Stuffed Halloween Cupcakes Recipes

STUFFED HALLOWEEN CUPCAKES

Steps:

• Preheat the oven to 325 F. Spray two jumbo muffin tins with nonstick cooking spray, and place a square of parchment in the bottom of each-this will help with removal later on.
• Combine the chopped chocolate and coconut oil in a bowl, and microwave for 1 minute. Stir, and if the chocolate is not completely melted, microwave for a little while longer, just until the chocolate is melted and smooth. Cool to room temperature.
• Combine the melted chocolate/oil, coffee or water, eggs, buttermilk, vanilla, and sugar in the bowl of a large stand mixer fitted with a paddle attachment, and mix until combined.
• In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet ones, and mix until combined. (It will be lumpy.) Scrape the bottom and sides of the bowl well, then run the mixer for 2 minutes on medium-low speed, until the batter is smooth.
• Fill each cupcake cavity 2/3 full. Bake at 325 F for 25-28 minutes, until the tops spring back when lightly pressed and a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool completely before decorating.
• When stuffing the cupcakes, you'll follow the same procedure each time: use a sharp paring knife to cut a cone-shaped hole in the top of each cupcake. Fill each hole with whatever the design specifies, leaving a small amount of room at the top. Cut off the bottom of the cone, and place the top of the cupcake back over the hole.
• Beat the butter with an electric mixer on medium speed for 1-2 minutes, until creamy and light in color. Add the powdered sugar, 6 TBSP of creamer, salt, and vanilla, and mix well, until light and fluffy. If the frosting is too stiff for your liking, slowly stream in the remaining 2 TBSP creamer, a bit at a time, until you get a texture you like.
• Fill the holes in the cupcakes with bone-shaped sprinkles, leaving a small amount of room at the top, then place the top of the cupcake back over the hole.
• Fill a piping bag with frosting and fit it with a small flat tip (I used Ateco tip #101). Pipe two dabs of frosting on the cupcake and press on candy eyes. Pipe a long, flat strand of frosting from one side of the cupcake to the other. Next pipe a second strand running in the opposite direction and crossing over the first-almost as if you're making an asterisk of frosting on the cupcake. Continue to pipe criss-crossing strands of frosting, going in all different directions, until the top is nearly covered with frosting "bandages." Be sure to run a few over the outer edges of the eyes to cover the eyes with the bandages a bit.
• Divide the frosting in quarters and color it bright purple, yellow, orange, and red. (Or any other colors of your choice!) Fit four piping bags with couplers, and fill them with the frostings. Fill the holes in the cupcakes with a big squirt of frosting, and cover them with the cupcake tops.
• Fit each bag with a grass piping tip (I used Ateco tip #133). Pipe monster "fur" all over the top of each cupcake. Press two eyes on each monster. To make their noses, shape bits of fruit chews into circles, ovals, or teardrop shapes. For their ears, cut gummy rings in half, or snip pieces of colored licorice into 1-inch pieces and fringe the ends.
• Fill a piping bag with white frosting. Coarsely blend the cherry pie filling in a blender or food processor, until the cherries are broken up but still a bit chunky. Fill the holes in the cupcakes with a little squirt of frosting and a big spoonful of cherry pie filling, and cover them with the cupcake tops.
• Pipe a swirl of frosting on top of each cupcake, and use a small spatula to smooth it out. Wait 10 minutes for the frosting to crust over slightly. While you're waiting, make the decorations: flatten a chocolate chew into a long, thin rectangle, and use a sharp knife to cut it into a wide triangle shape to represent the vampire's widow's peak hair. Flatten half of a red fruit chew out, and cut it into a smile shape.
• After 10 minutes, take a smooth paper towel (like Viva brand) and lay it over the top of the cupcake. Lightly press down and smooth out any uneven ridges on the frosting. Add the chocolate hair to the top of the cupcake, and two candy eyes below that. Add the mouth, and press the candy fangs on top. If desired, take a toothpick dipped in red food coloring and add red drips to the bottom of the fangs and at the bottom of the vampire's face.
• Color the frosting bright green, and place it in a piping bag fitted with a large round tip or coupler. Fill the holes in the cupcakes with a big squirt of frosting, and cover them with the cupcake tops.
• Pipe a swirl of frosting on top of each cupcake, and use a small spatula to smooth it out. Press chocolate jimmies in a line across the top of each cupcake for the monster's hair.
• Wait 10 minutes for the frosting to crust over slightly. While you're waiting, make the decorations: cut a chocolate chew in half. Roll one end of each half between your fingers to make it longer and sharper-almost like a golf tee shape. These will be the bolts in his neck. Repeat until you have two bolts per cupcake. Cut a 1-inch segment of red string licorice for each cupcake.
• After 10 minutes, take a smooth paper towel (like Viva brand) and lay it over the top of the cupcake. Lightly press down and smooth out any uneven ridges on the frosting. Add two eyes to the cupcakes, and the licorice smile. Press the candy bolts into the side of the cupcake. Finish by giving each Frankenstein a dab of frosting for a nose.

ULTIMATE CHOCOLATE CUPCAKES STUFFED HALLOWEEN CUPCAKES

Steps:

• 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.
• 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'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.

STUFFED CUPCAKES

Steps:

• Preheat oven to 375.
• Line muffin pan with 12 baking cups.
• In a small bowl, mix cream cheese, 1/4 cup of sugar, nuts and 1/2 tsp vanilla until well blended (set aside).
• In a small bowl, mix flour, cocoa and baking powder.
• In a medium bowl, cream the butter and 1/2 cup sugar until fluffy.
• Stir in egg and 1/2 tsp into the butter/sugar bowl.
• Stir in about 1/2 of the flour mixture into the butter mixture.
• Slowly stir in milk until smooth.
• Stir in the remaining flour and mix until smooth.
• Spoon about 1 Tbs of batter into each baking cup. Add about 1 tsp of the cream cheese/nut mixture. Finish filling with batter.
• Bake for 20 minutes - Cool on rack.