Halloween Brownie Cupcakes Recipe
A delicious cupcake with a brownie bottom. These are topped off with delicious buttercream frosting
Cupcake Baking Tin
Medium Mixing Bowl (2)
Large Mixing Bowl
- 18.4 ounces brownie mix I used Pillsbury chocolate fudge for a 9 x 13 pan
- ⅔ cup vegetable oil
- ¼ cup water
- 2 eggs
- 15.25 ounces vanilla cake mix I used Betty Crocker
- 1 cup water
- ⅓ cup vegetable oil
- 3 eggs
- ⅛ teaspoon orange food coloring about 12-15 drops
- ½ cup butter
- ½ cup shortening
- 1 teaspoon vanilla
- 2 Tablespoons milk
- 4 cups powdered sugar
- ⅓ cup sprinkles optional topping
Preheat oven to 350 degrees and line cupcake tin with paper cupcake liners.
Mix brownie mix according to package directions. With the Pillsbury brand brownie mix, blend together brownie mix, vegetable oil, water, and eggs. Stir together just until incorporated. Set aside.
In another bowl combine the vanilla cake mix, water, vegetable oil, and eggs. Mix on low speed until blended. Then stir in your food coloring.
Fill cupcake liners 1/3 of the way with brownie batter. I was able to fill about 22 cupcakes.
Then carefully spoon orange cake batter on top of the brownie batter to fill muffin cups 2/3 full. (I had leftover cake batter) You can make regular cupcakes with the extra cake batter if you want.
Bake for about 15 to 20 minutes. Just until golden and the tops spring back when lightly pressed. Remove from pan and cool completely.
Calories: 466kcal | Carbohydrates: 57g | Protein: 4g | Fat: 26g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 284mg | Potassium: 82mg | Fiber: 1g | Sugar: 43g | Vitamin A: 186IU | Calcium: 39mg | Iron: 2mg