1Preheat oven to 350 degrees. Mix all cupcake ingredients until well-incorporated. You may consider re-mixing halfway through to make sure the ingredients are evenly distributed. Fill lined cupcakes 2/3 full per cupcake. Bake for 12 minutes. Carefully rotate pan 180 degree in the oven and bake 2 minutes more or until a toothpick comes out clean.
2Prepare a small pan of your favorite brownie recipe or even boxed and once out of the oven allow to cool. Prepare the frosting while the brownies cool completely.
3Frosting: Using a stand mixer, combine softened butter, and vanilla extract, beating on a medium speed until smooth. In a separate bowl, sift cocoa powder and brownie mix together. Must sift this, as it ensures that it will properly mix into the batter. Add butter/vanilla and mix on medium speed until well-combined. Add 2 tsp milk and beat into the frosting. The frosting will be a little grainy (reminiscent of actual brownie batter). Continue to slowly add your powdered sugar while beating on medium speed. The batter will become very thick. Once all powdered sugar has been added, quickly add corn syrup and continue to beat until well-combined. Add 2 tsp of hot water and increase speed to high for 30 seconds or until well-mixed.
brownie crumbles or chunks on top of frosted cupcaked then dust with powdered sugar. ENJOY!!!!
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...