Brownie Cupcake: The 2nd Best Cupcake Ever

Name: Brownie Cupcake: The 2nd Best Cupcake Ever
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 48
Cuisine: American
Ingredients: 553 grams package brownie mix; 2 Tbsps canola oil; 3 egg whites; 2 eggs; 315 milliliters water; 517 grams package white cake mix

Brownie Cupcake: The 2nd Best Cupcake Ever might be just the dessert you are searching for. One portion of this dish contains roughly 1g of protein, 3g of fat, and a total of 100 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 48. This recipe is typical of American cuisine. Head to the store and pick up eggs, canolan oil, egg whites, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Preheat an oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners.

Equipment you will use

Muffin Liners

Oven

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.

Ingredients you will need

Brownie Mix

Canola Oil

Water

Egg

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Canola Oil

Egg Whites

Cake Mix

Water

Equipment you will use

Hand Mixer

Bowl

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.

Equipment you will use

Muffin Liners

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

Equipment you will use

Oven