Trick-or-Treat Brownie Cupcakes

63 Ratings

11 Comments

Prep 30 min
Total 1 hr 15 min
Servings 24

Brownies baked in a muffin pan get all dressed up for Halloween! MORE+ LESS-

By Betty Crocker Kitchens

Updated September 11, 2012

Make with

Betty Crocker Premium Brownie Mix

Ingredients

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

1/2

cup vegetable oil

tablespoons water

eggs

cup white vanilla baking chips (6 oz)

1 3/4

cups powdered sugar

tablespoons butter or margarine, softened

tablespoons milk

to 8 drops red food color

to 8 drops yellow food color

miniature candy bars

Steps

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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

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 270
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 19%
Saturated Fat 5g 26% Trans Fat 0g
Cholesterol: 25mg; 9%
Sodium: 130mg; 5%
Potassium: 65mg; 2%
Total Carbohydrate: 38g; 13%
Dietary Fiber 1g 4% Sugars 30g
Protein: 2g

% Daily Value*:

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