Halloween Candy Cupcakes Recipes
HALLOWEEN CANDY CUPCAKES
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
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
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
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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