BROWNIE BATTER CUPCAKES + FLUFFY PEANUT BUTTER FROSTING

These cupcakes are ammmaazing!
If you love peanut butter and brownies, these are for you.
They're moist and stay delicious for days. Enjoy.

Brownie Batter Cupcakes

INGREDIENTS

• 1 (19.5 ounce) package brownie mix
• 2 eggs
• 1/2 cup canola oil
• 1/4 cup water
• 1 (18.25 ounce) package white cake mix
• 2 tablespoons canola oil
• 1 1/3 cups water
• 3 egg whites

DIRECTIONS

1. Preheat an oven to 350 degrees. Line 48 muffin cups with paper liners.
2. 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.
3. 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 min.
4. Fill each cup 1/3 full with cake batter, then pipe the brownie batter into the center of the cake mix. Muffin cups should be approx 2/3 full.
5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes (DO NOT OVERCOOK!!! Brownie batter centers will still be gooey). Makes 48 servings.
   

Fluffy Peanut Butter Frosting

INGREDIENTS

• 3/4 cup butter, softened
• 1-1/2 cups creamy peanut butter
• 1/4 cup milk (or as needed)
• 3 cups confectioners' sugar

DIRECTIONS

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.