Brownie Batter takes this chocolate cake to a whole new level.
Back in June while I was watching my little brother’s basketball team play a few games in summer camp I suggested that I would make him a treat if he successfully took a charge. I don’t usually watch football, and I have terrible memories of wrestling, most likely due to the fact that my older brother would practice his Monday Night Raw Shawn Michaels’ moves on me, but I get really giddy whenever I witness a charge. It’s like stealing, and I love it. Chase obviously waited until the last 30 seconds of the game to take one, but I have been indebted to him since, so I finally decided to whip something up that I thought he would enjoy. I found a recipe for some brownie batter cupcakes at Your Cup of Cake, and they seemed ‘lick the bowl’ approved, so I gave them a shot. I made a few small adaptations, but all in all I stayed fairly close to the original recipe. Chase’s response was “OMG i’m taking a charge all the time this year”. I’d say that means I pulled off a W.
I convinced my friend Katie to spend an evening kid-free baking session with me, since it required a few steps. I’d say a warm oven, 3 separate opportunities to lick spoons, and mango iced tea did us a world of good, but then I’d sound like I was eating emotions. Oh, heck. Don’t we all?
Yes, they have actual brownies on top. Yes, they are as good as they look. Yes, you will need milk.
No, they aren’t Paleo.
- 1 box Devil's Food Cake Mix
- 1/2 C. melted butter
- 3 eggs
- 2 tsp. vanilla extract
- 3/4 C. whole milk
- 1/2 C. sour cream
- 1 1/3 C. mini chocolate chips (semi-sweet)
- 1 C. butter, room temperature
- 1/2 C. brownie mix, dry (from the box)
- 1/3 C. unsweetened cocoa powder
- 2 tsp. vanilla extract
- 2 Tbsp. milk, more if needed
- 2 C. powdered sugar
- We split our dry brownie mix in half, split the brownie box recipe in half as well, and made 1/2 a batch of brownies, leaving the other half of the dry mix for the icing, then used the cooked brownies as toppings on our cupcakes.
- Preheat oven to 350 degrees and line pan with cupcake liners.
- In a large bowl, preferably a stand mixer, sift in cake mix-this will help to knock out any clumps!
- Add melted butter, eggs, vanilla extract, milk and sour cream.
- Fold in mini chocolate chips.
- Fill cupcake liners 3/4 full and bake for 20 minutes or until an inserted toothpick comes out clean.
- Let cool.
- Beat butter.
- Add brownie mix, cocoa powder, vanilla and milk and beat again.
- Slowly add in powdered sugar until you reach your desired consistency.
- Add more milk if it becomes too thick.
- Pipe onto cupcakes that are not hot to the touch
- Top with brownie pieces
My deal with Chase for his last year as a Hornet (tear!) is that he gets a treat for every 3 charges he pulls off. He says he wants this treat every time. I may have just succumbed myself to a chocolate baking frenzy for the duration of basketball season. Heck, I’ll do just about anything to watch him take more charges though. Backseat adrenaline junkie over here. You caught me…
If you have any baking questions, shoot me a comment below, and I’ll get em’ answered for ya.