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Trick-or-Treat Brownie Cupcakes

Brownies baked in a muffin pan get all dressed up for Halloween!

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( 63 Ratings)

63 Ratings

5 Stars 25%

4 Stars 29%

3 Stars 29%

2 Stars 14%

1 Stars

Member Reviews ( 11 )

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Prep Time 30 min
Total Time 1 hr 15 min
Servings 24

Ingredients

1: box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix

1/2: cup vegetable oil

2: tablespoons water

2: eggs

1: cup white vanilla baking chips (6 oz)

1 3/4: cups powdered sugar

6: tablespoons butter or margarine, softened

3: tablespoons milk

6: to 8 drops red food color

6: to 8 drops yellow food color

24: miniature candy bars

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Directions

1 Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray. In medium bowl, mix brownie mix, oil, water and eggs. Divide batter among muffin cups. Bake 13 to 18 minutes or until centers are set and toothpick inserted near edge of cupcake comes out clean. Cool 30 minutes. Run metal spatula around edge of each brownie; lift out to remove from muffin cup.
2 In microwavable bowl, microwave vanilla chips uncovered on Medium (50%) 30 to 45 seconds, stirring every 15 seconds, until melted. Cool slightly.
3 In medium bowl, beat powdered sugar, butter, milk and food colors on medium speed until fluffy. Stir in melted vanilla chips. Spoon frosting over cooled cupcakes; top each with candy bar.

EXPERT TIPS

Expert Tips

Sprinkle these treats with Halloween confetti or orange and red colored sugar.

Substitute semisweet or milk chocolate chips for the white vanilla baking chips, if desired.

For extra-vibrant frosting, use paste food colors.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 270
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 130mg; 130%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 1g 1% Sugars 30g 30% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 11 Reviews View All

Posted 11/14/2011 2:51:13 PM REPORT ABUSE phaset2 said:

Rating:

I always have bad luck with my frosting as well, so I was a little intimidated by this recipe. I used a mixer rather than doing it by hand and mixed past the point I usually think is enough. The frosting came out thick and the total package was excellent! Going to put a Christmas spin on these by dyeing the frosting mint green and topping with an Andes candy.

This reply was: Helpful Inspiring

Posted 11/13/2011 12:59:03 AM REPORT ABUSE jenilouhoo said:

Rating:

I just made these for the 2nd time and both times the brownies come out great (thought they only make 12, no way could they make any more unless they were teeny tiny), but my frosting is a hot mess everytime! The first time I thought it was because I hand mixed it, but I mixed it very vigorously and it was so soupy I tried to pass it off as "graveyard swamp brownies" with little chocolate tombstones. They tasted great but no one would touch them. This second time, I used a mixer the icing was still thin and runny! I don't understand what the problem is!

This reply was: Helpful Inspiring

Posted 10/31/2011 2:56:46 PM REPORT ABUSE rhubbert said:

Rating:

I made these for our annual Halloween party and for a work potluck and they were a hit. Instead of making 24 brownies cupcakes, I made 18 and they were a lot more substantial. I think in order to make 24 you would need to make the cupcakes really thin.

This reply was: Helpful Inspiring