Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever
Nutrition :
188 calories,
3.4 stars -
based on 53 reviews
Yield : 4 dozen cupcakes
Ingredients
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1 (19.5 ounce) package brownie mix2 eggsΒ½ cup canola oilΒΌ cup water1 (18.25 ounce) package white cake mix2 tablespoons canola oil1 β cups water3 egg whites
Directions
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Preheat an oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners.Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
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