- 16
- 20 mins
- 42 mins
Ingredients
- 1 (9x13 pan) box brownie mix
- 1/4 cup water
- 1/2 cup oil
- 3 eggs
- 16 orange cream filled Oreos
- 1 (16 oz.) containers chocolate fudge frosting
- 1 (8 oz.) container Cool Whip, thawed
- sprinkles
- candy eyes
Preparation
Step 1
Do you ever look back at things you did when you were younger and think, “What was I thinking?” I have a few of those moments. Like the time when I cut my hair really short because I thought it would be cute.
Today I think of all the scary and dangerous things that could have happened in that dark graveyard…yeah, let’s just talk about these cute ghost cupcakes instead of dwelling on the past.
with a ghost swirled on top. This year I thought it would be fun to make a similar but easier version. Enter the ghost brownie cupcakes.
These are seriously the easiest cupcake to make. Like 3 ingredient easy. Ok, ok, it’s more than 3 if you count the sprinkles and eyes…and the ingredients you need to make the brownies. Fine, forget what I said.
Place cupcake liners in a muffin tin and drop an orange cream filled Oreo in the bottom because that is a fun surprise that no one will be expecting.
Make the brownie batter and spoon on top of the cookies. Bake and cool.
Melt the chocolate frosting just slightly. You do not want it to be so hot that it runs off the tops. It should be just warm enough to spread in a thin shiny layer. Add sprinkles around the edges.
Add candy eyes gently.
Preheat the oven to 350 degrees. Place 16 cupcake liners in a muffin tin. Place an Oreo cookie in the bottom of the liners.
Mix together the brownie mix, water, oil, and eggs until combined. Spoon the batter evenly into the prepared liners. Bake for 22 minutes. Remove and let cool in the pan for 2-4 minutes, then remove to a wire rack. Cool completely.
Open the frosting and remove the metal liner. Spoon half the frosting in a microwave safe bowl and heat for 20 seconds. Stir until creamy.
Spread the frosting on the tops of the cooled cupcakes. Add sprinkles around the edges of the frosting. Let set.
Spoon the Cool Whip into a piping bag fitted with a round tip. Swirl ghost shapes on top of each cupcake. Add eyes. Keep refrigerated until ready to serve. Makes 16 cupcakes.