Happy April 18! It's me, Monica. Some of you might remember me bringing in cupcakes on the last day of school before spring break (which was a while ago, I know). Recently, I've become infatuated with cupcakes. They're easy, fun, delicious, and portable. What more could you want out of a dessert?
Anyways, this treat was dedicated to our friend Swiezy's birthday. Cheers!
I won't leave you in suspense for much longer, I promise. This was originally meant to be a spring
break post, but accessing the Internet can be a little difficult when you're traveling overseas in China. So please accept my apologies for the belated post.
Just a heads up, this is an overnight recipe, so I wouldn't recommend making this last-minute. The actual baking and preparing part doesn't take long, but the brownie portion must be frozen overnight.
(Are you a fan of Pass the Cocoa and our recipes? Be sure to like us on
and give any suggestions on future recipes you think we should try.)
Also, this recipe is not a light one when it comes to oil. When I saw how much oil the original recipe called for, I was seriously frightened for my health and well-being (and everyone else's). So I cut down the oil as well as the sour cream amount by 1/3. Much better.
Without further ado, I present to you: Chocolate Fudge Brownie Cupcakes.
On the first day, combine all the ingredients and roll them into brownie balls like shown above.
Keep in mind that they don't have to be perfectly sphere shaped.
This is what the pudding-like cupcake mixture looks like after all the ingredients are combined.
Fill cupcake liners about halfway before pressing the frozen brownie portion in the center of each one.
Before and after-frosting photos of the end result. Not sure why there's a strange blue dot on the before photo.
A shot of heaven. Frosting, cupcake, brownie, and everything.
Chocolate Fudge Brownie Cupcakes
Time: 2-3 hrs within 2 days
Yields: 32 cupcakes
Note: Feel free to cut the recipe in half.
BROWNIE BATTER (DAY 1)
1/4 cup butter, melted
1/3 cup fat-free sweetened condensed milk
1/3 cup milk
1 box devil’s food cake mix
- Mix all ingredients in a medium bowl until well combined.
- Form batter into small balls; think ping pong ball-size, except a little smaller. They don't have to be perfect; in fact, it might look better if they weren't perfect spheres like mine.
- Freeze overnight.
CUPCAKES (DAY 2)
1 box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
2/3 cup sour cream
2/3 cup vegetable oil
1/2 cup milk
2 cups mini semi-sweet chocolate chips*
*I chose to omit this part of the recipe. However, I included the instructions in step #2.
- Preheat oven to 325 degrees and prepare cupcake liners.
- Mix all ingredients except chocolate chips into a large bowl until well-combined (batter should be very thick, almost pudding-like consistency). Fold in chocolate chips.
- Fill cupcake liners about 2/3 full. Press frozen brownie balls into the cupcake batter.
- Bake for 20-25 minutes. Cool before decorating with chocolate ganache or any other frosting of your choice, such as Seven-Minute Frosting or Cream Cheese Frosting. Or you could take the lazy way out, like me, and use canned frosting.
Caroline & Monica