Sarah Michelle Gellar’s Mummy Brownie Cupcakes

by Rachael Ray Show Staff 9:00 AM, October 6, 2016

Aired October 6, 2016

Serves 12

2 eggs
1/3 cup oil
1 tablespoon water
1 package Foodstirs Organic Chocolate Lovers Brownie Mix

For the frosting:
3 tablespoons butter
2 tablespoons yogurt
1 package of Foodstirs Organic Vanilla Frosting Mix


Preheat oven 325°F and line cupcake tin with orange liners. (If you don’t have a cupcake tin, you can place liners on a baking sheet.)

Whisk eggs in a medium bowl. Add oil and water; whisk until well-blended. Add dry brownie mix and stir until combined. The batter will be thick.

Pour batter into liners to about 2/3 full. Bake for 15-17 minutes, or until toothpick inserted into the center comes out clean. Let brownies cool completely.

Beat butter using an electric mixer; add yogurt and continue beating. Slowly add dry mix and continue beating until frosting is smooth and thick.

Once brownies have cooled, place a pastry tip into the bottom of piping bag and use scissors to cut the corner, just enough for the tip to protrude. Fill bag with frosting then pipe long bands of frosting across the cupcakes, leaving a small gap for the eyes.

Place two chocolate chip “eyes” into the gap; pressingly lightly to adhere. Share your finished creations with us by tagging @foodstirs or using the hashtag #foodstirs!

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