Ingredients
Original
recipe makes 4 dozen cupcakes
2 (19.8 ounce) packages brownie mix
1 1/2 cup vegetable oil
5 eggs
1/4 cup water
1 (18.25 ounce) package strawberry cake mix
1 cup water
4 eggs
1/2 cup vegetable oil
2 cups unsalted butter
1 (16 ounce) package confectioners' sugar,
sifted
1/2 teaspoon vanilla extract
Directions
1-Preheat
oven to 350 degrees F (175 degrees C).
2-Line 48
muffin cups with paper liners.
3-Stir both
packages of brownie mix with 1 cup vegetable oil, 4 eggs, and 1/2 cup water in
a large bowl until evenly combined and smooth.
4-Mix
strawberry cake mix with 1 cup water, 3 eggs, and 1/3 cup vegetable oil in a
separate bowl until moistened. Beat with an electric mixer on medium speed for
2 minutes.
5-Spoon
about 2 tablespoons brownie batter into the bottom of each prepared muffin cup.
6-Top the
brownie batter with strawberry cake batter, filling each cup about 2/3 full.
7-Bake in
the preheated oven until the cupcakes spring back when lightly pressed and a
toothpick inserted into the center of a cupcake comes out clean, about 20
minutes.
8-Cool in
pans for about 10 minutes before removing to finish cooling on racks.
9-Beat
unsalted butter with an electric mixer on medium-high speed in a bowl until
butter is pale and creamy, about 2 minutes.