2 tablespoons vegetable oil
2 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 (18 ounce) can vanilla pudding
2 cups semisweet chocolate chips
1 cup chocolate brownie mix
1 teaspoon baking soda
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix the olive oil, white sugar, eggs, and vanilla extract until blended. Stir Cook over medium heat, stirring constantly, until mixture is thickened (juice will run clear). Remove from heat and stir in vanilla pudding, chocolate chips and chocolates. Spread evenly onto a 9x9 inch pan. Sprinkle brownie mix over the top.
Bake in preheated oven until brownies spring back when touched with a fork, about 1 hour. Remove from oven and allow to cool completely. Loosen edges of the chocolate cupcake as it cools.
To make the frosting: Beat the baking soda and chocolate oil together in a large bowl until smooth. Gently frost cake with frosting mixture. Chill for at least 2 hours before glazing; cutting into thirds.