Best Gooey Brain Cupcakes Recipes

GOOEY BRAIN CUPCAKES

Gooey Brain Cupcakes image

Whip up a batch of Gooey Brain Cupcakes for your next Halloween party! Gooey Brain Cupcakes feature sweetened pudding piped on top of chocolate cupcakes to look like brains. As long as they're on a Halloween dessert table, that's perfectly OK!

Provided by My Food and Family

Categories Home

Time 1h10m

Yield Makes 24 servings.

Number Of Ingredients 7

Ingredients

1 pkg. (2-layer size) chocolate cake mix
14 thin vanilla creme-filled chocolate sandwich cookies, coarsely chopped
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1/4 cup powdered sugar
2 cups thawed COOL WHIP Whipped Topping
1 to 2 drops red food coloring

Steps:

Heat oven to 350°F.
Prepare cake batter as directed on package; stir in cookies. Spoon into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
Beat pudding mix, milk and sugar in large bowl with whisk 2 min. Stir in COOL WHIP and food coloring; spoon into pastry bag fitted with round tip.
Pipe pudding mixture in zigzag pattern on tops of cupcakes to resemble brains, starting in center of each cupcake before filling in sides. Keep refrigerated.

Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

OOEY-GOOEY STUFFED CUPCAKES

Ooey-Gooey Stuffed Cupcakes image

Make and share this Ooey-Gooey Stuffed Cupcakes recipe from Food.com.

Provided by enigmused

Categories Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup sifted cocoa powder (for chocolate cupcakes)
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, cracked into a small cup
1/2 cup unsalted butter, softened
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup hot water
6 ounces cream cheese
1/4 cup sugar
6 ounces bittersweet chocolate chips
1/4 cup sweetened flaked coconut
1 cup heavy cream
8 ounces semisweet chocolate, chopped
2 teaspoons vanilla extract

Steps:

Preheat the oven to 350 degrees F.
Line 1 (12-cup) muffin tin with 12 paper muffin-tin liners and place 4 paper muffin-tin liners inside another muffin tin. Add 2 tablespoons of water to each of the paperless muffin wells.
In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the remaining ingredients, adding the hot water last. Beat with an electric mixer until smooth.
Divide the batter evenly among the paper muffin-tin liners.
In a small bowl, beat the cream cheese with the sugar. Fold in the chocolate chips and coconut.
Drop the cream cheese mixture into the center of the cupcakes.
Bake for 20 to 25 minutes, until the cupcakes rise and a toothpick inserted into the center comes out clean. Remove from the oven and transfer to a wire rack to cool completely.
In a small, heavy saucepan, bring the cream to a bare simmer over low heat.
Place the chocolate pieces in a medium bowl. Add the cream into the chocolate and let sit for 3 minutes. Add the vanilla and whisk until the chocolate melts and the sauce thickens.
Drizzle chocolate sauce over cupcakes when serving.