BROWNIE BATTER + CUPCAKE = THE SECOND BEST CUPCAKE. EVER

BROWNIE BATTER + CUPCAKE = THE SECOND BEST CUPCAKE. EVER

“Cake mix cupcakes with a brownie mix base---what could be better? This may be second best, but you can be the judge of that.”


1 (19.5-oz.) package brownie mix
2 eggs
½ cup canola oil
¼ cup water
1 (18.25=oz.) package white cake mix
2 Tbsp. canola oil
1-1/3 cups water
3 egg whites


Preheat the oven to 350^. Line 48 muffin cups with paper liners.

Whisk together the brownie mix, 2 eggs, ½ cup canola oil, and ¼ cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.

Mix the cake mix, 2 Tbsp. canola oil, 1-1/3 cups 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 the prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are 2/3 full.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.


Yield: 48 servings.