Yellow Cake And Brownie Topped Cupcakes Recipes

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BROWNIE BATTER + CUPCAKE = THE SECOND BEST CUPCAKE. EVER



Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever image

I'm not going to lie, my Chocolate Chip Cookie Cupcakes are still my favorite, but these are a VERY close second AND you don't have to wait for anything to freeze so they provide almost instant gratification, which makes me happy. Instantly. The very center of the brownie layer remains slightly gooey to give you that decadent brownie indulgence!

Provided by lovestohost

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Time 50m

Yield 48

Number Of Ingredients 8

1 (19.5 ounce) package brownie mix
2 eggs
½ cup canola oil
¼ cup water
1 (18.25 ounce) package white cake mix
2 tablespoons canola oil
1 ⅓ cups water
3 egg whites

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.

Nutrition Facts : Calories 125.1 calories, Carbohydrate 17.2 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.7 g, Sodium 112.2 mg, Sugar 5.8 g

YELLOW CUPCAKES



Yellow Cupcakes image

Nothing is better than homemade cupcakes. This yellow cupcake recipe makes delicious and fluffy treats. To top them, choose whatever frosting you want. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 9

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups 2% milk
Frosting of your choice

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.

Nutrition Facts : Calories 163 calories, Fat 6g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 138mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.

YELLOW CAKE AND BROWNIE TOPPED CUPCAKES



Yellow Cake and Brownie Topped Cupcakes image

People are going to love these easy semi-homemade cupcakes. When they bake the brownie batter and yellow cake mix magically swap places. If kids help to make this, they'll be amazed at the inside when they take a bite. A dollop of fluffy cream cheese frosting makes them really delicious. Sprinkles make them fun and festive. Great...

Provided by Tiffany Young

Categories     Chocolate

Time 40m

Number Of Ingredients 11

1/2 pkg yellow cake mix
1 1/2 eggs
2 1/2 Tbsp vegetable oil
1/2 c water
1/2 pkg brownie mix with chocolate chunks
1 1/2 eggs
2 1/2 Tbsp vegetable oil
1/2 c water
12 cupcake wrappers
2 can(s) whipped cream cheese icing
Few dash(es) candy sprinkles

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



Moist Yellow Cupcakes with Milk Chocolate Frosting image

This was a favorite yellow cupcake recipe a few years back. Since then, I've worked to perfect them. My updated yellow cupcakes recipe is extra moist, soft, and packed with buttery vanilla flavor. Using cake flour instead of all-purpose flour, adding sour cream, and skipping the fluffy egg whites are the secrets. I would love to know if you try either recipe!

Provided by Sally

Categories     Cupcakes

Time 3h

Number Of Ingredients 9

2 large eggs, room temperature and separated
2 and 1/4 cups (266g) sifted all-purpose flour (spoon & leveled)
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (180g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
3 teaspoons pure vanilla extract
1 cup (240ml) whole milk, room temperature
chocolate buttercream and sprinkles for decoration

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.

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