Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever
brownie, cake, egg, canola oil, eggs
Ingredients
1 (19.5 ounce) package brownie mix 2 eggs 1/2 cup canola oil 1/4 cup water 1 (18.25 ounce) package white cake mix 2 tablespoons canola oil 1 1/3 cups water 3 egg whites
Directions for Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever Recipe
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.
Read the full directions on Allrecipes.com
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Servings
4 dozen cupcakes
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