When you’re halfway through baking your fave sweet treat and realize you're low on butter or oil ... There is just the right amount of chocolate in these cupcakes, and they are ready in just 22 minutes. Serve these as directed with a dusting of powdered sugar or top them with a dollop of whipped topping and sprinkles or fresh fruit. And have fun with the flavors. Here are a few options: For chocolate peanut butter, combine 1 tablespoon of chocolate powdered peanut butter with 2 1/4 tsp water; spread over the cupcake and top with a banana slice. For strawberries and cream, top with 1 1/2 tablespoons light whipped topping and a strawberry slice. For creamy chocolate chip, top with 1 1/2 tablespoons light whipped topping and sprinkle with 1 teaspoon of mini chocolate chips.
Ingredients:
21 oz regular brownie dry mix
½ cup water
½ cup unsweetened applesauce
2 large egg whites, lightly beaten
1 tbsp powdered sugar (confectioners)
Instructions
Preheat oven to 350ºF. Line 36 mini muffin tin holes with mini cupcake wrappers.
Mix brownie mix, water, applesauce, and egg whites in a large mixing bowl. Mix 50 times with a wooden spoon (use 50 strokes); do not under or over-mix. Pour brownie mixture into prepared muffin tins, about 1 tablespoon per hole.
Bake cupcakes until a tester inserted in the center of a cupcake comes out clean, about 12 to 15 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, dust with powdered sugar.
