Brownie Batter Cupcakes

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

Directions

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

Cook’s Note

Frost with your favorite frosting. I prefer to use a fluffy peanut butter frosting.

ORIGINAL RECIPE