Thursday, November 11, 2010

Attn Chocoholics

A few weeks ago, I made Chocolate Chip Cookie Dough Cupcakes for a celebration at work, modifying a recipe I saw at the blog Kevin and Amanda. They were beyond fabulous and I was instantly famous at work with everyone stopping by my office to ask about them. I loudly professed my love for Betty Crocker Whipped Butter Cream frosting. I immediately created a blog post for them to spread the word. I was going to be The Blogger Who Made Chocolate Chip Cookie Dough Cupcakes Easily (a la Becky Brandon).

Not long after that, Amanda posted about making Brownie Batter Chocolate Fudge Cupcakes, so I knew I had to give them a whirl. That I wouldn't be able to sleep until I did. But I also knew that I'd be buying Betty Crocker Whipped frosting rather than tackle Amanda's complicated frosting recipe, which looked like it might be my nemesis.

The fact that it has been a week and a half since I made these and I am just now getting around to posting about them is telling.

They were good, just not as good.

The Cookie Dough cupcakes are so good, I'm afraid I'll be measuring all dessert hence forward against them. And that's really not fair to the rest of the desserts in the world.....

But anyway, if you happen to be a chocoholic, you will love these- they *are* mighty tasty.




To make the brownie batter:

1/4 cup Parkay, melted
1/3 cup fat-free sweetened condensed milk
1/3 cup milk (left out of the picture! I used skim)
1 (18.25 oz) box Pillsbury Moist Supreme Devil’s Food cake mix

Combine all in a bowl and mix.


I used my Pampered Chef scoop and made balls of dough that I froze overnight on parchment paper.



The next day I made my cupcake batter.

1 (18.25 oz) box Pillsbury Moist Supreme Devil’s Food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil (how much do you love the new Crisco container? No mess!)
4 eggs, beaten
1/2 cup milk (I used skim)
2 cups mini semi-sweet chocolate chips

Preheat oven to 325 degrees. Line muffin pan with cupcake liners.

Combine all ingredients except chocolate chips into a large bowl and mix. Stir in chocolate chips.

I again used my Pampered Chef scoop to drop batter into the cupcake liners, filling about 2/3rds full.


Next, take frozen brownie batter balls and press into the cupcake batter. Bake for about 25 minutes.



Once cooled, I used this Betty Crocker Whipped Chocolate Frosting to frost the cupcakes, and sprinkled with mini chocolate chips. This whipped frosting is genius- so creamy and good!


Here what they looked like frosted.



And here's what they looked like right before I polished off my first one. The brownie batter does not sink to the bottom like in the cookie dough cupcakes, but stays at the top.

They were delightful- and very very chocolate-y!

An informal poll at my office resulted as such: These were good, but I have a better chance of winning the Thanksgiving Dessert Contest with the Chocolate Chip Cookie Dough Cupcakes....

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1 comment:

sprinkles said...

I have absolutely NONE of these ingredients so I probably won't be making these anytime soon. They do look good though!

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