What could be better than a cupcake? A BROWNIE cupcake! And what could be better than a BROWNIE cupcake? A surprise inside piñata brownie cupcake! These cupcakes are a truly delightful way to
devour enjoy cupcakes!
I don’t know if you’ve noticed, but I’ve really geared up for Cinco de Mayo by sharing an Appetizer (5 Ingredient Salsa), a Main Meal (Turkey Taco Salad with Blistered Tomatoes and a side of Mexican Street Corn Salad) and now…now you have the perfect dessert for your meal…I present to you Piñata Brownie Cupcakes!
To make them you’ll begin by baking brownie batter into cupcake liners, let cool, cut off the top and scoop out the insides, fill with candy, put top back on and frost, and voila…you have piñata brownie cupcakes!
Is it bad that I still have leftover Easter candy? I guess if you think about it, no…because I just happened to have leftover candy to make these bad-boys with. The surprise inside of these cupcakes was Reese’s Pieces and mini M&Ms and think that combination was a great compliment to the brownie.
- -For the brownie cupcakes-
- 12 cupcake liners
- 1 Box Brownie Mix I used Ghirardelli Brand
- 1 Egg
- 1/3 Cup Vegetable Oil
- 2/3 Cup Water
- -For the Frosting-
- 1 Cup Heavy Cream
- 4 oz Cream Cheese at room temperature
- 1 Cup Powdered Sugar
- -For the Filling-
- 2 Cups of candy Mix of Reese's Pieces and mini M&Ms
- Preheat oven to 350, line a cupcake pan with 12 cupcake liners.
- Make Brownie mix and add an additional 1/3 cup water than the mix calls for.
- Pour batter into cupcake liners 3/4 full. Bake until toothpick comes out clean. Move to a wire rack and allow to completely cool.
- While cupcakes are baking, make the frosting. Start by creaming the cream cheese until it is smooth and creamy with either a hand mixer or stand mixer with the whisk attachment, then add the heavy cream, whip for 2 minutes, then add the powdered sugar and whip for an additional 3 minutes until soft peaks form (a big trick to making smooth frosting with no chunks of cream cheese is to let the cream cheese come to room temperature - I usually set the cream cheese out for 2 hours before I make the frosting).
- Use a sharp knife and cut top off, then use a spoon and scoop out the innards leaving a little on the sides and bottom.
- Fill hollowed cupcakes with candy, put top back on, frost and enjoy!