Making Mama's Kitchen: Brownie Batter Chocolate Chip Cupcakes

Is there anything better than a mix between a brownie and a cupcake? I mean, really? If there is, I don't want to know - my waistline can't handle it! This recipe was created as a last day gift to my old technician who moved out of state. He is obsessed with chocolate and anything that I'd consider "too rich to eat more than a bite of." They were a hit with my family and the entire pharmacy staff. Essentially, it's a chocolate cupcake with brownie batter buttercream icing. Yes, it is as dreamy as it sounds. Here's how Mama makes it:

Brownie Batter Chocolate Chip Cupcakes

Ingredients: makes 30-36 cupcakes, depending on size

cake:

- 1 box chocolate cake mix

- 1 small box instant chocolate pudding

- 1 c. flour

- 1/2 c. sugar

- dash of salt

- 1 1/2 c. mini chocolate chips

- 3 eggs

- 1 c. sour cream

- 1 c. water

- 1 T. vanilla

icing:

- 2 sticks butter, softened

- 3 oz. dark chocolate, melted and cooled

- 1 t. vanilla

- 2/3 c. brownie mix

- 3 c. powdered sugar

- 1/4 c. milk

- chocolate chips/sprinkles/chocolate shavings as garnish, optional

(afternoon coffee and cute apron, also optional... but highly recommended)

Directions:

1. Preheat oven to 350 degrees F. In a medium bowl, whisk together first 6 cake ingredients.

2. In mixer bowl (or a separate large bowl), mix eggs, sour cream, water, and vanilla.

3. Slowly add dry ingredients to the wet ingredients. Mix for about 30 seconds on low until incorporated, then for 2 minutes on high speed.

4. Spoon into greased or lined muffin tins. Bake at 350 for 20-25 minutes until toothpick inserted in the center comes out cleanly (mine took about 23). Transfer to cooling racks.

5. For the icing, cream together butter and melted chocolate. Add vanilla and brownie mix; beat on low until incorporated. Add powdered sugar 1 c. at a time, beating well after each addition. Add up to 1/4 c. milk, until desired consistency.