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!
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 CraftingFunfetti is fun in place of the white cake mix.Orange dye is optional. Store leftovers in an airtight container for up to a week (they won't last that long!)