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Pumpkin Patch Brownie Cupcakes

Details

Time
2 hours
Skill Level
Intermediate
Yields
18 cupcakes

Halloween is all about experimenting, right? Grab a pack of REESE’S milk chocolate peanut butter pumpkins candy and decorate each one with a spooky or goofy face to top off these Pumpkin Patch Brownie Cupcakes. Creativity is in your hands, and your little ones will love helping, too! Add googly eyes, squiggly icing and tasty sprinkles to make each peanut butter pumpkin as frightening as you like. These brownie cupcakes are the perfect Halloween dessert full of REESE’S peanut butter and chocolate goodness. Have a batch of edible crafts ready for Halloween party guests or try out this recipe for your next movie night.

Ingredients & Directions

Prep Time
40 minutes
Bake Time
25 minutes
Cool Time
50 minutes

Ingredients

  • brownie cupcakes

  • 1 can

    vanilla ready-to-spread frosting or your favorite vanilla frosting (16 oz)

  • red and yellow food coloring

  • Royal Icing

  • 2-1/4 cups

    powdered sugar

  • 3

    warm water

  • 1 Tbsp

    meringue powder

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven
oven
muffin cup tin
2-1/2 inch muffin cup tin
muffin cups
muffin cups
bowl
microwave-safe bowl
rubber scraper
rubber scraper
microwave
microwave
wire rack
wire rack
mixer
mixer
1

Prepare Brownie Cupcakes and Pumpkin Patch Pumpkins.

2

Tint frosting to the desired shade of orange. Frost cupcakes and top each with decorated peanut butter pumpkin.

Pumpkin Patch Pumpkins: Prepare Royal Icing. Decorate small REESE'S Peanut Butter Pumpkins (.6 oz ea.) with desired facial features. Allow icing to harden. (If you don't like the design or parts of the design, wait until the icing has hardened and then you can remove without damaging the surface of the pumpkin).

Royal Icing: Stir together 2-1/4 cups powdered sugar, 3 tablespoons warm water and 1 tablespoon pasteurized dried egg whites (meringue powder). Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, if too thick. Divide icing into small bowls for each color desired and tint with food colorings. Transfer icing to pastry bags or heavy duty food storage bags with desired tip. Cover icings and tips of pastry bags with damp paper towels to keep icing from drying out. (Some icing garnishes may need a firmer icing to hold their shape. Stir in small amounts of additional powdered sugar to get the desired consistency). 1 cup icing.

 

Additional questions?