Brownies & BlondiesNo. 5918 · The 2026 edition
Halloween Brownie Cupcakes Recipe
Get ready for spooky fun with these Halloween Brownie Cupcakes! By layering rich brownie batter with vibrant orange cake mix, you create a festive treat that looks as good as it tastes. With a creamy
Our own summary of the original — the full post and photos live at sixsistersstuff.com.
This Halloween Brownie Cupcakes recipe combines a dense brownie base with a bright orange cake layer for a festive twist. The process involves preparing two separate batters, layering them in cupcake liners, and baking until golden. Once cooled, the cupcakes are topped with a sweet, fluffy frosting made from butter, shortening, and powdered sugar, then finished with sprinkles for a fun seasonal touch.
Ingredients
Directions
- Heat your oven to 350°F and prepare a standard muffin pan by placing paper liners into each cup.
- Prepare the brownie batter by combining 18.4 ounces of brownie mix (such as Pillsbury chocolate fudge designed for a 9 x 13 pan), ⅔ cup vegetable oil, ¼ cup water, and 2 eggs in a bowl. Stir the mixture gently until the ingredients are just combined, then set it aside.
- In a separate bowl, whisk together 15.25 ounces of vanilla cake mix (like Betty Crocker), 1 cup water, ⅓ cup vegetable oil, and 3 eggs. Beat on a low speed until smooth, then fold in ⅛ teaspoon of orange food coloring, which is roughly 12 to 15 drops.
- Spoon the brownie batter into the prepared liners, filling each one about one-third full. This amount should yield approximately 22 cupcakes.
- Gently layer the orange cake batter over the brownie base in each cup, filling them to about two-thirds full. If you have extra cake batter left over, you can bake it separately as regular cupcakes.
- Bake the cupcakes for 15 to 20 minutes, or until the tops turn golden and bounce back when touched lightly. Let them cool completely in the pan before removing them.
- For the frosting, beat ½ cup butter, ½ cup shortening, and 1 teaspoon vanilla in a large bowl until creamy. Gradually add 2 Tablespoons of milk and 4 cups of powdered sugar, one cup at a time, mixing until the frosting is light and fluffy. Pipe the frosting onto the cooled cupcakes and finish with ⅓ cup of sprinkles if desired.
