Chocolate Fudge Delight Cupcakes

These cupcakes are rich and fudgy. The frosting is so rich and delightful.  They make a great presentation and are worthy of any occasion. They are best kept in the refrigerator, but let warm up a bit before serving.
Start by doctoring a cake mix to add some depth of flavor and great texture.  The frosting takes a bit of extra work, but is absolutely well worth it.  They are great as regular size cupcakes or as mini cupcakes.  I made these for a baby shower and received plenty of compliments.  I hope you enjoy them.

Cupcakes
Ingredients:
1 box chocolate fudge cake mix (If you can't find chocolate fudge use devil's food.)
1/2 box instant chocolate pudding mix (directly from the box)
1/2 cup sour cream
4 egg whites (or use 3 whole eggs)
1 cup water
1/3 cup oil

Directions:

Preheat oven to 350 degrees F.

Mix together cake mix, chocolate pudding mix, sour cream, egg whites, water, and oil until combined.  Beat on medium speed for 2 minutes.   Scoop into paper lined cupcake pans, filling each 2/3 full.  Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.

Remove from pans and cool on wire racks.

Frosting

Ingredients:

10 ounces bittersweet chocolate, chopped (Or use bittersweet chocolate chips.)

6 ounces semi sweet chocolate, chopped (Or use 1/2 package chocolate chips.)

2 1/2 cups butter, softened

3 cups powdered sugar

2/3 cup unsweetened baking cocoa

1 teaspoon vanilla

Directions:

Microwave bittersweet and semi sweet chocolate in a microwavable bowl uncovered for 30 seconds; stir.  Microwave in 15 second intervals, stirring after each, until chocolate can be stirred smooth.  Set aside to cool.

In bowl of electric mixer beat butter until fluffy.  Gradually add powdered sugar, cocoa, and vanilla.  Beat until well combined and fluffy.  Add melted chocolate and beat until well mixed and smooth, about 3 to 4 minutes.  Spoon frosting into a large pastry bag fitted with a large flower tip.  Pipe frosting onto tops of cupcakes. 

Garnish as desired.  I drizzled with hot fudge topping; topped with chocolate sprinkles, and chocolate curls. 

 

Store in refrigerator.
Makes 24 to 30 regular size cupcakes.

Caramel cheesecake Brownies

Makes 48

Ingredients:

       Brownies:

11 Tablespoons butter, cut into small chunks

8 ounces semisweet chocolate, baking bars, chopped or chocolate chips

1/3 cup unsweetened cocoa powder

4 large eggs, room temperature

1 1/3 cups sugar

2 teaspoons vanilla

1 1/3 cups flour

       Caramel Cheesecake:

1 package (8ounces) cream cheese, softened

4 Tablespoons butter, softened

1/3 cup powdered sugar

1/3 cup instant vanilla pudding mix (about half of a 5.1 ounce package)

1/2 cup caramel sauce (ice cream topping)

1/2 teaspoon ground cinnamon

2/3 cup miniature chocolate chips

       Glaze:

1/2 cup whipping cream

4 ounces semisweet chocolate, chopped

2 Tablespoons butter, softened

Directions:

       Brownies:

Preheat oven to 350 degrees F.  Line a 13 x 9 inch pan with aluminum foil. Make sure the foil hangs over the edge to use for handles. Spray the foil with nonstick cooking spray.

Combine the butter and the chopped chocolate in a large microwave safe bowl and heat in 30 second intervals until melted and mixed together.  Stir after each 30 seconds.  It will not appear melted until you stir it.  Mix in the cocoa powder until well combined.

Add the eggs, one at a time, mixing well after each.  Add the sugar, vanilla, and flour.  Mix together well.  It might be grainy at first.  Continue mixing until it is shiny, smooth and satiny, 2 to 3 minutes by hand.

Pour the batter into the pan and smooth it out into an even layer.  Bake at 350 degrees for 22 to 25 minutes, just until a toothpick inserted in the center comes out with a few crumbs.  Let the brownies cool completely before adding the cheesecake.

       Caramel Cheesecake:

Combine cream cheese and butter in a large mixing bowl.  With your mixer, beat on medium speed until light and fluffy, a couple of minutes.

Add the powdered sugar, vanilla pudding mix, caramel sauce, cinnamon, and vanilla.  Mix on medium speed until well mixed.  Stir in the mini chocolate chips.  Carefully spread cheesecake over brownies.  Try to keep the layer even.  Place in refrigerator for at least 2 hours.

       Glaze:

Place the chopped chocolate in a medium bowl.  Set aside.  Heat the whipping cream in a small saucepan over medium heat just until it starts to simmer.  DO NOT BOIL.  Pour the hot cream over the chocolate in the bowl.  Let sit for 2 minutes to soften the chocolate.  Whisk them together until the chocolate is smooth and melted and the chocolate and cream are well mixed.  Add the butter and mix again until smooth. Pour the glaze over the caramel cheesecake layer while the glaze is still warm.  Smooth it out carefully.

Chill well in the refrigerator, at least 1 hour, until the glaze is set.

Lift the brownies out of the pan using the foil for handles.  Place on cutting board and cut into 48 squares (8 x 6)

Adapted slightly from a Pillsbury recipe.