Description
Celebrate Halloween with these delightful stuffed cupcakes featuring rich chocolate cake and a variety of spooky designs. Each cupcake is decorated with creative and fun Halloween-themed toppings, making them perfect for parties or festive gatherings.
Ingredients
Scale
For Chocolate Cupcakes:
- 8 oz semi-sweet chocolate, finely chopped
- 2 oz coconut oil (1/4 cup) (or substitute vegetable oil)
- 1 cup coffee or water (8 fl oz)
- 2 large eggs, room temperature
- 1 cup buttermilk (8 fl oz), room temperature
- 1 tsp vanilla extract
- 1 cup granulated sugar (7 oz)
- 2 cups all-purpose flour (9 oz)
- 2/3 cup unsweetened cocoa powder (2 oz)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
For Frosting:
- 8 oz unsalted butter, room temperature
- 6 cups powdered sugar (24 oz)
- 6–8 tbsp heavy cream (or milk)
- 1/4 tsp salt
- 1 tsp vanilla extract
- Assorted gel food coloring (purple, green, yellow, orange, blue, etc.)
For Decorations:
- 24 candy eyeballs
- 1 can cherry pie filling (for vampires)
- 1 cup bone-shaped sprinkles (for mummies)
- 1 cup chocolate jimmies (for Frankensteins)
- Candy fangs (for vampires)
- Chocolate chews (like Tootsie Rolls)
- Fruit chews (like Starburst or Laffy Taffy)
- Colored licorice (for monsters)
- Gummy rings (for monsters)
- Red string licorice (for Frankensteins)
Instructions
- To Make the Cupcakes:
- Preheat Oven: Preheat your oven to 325°F (163°C). Spray two jumbo muffin tins with nonstick spray and place a square of parchment paper at the bottom of each cavity.
- Melt Chocolate: Combine chopped chocolate and coconut oil in a microwave-safe bowl. Microwave for 1 minute, stir, and continue until completely melted and smooth. Let it cool to room temperature.
- Mix Wet Ingredients: In a large bowl, combine the melted chocolate, coffee (or water), eggs, buttermilk, vanilla, and sugar. Mix until well combined.
- Mix Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Combine: Add the dry ingredients to the wet ingredients and mix until just combined. The batter will be slightly lumpy. Scrape down the sides and mix on medium-low speed for 2 minutes until smooth.
- Bake: Fill the cupcake tins about 2/3 full and bake for 25-28 minutes, or until the tops spring back when lightly pressed. Cool completely before decorating.
- To Make the Frosting:
- Cream the Butter: Beat the butter on medium speed for 1-2 minutes until creamy.
- Add Sugar: Add powdered sugar, 6 tbsp of cream, salt, and vanilla extract. Mix until light and fluffy. Add more cream if needed to reach the desired consistency.
- To Decorate the Cupcakes:
- Mummy Cupcakes:
- Fill with Bones: Cut a cone-shaped hole in each cupcake and fill with bone-shaped sprinkles. Replace the top.
- Pipe Bandages: Fill a piping bag with frosting and fit it with a small flat tip. Pipe crisscrossing lines of frosting to mimic mummy bandages, leaving gaps for candy eyes.
- Monster Cupcakes:
- Fill and Color: Divide the frosting into four portions and color them with gel food coloring (purple, yellow, orange, red). Fill the cupcake holes with color-coordinated frosting and replace the tops.
- Pipe Fur: Fit piping bags with grass tips and pipe “monster fur” over the cupcakes. Add candy eyes, fruit chews for noses, and gummy rings or licorice for ears.
- Vampire Cupcakes:
- Fill with Blood: Blend cherry pie filling slightly and use it to fill the cupcakes. Top with a swirl of white frosting.
- Decorate Faces: Add candy fangs, candy eyes, and fruit chews for mouths. For a bloody touch, use a toothpick dipped in red food coloring to add drips to the fangs.
- Frankenstein Cupcakes:
- Fill and Frost: Fill the cupcakes with green frosting and smooth it over the tops.
- Add Hair: Press chocolate jimmies into the frosting to form Frankenstein’s hair. Add candy eyes, red licorice for a smile, and chocolate chew “bolts” to the sides of the cupcake.
- Mummy Cupcakes:
Notes
- For best results, let the chocolate cool completely before mixing it with other ingredients to avoid curdling the buttermilk.
- Make sure cupcakes are fully cooled before frosting to prevent melting.
- Prep Time: 30 minutes
- Cook Time: 25-28 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 40g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg