Brownie Bottom Halloween Cupcakes
Brownie Bottom Halloween Cupcakes have a layer of dark chocolate brownie topped with orange cake batter and finished off with buttercream and sprinkles. They are the perfect mix of semi-homemade and "from scratch" to be easy but really fun and festive for your next Halloween party!
Servings 24 cupcakes
Ingredients
For the brownie layer:
- 1 cup granulated white sugar
- ½ cup all purpose flour
- ⅓ cup Hershey's Special Dark cocoa powder
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla
For the cake layer:
- 15.25 ounce white cake mix + ingredients called for on box
- orange food coloring exact blend given in "Tips" above
Instructions
- Preheat oven to 350 degrees and line two cupcake pans with 24 liners. Set aside.
To make the brownie layer:
- In a medium bowl, add the sugar, flour, cocoa powder, salt, and baking powder. Stir to combine.1 cup granulated white sugar, ½ cup all purpose flour, ⅓ cup Hershey's Special Dark cocoa powder, ½ teaspoon salt, ¼ teaspoon baking powder
- In a large measuring cup, add 1/3 cup vegetable oil then add the eggs and vanilla, Mix with a fork right in the measuring cup until well combined.2 large eggs, ⅓ cup vegetable oil, 1 teaspoon vanilla
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Set aside.
To make the orange cake layer:
- In a large bowl, make the white cake as called for on the box then dye orange (exact drops I used given in "Tips" above).15.25 ounce white cake mix, orange food coloring
To assemble
- Add a small cookie scoop (approx. 2 teaspoons) of brownie batter to the bottom of each cupcake liner.
- Follow with a medium cookie scoop (approx. 1.5 Tb) of cake batter to the top of the brownie batter.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool then frost with buttercream and add sprinkles.
- Enjoy!
Notes
Recipe adapted from Two Sisters Crafting
- Funfetti is fun in place of the white cake mix.
- Used jumbo frosting tip (Wilton 2D) or zip-top bag for piping.
- For orange frosting: 19 orange, 12 yellow, 4 red, 1 brown (Wilton Color Right).
- Use Hershey’s Special Dark cocoa for deep brownie color.
- Store leftovers in an airtight container for up to a week (they won't last that long!)
Nutrition
Serving: 1g | Calories: 118kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 180mg | Potassium: 43mg | Fiber: 1g | Sugar: 16g | Vitamin A: 23IU | Calcium: 46mg | Iron: 1mg
