Brownie Bottom Cupcakes
I love brownies. I love cupcakes. Sometimes, I like them both at the same time.
I made brownie bottom cupcakes today. Actually, I made two batches, since the first batch didn't quite come out the way I wanted to. The second didn't quite do what I wanted either, but they taste delicious and they're really fun to make, so I'm posting them anyway.
Brownie Layer
1 box brownie mix
2 eggs
1/2 cup oil
1/4 cup water
Cupcake Layer
1 box cake mix
2 Tbsp oil
1 1/3 cup water
3 egg whites
1. Preheat oven to 350°F. Line 2-12 ct. muffin pans with liner OR spray generously with non-stick spray. Based on experience, you may want to spray the liners anyway so that the brownie layer doesn't stick.*
2. Combine brownie ingredients just until mixed thoroughly.
3. In a separate bowl, combine the cupcake ingredients. The batter will be really fluffy because of the egg whites.
4. Put one heaping tablespoon of brownie mix into each muffin tin. I had enough for 24, but you may have more or less. Repeat the process with the cake mix. I had just enough for 24 (like, had to scrape the bowl really good to get the right amount).*
5. Bake until the tops of the cupcakes are slightly golden (if you use a light colored cake mix) or until the tops push back when pressed lightly, about 20 minutes.
*The first time I made these, I baked the brownie layers separately for about 4 minutes. I pulled them out of the oven, added the cupcake layer and then baked for another 18-ish minutes. This gave a really clear separation between the two layers, but most of the cupcakes split in half when I unwrapped them. If you do this, you probably only want to bake them for 2 minutes, just enough for the brownies to set. The brownies were also sticking to the paper wrappers, so you'll probably want to use the foil kind and/or spray the bottoms with non-stick spray so that you can actually eat them!
6. Frost with your favorite frosting! For the first batch, I used cherry frosting. The second batch is a combo of some leftover chocolate frosting that I had and the cherry frosting.
These were definitely somewhat experimental, but perfect for my nephew's 1st birthday party tomorrow. Mostly, I wanted to see how they came out so I could try them with from-scratch cake and brownie mix.
I made brownie bottom cupcakes today. Actually, I made two batches, since the first batch didn't quite come out the way I wanted to. The second didn't quite do what I wanted either, but they taste delicious and they're really fun to make, so I'm posting them anyway.
Brownie Layer
1 box brownie mix
2 eggs
1/2 cup oil
1/4 cup water
Cupcake Layer
1 box cake mix
2 Tbsp oil
1 1/3 cup water
3 egg whites
1. Preheat oven to 350°F. Line 2-12 ct. muffin pans with liner OR spray generously with non-stick spray. Based on experience, you may want to spray the liners anyway so that the brownie layer doesn't stick.*
2. Combine brownie ingredients just until mixed thoroughly.
3. In a separate bowl, combine the cupcake ingredients. The batter will be really fluffy because of the egg whites.
4. Put one heaping tablespoon of brownie mix into each muffin tin. I had enough for 24, but you may have more or less. Repeat the process with the cake mix. I had just enough for 24 (like, had to scrape the bowl really good to get the right amount).*
5. Bake until the tops of the cupcakes are slightly golden (if you use a light colored cake mix) or until the tops push back when pressed lightly, about 20 minutes.
*The first time I made these, I baked the brownie layers separately for about 4 minutes. I pulled them out of the oven, added the cupcake layer and then baked for another 18-ish minutes. This gave a really clear separation between the two layers, but most of the cupcakes split in half when I unwrapped them. If you do this, you probably only want to bake them for 2 minutes, just enough for the brownies to set. The brownies were also sticking to the paper wrappers, so you'll probably want to use the foil kind and/or spray the bottoms with non-stick spray so that you can actually eat them!
6. Frost with your favorite frosting! For the first batch, I used cherry frosting. The second batch is a combo of some leftover chocolate frosting that I had and the cherry frosting.
These were definitely somewhat experimental, but perfect for my nephew's 1st birthday party tomorrow. Mostly, I wanted to see how they came out so I could try them with from-scratch cake and brownie mix.