Awesome!! Definitely will make again!! Thanks for the recipe! :D

This recipe is really good. I made 2batches, one using vanilla and the other strawberry. However, I didn't end up with48 cupcakes and didn't overfill my liners. The recipe calls for 18.75 oz cake mix box and cake mixes now come in 15.25 oz boxes.

I made these twice (to give them a fair chance) and just do not see the hype. They were a lot of trouble to make and then the result is just a cupcake with a different color center. There was little, if any, taste variation between the cupcake and the brownie. Plus since you are using two mixes, do the math...it makes way more than you would ever want to eat. I didn't even want to give them away since they were so blah tasting. I guess I had high expectations based on other's reviews. We won't be making these again.

These turned out great and didn't need any frosting. I made frosting from the Hershey's cocoa box but I thought it was too sweet when combined with these sweet treats. I only changed one part of the recipe. I baked just the brownie part of the cupcake for five minutes before topping with the cake batter and baking for 20 minutes. Everything was baked but not over-baked. I will make these again and again and again!

Super good and very easy. Used a vanilla cake and the brownie. Mmmmm. Makes 24.

Not quite. These cupcakes were easy enough to make but not really that good. I made these for a baby shower and the only really saving grace was the frosting I used (coffee cinnamon). The cupcake itself is pretty typical cake from a box, and the brownie mix really wasn't the ooey gooey center I was hoping for. Probably won't make these again.

I must agree with LTH. Her chocolate chip cookie dough cupcakes are the BOMB and by FAR her BEST creation yet!!! :) After having polished nearly half a dozen of LTH's cookie dough cupcakes (no kidding lol!), these just don't compare. Don't get me wrong.... These are yummy but just not AS good. As per LTH's suggestion (per her review), I subbed a dark chocolate (fudge) cake mix for the white one called for. Keep in mind, if you use ANYTHING other than a white cake mix, READ THE BOX DIRECTIONS CAREFULLY! White cakes are made with egg whites to help maintain the cake's white color. All other cakse are made with the ENTIRE egg (yolk AND white). Rather than layering a dollop of cake batter, a 1/3 of the brownie batter and the remaining 2/3 of my cupcake liner with MORE cake batter (as many reviewers have done), I followed LTH's directions TO THE LETTER. My only change (other than subbing a different flavor cake mix), was to chill my brownie batter slightly to ensure this part of my cupcakes remained gooey when baked (thanks karguo!). I lightly sprayed each liner with cooking spray to ensure my brownie layer would not stick (worked like a charm). I topped each cupcake with chocolate fudge buttercream frosting and chopped PB cups. With these changes, I ended up with a cupcake similar (both flavor and texturewise) to a decadent, chocolatey truffle. Mmmmm.... Thanks for sharing another one of your unique recipes, LTH! :-)

I made this for my family and friends night and they loved it

I actually loved this, I gave it 4 stars because this recipe does not make 48, it makes 24 and I had to stop in the middle to pick up another box of brownie and cake mix. They are soooo delicious!

I have made these cupcakes twice, and both times there were none left. They are so good, with or without frosting. I use the Fluffy Peanut Butter frosting recipe from this site. I use the foil cupcake liners and lightly spray the bottoms, never have any problem with them sticking. Even my husband who doesn't like peanut butter loves these. Thanks for a great recipe, am going to try the Choc. Chip Cookie Cupcakes next.