Brownie Cupcakes are super yummy and so easy to make. A unique twist on a classic - brownies plus cake plus frosting in one unique and delicious Cupcake.

~Ingredients:

-Brownie Layer:

1 Cup Granulated Sugar.

1/3 Cup Unsweetened Cocoa Powder, sifted.

1/2 Cup All Purpose Flour.

1/4 Teaspoon Salt.

1/4 Teaspoon Baking Powder.

1/2 Cup Butter, melted and then cooled.

2 Eggs, room temperature.

1 Teaspoon Vanilla Extract.

-Cupcake Layer:

2 3/4 cup All Purpose Flour

1 3/4 cups Super Fine Sugar.*

2 Teaspoons Baking Powder.

3/4 Teaspoon Salt.

3/4 Cup Unsalted Butter.

5 Egg Whites.

1 Cup Warm Milk.** 

2 Teaspoon Vanilla Extract.

1/2 Teaspoon Almond Extract.

Orange Food Coloring.***

-Vanilla Buttercream Frosting:

4 Cups Powdered Sugar.

1 Cup Salted Butter, softened.

2 - 3 Teaspoons Vanilla Extract.

1 - 2 Tablespoons Milk.

-Topping:

Halloween Sprinkles.****

~Directions:

Step 1: Preheat oven to 350 degrees fahrenheit. Line the cupcake tray with liners. Set aside.

-Making the Brownie Layer:

Step 2: In a medium bowl, sift together all dry ingredients.

 Step 3: Melt the butter and set aside to cool slightly.

Step 4: In a separate medium bowl, beat two eggs with the vanilla.

Step 5: Add in and gently stir the dry ingredients.

Step 6: Pour the melted butter into brownie mixture and mix until just incorporated.

Step 7: Add a spoonful of brownie mix to the cupcake liners. The brownie batter should only go about 1/3 of the way up the cupcake liner. You want more cake batter than brownie batter.

-Making the Cupcake Layer:

Step 8: In a medium bowl, sift together all dry ingredients. Set aside.

Step 9: Cream the butter for 1 minute.

Step 10: Add in the egg whites one at a time, mixing in between each addition.

Step 11: Add in the milk and both the vanilla extract and the almond extract.

Step 12: Add the orange food coloring to the cupcake batter.

Step 14: Cover the brownie batter with the orange cupcake batter.

Step 15: Bake for 15 - 20 minutes or until and inserted knife comes out clean.

Step 16: Remove the cupcakes from the oven and allow them to cool for 2 to 3 minutes, then transfer them to a cooling rack to finish cooling.

-Making the Vanilla Buttercream Frosting:

Step 17: Add softened butter and the vanilla extract to the mixing bowl and mix until completely combined.

Step 18: Add powdered sugar and beat on low until it is incorporated. 

Step 19: Then move mixer up to medium - high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.

Step 20: Add milk a little bit at a time until frosting is of the proper consistency.

Step 21: Add the frosting to a decorating bag with the Wilton 2D decorating tip or a ziploc bag with the corner cut.

Step 22: Pipe onto the cooled cupcakes and top with Halloween sprinkles.

Step 23: Eat and Enjoy!

~Recipe Notes:

*You can buy this or make it yourself by grinding the granulated sugar in the chopper or coffee grinder.

**Warm milk makes the (cup)cakes soft and fluffy.

***You can use as little or as much orange food coloring you want. It depends on your taste and what kind of food coloring you are using (gel, powder, liquid etc...). If you don't have orange food coloring on hand, you can combine red and yellow food coloring to make orange food coloring. Check out our Baking Tips & Tricks book for more info. (Link in the comments below).

****You can use the store bought ones or you can make the sprinkles yourself. Check out our Baking Tips & Tricks book for more info. (Link in the comments below).

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hailey and Hannah