INSTRUCTIONS
CUPCAKES
- Preheat the oven to 350°F and prepare a muffin tin with liners.
- In a large bowl, combine the dry chocolate cake mix, dry fudge brownie mix, eggs, water, and vegetable oil. Whisk for 2 minutes, or until lumps are mostly gone.
- Pour the batter into the prepared muffin tin and bake for 20-22 minutes.
- When done baking, remove cupcakes and allow to cool in the muffin tin for up to five minutes. Carefully place cupcakes on a cooling rack and cool for 30 more minutes.
FROSTING
- In the bowl of a stand mixer with the whisk attachment (a hand mixer works excellently here as well), combine room temperature butter, cocoa, honey, vanilla, and confectioners’ sugar.
- Turn mixer on low and let it combine the ingredients for about 30 seconds.
- Slowly add the cream, a little at a time, until you reach your desired consistency. You may not need all of the cream, or you may need a little more. It can vary from season to season and kitchen to kitchen.
- Spread the frosting over the cooled cupcakes and serve.