brownie batter + cupcake = the second best cupcake. ever

brownie batter + cupcake = the second best cupcake.  ever
  • 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



  1. Preheat an oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

03/13/2017
brownie batter + cupcake = the second best cupcake. ever, White Cake recipe PT10M PT2H 6 435 calories
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