This past Saturday Shaun and I woke up early, got all dressed and took off towards College Station.  Now just to clarify things right now, Shaun went to A&M and I went to Texas Tech.  However, Saturday was his birthday so I happily obliged to spend the whole day tailgating with friends and family.  It was a huge adjustment because I wore maroon and did it proudly for him on his birthday.  It could be that Tech and A&M are no longer in the same conference but we decided to stand neutral for when baby Olivia arrives.  We will see how far that goes since my family is huge Red Raider fans and he comes from a family of big whoopers!

Everyone was worried about me tailgating a full day in the heat being 34 weeks pregnant.  All I did was sit down under a tent and watch hours upon hours of football games.  Now, I couldn’t guzzle down beer with the rest of them but I enjoyed spending quality time with everyone and catching up.  (BY THE WAY TEXAS TECH BEAT TCU)  I think I get more tired cooking and baking meals than sitting in a chair glaring at the TV or computer screen.

Shaun mentioned that we should bring something for the tailgate.  In that moment, I had about 15 ideas come through my head and I think I even changed recipes 2-3 times this last week.  It wasn’t until Thursday when I wanted to do cupcakes and brownies for the tailgate and decided to incorporate the both of them into one recipe.  Believe me, I was a little worried about blending brownies up but my Cuisinart got the job done.


Brownie Cupcakes


1 box Betty Crocker Ultimate Fudge Brownies
additional ingredients usually water, egg and oil

1 box French Vanilla Cake along with ingredients on back of box
4 brownies
1/4 cup sour cream

8 brownies
3 cups powdered sugar
1 cup butter, slightly melted
1 1/2 Tbsp milk
1 tsp vanilla


Make according to the box directions and then allow to cool.

Preheat oven to 350 degrees.
In a food processor blend the brownies until they form a fudge like consistency. Add in the cake mix additional ingredients from back of box and sour cream. Beat until well combined. Place in cupcake liners about 2/3 full.
Bake for 15-18 minutes or until toothpick comes out clean. Cool completely before frosting.

In a food processor blend the brownies until they form a fudge like consistency. Remove and place into a large bowl. Stir in the rest of the ingredients. Mix until everything is smooth. Spread or pipe the tops of the cupcakes.

All images and text ©.

Brownie Cupcakes


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6 comments on “Brownie Cupcakes”

  1. WHAT!? Brownie cupcakes!? OH MY G! WOW… Meagan, how fast did these go? If I were you, at 34 weeks pregnant, I know that I would have inhaled them all. 🙂

  2. Ooooh. They look terrific. And…I adore the name Olivia.

  3. Love this! I would much prefer a brownie cupcake over a cake cupcake ANY day!

  4. Oh my GAWD! You blended brownies into a cupcake??!! amazeballs.

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