Trick-or-Treat Brownie Cupcakes

Trick-or-Treat Brownie Cupcakes

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

Prep Time

30

Minutes

Total Time

1:15

Hr:Mins

Makes

24

cupcakes

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
  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.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Sprinkle these treats with Halloween confetti or orange and red colored sugar.
Substitution
Substitute semisweet or milk chocolate chips for the white vanilla baking chips, if desired.
How-To
For extra-vibrant frosting, use paste food colors.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 270
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 130mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 1g,
    • Sugars 30g),
  • Protein 2g;
Percent Daily Value*:
    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.