Heat oven to 350°F. Generously grease 24 mini muffin cups with shortening or cooking spray; lightly flour cups. Make brownie batter as directed on pouch, using oil, water and egg. Spoon batter evenly into muffin cups, filling each just over half full. Bake 12 to 14 minutes or just until brownies are set and spring back when touched lightly in center. Cool completely before gently removing from muffin cups. Meanwhile, mix food color into frosting until desired orange color. Place frosting in large resealable plastic bag; seal bag. Cut off 1 bottom corner of bag. Set aside. Press 1 cooled brownie into bottom of each push-up pop container. Pipe small amount of frosting on top of each brownie. Add second brownie to each container; pipe frosting onto brownies. Top each with 1 upside-down brownie. Place caps on pop containers. Refrigerate until ready to serve.
Looking for push-up pop containers? There are several vendors online. Just search online for “push up cake pop tubes.”
Leave the vanilla frosting as is, use chocolate frosting, or tint vanilla frosting yellow or red to add autumnal variety to your push-up cake pops.