Instructions

Make the brownie chunks:

1. In a large bowl, mix brownie mix with water and melted butter (batter will be thick).
2. Roll batter/dough into 1 inch balls and place on a wax paper lined cookie sheet.
3. Freeze for about an hour.

Make the cupcakes:

1. In a medium bowl, whisk together flour, baking powder and salt.  Set aside.
2. In a small bowl, whisk together milk, vanilla extract and vanilla bean seeds.  Set aside.
3. In a stand mixer, fit with a paddle attachment, cream the butter and sugar until light and fluffy.  This may take 3 to 5 minutes. Scrape down the sides of the bowl to make sure everything is well incorporated.
4. Add the eggs, one at a time, beating for one minute after each addition.  If the batter begins to looks a bit curdled, that’s alright.
5. With the mixer on low speed, alternately add the flour mixture and the vanilla milk mixture in three batches, starting and ending with the flour. When the batter is almost combined, stop the mixer and finish mixing the batter with a spatula, making sure that any flour bits at the bottom of the bowl are well incorporated.
6. Add brownie chunks to the batter and stir to combine.
7. Divide batter evenly between lined cupcake tins and bake for 25 minutes until golden brown.
8. Allow cupcakes to cool for 10 minutes before removing from pan to cool completely before frosting.

Make the frosting:

1. With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugar at medium speed. Add the vanilla and beat well.
2. Stir in the flour and salt until doughy. Stir in the milk and beat until fluffy. Gently fold in chocolate chips.
3. Frost cooled cupcakes.