these cupcakes are absolutely amazing,  I could become a chocolate lover with these!! THE BEST I’ve ever eaten!

  4. April Henderson

    Has anyone tried making this into a cake? I want to make this for my birthday on the 21st of this month.

  5. Traci

    Oh no!  I was in a huge hurry to make the brownie batter to put in the freezer before bed and I accidentally put the whole can of sweetened condensed milk in!  Ugh!  I wondered why it didn’t seem a single thick.  Do I need to start over, or do you think it will be okay?

  6. Dawn

    Was looking for an easy chocolate frosting recipe and found this one.  I didn’t have any corn syrup so I subbed with date syrup.  Wow!!!  This is a keeper!  Thanks so much for sharing!

  7. Rosanna Spencer

    These are absolutely amazing! Big hit! I’ve already had many requests for more thanks ? I have one question… When in a time crunch can the brownie batter b chilled only or does  it have to b frozen?

  8. Soccorsa Hoggard

    Hi Amanda,

    This recipe looks to good to pass up and with all the amazing reviews and comments, I must try it.

    I have a question for you though…
    Can this recipe work for a cake rather than cupcakes. I am planning my Grandsons 7th birthday cake (I have been making cakes for the boys since they were 1) He wants a chocolate cake with rich chocolate filling…wondering if this recipe will do for a 10 inch by 3 inch cake or would I need to double it. Thanks Amanda.

  9. Ann

    After reading all the comments from the people that actually tried these, I was wondering since there seems to be a problem with the centers falling. Could you put the brownie scoop in the bottom and the cake batter on top of that? I plan on making these tomorrow….I had to go back and look at your photo when I read 5 sticks of butter! Yikes! Your so thin. Love all your photos and tips. Thank you for sharing this. Will let you know how they turn out.

  10. Natasha

    Can you make these into minis? If so what would be the baking time? Normally it’s inbetween 10 to 14 minutes. Would it be the same here especially with the frozen aspect involved?

  11. KC

    Hello!  I LOVE, LOVE, LOVE your pictures, recipes and travel information.   What a great life you lead!   Is it possible to just make the brownie cookie part of this?  And frost?  Not purposely trying to mish-mash your recipe but the time element may work against me so I was thinking of just doing the brownie part.  Worth it?  

    One question I have always wanted to ask all food bloggers – how do you do this much baking and not be either a) diabetic or b) extremely obese?  What do you do with all the left over food?  

    I love your blog and hope you keep doing what you’re doing!  

    KC, Massachusetts

  12. Mandy B

    If I’m looking for a less shiny end product, would it be effective to reduce the amount of corn syrup? Or would that change the entire frosting? Thanks!

  13. RB

    Hi Amanda!
    Wow, just the pictures themselves are killing me! I cannot wait to try these out!!
    One question though, can I replace the sour cream with something else? It is quite hard to find it where I live so I was wondering if you could suggest a solution?
    Thank you!!

  14. Gina

    Can I sub whole milk Greek yogurt for the sour cream?

    (6th time I’m making these! Requested by my niece for her birthday. They are outstanding! And that frosting….)

  15. Elizabeth

    I see this is an older post but I was looking for a brownie cupcake recipe to put in a can idea I came across. The cupcake in a can idea is awesome but i do not like boxed mixes. Usually somewhere in the middle lies an answer to any dilemma! This recipe was it. For the sinking problem I used larger cupcake liners, thawed the frozen brownie batter for 15 – 20 minutes while getting ready to bake cupcakes, frosting was great! It really held up believe it or not in the Phoenix heat on my work commute and stayed pretty all day! Nice recipe, very decadent! Oh I also did a surprise in the middle with mini m&m’s which helped build the sink whole and covered with frosting – raves from co-workers thanks for the inspiration!

  16. Diane S

    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!

  17. Lynsey Rost

    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!

  18. Dawn

    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

    1. elisabeth

      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.

  19. Trish

    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!

  20. Katie

    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!

  21. Diane

    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.

  22. Julia

    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?

  23. Erika

    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!

    1. Amanda

      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!

  24. amber

    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

  25. Mary

    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?

  26. Andrea

    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?

  27. Trish Macombewr

    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.

  28. Kelly

    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?

  29. Terri

    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.

    1. Dawn @What's Around the Next Bend?

      I too am having the same problem… except I am only getting 24 regular cupcakes, but then have extra batter left over. I agree though…AMAZING!!

  30. Stacie

    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! :)

    1. Amanda

      Hi Stacie! I think my caved in a little, but you can just fill it in with the frosting. :) Hope this helps!!

  31. Paige - Paige's Pantry

    This frosting is out of this world. Incredible. I will be blogging about it in an upcoming post and linking back. Thanks for a great recipe!

  32. CoryQ

    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!!

  33. D

    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

  34. Helen Gregson

    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.

  35. gail taylor

    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.

  36. gail taylor

    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; Thanks so much for the recipe and the fun I had reading it and picturing the process. Gail

  37. Tiffany

    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!!

  38. Mandy

    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.

  39. Bethanie

    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

  40. Tina I

    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?

  41. Melissa

    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.

  42. Victoria

    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!

  43. seda

    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!

  44. Cai

    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!

  45. Jessica Shuler

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

  46. Meghan

    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!!

  47. Ashley

    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!! :-))

  48. Stephanie

    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.

  49. aimee @ like mother like daughter

    oh my. i saw this on pinterest and knew i had to check it out. you sure do know how to get a girl to drool. these look like heaven. maybe the best thing i could ever eat in my life. and i cant wait to make these.

  50. Lynn

    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!

  51. Brenda Lamb

    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.

  52. Efreet

    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?

  53. Patty

    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:)

  54. Maria

    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.

  55. Bethany

    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!

  56. Patti

    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 …

  57. Anna

    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.

  58. Taylor

    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!

  59. Dana Fizzle

    I made these today and WOW! Chocolate, rich heaven! Sooooo good. So good it required a glass of milk. After eating one, I knew I had to give these away! Thanks for the recipe!

  60. Rachel Gordon

    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!

  61. Rachel Gordon

    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??

  62. Carli


    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?

  63. Ali

    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!

  64. Kathryn

    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????

  65. Carissa

    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!

  66. Cathy

    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 ?

  67. Kay

    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.

  68. Kate

    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!!

  69. Cindy

    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!

    1. Annette Kline

      i wondered about that too as well as 1.5 cups corn syrup…seems like too much! did you actually make the recipe as printed?

  70. Butterfly

    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.

  71. Judy

    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!!

  72. Zoe

    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!

  73. Amy

    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!

  74. Vanessa

    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.

  75. Joan@Chocolateandmore

    Saw these on Pinterest and had to come see for myself. So decadent! As a chocolate lover, these exceed my expectations and I can’t wait to find a reason to make them! repinned of course!

  76. Sephonnie

    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.

  77. Harmony Hulett

    Thanks for sharing superb informations. Your website is very cool. I’m impressed by the details that you’ve on this website. It reveals how nicely you perceive this subject. Bookmarked this website page, will come back for extra articles. You, my friend, ROCK! I found just the information I already searched all over the place and simply could not come across. What a great web site.

  78. Kelsey

    I’m a site manager at, 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! ( 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!


  79. Ray Fruth

    Great – I should certainly pronounce, impressed with your website. I had no trouble navigating through all tabs and related information ended up being truly easy to do to access. I recently found what I hoped for before you know it in the least. Quite unusual. Is likely to appreciate it for those who add forums or something, site theme . a tones way for your customer to communicate. Nice task.

  80. Mary

    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.

  81. Sarah

    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!

  82. Mazie

    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?

  83. Monica

    Hello! I really love this post b/c 1) the amazing photos and detailed procedure shots 2) this recipe looks absolutely divine. In fact, I tried it out a couple weeks ago, and it turned out fairly well. I was a little disappointed that it didn’t turn out as beautifully and chocolate-soaked as yours, but perhaps it’s because I altered the recipe a bit as well. There were also other things I wish I could’ve done differently. Alas, my photos aren’t as beautiful as yours, but I’d love if you could take a look at my post: Thanks so much!

  84. Erin @ Texanerin Baking

    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.

  85. Cheese

    I made these this weekend. Used can frosting. My cupcakes were not oowie gooie likr the pix… what did I surely do wrong? Thanks….oops could it be because I accidentially left out the chips in the batter…I usrd what I had on hand…semi sweet squares chopped up?

  86. Emily

    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 ;)

  87. Lynn

    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!

  88. Ronda

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

  89. Nakia

    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!

  90. Alicia

    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?

    1. Alicia

      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! =)

  91. Becky Swanson

    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)

  92. Angel

    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 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! 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!!!

  93. Marisa

    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.

  94. Amanda

    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!

  95. Amada

    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.

  96. Jenna Deuel

    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?

  97. Ali

    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!

  98. Amber Barnum

    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

  99. Shireen


    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!!

  100. Anaia Lionel

    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. :)

  101. Ally

    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

  102. Shelly

    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.

  103. Gary

    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!!!!!

  104. Amy Taylor

    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?

  105. TJ

    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.

  106. TJ

    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!

    1. Chris

      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

    2. Laura

      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!

    3. Juli

      I just went the other way with it :) made the brownie center and switched the outside for golden vanilla cake mix, white chocolate pudding, butter finger bits & 4tbsp peanut butter powder…. they feel on me too but I think I may have to much cake in the cups… ? Not sure. Filled with frosting no one will know ;) 

  107. Angi Snyder

    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!!

  108. Johnsson

    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…

  109. williamapocalypse

    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…

  110. Claudette

    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!

  111. Marci

    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!!

  112. Amanda Ellis

    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…

  113. Mia_h_n

    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!

    1. Amanda

      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!! :)

  114. Lisa


    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

  115. Tiffany

    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!!!

  116. Melody

    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.

  117. Melinda

    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!

  118. Meghan

    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! :)

  119. Adrienne

    If I was not in love with you before, I am now. I cannot wait to try this recipe! Mmmmmm…. I think I am going to go dream about these cupcakes now.

  120. Carmen

    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

  121. Suburban Sweetheart

    Yum! I’m trying these now with plain old from-the-box mixes, because it’s still an awesome idea. I can’t wait to try them!

  122. Stephanie

    Yummo! I love brownies and now this?? Are u kidding me? I will be making these asap!

    Thanks for the amazing and creative recipes!

  123. May

    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?

  124. Denise Michaels - Adventurous Foodie

    I think chocolate should be an official “food group” all to itself. These look amazing – I’m going to have to think of a special event to bake them for.

  125. AmandaP

    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 :-)

  126. Abby

    Hey Amanda!
    I LOOOVED the tip about dusting the cake mix over the chocolate chips to keep them from sinking! You are absolutely right that- little tips are one of the (MANY) things I love about your site. I would love for you to check out my blog!!!
    Abby :)

  127. Sandra

    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!

  128. Stefani

    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!! :)

  129. connie

    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 (;



  131. brenda esterline

    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

  132. Becky

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

  133. cynthia

    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. :)

  134. Katherine @ Grass Stains

    It’s lunchtime but I haven’t been able to break away from work yet. And now I’m literally DROOLING at my desk! Those look simply marvelous.

  135. Cathy

    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)! :)

  136. Ann Daly

    Oh my gosh! These look so yummy. I am trying to be a recoving choc-co-holic but not very successfully, especially with enablers like Amanda! LOL ~Ann

  137. Stewart

    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!

  138. edyB

    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!

  139. Sue

    Wow! FUDGE brownie is right! These “over the top” cupcakes look AMAZING! Love the photos, especially the overhead shot in the muffin pan!

  140. Missy K.

    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. ; )

  141. Tracy Gorman

    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)

  142. Debbie

    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!

  143. Heather @ Sweet Sins 2 Share

    Oh my gosh!! I might have to make these!! They look amazing! The frosting alone just looks awesome… MMMM Chocolate overload!

  144. Stephanie@Plain Chicken

    We had the pleasure of trying these on Saturday at the Auburn game. They are CRAZY good! Amanda has a standing invitation to bring dessert to our tailgate!!

  145. Therese

    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…….

  146. Jenny Flake

    You know I am all over this recipe! It’s right up my ally for sure, Mmmmm! Wonder if the hotel in CA will have a little kitchen we could bake these at?! Lol! Yum!

  147. Tara @ Tara Being Tara

    Oh my goodness Amanda… the Chocolate Chip Cookie Dough ones were almost too much for me, but these look delicious too! I can’t believe how quick and easy these recipes actually are to make. Love it!

  148. Mary Colovich

    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:)

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Meet Kevin & Amanda

Kevin and Amanda

We love to travel and to eat! Here we share our favorite quick and easy recipes, plus travel tips and guides for our favorite places around the world. If you have any questions about what camera I use or how I edit my photos, check out my photography tutorials.


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