Witchy Cauldron Brownie Bites

Directions

1. Preheat the oven to 350°F and grease a standard cupcake pan. Melt the butter in a large microwave-safe bowl using 30-second intervals at full power, about 1 to 1.5 minutes total. Stir in the sugar and vanilla. Beat in the eggs one at a time, mixing well after each. Stir in the cocoa. In a separate bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the cocoa mixture and fold until no streaks remain. Divide batter evenly among muffin cups. Bake for 20-25 minutes, until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. Cool in the pan for 5 minutes. While still warm, use the back of a tablespoon to press down the centers, creating a bowl shape. Transfer brownies to a wire rack to cool completely.
2. For the frosting, beat the butter and confectioners' sugar in a large bowl with an electric mixer on medium speed. Add milk or cream a little at a time until the mixture reaches a thick, fluffy spreading consistency. Mix in the neon green food coloring until evenly distributed.
3. Fill each brownie's divot with about 2 tablespoons of buttercream using two spoons. Gently coax a small amount of frosting over one side to create a spilling effect. Immediately sprinkle the frosted brownie with green sugar pearls, then add a sprinkle of white nonpareils. Set aside the leftover buttercream.
4. To make witch hats, place a cream-filled sandwich cookie on a plate. Drop about 1/2 teaspoon of buttercream in the center. Top with a chocolate drop and press down until the frosting squeezes out around the edges. Wrap a length of sour candy lace around the base of the chocolate drop and trim with clean scissors. Repeat to make 12 hats.
5. Spoon a nickel-sized amount of buttercream onto the underside of each witch hat. Place the hat on top of a cauldron, slightly off-center. Insert a pretzel stick upright into each cauldron to resemble a magic stirring spoon.