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Triple Chocolate Brownie Crumble

Angela Massey Recipe shared by:
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A decadent mix of dark and white chocolates whipped to perfection and topped with crumbled brownies.

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Baking Instructions

  1. Bake cake mix as instructed on box.
  2. Bake brownies according to instructions on the box.
  3. For filling/frosting: Heat cream over medium heat until just boiling.
  4. Break white chocolate into chunks and place in medium bowl.
  5. Pour hot cream over chocolate and stir until chocolate is completely melted.
  6. Put filling in fridge to cool.
  7. When cool whip with mixer on high speed until soft peaks form.
  8. Cut a small hole out of top of cupcake.
  9. Fill with filling and replace the top.
  10. Frost cupcakes with remaining filling.
  11. Crumble brownies and sprinkle brownies over the top of each cupcake.
  12. Heat frosting in microwave at 15 second intervals, stirring between.
  13. When frosting reaches a more liquid consistency, drizzle frosting over top.

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Substitution for Buttermilk

Substitution for Buttermilk

For every cup of buttermilk called for, use the same amount of sweet milk, except replace 1 Tbsp of the sweet milk with 1 Tbsp of white vinegar. Allow to sit for 5 minutes, after 5 minutes, stir well. Milk will have clabbered and will work as a perfect substitution for buttermilk for baking purposes. It is cheaper and you are not stuck trying to figure out what to do with the rest of the quart of buttermilk you are never going to use, that is unless you like to drink the stuff!



I always use milk instead of water... it makes a very moist cake! I also use applesauce instead of the oil if i am trying to make it healthier for the kids :) If you are making a cake/cupcakes for a party... make it in advance! Pop them in the freezer before icing them. Pull them out the day of the party and apply the icing. I actually prefer them this way, it almost makes them more delicious and saves you a ton of time!

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