I actually don’t have much to say today.
Maaaaaaybe it’s because I started re-re-re-re-re-working out again (read: I ran twice this week, and I wouldn’t even take the word ran at full face value), and therefore, I’m tired.
Also, I worked 5 days a week in addition to my blog. BlogLand consists of 95% stay at home moms which, yeah, is work, but it compares nada to working with–dun dun duunnnnn–the public, so yeah, dealing with people who think they’re superior to food service workers trumps my energy.
Oh yeeeeeeeaah, and remember Shooter Downer? I’ll have a sequel post about them later in the week, but they were swigging straight-up haterade this week. Between dodging their lame complaints and dealing with them on a regular basis, it explained the influx in Instagrammed pictures of alcoholic beverages.
So yeah, I’m pooped. And while chocolate isn’t typically my go-to comfort food, I really can’t pass up a gooey, warm brownie. Or brownie batter. It’s just so good!
Enter these Brownie Cupcakes with Brownie Batter Frosting. They’re rich + fudgy and covered in sky-high brownie batter frosting. It reeeeeally can’t get better than this bad boy after a long, hellish week.
1 box fudge brownie mix, plus an additional 1/4 cup brownie mix (dry) *
2/3 cup oil
1/4 cup water
1/4 cup hot fudge sauce
1 stick butter, softened
1 tsp vanilla extract
About 3-4 cups powdered sugar
Sprinkles, if desired
1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 24 paper liners and set aside.
2. In a large bowl, combine one box brownie mix, the eggs, oil, water, and hot fudge sauce until blended. Portion evenly among muffin cups; about 2/3 full. Bake until a toothpick inserted in the center comes out clean, about 20 minutes or so. Cool completely.
3. While brownie cupcakes are cooling, prepare your frosting. In the bowl of a stand mixer, beat together the remaining 1/4 cup dry brownie mix, the butter + vanilla until creamy, about 2 minutes. Gradually add the powdered sugar, about a cup at a time, until frosting is light and fluffy.
4. Pipe high onto cooled brownie cupcakes and sprinkle with jimmies, if you like. Serve immediately or store airtight at room temperature, up to a day or two.
**Note: I bought a standard box of chocolate fudge brownie mix and an additional small-serving package of brownie mix. It’s smaller + cheaper, and you can save the rest in the fridge or freezer for another batch or for another use, like adding to milkshakes.**
Enjoy, my friends!! Happy Sunday!!