Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever.
Recipe by lovestohost from allrecipes.com
Dessert 30 Mins.
Ingredients
48
48 servings
- •1 (18 ounce) package brownie mix
- •2 large eggs
- •0.5 cup canola oil
- •0.25 cup water
- •1 (15.25 ounce) package white cake mix
- •1.3333333730698 cups water
- •3 large egg whites
- •2 tablespoons canola oil
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners.
- Make brownie batter: Whisk together brownie mix, eggs, oil, and water in a large bowl until fully incorporated, about 50 strokes. Set aside.
- Make cake batter: Beat cake mix, water, egg whites, and oil in a separate bowl with an electric mixer on low speed until combined. Increase speed to medium and beat for 2 minutes.
- Spoon brownie batter into the prepared muffin cups, about 1/3 full. Spoon cake batter over brownie batter until each muffin cup is about 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
Nutritional Facts
Per 48 servings
- Calories: 109
- Carbohydrate: 14g
- Fat: 6g
- Fiber: 0g
- Protein: 1g
Related Recipes
Brownie Cupcakes
Brownie Cheesecake Cupcakes
Brownie Batter Pancakes
Moist Cake Mix Brownies
Cheesecake Brownies
Double Chocolate 'Box' Brownies
Brownie-Batter Cookie Cups
White Brownies
Double Chocolate Brownie Cake
Brownie Ice Cream Cake
Cookie Dough Cupcakes
