Mrs. Hewitt’s Spooky Brownie Cupcakes

This week’s recipe is Halloween themed because of the sprinkles, but can truly be used any time of year. This is a minor twist on the regular directions for Mrs. Hewitt’s brownie mix, following all directions as written but adding an extra egg for a more cake-like result. Made in a cupcake pan, frosted, and topped with festive sprinkles, these are perfect for any holiday party.
Brownie Ingredients:
  • 1 bag Mrs. Hewitt’s Chocolate Brownie Mix
  • 1 stick butter, melted and cooled
  • 3 large eggs (at room temperature works best)
  • 1 teaspoon vanilla
  • 1/4 cup water
  • Vanilla Buttercream Ingredients:
  • 1 cup unsalted butter
  • 3 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla
  • Pinch salt
  • 1/2 teaspoon lemon juice (optional to cut sweetness)
  • Sprinklefetti Monster Mash & Trick or Treat Sprinkles
  1. Preheat the oven to 350 degrees, spray cupcake pan with nonstick spray.
  2. Combine melted butter and vanilla in a large mixing bowl. Mix on medium speed for 30 seconds.
  3. Add eggs one at a time, mixing well after each.
  4. Add water and mix on medium-high speed until blended.
  5. Gradually add Mrs. Hewitt’s Chocolate Brownie Mix to the mixer on low speed. Increase speed to medium-high for 30 seconds.
  6. Portion batter into cupcake pan about 2/3rds full. Makes 12 cupcakes.
  7. Bake for 15-20 minutes until a toothpick inserted in the middle comes out with only light crumbs.
  8. Allow brownies to cool for 10 minutes in the pan before moving to the cooling rack. I twist the cupcakes while they’re cooling to help keep them from sticking to the pan. While cupcakes are cooling, cream together butter and powdered sugar. Add heavy cream, vanilla, salt, and lemon juice and mix well.
  9. Frost cupcakes and add sprinkles.