Halloween Goblin Cupcakes Recipes

HALLOWEEN GOBLIN CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool cake mix as directed on box for cupcakes, using water, oil and eggs. Line cookie sheet with waxed paper. Crumble 6 cupcakes into large bowl; stir in 1/4 cup of the frosting. Shape into 18 (1-inch) balls; place on cookie sheet. Freeze 15 minutes or until firm; keep refrigerated.
• In microwavable bowl, microwave candy melts and shortening on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Remove several cake balls from refrigerator at a time. Using fork, dip cake balls in melted candy; tap off excess. Return to cookie sheet; refrigerate.
• Line second cookie sheet with waxed paper. Spoon remaining melted candy into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to pipe 18 "horns" and 36 "wings" onto cookie sheet. Let stand until set.
• In small bowl, mix remaining 2 3/4 cups frosting and the food color. Pipe frosting onto cupcakes. Top each with cake ball. Use melted candy to attach horns and candy eyes to cake balls. Insert wings into frosting.

GOBLINS DELIGHT CUPCAKES

Steps:

• Filling: Combine cream cheese, sugar, egg, salt, orange peel and food color in a small mixer bowl, beat until smooth.
• Add chocolate chips, set aside
• Cupcakes: make as directed on package.
• Fill 24 paper muffin cups 2/3 full with batter.
• Spoon about 1 tablespoon cheese filling onto each cupcake.
• Bake at 350 degrees F. for about 20 minutes or until toothpick inserted in cake portion, comes out clean.

HALLOWEEN FONDANT GHOST CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Sift 1 cup plus 2 tablespoons flour, cocoa powder, baking soda, and salt together in a bowl.
• Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in flour mixture alternately with milk. Beat until batter is just blended.
• Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 16 to 20 minutes. Remove from oven and cool on a wire rack for 15 minutes. Remove cupcakes from tin and cool completely, about 2 hours.
• Frost each cupcake with a thin layer of white vanilla frosting. Place 1 marshmallow half, cut-side up, in the center of each cupcake.
• Dust a work surface with confectioners' sugar. Pinch off walnut-sized pieces of white fondant; roll into thin circles that are slightly bigger than the cupcakes. Drape over the marshmallows so they look like ghosts. Poke 2 holes near the top for the eyes. Stuff 1 raisin half into each hole.