Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever recipe
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Ingredients
- 1 (19.5 ounce) package brownie mix 2 eggs ½ cup canola oil ¼ cup water 1 (18.25 ounce) package white cake mix 2 tablespoons canola oil 1 ⅓ cups water 3 egg whites
Nutrition Info
- 125.1 caloriescarbohydrate: 17.2 gcholesterol: 7.8 mgfat: 6 gfiber: 0.5 gprotein: 1.4 gsaturatedFat: 0.7 gservingSize: -sodium: 112.2 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever
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.