Paisleys & Poppies: Is it a Brownie? Is it a Cupcake?

So I don't know what to call these but they were fantastic! Brownie on the bottom, cake on the top and raspberry chocolate chip cream cheese icing. It wasn't all that hard, just made a LOT of dirty dishes. This was also my first time to make cream cheese icing with a fruit puree in it. I need to work on the consistency but it did have great flavor!

1. Preheat an oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners.

2. Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; add about ½ cup chocolate chips; stir; set aside.

3. Mix the white cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.

4. Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.

5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

Icing
8 oz cream cheese; room temp
2 sticks butter; room temp
3 cups powdered sugar; sifted
2 tsp vanilla
About 4 oz raspberries (pureed in food processor)
½ cup chocolate chips

Mix cream cheese, butter, and vanilla in standalone mixer. Gradually add the sifter sugar.

Add pureed raspberries and chocolate chips.

Refrigerate for an hour before adding to cupcakes

***Make sure cupcakes are COMPLETELY cool before adding icing.***