Brownie Cupcakes

I'm such a suck up. No really, I am. Baking for my guinea pigs officers really serves two purposes: I get lots of practice baking, and in return for feeding them, I get... well, nothing. Usually not even a thank you. So I guess baking for them really only serves one purpose, huh?

Regardless, I really like baking.

I put together a book of recipes that I wanted to try and the first item in my book was a Brownie Cupcake. The Brownie Cupcake is special because it combines two of the best freakin' desserts ever. I will admit that because I have to try to catch some sleep before work tonight, I cheated and used packaged brownie and cake mixes, but the next time I make these, I'm going to try and make everything from scratch!

The Brownie Cupcake

Ingredients:

1 (19.5 ounce) package brownie mix

2 eggs

1/2 cup canola oil

1/4 cup water

1 (18.25 ounce) package white cake mix

2 tablespoons canola oil

1 1/3 cups water

3 egg whites

Directions:

1.) Preheat oven to 350 degrees. Line 48 muffin cups with paper liners.

2.) Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir until smooth.

3.) Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a bowl with an electric mixer.

4.) Spoon the brownie batter into the muffin cups, filling 1/3 full. Spoon the cake batter on top of the brownie batter, until the muffin cups are each 2/3 full.

5.) Bake in the oven until golden brown, approximately 20 minutes.

Notes:

This recipe says that it'll make about 48 cupcakes, but I only managed to squeeze 42 out of the batter. Any type of frosting will suffice. Since I was cheating, I figured I might as well go all the way and use the Betty Crocker Vanilla with Sprinkles.

According my mother, these cupcakes are the best that I've made so far. She's positive that Michael Weatherly would approve, but as she's my mom, I think she might be a smidgen biased. We'll see what my guinea pigs officers have to say about them.