Rating: 4.5 stars
352 Ratings
  • 5 star values: 241
  • 4 star values: 80
  • 3 star values: 18
  • 2 star values: 8
  • 1 star values: 5

I'm not going to lie, my Chocolate Chip Cookie Cupcakes are still my favorite, but these are a VERY close second AND you don't have to wait for anything to freeze so they provide almost instant gratification, which makes me happy. Instantly. The very center of the brownie layer remains slightly gooey to give you that decadent brownie indulgence!

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Note

Frost with your favorite frosting. I prefer to use a fluffy peanut butter frosting.

Nutrition Facts

125 calories; protein 1.4g; carbohydrates 17.2g; fat 6g; cholesterol 7.8mg; sodium 112.2mg. Full Nutrition
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