Yellow Cake And Brownie Topped Cupcakes Recipes

BROWNIE BATTER + CUPCAKE = THE SECOND BEST CUPCAKE. EVER

Steps:

• 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.

YELLOW CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Spread with frosting.

YELLOW CAKE AND BROWNIE TOPPED CUPCAKES

Steps:

• 1. Mix the first four ingredients (yellow cake mix, eggs, vegetable oil, water) together in a bowl.
• 2. Line a cupcake pan with liners.
• 3. Spoon in 2 tablespoons of the yellow cake mix.
• 4. Mix the next 4 ingredients together (brownie mix, eggs, vegetable oil, water) to make the brownie tops.
• 5. Spoon in 2 tablespoons on top of the yellow cake mix.
• 6. Place in oven preheated to 350 F.
• 7. Bake for about 25 minutes or until a toothpick comes out clean. Take out of the pan and let cool for an hour.
• 8. Take the whipped cream cheese icing and put it in a baggie or piping bag. Cut the corner.
• 9. Start to ice the cupcakes.
• 10. Sprinkle some candy sprinkles on them.
• 11. Enjoy!

MOIST YELLOW CUPCAKES WITH MILK CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe only makes 16-18 cupcakes, so you'll have 4-6 cupcakes to bake in a 2nd batch.
• With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. You want them very fluffy; no liquid at the bottom of the bowl (which makes for too much liquid in the batter). See photo at the bottom of this post for a visual. Set aside.
• Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2-3 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add two egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not over-mix. Fold whipped egg whites into cupcake batter. The batter will be smooth, velvety, and slightly thick.
• Spoon batter into cupcake liners filling halfway full. Bake for 18-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Mine usually take 21 minutes. Don't over-bake.. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
• Prepare chocolate buttercream. Pipe or spread the frosting onto cooled cupcakes. Decorate with sprinkles.