Marble Swirl Brownie Cupcakes

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READY IN: 39mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (22 1/2 ounce) box brownie mix (Betty Crocker Original Supreme brownie mix with Hershey's chocolate syrup pouch)
  • 14
    cup water
  • 13
    cup vegetable oil
  • 12
    cup dark chocolate chips
  • 14
    cup white chocolate chips, melted (in addition to the unmelted 1/4 cup)
  • 16
    paper or 16 foil cupcake liners
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DIRECTIONS

  • Preheat oven to 350 & line cupcake pan with liners & spray liners with cooking spray if desired to help peel away later.
  • Make brownie batter as directed on box using water, oil & eggs. Stir in dark chocolate chips & the non-melted 1/4 cup white chocolate chops. Divide batter among liners in pan.
  • In small microwaveable bowl, melt the additional 1/4 cup white chips and stir until smooth - do not over cook - microwave for about 20 seconds then stir & see if another 10-20 seconds needed. When melted, stir with teaspoon & drizzle over each cupcake batter evenly.
  • Bake 24-26 minutes or until tops appear cracked & dry.
  • Cool about 10 minute before removing from pans then cool additional 30 minutes.
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