Chocolate Fudge Brownie Cupcakes

Adapted from Kevin&Amanda.

Time: 2-3 hrs within 2 days

Yields: 32 cupcakes

Note: Feel free to cut the recipe in half.

BROWNIE BATTER (DAY 1)

¼ cup butter, melted

⅓ cup fat-free sweetened condensed milk

⅓ cup milk

1 box devil’s food cake mix

1. Mix all ingredients in a medium bowl until well combined.
2. 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.
3. Freeze overnight.

CUPCAKES (DAY 2)

1 box devil’s food cake mix

1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix

⅔ cup sour cream

⅔ cup vegetable oil

4 eggs

½ 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.

1. Preheat oven to 325 degrees and prepare cupcake liners.
2. 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.
3. Fill cupcake liners about 2/3 full. Press frozen brownie balls into the cupcake batter.
4. Bake for 20-25 minutes. Cool before frosting.