Low-Fat Brownie Cupcakes

Betty Crocker

1 box low-fat fudge brownie mix

Water, vegetable oil and egg called for on brownie mix box

Heat oven to 350F. Place paper baking cups in 12 regular-size muffin cups and spray cups with cooking spray OR spray muffin pan with cooking spray.

In medium bowl, stir brownie mix, water, oil and egg until well blended. Fill cups about 2/3 full.

(See Tip below.)

Bake 25 to 28 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan. Cool completely on cooling rack. Store tightly covered.

I loved that these came out with the crackly brownie tops!

Tip: Use an ice cream scoop to fill muffin cups with batter.

Frosted and ready to go to the potluck!

My Rating: 4/5 "Loved how rich and robust these were. My only complaint was that they come out a little stiffer than cupcakes usually do (because they're brownies) and that made them a little problematic to get out of the muffin cups to eat, even if you did spray the cups with oil. But it's very versatile - you could use any kind of brownie mix if you aren't feeling the low-fat fudge thing. Cheap and easy, too!"