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Brownie Bottom Cupcakes
Cupcakes and brownies are my two favorite things. So, the other day I thought, why not combine them? So, thus, brownie bottom cupcakes were born.
I decided to start with box mixes so I could at least test the theory without having to worry about if it was something wrong with the batter if it didn't work. Besides, Betty Crocker is delicious. :-)
Going in, I had two techniques in mind: First - brownie batter, cupcake batter on top and bake it all. Second - if that didn't work because brownies take longer to bake than cupcakes, brownie batter in, bake it 5 minutes or so, top with the cake batter and finish.
Attempt #1:
As feared, the cupcakes cooked, but the brownies were still rather raw. Kinda hard to see in the pic, but trust me, it was not pretty.
So, I left those in the pan and started on filling the other pan with the brownie batter to try the second version. Got that batter scooped, in the oven, and then dumped the rest of the first attempt out of the pan. But, hang on a sec. These feel much firmer than the first one I took out of the pan.
That looks like a fully cooked brownie to me. Apparently, leaving them in the pan let the brownie continue cooking without over cooking the cupcakes. Interesting. I shall have to see how it turns out once they've cooled completely.
So, second attempt out of the oven:
Much better. Slightly more brownie than I had envisioned in my head. I had pictured it as more of a crust (though not crunchy), not the 50/50 split I seem to have, but that's just portion control.
I'm going to top these with a cream cheese frosting. I think the tang of the cream cheese will be a nice balance to the super sweet and chocolate of the brownie and cake. And I do enjoy those brownies swirled with cream cheese. I'll make another post once they're completely finished and I've had a taste. :-)
I decided to start with box mixes so I could at least test the theory without having to worry about if it was something wrong with the batter if it didn't work. Besides, Betty Crocker is delicious. :-)
Going in, I had two techniques in mind: First - brownie batter, cupcake batter on top and bake it all. Second - if that didn't work because brownies take longer to bake than cupcakes, brownie batter in, bake it 5 minutes or so, top with the cake batter and finish.
Attempt #1:
As feared, the cupcakes cooked, but the brownies were still rather raw. Kinda hard to see in the pic, but trust me, it was not pretty.
So, I left those in the pan and started on filling the other pan with the brownie batter to try the second version. Got that batter scooped, in the oven, and then dumped the rest of the first attempt out of the pan. But, hang on a sec. These feel much firmer than the first one I took out of the pan.
That looks like a fully cooked brownie to me. Apparently, leaving them in the pan let the brownie continue cooking without over cooking the cupcakes. Interesting. I shall have to see how it turns out once they've cooled completely.
So, second attempt out of the oven:
Much better. Slightly more brownie than I had envisioned in my head. I had pictured it as more of a crust (though not crunchy), not the 50/50 split I seem to have, but that's just portion control.
I'm going to top these with a cream cheese frosting. I think the tang of the cream cheese will be a nice balance to the super sweet and chocolate of the brownie and cake. And I do enjoy those brownies swirled with cream cheese. I'll make another post once they're completely finished and I've had a taste. :-)
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And for the record, there's nothing wrong with gooey undercooked brownies. I think they're yummy. :D
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Is it bad that I read the word bottom and went into the gutter immediately? ;)
BTW, they do look good.
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Thanks! They're quite delicious. :-D