Summer is such a busy time for me. The garden needs to be worked on almost everyday. This year is especially busy with a newborn and my second daughter thinks she needs to be potty trained. I’m attempting to hold off but she keeps asking. What am I to do? This is why it’s taken so long to post about these yummy brownies . . . or is it cake?
The second cupcake I made for the blessing was a brownie cupcake. I made a brownie and then a white cake mix. Poured the brownie on the bottom, the cake on the top.
Important: Don’t put the cake on the bottom and the brownie on top. This will not work, trust me, I tried it. It turned out ok but not as good as the brownie on the bottom.
Here is my white cake mix on the bottom.
Here’s the brownies on top. You’re welcome to use any brownie recipe or box you have. I made mine from scratch since I typically don’t have a brownie mix on hand.
Note: Don’t do it this way, do it the other way.
I topped the cupcakes off with a chocolate buttercream frosting. I love chocolate buttercream frosting. Yummy!
1 box White cake mix
1/2 cup plain fat free yogurt
1/4 cup vegetable oil
1/2 cup milk
Combine all ingredients and mix together with a hand mixer.
1 box brownie mix and ingredients to make brownies or home made brownie recipe.
Combine all ingredients and mix together.
Pour brownie batter on the bottom of lined muffin tin and pour white cake mix over top.
Preheat oven to 350 degrees F. Bake cupcakes for 18-20 minutes or until cake is golden on top and springs back when gently pressed.
Chocolate Buttercream Frosting:
3/4 cup cocoa
3-4 cups powder sugar
1/2 cup Crisco
7-8 Tablespoons milk
Combine all ingredients with a hand mixer. You may need to add more or less milk. I tend to add about 7-8 tablespoons but you may need less. I’d start with 4 and then add my way up. For a darker chocolate taste add more cocoa.