How to Make Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever. - A Step-by-Step Guide

Do you love brownies? Do you love cupcakes? Then get ready to have your mind blown by the combination of the two in this incredible recipe for Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever. Yes, you read that right – these cupcakes are so amazing, they’ll have you questioning whether they might just be better than the classic brownie itself!

There’s nothing quite like the rich, fudgy goodness of a brownie, but sometimes you want the convenience and ease of a cupcake. That’...

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Ingredients

  • 1 (18 ounce) package brownie mix
  • 2 large eggs
  • ½ cup canola oil
  • ¼ cup water
  • 1 (15.25 ounce) package white cake mix
  • 1 ⅓ cups water
  • 3 large egg whites
  • 2 tablespoons canola oil

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 48
  • Yield: 4 dozen cupcakes

  • 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.
  • Nutrition

    109 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Cholesterol: 8mg
    • Sodium: 95mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 0g
    • Protein: 1g
    • Vitamin C: 0mg
    • Calcium: 21mg
    • Iron: 0mg
    • Potassium: 38mg