Brownie Cupcakes with Buttercream Frosting and Halloween Sprinkles Recipe

If you’re on the hunt for a dessert that’s fun, festive, and downright irresistible, you’re going to love this Brownie Cupcakes with Buttercream Frosting and Halloween Sprinkles Recipe. I absolutely adore how these cupcakes bring together rich, fudgy brownie flavors swirled with bright orange cake and topped with fluffy buttercream and whimsical Halloween sprinkles—perfect for your upcoming spooky celebration or anytime you want a little bite of chocolatey magic.

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Ingredients You’ll Need

These ingredients come together magically: boxed mixes make it super accessible, but the buttercream frosting and sprinkles add that homemade charm you want. Shopping tip—grab good-quality brownie and cake mixes to make your life easier and tastier!

• Brownie Mix: I like a fudgy brownie mix for that rich base—don’t overfill the liners!
• White Cake Mix: This is your canvas—mix it with orange food coloring for that Halloween pop.
• Cupcake Liners: Use festive liners if you want to amp up the Halloween vibe.
• Buttercream Frosting: Homemade buttercream is the secret weapon for creaminess and sweetness.
• Halloween Sprinkles: I adore sprinkles shaped like bats, pumpkins, and ghosts to make these cupcakes extra special.

Variations

I love tweaking this recipe now and then to keep things exciting or to fit what I have on hand. You can really make it your own by changing flavors or tweaking the frosting.

• Double Chocolate Variation: Swap the white cake mix for chocolate cake mix if you want an all-chocolate celebration—my kids totally went nuts for this version.
• Gluten-Free Option: Use gluten-free brownie and cake mixes to keep these treats safe for everyone at the party.
• Spooky Swirl: Swirl the brownie and cake batters together with a toothpick for an eye-catching marbled effect.
• Flavored Buttercream: Try adding a touch of orange zest or pumpkin spice to the frosting for extra fall flair.

How to Make Brownie Cupcakes with Buttercream Frosting and Halloween Sprinkles Recipe

Step 1: Mix the Brownie and Cake Batters

Start by mixing the brownie batter exactly as the box directs. Then, prepare the white cake mix, same deal, but here’s a fun part: add enough orange food coloring to make it a vibrant Halloween orange. I like to use gel coloring—it’s brighter and doesn’t mess with the batter’s consistency!

Step 2: Layer the Brownie Batter in the Cupcake Liners

Place your cupcake liners in the muffin tin and spoon a small amount of brownie batter into each—about one-third of the way up. This little brownie pocket inside the cupcake is what makes these so unique! Don’t overfill, or they’ll bake unevenly.

Step 3: Top with the Orange Cake Batter

Next, cover each brownie layer with the orange cake batter, filling the cupcake liners about three-quarters full. The cake batter will bake up light and fluffy, contrasting perfectly with the brownie base.

Step 4: Bake to Perfection

Bake your brownie cupcakes in a preheated 350°F oven for 15-20 minutes. Keep an eye on them around the 15-minute mark—when a toothpick inserted near the center comes out with just a few moist crumbs, they’re ready. Don’t overbake or they’ll dry out; you want that fudgy brownie and tender cake balance.

Step 5: Frost and Sprinkle

Once the cupcakes are completely cooled (very important—warm cupcakes melt buttercream!), pipe or spread a generous amount of your best buttercream frosting on top. Then go wild with Halloween sprinkles. I’ve found adding a mix of themed sprinkles gives the best festive look and texture.

How to Serve Brownie Cupcakes with Buttercream Frosting and Halloween Sprinkles Recipe

Garnishes

I personally love topping these cupcakes with a mix of homemade Halloween DIY sprinkles and store-bought themed decorations like tiny candy pumpkins and edible glitter. It brings such a playful and inviting look—plus some texture that’s fun to crunch on!

Side Dishes

Pair these brownie cupcakes with a warm cider or a spooky hot chocolate for a perfect fall treat combo. I’ve also served them alongside fresh fruit like orange slices or blackberries to balance the sweetness.

Creative Ways to Present

For a party, I like placing these cupcakes on a tiered stand surrounded by mini pumpkins and faux spider webs. Another fun idea is arranging them in a “spooky graveyard” theme with cookie tombstones and edible bats, which always gets lots of oohs and aahs from guests.

Make Ahead and Storage

Storing Leftovers

I store leftover brownie cupcakes in an airtight container at room temperature if I’m planning to eat them within two days. Keeping them this way ensures the cake stays moist and the frosting doesn’t dry out.

Freezing

These cupcakes freeze beautifully. I recommend freezing them unfrosted in a single layer on a baking sheet until firm, then wrapping each cupcake tightly in plastic wrap and popping them into a freezer bag. When you’re ready, thaw overnight and frost fresh for best results.

Reheating

If you want to warm a refrigerated cupcake before eating, I pop it in the microwave for about 10 seconds—it softens the brownie and cake nicely without melting the buttercream too much. Just be gentle to keep that decadent texture intact.

FAQs

Final Thoughts

When I first tried making these Brownie Cupcakes with Buttercream Frosting and Halloween Sprinkles Recipe, I didn’t know they’d become an instant hit with my family and friends. They’re such a fun twist on traditional cupcakes, combining textures and flavors that you don’t usually put together. If you try them, I hope you find the same joy in decorating and sharing them as I do. Trust me—once you bake these, your Halloween dessert table won’t feel complete without them!

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