halloween cupcakes

Creamy pumpkin-shaped cheesecakes are stuffed inside the most amazing chocolate cupcake topped with a swirl of chocolate ganache frosting and Halloween sprinkles.

Ultimate Chocolate Cupcakes Stuffed Halloween Cupcakes

Dutch-processed cocoa ((approximately 1/3 cup))

hot coffee*

vegetable oil

eggs

white vinegar

vanilla extract

sugar

bread flour

baking soda

salt

22 mini pumpkin cheesecakes

chocolate

heavy whipping cream

optional: Halloween sprinkles

Pour finely chopped chocolate and cocoa powder into a large mixing bowl.

Add hot coffee and stir until chocolate melts.

Place in the refrigerator to cool for about 20 minutes.

Once cooled, whisk in oil, eggs, white vinegar, and vanilla extract.

In a separate bowl whisk together the sugar, flour, baking soda, and salt.

Add it to the chocolate bowl and whisk until smooth.

Place cupcake liners in cupcake pan.

Pour a thin layer of batter into each of the cupcake liners.

Remove the Mini Cheesecake Pumpkins from the freezer.

Un-mold them, and stick 2 cheesecakes together (put their backsides together then place them in the center of each cupcake liner making sure all the pumpkins are facing the same direction. (Mark your pan so you know which way they are facing.)

Fill the cupcake liners up over the cheesecake pumpkins.

Once all the cups are filled allow them to sit at room temperature for about 20 minutes.

While you are waiting, preheat your oven to 350 degrees.

Bake the cupcakes for 20-22 minutes until they are set around the edges and puffed in the middle.

As the cupcakes cool, they will sink a bit in the center.

Allow them to cool completely.

Cupcakes

Place chopped chocolate in the bowl of a food processor.

Pulse until chocolate is fine crumbs.

Heat heavy whipping cream in a small saucepan over medium heat.

Stir often until it just comes to a boil. Pour the hot cream over the chocolate, put the lid on the food processor bowl, and let sit for 2-3 minutes.

Pulse for 3 seconds.

Remove lid and scrape down the sides and bottom of the food processor bowl.

Return lid and pulse for 5 more seconds or until the mixture, which is called ganache, is smooth.

Pour ganache into a mixing bowl and chill in the refrigerator for 15 minutes, then remove and stir.

Refrigerate for 15 more minutes.

Then use an electric mixer to beat the ganache until it&#x27;s lighter in color.

Immediately spoon the frosting into a piping bag fitted with a large star tip and pipe big swirls over cooled cupcakes.

Add sprinkles on top if desired.

Chocolate Ganache Frosting

These delicious toffee apple muffins take no time to make and are perfect for baking with children. 

Toffee apple muffins

eggs,

80 grams/2¾oz caster sugar

240 milliliters/8½fl oz milk

grams/3½oz butter, melted

300 grams/10½oz plain flour

tsp baking powder

cinnamon

eating apples, peeled, cored, finely chopped

shop-bought toffee pieces

Whether you are wanting a spooky dessert or an elegant dessert, these Black Cocoa Cupcakes are perfect and so easy to make.  Grab a boxed cake mix and black cocoa powder to make these awesome chocolate cupcakes and don&#39;t forget to add the decorative sprinkles.

Black Cupcakes

Chocolate Cake Mix (16.5 ounce box)

Water

Eggs

coffee needs to be moderately hot. Can substitute hot water.)

¼ Black Cocoa Powder

Butter (2 sticks - room temperature)

Powdered sugar (may need extra)

Black Cocoa Powder

Coffee (may need an additional amount)

chocolate chips

Milk

Black sprinkles

Halloween sprinkle mix

Heat the oven to 350° F. Place the cupcake liners in the muffin pan.

In a small bowl add the black cocoa powder and the hot coffee, or water, then stir or whisk this until the cocoa powder is dissolved.

In a large mixing bowl, or the bowl of a stand mixer, add the cake mix, water, oil, and eggs then mix on low speed to combine. Increase the speed to medium and beat for two minutes. With a rubber scraper, scrape the sides of the bowl.

Add the dissolved cocoa powder to the cake batter and mix for one minute. Scrape the bowl again.

Pour the batter into lined muffin tins, filling 2/3 full. This should be a 1/4 cup and you can use a large cookie scoop to scoop the batter. Please the pan in the center of the oven and bake for 18 minutes.

Cupcake batter

In a small bowl add the chocolate chips and melt in the microwave at (3) 20-second intervals until melted, stir the chocolate between each interval to help it melt. Set this aside to cool.

In a large bowl add the powdered sugar and the black cocoa powder then whisk together.

In a large mixing bowl, or the bowl of a stand mixer, beat the butter until it is light and fluffy.

Add the powdered sugar/cocoa powder mixture in 1 cup increments and mix on medium speed until totally mixed in with the butter. Mix in the cooled melted chocolate and mix until combined.

Add 1 tablespoon of coffee and 1 tablespoon of cream and mix until the icing becomes smooth and creamy. You may need to add extra liquid 1 teaspoon at a time to achieve a spreadable icing.

Black Buttercream

Halloween food doesn't have to be icky. These cute ghost cupcakes are great for younger kids' Halloween parties.

Halloween ghost cupcakes

140 grams/5 ounces butter, softened

caster sugar

tsp vanilla extract

150 grams/5½oz plain flour

grams/2½oz self-raising flour

tsp bicarbonate of soda

cocoa powder

200 milliliters/7fl oz buttermilk

golden syrup

free-range eggs, whites only

tbsp chocolate sugar strands

Perfectly spooky chocolate Halloween cupcakes decorated in five easy designs.&nbsp;

Halloween Cupcakes

sour cream (120 grams)

buttermilk (240 milliliters)

coffee

vegetable oil (180 milliliters)

tbs vanilla extract (15 milliliters)

all-purpose flour (360 grams)

sugar (535 grams)

cocoa powder (65 grams)

tsp baking powder (6 grams)

tbsp baking soda (18 grams)

tsp kosher salt (5 grams)

tsp vanilla (15 milliliters)

lb confectioner's sugar (450 grams)

unsalted butter room temperature (250 grams)

tbsp heavy whipping cream (45 milliliters)

Green food coloring

Orange food coloring

black gel food coloring

brown m&ms (regular and peanut)

Preheat to 350 degrees.

Add papers to a cupcake pan.

Sift together the dry ingredients (including the sugar) into a stand mixer bowl. Whisk until combined.

In a separate bowl, combine wet ingredients and whisk together.

Add wet to dry ingredients in the stand mixer bowl.

Whisk to combine, then mix on level 2 for two minutes.

Distribute batter into cupcake papers. Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean.

Allow time to cool fully.

For the Cupcakes:

Whip the butter for about 5 minutes using a paddle attachment on the stand mixer.

Beat in the confectioner’s sugar slowly.

Add cream and vanilla. Beat until you have an even, fluffy consistency.

For the Buttercream:

Prepare 3 piping bags fitted with large round tips. Add green, orange and white to separate bags. These will be used as the base colors.

Add black food gel to melted chocolate, transfer to a piping bag. Snip off the tip. This will be used for the base of the mummy and facial details for multiple cupcakes.

For the Piping Bags:

Pipe a black base.

Fit a piping bag with a 47 flat tip, add a small amount of white buttercream.

Pipe lines to create a bandage look.

Add candy eyes.

For the Mummy:

Pipe ‘L’ shaped legs onto parchment paper with the black gel bag. Transfer to the freezer for 5 - 10 minutes to set.

Pipe a white base. Switch back to the black. Pipe a spiral.

Drag a point tool or toothpick through the buttercream and chocolate layers, working from the inside out. This will create the web look.

Add a brown peanut m&amp;m for the body and a regular brown m&amp;m for the head. Add chocolate legs.

For the Spider:

Pipe bands of orange, working from bottom to top to create a pumpkin look.

Add a green stem on top of the pumpkin.

Pipe black jack o lantern facial details.

For the Pumpkin:

Pipe a green base.

Place candy eyes.

Add black facial details.

For Frankenstein:

Pipe a white base, then facial details with black frosting.

For the Skull:

I made these this week and they look SO cute and the flavor is amazing (I actually don’t like coffee but I love it here!)

Fun and delicious Halloween cupcakes to make and decorate alone  or with family! I love your easy to follow instructions! I am going to make a double batch of these delicious cupcakes to give to our friends!

Thank you for these.  They really were super easy to make, but looked totally awesome, and garnered great feedback.

Hi. We made these easy recipe cupcakes tonight and made the frosting. We want to decorate tomorrow. Should I refrigerate the frosting?

Hi John, these looks great. I'm ready to try this. 

For the buttercream what type of cream do you use? 

Thanks!

Hello, can i use sunflower or olive  oil insted of vegetable oil? 
Thank you!

https://www.youtube.com/watch?v=9TIWFW1X3EI

How to Make Halloween Cupcakes

Halloween is definitely the time to go all in on your baking and sweets so this year I decided to to a fun group of spooky/cute cupcakes. I wanted there to be a wow factor but not be overly complicated or time consuming. Most of these cupcakes don't require any piping tips to make, just snip the end off of a bag. I used buttercream, melted chocolate tinted black with food coloring, M&M's and candy eyes. No fondant!

How to Make Halloween Cupcakes

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