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Brownie Batter Chocolate Fudge Cupcakes And Best 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?
cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
pinch of table salt
3/2
cups light corn syrup
2
tsp vanilla extract
16
ozs milk chocolate chips
Directions
1.
Brownie Batter
2.
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.
3.
Cupcakes makes 36 Cupcakes
4.
Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.
5.
Frosting
6.
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! :)
7.
Move the frosting to a Ziploc bag, cut off the tip and pipe away!
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By
Kayla
