Description
Delight in these festive Brownie Cupcakes that combine rich, fudgy brownie batter with vibrant orange cake topped with creamy buttercream frosting and Halloween sprinkles, perfect for seasonal celebrations or any sweet craving.
Ingredients
Scale
Brownie Batter
- 1 box Brownie Mix
Cake Batter
- 1 box White Cake Mix
- Orange Food Coloring, as needed
Other
- 20 Cupcake Liners
- 1 batch The Best Buttercream Frosting
- Halloween DIY Sprinkles, to decorate
Instructions
- Prepare Brownie Batter: Mix the brownie batter according to the directions on the brownie mix box until smooth and set aside.
- Prepare Cake Batter: Mix the white cake batter according to the package instructions. Add orange food coloring gradually until you achieve a bright, festive orange color.
- Fill Cupcake Liners: Place cupcake liners in a muffin tin. Spoon brownie batter into each liner, filling about one-third full to ensure a rich brownie base.
- Add Cake Batter: Carefully spoon the orange cake batter over the brownie batter in each liner, filling each cupcake about three-quarters full to maintain a good balance of cake and brownie layers.
- Bake Cupcakes: Preheat your oven to 350°F (175°C). Bake the cupcakes for 15-20 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool and Frost: Allow the cupcakes to cool completely in the pan for about 10 minutes, then transfer to a wire rack. Once cooled, frost generously with the prepared Best Buttercream Frosting.
- Decorate: Sprinkle Halloween DIY sprinkles on top of the frosting for a festive touch. Serve and enjoy!
Notes
- Ensure the brownie batter fills only one-third of the cupcake liner to maintain the right layer proportions with the cake batter.
- Adjust the amount of food coloring to get the desired shade of orange without affecting the batter consistency.
- You can prepare the frosting ahead of time and store it in the refrigerator, but bring it to room temperature before frosting.
- For a gluten-free option, use gluten-free brownie and cake mixes.
- Use a toothpick to check doneness to avoid overbaking the cupcakes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
