Recipe Details
Ingredients
-
1(18 ounce) packagebrownie mix
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2largeeggs
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½cupcanola oil
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¼cupwater
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1(15.25 ounce) packagewhite cake mix
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1 ⅓cupswater
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3largeegg whites
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2tablespoonscanola oil
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners.
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Make brownie batter: Whisk together brownie mix, eggs, oil, and water in a large bowl until fully incorporated, about 50 strokes. Set aside.
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Make cake batter: Beat cake mix, water, egg whites, and oil in a separate bowl with an electric mixer on low speed until combined. Increase speed to medium and beat for 2 minutes.
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Spoon brownie batter into the prepared muffin cups, about 1/3 full. Spoon cake batter over brownie batter until each muffin cup is about 2/3 full.
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Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
Tips
Frost the cupcakes with your favorite frosting. I like to use a fluffy peanut butter frosting.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe48 | |
| Calories109 | |
| % Daily Value * | |
| Total Fat 6g |
7% |
| Saturated Fat 1g |
4% |
| Cholesterol 8mg |
3% |
| Sodium 95mg |
4% |
| Total Carbohydrate 14g |
5% |
| Dietary Fiber 0g |
1% |
| Protein 1g |
3% |
| Vitamin C 0mg |
0% |
| Calcium 21mg |
2% |
| Iron 0mg |
2% |
| Potassium 38mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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