Ingredients
The following ingredients have 24 Servings
- 2 Bag of Brownie Brittle™ (4 oz bags)
- 6 tbsp Unsalted butter
- 3/4 C Butter at room temperature
- 3 Large eggs at room temperature
- 1 3/4 C Sugar
- 1 1/2 tsp Vanilla
- 1 1/2 C Flour
- 1 C Graham cracker crumbs
- 2 1/2 tsp Baking powder
- 1/2 tsp Salt
- 3/ C Milk
- 1/2 C Sour Cream
- 1 1/2 C Unsalted butter
- 1 C Marshmallow fluff
- 1/2 C Cocoa powder
- 5 1/2 C Powdered sugar
- 2 tbsp Milk or heavy cream
Instruction
- Allow butter and eggs to come to room temperature, about 30 minutes.
- Preheat oven to 375° F.
- Use a food processor to grind up Brownie Brittle™ into a fine crumb. Pour in a microwave safe container. Place butter on top and microwave until butter is melted, 30-45 seconds. Stir melted butter to coat crumbs. If crumbs are still dry, add another 2 tablespoons of butter.
- Beat room temperature butter on medium speed until light and fluffy. Scrape down the sides of the bowl. Add sugar and beat until well creamed.
- Add eggs, one at a time, beating each egg well. Add vanilla extract.
- In a separate bowl, combine flour, graham cracker crumbs baking powder and salt.
- Slowly add half the dry ingredients, followed by half the milk and half the sour cream. Once ingredients are mixed, add remaining dry ingredients followed by remaining milk and sour cream. Beat on medium speed until well combined.
- Spoon about one tablespoon of Brownie Brittle™ into each cupcake liner; press into the bottom of the liner. Fill liners 2/3 full with cupcake batter.
- Bake at 375°F for 18-22 minutes. Remove from oven and allow to cool completely.
