Boo Brownie Cupcakes

Dairy Free
Boo Brownie Cupcakes
85 min.
16
304kcal

Suggestions


Indulge in the delightful world of Boo Brownie Cupcakes, a perfect treat for those who crave a rich, chocolatey dessert without the dairy! These scrumptious cupcakes are not only easy to make but also pack a punch of flavor that will leave your taste buds dancing with joy. With a preparation time of just 85 minutes, you can whip up a batch of 16 delicious servings that are sure to impress family and friends.

Imagine sinking your teeth into a moist brownie base, enhanced with dark chocolate chips that melt in your mouth. The fun doesn't stop there! Topped with adorable ghost shapes made from white vanilla baking chips, these cupcakes are perfect for any occasion, especially Halloween gatherings or cozy family nights. The combination of textures and flavors creates a delightful experience that is both satisfying and visually appealing.

Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed to be approachable and enjoyable. With simple ingredients and straightforward steps, you’ll find yourself creating a dessert that not only looks fantastic but also tastes divine. So gather your friends and family, and get ready to enjoy these Boo Brownie Cupcakes that are sure to become a favorite in your dessert repertoire!

Ingredients

  • box brownie mix with pouch of chocolate flavor syrup betty crocker® (1 lb 6.5 oz)
  • 0.5 cup chocolate chips dark
  • 0.3 cup vanilla extract white
  • 16 servings vegetable oil for on brownie box

Equipment

  • frying pan
  • oven
  • wire rack
  • ziploc bags
  • microwave
  • muffin liners

Directions

  1. Heat oven to 350°F.
  2. Place paper baking cup in each of 16 regular-size muffin cups; spray paper cups with baking spray with flour. Make brownie batter as directed; stir in dark chocolate chips. Divide batter evenly among muffin cups.
  3. In small resealable freezer plastic bag, place vanilla chips; seal bag. Microwave on High about 20 seconds or until softened. Gently squeeze bag until chips are smooth. If necessary, continue to microwave at 10-second intervals.
  4. Cut off tiny corner of bag. Squeeze bag on top of unbaked cupcakes to draw ghost shapes.
  5. Bake 24 to 26 minutes or until tops appear cracked and dry. Cool in pan 10 minutes.
  6. Remove from pan to cooling rack. Cool completely, about 30 minutes.

Nutrition Facts

Calories304kcal
Protein2.67%
Fat59.13%
Carbs38.2%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-1
Nutrition Score
2.1647826384591%

Nutrients percent of daily need

Calories:304.06kcal
15.2%
Fat:19.63g
30.19%
Saturated Fat:4.6g
28.74%
Carbohydrates:28.54g
9.51%
Net Carbohydrates:28.32g
10.3%
Sugar:18.14g
20.15%
Cholesterol:0.06mg
0.02%
Sodium:99.39mg
4.32%
Alcohol:1.12g
100%
Alcohol %:2.59%
100%
Protein:1.99g
3.98%
Vitamin K:26.18µg
24.93%
Vitamin E:1.23mg
8.22%
Iron:0.98mg
5.42%
Calcium:17.4mg
1.74%
Zinc:0.2mg
1.35%
Potassium:40.42mg
1.15%