Day 21

A recipe.

A few weeks ago Amy and I decided to set out and make the best cupcake ever but decided against it when we weren't as prepared as we thought we'd need to be. (2 hours to freeze cookie dough?? too long, no thanks.) So, we decided to then make the SECOND best cupcakes ever, brownie batter cupcakes. Basically it's a brownie on bottom meshing into a cupcake up top. So yummy!

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 an oven to 350 degrees F (175 degrees C). 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 just until fully incorporated, about 50 strokes; set aside.

3.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.

4.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.

5.Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
 
When Amy and I made these we wanted some kind of peanut butter frosting for the cupcakes like in the pictures of them but we couldn't find any at the store. Luckily her mom had a big thing of peanut butter and a large vat of whipped vanilla frosting that we mixed together at our own discression in order to create a peanut butter creme frosting which was pretty yummy.
 
 

 
I'd definitely suggest trying to make these!