Halloween Candy Cupcakes Recipes

HALLOWEEN CANDY CUPCAKES

Halloween Candy Cupcakes image

There's no trick to this treat! Chocolate cupcakes made with Betty Crocker™ Super Moist™ devil's food cake mix and Rich & Creamy frosting - a dessert recipe that showcases Halloween thrills!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 24

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup miniature semisweet chocolate chips
1 container Betty Crocker™ Rich & Creamy vanilla frosting
1 cup candy-coated chocolate candies
20 miniature chocolate-covered peanut butter cup candies, unwrapped, chopped
1 cup candy corn

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make cake mix as directed on box, using water, oil and eggs. Fold in chocolate chips. Divide batter evenly among muffin cups.
Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
Frost cupcakes. Sprinkle candy-coated chocolate candies, peanut butter cup candies and candy corn evenly over cupcakes.

Nutrition Facts : Calories 340, Carbohydrate 51 g, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg

MONSTER CHOCOLATE CUPCAKES FOR HALLOWEEN

Monster Chocolate Cupcakes for Halloween image

Who doesn't love a monster? After my kids watched the movie 'Monsters, Inc' they wanted me to make them monster cupcakes and I obliged...and now we make them every year, especially during Halloween.

Provided by gen_x

Categories Desserts Cakes Cupcake Recipes Holiday

Time 2h4m

Yield 12

Number Of Ingredients 18

Ingredients

½ cup milk
1 tablespoon white vinegar
½ cup unsalted butter, at room temperature
10 tablespoons white sugar
2 teaspoons vanilla sugar
2 large eggs
¾ cup all-purpose flour
1 tablespoon all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
1 pinch salt
1 (8 ounce) package cream cheese, softened
¼ cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 cup confectioners' sugar, sifted
2 drops green food coloring
24 candy eyeballs

Steps:

Combine milk and vinegar in a bowl. Let stand until milk curdles, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Combine 1/2 cup butter, white sugar, and vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
Mix 3/4 cup plus 1 tablespoon flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Alternate adding flour mixture and curdled milk to the creamed butter mixture, mixing until batter is well blended. Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center of 1 cupcake comes back clean, about 14 minutes. Cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely, about 1 hour.
Combine cream cheese and 1/4 cup butter in a bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Stir in confectioners' sugar gradually. Color frosting green with a few drops of food coloring.
Place green frosting in a pastry bag fitted with a grass tip. Hold the pastry bag at a 90-degree angle 1/8 inch above the surface of a cupcake. Squeeze bag to form green 'fur' by pulling tip up and away when the icing strand is about 1/2 inch high. Repeat to cover cupcake evenly with fur. Add 2 eyes to each cupcake.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 32.1 g, Cholesterol 82.9 mg, Fat 20 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 12.1 g, Sodium 133.4 mg, Sugar 20.9 g

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