Best 7 Trick Or Treat Brownie Cupcakes Recipes
Are you ready for a spooky and delicious Halloween treat? Look no further than these enchanting trick or treat brownie cupcakes that will be the star of your Halloween party or gathering. With their moist and fudgy chocolate brownie base, topped with a creamy and decadent frosting, these cupcakes are an absolute delight for both kids and adults alike. The eerie decorations and festive sprinkles add the perfect touch of Halloween magic, making them the perfect addition to your Halloween festivities. So, let's embark on a culinary adventure and whip up these bewitching brownie cupcakes that are sure to leave your taste buds spellbound.
Let's cook with our recipes!
BROWNIE CUPCAKES
When it comes to making these super easy brownie cupcakes the trick is all in how you bake them. Start by preparing a box of Betty Crocker™ Fudge Brownie Mix according to the instructions. Then, instead of baking them in a single pan, divide the batter into a muffin tin to create 18 perfectly portioned cupcake-style brownies. All that's left to do is to frost and decorate them anyway you like. Serve them after dinner, at birthdays, parties and potlucks. They're the perfect - and cutest - way to serve brownies no matter what the occasion.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 18
Number Of Ingredients 2
Steps:
- Heat oven to 350°. Place paper baking cup in each of 18 regular-size muffin cups. Make batter as directed on brownie mix box. Fill each cup 2/3 full (about 3 tablespoons each).
- Bake 22 to 26 minutes or until toothpick inserted near edge comes out almost clean. Do not overbake. Cool 5 minutes; remove from pan. Cool completely. Frost and decorate as desired. Store covered.
Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 17 g, TransFat 0 g
TRICK-OR-TREAT BROWNIE CUPCAKES
Brownies baked in a muffin pan get all dressed up for Halloween!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 11
Steps:
- 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.
- In microwavable bowl, microwave vanilla chips uncovered on Medium (50%) 30 to 45 seconds, stirring every 15 seconds, until melted. Cool slightly.
- 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.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 130 mg, Sugar 30 g, TransFat 0 g
BROWNIE CUPCAKES
Grandma Page's brownie cupcakes!
Provided by mindee
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 50m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 18 cupcake cups with paper liners.
- Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth; let cool.
- Beat eggs and sugar together in a mixing bowl until thoroughly combined. Mix flour and vanilla extract into egg mixture. Fold in chocolate mixture until batter is smooth. Pour batter into prepared cupcake cups, filling them about 1/2 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean or with moist crumbs, about 30 minutes.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 28 g, Cholesterol 68.4 mg, Fat 14.2 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 8.5 g, Sodium 89.4 mg, Sugar 21.9 g
BROWNIE CUPCAKES
I grew up in my parents' bakery, which might explain why I don't like frosting. These brownie cupcakes are just my style! They come out shiny on top and are great without frosting. -Cindy Lang, Hays, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a small bowl, beat egg and sugar. Stir in vanilla and chocolate mixture. Gradually add flour; fold in pecans., Fill paper-lined muffin cups two-thirds full. Bake until tops begin to crack, 20-25 minutes. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 297 calories, Fat 21g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 99mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
BROWNIE CUPCAKES A LA MODE
Provided by Food Network Kitchen
Time 1h50m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.
- In a large bowl, combine the butter, cocoa powder and chocolate. Pour the boiling water over and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, salt, baking powder and baking soda until just combined. Fold in the walnuts and chocolate chips. Divide the batter among the prepared liners so they are about three-quarters full.
- Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins 5 minutes, and then cool completely on a wire rack.
- While the cupcakes bake and cool, scoop 12 small scoops of ice cream onto a large plate or baking sheet and place in the freezer until hard.
- To assemble, scoop off a small piece of the cupcake to make a concave top, and then top each cupcake with a scoop of ice cream. Drizzle the ice cream with hot fudge, and top with some sprinkles and a cherry.
S'MORES BROWNIE CUPCAKE RECIPE BY TASTY
Here's what you need: brownie mix, Godiva® Signature Salted Caramel Milk Chocolate Mini Bars, marshmallows, graham cracker sheets, Godiva® Signature Dark Chocolate Mini Bars
Provided by Godiva
Categories Desserts
Yield 16 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F (180°C). Line 16 standard-size muffin cups with paper liners.
- Using a 1-tablespoon scoop with a spring release, scoop 1 tablespoon of brownie batter into the bottom of a prepared muffin cup. Stack 2 halves of a Godiva® Signature Salted Caramel Milk Chocolate Mini Bar horizontally in the center of the cup, then cover with 2 more tablespoons of brownie batter. Repeat with the remaining 15 cups, or until the brownie batter is used up.
- Bake the brownie cupcakes for 22-25 minutes, or until set.
- Remove the brownie cupcakes from the oven and turn the oven to broil.
- Place a marshmallow upright on top of each cupcake, then return to the oven and broil for 1-2 minutes, or until the marshmallows are soft and browned. Watch closely so the marshmallows don't burn.
- Remove the cupcakes from the oven and, using a clean spoon, gently press the center of each marshmallow straight down so the marshmallow spreads to cover most of the top of the cupcake.
- Remove cupcakes from the muffin tins and transfer to a wire rack to cool completely.
- Garnish each cupcake by gently pressing a graham cracker rectangle and a Godiva® Signature Dark Chocolate Mini Bar half through the marshmallow into the top of the cupcake.
- Enjoy!
FROSTED BROWNIE CUPCAKES
These fudge brownies with colorful icing melt in your mouth. Great kid-pleaser.
Provided by Carol Marie
Categories Desserts Cookies Brownie Recipes
Time 1h16m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with vegetable shortening.
- Combine brownie mix, vegetable oil, eggs, and water together in a bowl; mix until smooth. Pour into prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 16 minutes. Cool for 30 minutes. Transfer to a wire rack; allow to cool completely, about 15 minutes.
- Combine white frosting and food coloring in the bowl of an electric mixer; beat until coloring is evenly distributed. Pipe frosting onto cool brownies.
Nutrition Facts : Calories 435.2 calories, Carbohydrate 58.4 g, Cholesterol 32.1 mg, Fat 21.8 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 4 g, Sodium 245.3 mg, Sugar 44.9 g
Kick-start your Halloween party with these devilishly delicious Trick-or-Treat Brownie Cupcakes! Each cupcake is a perfect fusion of a classic brownie and a delightful cupcake, topped with a creamy orange frosting that resembles a Jack-O-Lantern's radiant grin.
To create these festive treats, gather your culinary arsenal: all-purpose flour, granulated sugar, baking powder, salt, unsweetened cocoa powder, melted unsalted butter, eggs, vanilla extract, and an assortment of orange-hued candies for decoration.
Begin by preheating your oven to 350°F (175°C) to prepare the battlefield for your brownie cupcakes. Line a muffin tin with cupcake liners, ensuring they're ready to embrace the batter's velvety embrace.
In a spacious mixing bowl, combine the flour, sugar, baking powder, salt, and cocoa powder. Ensure they're evenly distributed, creating a harmonious blend of dry ingredients.
In a separate bowl, whisk together the melted butter, eggs, and vanilla extract until they resemble a smooth, golden elixir. Pour this luscious mixture into the dry ingredient bowl, stirring gently until just combined. Avoid overmixing, as this may result in dense, less-than-desirable cupcakes.
Equally distribute the batter among the prepared cupcake liners, filling them about two-thirds full. Bake these delectable treats in the preheated oven for approximately 18-22 minutes, or until a toothpick inserted into the center emerges with just a few moist crumbs attached.
While the cupcakes bask in their post-oven glow, prepare the creamy orange frosting, the crowning glory of these Halloween delights. In a mixing bowl, whip together the softened butter and cream cheese until light and fluffy, akin to a cloud.
Gradually incorporate the powdered sugar, ensuring it blends seamlessly into the butter-cream cheese mixture. Add a splash of milk, allowing it to lend its smoothing touch to the frosting, creating a velvety texture.
Tint the frosting with orange food coloring, transforming it into a vibrant representation of the autumnal hues. Transfer the orange frosting into a piping bag fitted with a star tip, ready to adorn the cupcakes.
Once the cupcakes have sufficiently cooled, unleash your creativity and decorate them with the prepared orange frosting. Pipe swirls, dollops, or any design that captures the spirit of Halloween.
Top each cupcake with an assortment of orange-hued candies, adding a touch of playful charm. Candy corn, orange sprinkles, gummy pumpkins, or even miniature chocolate chips can serve as delightful decorations.
Allow the cupcakes to chill in the refrigerator for at least 30 minutes, allowing the frosting to set and the flavors to meld together harmoniously.
Serve these Trick-or-Treat Brownie Cupcakes at your Halloween party, and watch as they vanish, leaving behind smiles, sugar-coated lips, and memories that will last long after the last candy is devoured.
Tips:
- For fudgier brownies, reduce the baking time by 2-3 minutes.
- For a richer frosting, use full-fat cream cheese.
- If the frosting is too thick, add a little more milk until it reaches the desired consistency.
- For a gluten-free option, use gluten-free flour.
- To make these cupcakes ahead of time, bake them according to the recipe and let them cool completely. Frost them and decorate them just before serving.
Conclusion:
These Trick-or-Treat Brownie Cupcakes are a delightful Halloween treat that is sure to be a hit with kids and adults alike. They're easy to make and can be decorated in a variety of ways, making them perfect for any Halloween party.
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