Brownie Bottom Cupcakes

1 (19.5 ounce) package brownie mix

2 eggs

1/2 cup canola oil

1/4 cup water

1 (18.25 ounce) package white or strawberry cake mix

2 tablespoons canola oil

1 1/3 cups water

3 egg whites


***Preheat an oven to 350 degrees. Line 48 muffin cups with paper liners***

1. 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.

2. 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.

3. 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.

4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.


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