Brownie bottom, strawberry cake middle, and vanilla frosting top!

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Ingredients

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

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Line 48 muffin cups with paper liners.

  • Stir both packages of brownie mix with 1 cup vegetable oil, 4 eggs, and 1/2 cup water in a large bowl until evenly combined and smooth.

  • Mix strawberry cake mix with 1 cup water, 3 eggs, and 1/3 cup vegetable oil in a separate bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes.

  • Spoon about 2 tablespoons brownie batter into the bottom of each prepared muffin cup.

  • Top the brownie batter with strawberry cake batter, filling each cup about 2/3 full.

  • Bake in the preheated oven until the cupcakes spring back when lightly pressed and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.

  • Cool in pans for about 10 minutes before removing to finish cooling on racks.

  • Beat unsalted butter with an electric mixer on medium-high speed in a bowl until butter is pale and creamy, about 2 minutes.

  • Beat confectioners' sugar into the butter, about 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. After each addition of confectioners' sugar, raise mixer speed to high to beat as much air as possible into the frosting; reduce speed to low and continue beating until frosting is smooth. Repeat until all confectioners' sugar is incorporated, about 5 minutes of beating time; beat in vanilla extract.

  • Spread cooled cupcakes with buttercream frosting.

Nutrition Facts

293.6 calories; 2.1 g protein; 35.7 g carbohydrates; 42.4 mg cholesterol; 148.1 mg sodium. Full Nutrition

Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/02/2012
I am not one to usually write reviews but this recipe deserves the time. This is an OUTSTANDING recipe. These cupcakes appeal to all tastes. I made 130 of them for a cupcake tower for my daughter's graduation. They are not fussy however they are special enough. Everyone LOVED them... even the chocolate lovers. I would also like to add that the frosting held up in 90 degrees in high humidity. Thank you so much for sharing this recipe. It has been added to my favorites in my collection and already been passed on to several family members. Read More
(40)

Most helpful critical review

Rating: 2 stars
10/22/2013
I'm not sure why it wasn't very goo but the icing definitely helped a little. Read More
(2)
64 Ratings
  • 5 star values: 49
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
07/02/2012
I am not one to usually write reviews but this recipe deserves the time. This is an OUTSTANDING recipe. These cupcakes appeal to all tastes. I made 130 of them for a cupcake tower for my daughter's graduation. They are not fussy however they are special enough. Everyone LOVED them... even the chocolate lovers. I would also like to add that the frosting held up in 90 degrees in high humidity. Thank you so much for sharing this recipe. It has been added to my favorites in my collection and already been passed on to several family members. Read More
(40)
Rating: 5 stars
04/28/2012
I wasn't too sure about the combination of brownies and cake but these are incredible! The trio of chocolate strawberry & vanilla are just perfect! They are also quite visually appealing. Super sweet but hey it's a cupcake not a muffin!! Read More
(30)
Rating: 5 stars
05/13/2012
Absolutely wonderful! I wasn't sure how these would turn out but my anti-sweets husband LOVED them. They do need to stay in the oven another 4-5 minutes so they cook all the way but they are wonderful. Read More
(22)
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Rating: 5 stars
08/26/2013
I tried this yesterday and they were the best cupcakes I've ever made. Very moist and extrememly delicious! Like other posts I agree that there is too much brownie mix to cupcake mix. For 24 cupcakes I used a box of the cake mix and only half of the brownie mix... and it came out to the perfect proportions in my opinion. I filled each liner with 1tbs of brownie batter and 3tbs of cake batter. Since this was inspired by the neopolitan ice cream as well... I went ahead and piped my vanilla frosting into a McDonald's styled icecream swirl adding a cherry on top for extra visual appeal. Definitely will be trying this recipe again! Read More
(14)
Rating: 5 stars
09/08/2012
Love this recipe. Chocolate and strawberry taste so good together and the frosting is perfect. I ran out of the strawberry cake mix after filling 30 cupcakes so I put the extra brownie mix into a small pan and baked it so I have brownies too. I used 2 different types of cupcake pans 1 Faberware which is heavier and a little darker and my 40 year old Sears aluminum so 1/2 of my cupcakes were burnt on the bottom. The ones that were not burnt are delicious. Will definitely make these again. Read More
(8)
Rating: 5 stars
06/23/2012
Thanks for the great recipe! These really do taste like neapolitan ice cream and they are so pretty! Read More
(8)
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Rating: 5 stars
10/22/2012
I made these cupcakes for work and they came out very soft and everyone loved them! Read More
(8)
Rating: 5 stars
09/09/2013
I added sprinkles after piping the icing with a stemmed cherry on top and half a pirouette poked in like a straw. Ridiculously cute! The niece who never eats more than the icing on cupcakes devoured this one entirely and asked for but was denied a second one. Read More
(5)
Rating: 4 stars
09/22/2012
Love this recipe. I did make the mistake by putting too much brownie mix on the bottom live and learn I'll know what to do next time Read More
(4)
Rating: 2 stars
10/22/2013
I'm not sure why it wasn't very goo but the icing definitely helped a little. Read More
(2)