Betty Crocker Trick Or Treat Brownie Cupcakes Food

BROWNIE CUPCAKES

Steps:

• Heat oven to 350°. Place paper baking cup in each of 18 regular-size muffin cups. Make batter as directed on brownie mix box. Fill each cup 2/3 full (about 3 tablespoons each).
• Bake 22 to 26 minutes or until toothpick inserted near edge comes out almost clean. Do not overbake. Cool 5 minutes; remove from pan. Cool completely. Frost and decorate as desired. Store covered.

BROWNIE-COOKIE CUPCAKES

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Make cookie dough as directed on pouch, using butter and 1 of the eggs.
• Make brownie batter as directed on box, using water, oil and remaining 2 eggs for cakelike brownies.
• Place 1 tablespoon cookie dough in bottom of each muffin cup. Using teaspoon sprayed with cooking spray, press cookie dough to flatten in bottom of each cup. Cover and refrigerate remaining cookie dough until ready to use.
• Top cookie dough in each cup with 3 tablespoons brownie batter. Bake 22 to 25 minutes or until toothpick inserted in center comes out almost clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 45 minutes.
• Meanwhile, drop remaining cookie dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• Spread cupcakes with frosting. Crumble 3 baked cookies; sprinkle over frosted cupcakes.

HALLOWEEN BAT CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in crushed cookies. Divide batter evenly among muffin cups.
• Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• Stir food color into frosting; frost cupcakes. Insert 1 chocolate wafer cookie piece on each side of cupcake to look like bat wings. Place 1 miniature sandwich cookie between cookie pieces for bat body. Squeeze 2 small dots white icing onto each cookie; attach candy eyes.

SPOOKY HALLOWEEN BROWNIES

Steps:

• Heat oven to 350°F (325° for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Spray bottom and sides of foil with cooking spray. Make and bake brownies as directed on box. Cool completely, about 1 hour 30 minutes.
• Using foil to lift, remove brownie from pan, and peel foil away. Transfer brownies to serving platter or cutting board.
• In each of 2 small bowls, place 1/3 cup frosting; add neon green food color to one, and purple food color to other to desired shades. Spoon each colored frosting into separate small resealable food-storage plastic bag; partially seal bags. Cut off about 1/4-inch corner from each bag. Squeeze frosting into mounds over top of brownie, alternating colors and size of mounds.
• Decorate as desired using candy eyeballs on frosting mounds. Cut into 4 rows by 4 rows. Store loosely covered at room temperature.

HEART BROWNIE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make brownie batter as directed. Fill each baking cup with about 2 level measuring tablespoonfuls of batter.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out almost clean. Do not overbake. Cool in pan 20 minutes. Carefully remove paper baking cups from muffins; cool upside down about 15 minutes or until completely cool.
• Cut small heart out of paper. Place on bottom of cupcake. Sprinkle with powdered sugar. Carefully remove heart. Repeat with remaining cupcakes.

BROWNIE-BANANA HALLOWEEN CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, combine brownie mix, oil, water and egg until well blended; stir in banana. Fill muffin cups with brownie mixture.
• Bake 23 to 27 minutes or until toothpick inserted in near edge comes out clean. Cool 3 minutes; remove from muffin cups. Cool completely, about 1 hour.
• Frost cupcakes with frosting; top with Halloween candies and sprinkles.

HALLOWEEN CANDY CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake mix as directed on box, using water, oil and eggs. Fold in chocolate chips. Divide batter evenly among muffin cups.
• Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• Frost cupcakes. Sprinkle candy-coated chocolate candies, peanut butter cup candies and candy corn evenly over cupcakes.

TRICK OR TREAT BROWNIE CUPCAKES

Steps:

• 1. Heat oven to 350. Spray 24 regular size muffin cups with cooking spray. In medium bowl, mix brownie mix, oil, water and eggs. Divide batter among muffin cups. Bake 13 to 18 min. or until centers are set and toothpick inserted near edge of cupcake comes out clean. Cool 30 min. Run metal spatula around edge of each brownie, lift out to remove from muffin cup. In microwavable bowl, microwave vanilla chips uncovered on med. 30 to 45 sec. stirring every 15 sec. until melted. Cool slightly. In medium bowl, beat powdered sugar, butter, milk and food colors on med. speed until fluffy. Stir in melted vanilla chips. Spoon frosting over cooled cupcakes, top each with candy bar.