Marble Swirl Brownie Cupcakes - cooking recipe

Ingredients

1 (22 1/2 ounce) box brownie mix (Betty Crocker Original Supreme brownie mix with Hershey's chocolate syrup pouch)
1/4 cup water
1/3 cup vegetable oil
2 eggs
1/2 cup dark chocolate chips
1/4 cup white chocolate chips
1/4 cup white chocolate chips, melted (in addition to the unmelted 1/4 cup)
16 paper or 16 foil cupcake liners

Preparation

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.