Pumpkin Brownie Cupcakes

By pamdabear3383

Calling all chocolate lovers, these brownie cupcakes are for you! Top them with pumpkin candies and add some frosting to make them the perfect Halloween treat.

Ingredients

• BROWNIE:
• 1 (21.5-ounce) package brownie mix plus ingredients to prepare mix
• 1 cup chocolate fudge frosting (about 1/2 of 16-ounce container)
• 2 milk chocolate candy bars (1.55 ounces each)
• CREAMY FROSTING:
• 3/4 cup flaked coconut, tinted green
• 12 pumpkin candies

Preparation

Step 1

Preheat oven to 350°F. Line 13X9-inch baking pan with foil, extending foil beyond edges of pan; grease foil.

Prepare brownie mix according to package directions. Spread in prepared pan. Bake 30 to 35 minutes. Do not overbake. Cool in pan on wire rack.

Using foil as handles, remove brownies from pan; peel off foil. Frost with chocolate frosting. Cut brownies into twelve 4X2-inch bars.

Break chocolate bars into pieces along scored lines. Using Creamy Decorator's Frosting, write "R.I.P." on chocolate pieces. Let stand until set.

Press 1 chocolate piece into end of each brownie for tombstone. Sprinkle tinted coconut on each brownie for grass. Place 1 pumpkin candy on coconut.

Note: To tint coconut, dilute a few drops of food coloring with ½ teaspoon water in a large plastic bag. Add 1 to 1–⅓ cups flaked coconut. Close the bag and shake well until the coconut is evenly coated. If a deeper color is desired, add more diluted food coloring and shake again.