Brownie Batter + Cupcake = The Second Best Cupcake. Ever

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• 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.