Strawberry-Brownie Cupcakes
(Courtesy of Pinterest and Allrecipes.com)
Howdy blog friends! You're in for a REAL treat with this little beauties! I will start by saying that I am a much better cook than I am baker, but if I can have these turn out for me, then so can you! I found this "recipe" on pinterest and knew I just HAD to make it. Shannon loves brownies (haha he even has a brownie dance, but don't worry I wouldn't embarrass him by sharing that) and he love strawberry cake, so this is really the best of both worlds for him.
The reason I have two links posted above is that the actual link on pinterest takes you to another recipe on allrecipes.com, one for brownie batter + cupcake = SECOND BEST cupcake ever! The inventer of this recipe used a different cake mix and different frosting. So in reality you could substitute in ANY flavor of cake mix you prefer.
The recipe I am posting yields about 2 dozen cupcakes, if you like smaller cupcakes. Shannon likes big cupcakes so I made one batch big and the other are smaller and really they weren't very pretty being smaller. So my recommendation is that you DOUBLE everything.
Ingredients:
Instructions:
Preheat oven to 350 degrees. Line cupcake pans with paper or silicone liners and set aside. Whish together the brownie mix, 2 eggs, 1/2 cup oil and 1/4 cup water in a bowl. Stir just until mixed (there will still be lumps); and set aside. Mix the cake mix, 2 Tbsp oil, 1 1/3 cups water and 3 egg whites in a large bowl with an electic mixer on low speed until blended. Mix on medium speed for 2 minutes (it makes it kinda whipped which is cool). Spoon the brownie mix into the prepared cupcake pans until about 1/3 full. Spoon the cake batter over the brownie mix until cups are 2/3 of the way full*. Bake for about 20 minutes or until tops are golden and spongy. Let all cupcakes cool. Top with your favorite icing.
The recipe I am posting yields about 2 dozen cupcakes, if you like smaller cupcakes. Shannon likes big cupcakes so I made one batch big and the other are smaller and really they weren't very pretty being smaller. So my recommendation is that you DOUBLE everything.
Ingredients:
- 1 (19.5 oz) box of brownie mix
- 2 eggs
- 1/2 cup canola oil (I used vegetable oil and it turned out just fine)
- 1/4 cup water
- 1 (18.25 oz) box of cake mix
- 2 Tbsp canola oil (Again, I used vegetable oil instead)
- 1 1/3 cups water
- 3 egg whites
- 1 can icing (or homeade if you prefer)
Instructions:
Preheat oven to 350 degrees. Line cupcake pans with paper or silicone liners and set aside. Whish together the brownie mix, 2 eggs, 1/2 cup oil and 1/4 cup water in a bowl. Stir just until mixed (there will still be lumps); and set aside. Mix the cake mix, 2 Tbsp oil, 1 1/3 cups water and 3 egg whites in a large bowl with an electic mixer on low speed until blended. Mix on medium speed for 2 minutes (it makes it kinda whipped which is cool). Spoon the brownie mix into the prepared cupcake pans until about 1/3 full. Spoon the cake batter over the brownie mix until cups are 2/3 of the way full*. Bake for about 20 minutes or until tops are golden and spongy. Let all cupcakes cool. Top with your favorite icing.
*I like to fill my cups to the top. I like for the cupcake to rise up out of the holder and give me something to put icing on. If you fill them 2/3 of the way full, they will not do that. *
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| The ingredients...it really wasn't that hard to make at all! |
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| Before icing...see how nice and big my tops are! |
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| DELICIOUS!!! |
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