Preheat your oven to 350 degrees F and prepare your muffin tin with 8 paper liners.

Whisk the dry ingredients in a large bowl: flour, cocoa, sugar, baking powder, and salt.

In a small bowl, combine the milk, egg, vanilla, and vegetable oil. Pour into the large bowl and whisk until combined.

Fold in the chocolate chips and scoop out evenly into the prepared muffin tins.

Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.

While the cupcakes are baking in the oven, it’s time to make the edible brownie batter to fill the cupcakes with. To start, pour the flour in a small bowl and heat it in the microwave for 30 to 45 seconds to heat treat it. Remove from the microwave and whisk. Add the cocoa powder and whisk again. Set aside.

In a medium sized bowl, melt the butter in the microwave. Add the brown sugar and granulated sugar and stir.

Pour the flour and cocoa mixture into the butter and sugar. Add in the milk and vanilla and stir until smooth. Set aside until the cupcakes are cooled and ready to stuff.

Using a standard mixer, beat the butter until creamy. Add the powdered sugar and continue beating until a smooth frosting forms. If you want yours less thick, add a teaspoon or two of milk and beat together (I don’t do this to mine though).

Once the cupcakes are cooled, they are ready to be assembled. Scoop out a tablespoon sized hole in the center of each cupcake, while still leaving the bottom of the cupcake intact.

Scoop a tablespoon of the brownie batter into the hole of each cupcake.

Top with your frosting and smooth with a spoon or use a piping bag (I always just use a spoon). The frosting should cover the brownie batter hole.

With the remaining brownie batter (if you have extras), roll tiny balls together and top each frosted cupcake with “Brownie Batter Bites” for some extra tasty bites.

You should have 8 complete brownie batter filled cupcakes. Now enjoy!