Recipe Ingredients:

Brownie Cupcakes:

• 1 cup M&M’S® , divided
• 1/2 cup unsalted butter
• 2 oz unsweetened baker’s chocolate, finely chopped
• 2 tbsp granulated sugar
• 1 tbsp brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 tsp salt

Skeleton Cookies:

• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter, softened
• 1 egg
• 1 tsp vanilla extract
• 1 small tube white royal icing
• 3/4 cup cream cheese frosting

Directions:

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes (+ 1 hour standing time)

1. Brownie Cupcakes: Preheat oven to 350°F. Line 24 mini muffin cups with paper liners.
2. Chop 1/4 cup M&M’S® Peanut Chocolate Candies Ghoul’s Mix.
3. In small heatproof bowl set over small saucepan of barely simmering water, stir together butter and baker’s chocolate. Cook, stirring occasionally, until melted. Remove from heat. Stir in granulated sugar and brown sugar. Let cool slightly.
4. Stir in eggs, one at a time, until well combined. Stir in vanilla.
5. In small bowl, whisk together flour and salt.
6. Fold flour mixture into chocolate mixture; mix until incorporated. Fold in chopped M&M’S®. Divide batter among prepared muffin cups.
7. Bake for 12 to 15 minutes or until a toothpick retains only a few moist crumbs when inserted into center of cupcake. Let cool completely in pan on wire rack.
8. Skeleton Cookies: Meanwhile, in medium bowl, whisk together flour, cocoa powder, baking powder and salt.
9. In large bowl, using handheld electric mixer, beat together sugar and butter until light and fluffy. Beat in egg until blended. Beat in vanilla.
10. Add flour mixture to sugar mixture and stir until dough forms. Roll into a ball, flatten into a disk, wrap in plastic wrap and chill in refrigerator for at least 1 hour.
11. Preheat oven to 350°F.
12. Lightly dust work surface with flour. Roll out dough ball to1/4-inch thickness. Using 2-inch mini gingerbread man cookie cutter or Halloween skeleton cookie cutter, cut out 24 cookies, rerolling scraps as needed.
13. Arrange cut-outs on parchment paper–lined baking sheet, spacing at least 2 inches apart. Chill cookie cut-outs in freezer for 10 to 15 minutes.
14. One baking sheet at a time, bake cookies, rotating pan halfway through, for 10 to 12 minutes or until tops are set and bottoms are lightly golden. Let cool on baking sheet for 2minutes, then transfer to wire rack to cool completely.
15. Use white royal icing to pipe shape of skeleton on each cookie. Let stand until icing is hardened and set.
16. Spoon or pipe dollop of cream cheese frosting onto each cupcake. Top each with a single color of remaining M&M’S for a colorful effect. Garnish each cupcake with a skeleton cookie.

Tip: :

• Substitute brownie cupcake base with prepared chocolate cake mix if preferred.
• Substitute cream cheese mixture with buttercream frosting if preferred.
  
  

Nutrition Facts

Per 1 mini cupcake with cookie

• Calories 210
• Fat 12g
• Saturated Fat 6g
• Cholesterol 40mg
• Sodium 85mg
• Carbohydrate 25g
• Fiber 1g
• Sugars 16g
• Protein 3g