Stuffed Halloween Cupcakes Recipes

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.