These cupcakes...oh my.
I think any cupcakes with this much chocolate in them should come with a warning label. Yuu-uum.
I found this recipe originally on Pinterest, but it was originally pinned from this blog (Kevin and Amanda).
This is a two-day kind of project. First the brownie batter has to be made using these ingredients.
Then, once the brownie batter is made, it needs to be scooped out onto a cookie sheet lined with parchment paper. We were out of parchment paper, so we just used waxed paper, which was fine.
I'm pretty sure we could have gotten more than 24 brownie batter balls out of the mix had some assorted family members not insisted on doing "quality control" (read: stealing brownie batter from the bowl).
Once the brownie balls are made, they need to be frozen overnight. If your family is like mine, you may have to threaten bodily harm if they take any of said brownie balls from the freezer "just to see how they are" (read: eat them).
Today we made the rest of the cupcakes.
One good way to keep the mini-chocolate chips from sinking to the bottom is to coat them with the dry cake batter. Alas, we forgot that step.
Then it was time to put it all together.
Amanda filled the cupcake liners about half- to three-quarters full, then took one of the brownie balls and put it in the middle.
When they came out of the oven, the middles had sunk some, but that just means more room for the frosting.
I don't have any pictures of the making of the frosting, sadly. It was kind of a throw everything into the mixer bowl and go with it moment. I will say, however, that I don't recall ever having used 5 (FIVE!!!) sticks of butter in ANY frosting recipe I've ever done.
This recipe made 3 dozen cupcakes. 2 dozen with brownie balls, and 1 dozen without. It also earned a spot in the permanent recipe file.
To see my other 31 Days of Pinterest projects, click on the image below, and it will take you to my original post.
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