Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever – a delicious recipe with brownie mix, eggs, canola oil, water, white cake, canola oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat an oven to 350 degrees F (175 degrees C).
2
Line 48 muffin cups with paper liners.
3
Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl.
4
Stir just until fully incorporated, about 50 strokes; set aside.
5
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.
6
Mix on medium speed for 2 minutes.
7
Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full.
8
Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.
9
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
510
kcal
Calories
50
g
Fat
1
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (19.5 ounce) package brownie mix, 2 eggs, 1/2 cup canola oil, 1/4 cup water, and more.
Yes, Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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