A Celebration of Good Things

We hosted a party last weekend. A sort of housewarming, kick off to the new semester, Fete de la Revolution (it was after all the one year anniversary of the Tunisian revolution), and well, why not have a party.

Mozart Klugen, chocolate with marzipan from Vienna

Friends of ours host an annual Chocolate, Cheese, and Wine party every January. We thought it was a brilliant idea and completely stole it. Before the Christmas holiday we sent out invitations asking everyone to pick up some chocolates, cheese or wine on their travels. We slated the party for the first weekend after the break, and invited everyone to bring their goodies to share. It was a great time to catch up with friends, hear about their travel adventures, and to have fun sampling some special treats.

Chocolate Almonds from Riquewihr France

Dark Chocolate from Euphoria Chocolates Oregon

Chocolates from Prague

Pimento cheese, a comforting fondue, and Aged (real) English Cheddar, played nicely with the purchased and homemade specialities of Chocolate Cheesecake, Bourbon Brownies, and these......

I saw this recipe on the blog Kevin and Amanda and it seemed like the perfect thing to make for a chocolate themed party, but there were problems. I don't have ready access to cake mixes, or sour cream and so modifications were in order. I used my favorite Sour Cream and Chocolate Cupcake recipe using creme fraiche instead of sour cream and I also made a few alterations to a brownie recipe to use as the filling.  The brownie batter was chilled, formed into balls, frozen and then dropped into the cupcake batter before baking. The brownie batter bakes a bit but becomes a very soft fudgey, almost molten filling. Once topped with the frosting I dare say they are hedonistic! You should have a party just so you can make these cupcakes! 

Fudge Brownie Filled Chocolate Cupcakes with Cocoa Buttercream
idea adapted from kevin & amanda recipes adapted from here and here
Makes 24
Fudge Brownies:
½ cup unsweetened cocoa powder
1/2 cup boiling water
4 tablespoons melted butter
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla
2 cups sugar
1 ¾ cups all purpose flour
¾ teaspoon salt
Sour Cream Chocolate Cupcakes:
2 cups all-purpose flour
2 cups granulated sugar
1 cups sour cream
½ cup vegetable oil
½ cup water
1 ¼ teaspoons baking soda
1 teaspoons salt
2 teaspoons vanilla
½ teaspoon baking powder
2 eggs
4oz unsweetened baking chocolate, melted and cooled
1 ½ cups semisweet chocolate chips

For the brownies:
In a large bowl whisk together until smooth the cocoa, and boiling water. Stir in the butter and oil. (Mixture may look curdled.) Add eggs, and vanilla and continue to blend until smooth.  Add sugar until well incorporated and then mix in flour and salt with rubber spatula until combined.
Refrigerate batter until firm. Form 24, 1inch balls from the brownie batter. Place on a cookie sheet and freeze until firm.

For the cupcakes:
Place all cupcake ingredients in large bowl, and beat with an electric mixer on low speed 30 seconds, scrape down the sides of the bowl. Beat the batter on high speed for 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each a little less than1/2 full.
Place one frozen ball of brownie batter into center of each cupcake.
Bake 20 minutes or until toothpick inserted into cake part, not center with brownie filling, comes out clean. Remove from pan; place on cooling rack. Cool completely.
Once cooled, frost with Cocoa Buttercream and serve.

Cocoa Buttercream
1 ½ cups unsalted butter softened to room temperature
4 ¾ cup icing sugar
¾ cup unsweetened cocoa powder
½ teaspoon salt
1 tablespoon vanilla extract
4 tablespoons milk

Beat butter using the paddle attachment of stand mixer until the butter is light and fluffy, approximately 5 minutes.  Sift powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) and mix until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.


  1. It was ALL choco/cheesylicious. I didn't even have a cupcake because I could not. Do you have any left over? It's all I want, now.

  2. I didn't even get one. Maybe for Valentines Day I'll make another batch:) We deserve to have one of these cupcakes!