Brownie cupcake bites
Halloween treats don't get any cuter. We made these mini so you can pop one in your mouth and still have room for some candy. If you're not a fan of candy corn, get festive with orange and black sprinkles. But don't reserve these for Halloween alone, top with colorful gumdrops or jelly beans to suit the occasion and your plan. Applesauce is a great swap for oil in cake mixes and baked goods. You get all the richness without the added calories. Lite whipped topping as frosting is another easy cheat you can feel good about.
Regular brownie dry mix
2 item(s), large, lightly beaten
Light aerosol whipped cream
1¾ oz, 36 pieces
- Preheat oven to 350ºF. Line 36 mini muffin tin holes with mini cupcake wrappers.
- In a large mixing bowl, combine brownie mix, water, applesauce and egg whites. Mix 50 times with a wooden spoon (use 50 strokes); do not under mix. Pour brownie mixture into prepared muffin tins, about 1 Tbsp per hole.
- Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, decorate each cooled cupcake with a Tbsp dollop of whipped topping and 1 piece of candy corn.
- Serving size: 1 cupcake