Brownie Strawberry Cupcakes

I figured what a better way to start a food blog then with something easy. Brownie strawberry cupcakes, I know the name speaks for itself. Delicious cupcakes that are filled with brownie batter on the bottom and strawberry cake batter on top. Topped with an amazing chocolate frosting, or vanilla. Whichever you prefer.

To make things really easy this recipe just uses box mixes!!!!! There is nothing like a home made cake, but in a pinch cake mix works just as well. Valentine’s day was yesterday and I was itching to make something pink! Someone on pinterest (my new favorite website btw) posted a picture of these cupcakes and I just had to make them. The  recipe  was adapted from one on all recipes. They used a white cake batter, but any will do. I also used a bit of the gel pink food coloring to give it a little extra pink. If you want to make this recipe super easy, you could also use store bought chocolate frosting. Just make sure it is the whipped frosting. Take it out of the container and put a little vanilla or almond extract in it and stir it up really good. I hope you enjoy! =)

Brownie Strawberry Cupcakes

  • 1 package brownie mix
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 package strawberry cake mix
  • 2 tablespoons vegetable oil
  • 1 1/3 cups water
  • 3 egg whites

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners
Whisk together the brownie mix, 2 eggs, 1/2 cup vegetable oil, and 1/4 cup water in a bowl. Just until combined, set aside.
Mix the cake mix, 2 tablespoons vegetable oil, 1 1/3 cup water, and 3 egg whites in a large bowl only medium speed for about 2 minutes.
Fill liners 1/3 full of brownie batter, and then 1/3 full of cake batter. Until the liners are 2/3 full.
Bake in preheated oven about 20 minutes, until tops spring back when lightly touched.

Chocolate Frosting

  • 2 3/4 cups confectioners’ sugar
  • 6 tablespoons unsweetened cocoa powder, dutch processed for better flavor (only if you can find it)
  • 6 tablespoons butter, softened
  • 5 tablespoons evaporated milk (you can also use regular milk)
  • 1 teaspoon vanilla extract

Sift together sugar and cocoa, set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

One Comment Add yours

  1. janet says:

    hey karen.
    post the recipe for the coconut cream cake you made for marey!


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