Halloween Brownie Cupcakes

My mom bought me these really cute Halloween pans when I was home in August. Yes TJ Maxx had Halloween stuff out in August!

I love these kind of pans but I often find that the grooves at the bottom never really show up in the cake. They kind come out bloby. I put frosting over the top and tried my best to make faces for the pumpkins and skulls.

Brownie Cupcakes
adapted from 1001 Cupcakes, Cookies & Other tempting treats


225g dark or plain chocolate broken into pieces
85g unsalted butter
2 large eggs
200g dark brown sugar
1tsp vanilla extract
140g plain flour
50g chopped nuts (optional)

1. Preheat the oven to 180 C. Line muffin tin with cases or grease your Halloween pans generously. melt the chocolate and butter in a saucepan over low heat. Once melted set aside to cool slightly.

2. Place the eggs and brown sugar in a large bowl and whisk together, then add the vanilla extract. Stir in the flour until mixed together.

3. Stir in the melted chocolate into the mixture until combined. Stir in the chopped nuts.

4. Spoon the mixture into the cases or pan and bake for 30 minutes or until firm to the touch. Leave to cool for 10 minutes then transfer to a wire rack to cool completely.

Vanilla Buttercream
adapted from Martha Stewart

3/4 cup of unsalted butter at room temperature
1/2 pound of icing sugar sifted.
1/2 tsp vanilla extract

1. With an electric mixer, beat the butter on medium-high until pale and creamy, about 2 minutes.

2. Reduce speed to medium. Add the icing sugar ½ cup at a time, beating after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate the frosting, then return to medium. This should take about 5 minutes. Frosting will be pale and fluffy.

3. Add vanilla, and beat until frosting is smooth, add small amount of yellow and red coloring to achieve an orange color, and beat until color shows through. Reserve half uncolored for the skulls.

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