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Pumpkin Face Brownie Cups

Pumpkin Face Brownie CupsKids of all ages will love these brownie cupcakes, frosted with orange-tinted frosting and decorated with funny faces.

Recipe Ingredients:

1 cup granulated sugar
1/4 cup plus 2 tablespoons HERSHEY'S Cocoa
1/2 cup plus 2 tablespoons butter flavored shortening, melted
2 large eggs
3/4 cup all-purpose flour
1 teaspoon vanilla extract
Dash salt
1/2 cup REESE'S Peanut Butter Chips
1/2 cup chopped walnuts (optional)

4 1/2 cups powdered sugar
1/2 cup butter flavor shortening
1/4 cup milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons HERSHEY'S Cocoa
Green, yellow and red food color

Cooking Directions:

  1. Preheat oven to 350°F (175°C). Place 2-inch foil bake cups on cookie sheet; set aside.
  2. Stir together sugar and cocoa in large bowl; add shortening. Stir with spoon until well blended. Add eggs, one at a time, stirring well after each addition. Add flour, vanilla and salt; stir until well blended. Stir in peanut butter chips and nuts, if desired. Spoon equal amount of batter into each bake cup.
  3. Bake 13 to 15 minutes or until set. Cool completely.
  4. Prepare FROSTING; frost brownie cups with orange frosting. Place green and chocolate frosting in separate reclosable sandwich bags; seal. Snip off pinpoint corner of each bag. To decorate, squeeze out green frosting for stems and chocolate frosting for faces.
  5. For Frosting: Stir together powdered sugar, shortening, milk, vanilla and salt in large bowl. Beat on medium speed of mixer 3 minutes. Beat on high speed 5 minutes. Add additional powdered sugar to thicken or milk to thin, as needed. Remove 1 cup frosting; divide. Stir cocoa into 1/2 cup frosting. Tint other 1/2 cup with green color. Add 6 drops yellow food color and 4 drops red food color to remaining frosting in bowl to tint orange.

Makes about 2 dozen brownie cups.

Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.