The very center of the brownie layer remains slightly gooey to give you that decadent brownie indulgence!"
Preheat an oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners.
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.
Frost with your favorite frosting. I prefer to use a fluffy peanut butter frosting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 cupcake (52g) | ||
Recipe Makes: 48 cupcakes | ||
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Calories: 137 | ||
Calories from Fat: 53 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 121.8mg | 37 % | |
Sodium 70.1mg | 2 % | |
Potassium 59.4mg | 2 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 18g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 137
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