CHOCOLATE CUPCAKES
This recipe is the gold standard when it comes to classic cupcakes. We frosted these with Easy White Icing, but you could use our Chocolate Glaze for an even richer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
- Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
- Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
- Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.
CHOCOLATE CUPCAKES
Chocolate cupcakes are the ultimate party food. Make some for your next party!
Provided by Ladan M Miller
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
- Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 29.8 g, Cholesterol 30.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 114.5 mg, Sugar 19.6 g
HALLOWEEN SKULL CUPCAKES
Make headlines with these spooky treats, fashioned out of white cake mix and assorted candies.
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, bake and cool cupcakes as directed on box.
- Carefully pull back a small section of paper from each cupcake; insert marshmallow half between paper and cake of each. Frost tops of cupcakes and marshmallows to look like skull shape.
- For each skull cake, use 2 mint candies for eyes, 1 chocolate chip, point side down, for nose, and 6 to 8 almonds for teeth. Store loosely covered.
Nutrition Facts : Calories 270, Carbohydrate 45 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 34 g, TransFat 1 g
SKULL CUPCAKES
Turn everyday cupcakes into Halloween-style Skull Cupcakes with this handy recipe. Skull Cupcakes are made with halved marshmallows stuffed between cupcakes and their paper liners.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 24 servings, one cupcake each.
Number Of Ingredients 8
Steps:
- Prepare cake batter as directed on package; blend in dry pudding mix. Spoon into 24 paper-lined 2-1/2-inch muffin cups. Bake as directed on package for cupcakes. Cool completely.
- Beat cream cheese, butter and vanilla with mixer until well blended. Add sugar gradually, beating well after each addition.
- Pull each cupcake liner partially away from cake. Place a marshmallow half between paper and cupcake to create skull's jaw. Frost cupcakes with cream cheese mixture. Decorate with chocolate chips.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CREEPY HALLOWEEN SKULL CUPCAKES
You can use any chocolate cupcake or muffin recipe for these scary skull cupcakes which are always are hit at any Halloween party I bring them to. I was inspired by the movie 'Night of the Living Dead' when creating them.
Provided by PiePerle
Categories Desserts Cakes Cupcake Recipes Holiday
Time 2h33m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners, preferable dark-colored or Halloween-themed ones.
- Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 21 minutes. Remove from oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool completely on a wire rack before decorating, about 1 hour.
- Frost each cupcake with a thin layer of white vanilla frosting and refrigerate for 30 minutes to make decorating easier.
- Remove cupcakes from fridge and apply a second layer of white frosting. Fill a piping bag outfitted with a small round tip with chocolate frosting and draw a skull face on the cupcakes: pipe large ovals for the eyes, two dots for the nostrils, and a large "stitched" smile for the mouth.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 38.6 g, Cholesterol 24.7 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 3.9 g, Sodium 234.4 mg, Sugar 30.8 g
SUPER MOIST CHOCOLATE CUPCAKES
Made from simple everyday ingredients, these chocolate cupcakes with vanilla frosting will be your new favorite. For best results, use natural cocoa powder and buttermilk.
Provided by Sally
Categories Dessert
Time 3h25m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
- Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
- Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
- Frost cooled cupcakes however you'd like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.
CHOCOLATE SKULL CUPCAKES
Make these scary cupcakes with chocolate cake mix, candies and marshmallows - perfect dessert treat on Halloween.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups or spray with cooking spray. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- In large bowl, beat butter and shortening with electric mixer on medium speed 2 minutes or until creamy. Slowly beat in powdered sugar and vanilla. Mound about 2 tablespoons frosting on each cupcake. Using fingers, make deep indentations in sides of frosting to look like skull.
- Place 2 chocolate candies on each cupcake for eyes. Cut remaining chocolate candies in half; attach for nose with cut sides in frosting. With dampened kitchen scissors, cut each marshmallow into 5 slices; arrange slices on cupcakes to look like teeth.
Nutrition Facts : Calories 299, Carbohydrate 40 g, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 179 mg
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- Begin by preheating your oven to 350 degrees F. Butter and flour your skull cake pan and set aside.
- In a small sauce pan, heat the butter, cocoa powder, salt, and water over medium heat. Cook and stir just until melted and evenly combined. Remove from heat and set aside.
- In a large bowl, whisk together the flour, sugar, and baking soda to combine. Add half of the melted butter mixture and whisk until blended. The mixture will be thick. Add the remaining butter mixture and whisk to combine. Add the eggs, one at a time, whisking in between until completely blended. Finally, mix in the sour cream and vanilla until smooth.
- Add the batter to the prepared pan, filling each side to about 90% full. (You may have a little extra batter.) Bake until a wood skewer inserted near the center comes out clean (45 to 50 minutes). Let the cake cool completely in the pan.
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- In a large mixing bowl or stand mixer fitted with a whisk attachment, combine all of the cupcake ingredients except for the chocolate chips and beat until well combined, making sure to scrape down the sides as needed. Fold in the chocolate chips
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- Preheat the oven to 350°F. Prepare 3 x 8” round baking tins with parchment rounds on the bottoms and spray/wipe the sides lightly with oil.
- Start by melting the chocolate either in a double boiler or in 20 seconds shots in the microwave. Set aside to cool to room temperature.
- Using a large serrated knife, cut a thin layer off the tops of the cakes so they are flat, if necessary. These cakes usually bake pretty level so this step may not be necessary. Keeping the arm holding the knife close to the side of your body can help make the cut level. Otherwise, if you have a cake leveled, now is the time to bring it out.
- Heat the coconut milk until steaming. You can do this in the microwave or on the stovetop in a small pot. Pour the hot coconut cream over the chopped chocolate. Let sit 5 minutes then stir gently until smooth - do not beat or you'll whip air bubbles into it. Let cool until barely warm to the touch before dripping onto your chilled cake.
30 EASY HALLOWEEN CAKES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-10-11Category Desserts, Recipe Roundup
- Halloween Dirt Cake. Halloween dirt cake is simply dirt pudding cake with a touch of Halloween flair. It has the same rich, silky smooth pudding-cream cheese center between two Oreo “dirt” layers.
- Graveyard Cake. The graveyard cake is similar to the Halloween dirt cake, but it requires a few more ingredients. It also has different decorations – gummy worms and marshmallow ghosts, to name a few.
- Black Magic Bat Cupcakes. I never knew you could do so much with an Oreo and some candy eyes. These are the most adorable bats you’ll ever see. Plus, these are so simple, even beginner bakers with no “artistic” talent can make them.
- Halloween Spiderweb Pumpkin Cake. This eerie spiderweb cake is rich, decadent, and so much fun! You’ll make the spiderweb “icing” using stretchy, stringy melted marshmallows, and it looks almost like the real thing.
- Ghost Halloween Cupcakes. As long as you can ice cupcakes, you can make these boo-tiful ghost cupcakes with no trouble. Once the cupcakes are ready, it only takes 10 minutes to turn them into screaming little ghosts.
- Candy Corn Poke Cake. It doesn’t get much easier or much more festive than this candy corn poke cake, and candy corn haters, take a step back! And candy corn, along with a box of white cake mix, the baking ingredients you’ll need to make it, food coloring, sweetened condensed milk, and whipped topping, is all you’ll need for this cake.
- Mini-Pumpkin Cakes. I love these tiny cakes because they’re so realistic and look like actual pumpkins. They’re gorgeous and so authentic looking! Luckily, they taste fantastic, too.
- Earthquake Cake. There’s nothing more terrifying than a natural disaster, so this earthquake cake is theme-appropriate. Plus, it’s insanely delicious and impossible to turn down.
- Chocolate Skull Cake. If you’re looking at this cake thinking, “I could never make that,” don’t worry; 99% of what you need for this cake comes from a skull-shaped baking pan.
- Leftover Candy Cookie Cake. If you’re looking for a way to get rid of all that leftover Halloween candy at once (that doesn’t involve scarfing it all down in one sitting or trashing it), make this leftover cookie cake.
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