” I want the chocolatiest, chocolatiest, chocolate, chocolate cake you can make!” {Find it, Make it}

Hi. I love to search out new recipes and try new things. As I find them in magazines, on blogs, and various other places, I will make them and let you know how they turn out. I will also give you any tips to make it easier or offer suggestions on how I changed the recipe to better suit me and my family. Check back frequently for new recipe ideas.  Take a look at the other recipes in the {Find it, Make it} series or enjoy the other posts on Julie’s blog. – Amanda

” I want the chocolatiest, chocolatiest, chocolate, chocolate cake you can make!”

That was a quote from my soon to be 5 yr old, Silas, when asked what he wanted for a birthday cake. So my mission was to create this ultimate chocolate cake and fit it into a Ghostbuster’s themed party. I had recently seen a recipe on one of my favorite food blogs kevinandamanda.com

Their recipe for Brownie Batter Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting seemed perfect and the photos are to die for.

Warning: This recipe is NOT for the health conscious!!!! But who cares, its a party!!!!

Here is the recipe but you should definitely check out the site for some nice step by step photos and to see some of their other creations.

BROWNIE BATTER

1/4 cup butter, melted
1/3 cup fat-free sweetened condensed milk
1/3 cup milk
1 (18.25 oz) box devil’s food cake mix

Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.

CUPCAKES

1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
2 cups mini semi-sweet chocolate chips

Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.

FROSTING

5 sticks butter, softened
8 oz powdered sugar
1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
a pinch of table salt
1.5 cups light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips

Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :) Adapted from Cook’s Illustrated.

Makes & frosts 36 cupcakes.

 

I added some green slime colored gel icing and a ghostbuster’s logo made from fondant and it was a huge hit!

From my searches to your dishes, Enjoy!

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