Betty Crocker Trick Or Treat Brownie Cupcakes Recipes

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.

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.

CHEF JOHN'S BOSTON CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray 2 (8-inch) cake pans with cooking spray.
• Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
• Divide cake batter between the two prepared cake pans.
• Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
• Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
• Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
• Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
• Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
• Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
• Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
• Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.

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.

BROWNIE CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 18 cupcake cups with paper liners.
• Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth; let cool.
• Beat eggs and sugar together in a mixing bowl until thoroughly combined. Mix flour and vanilla extract into egg mixture. Fold in chocolate mixture until batter is smooth. Pour batter into prepared cupcake cups, filling them about 1/2 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean or with moist crumbs, about 30 minutes.

SPOOKY BOO BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 8- or 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box for 8- or 9-inch square pan. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows.
• Heat frosting in microwavable bowl uncovered on High 20 to 30 seconds, stirring every 10 seconds, until frosting can be stirred smooth and fluid. If frosting becomes too firm while decorating, microwave 5 seconds; stir.
• Top each brownie with 1 large marshmallow. Spoon 1 tablespoon frosting over each marshmallow to coat. Let stand until frosting is set, about 30 minutes. Use black gel to make eyes and mouths.

BELGIAN WAFFLES WITH BERRY CREAM

Steps:

• In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in strawberries and blueberries.
• Heat Belgian or regular waffle iron (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
• In small bowl, beat eggs with electric mixer on high speed about 3 minutes or until thick and lemon colored. Beat in milk. Beat in Bisquick and granulated sugar on low speed until smooth. Gently fold in oil. Pour batter onto hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
• Bake about 5 minutes or until steaming stops. Carefully remove waffle. Top each waffle with berry cream and additional berries.