Stenciled Chocolate Cupcakes
- 1 1/2 cup(s) all-purpose flour
- 3/4 cup(s) unsweetened Dutch-process cocoa powder
- 1 1/2 cup(s) sugar
- 1 1/2 teaspoon(s) baking soda
- 3/4 teaspoon(s) baking powder
- 3/4 teaspoon(s) salt
- 2 large eggs
- 3/4 cup(s) warm water
- 3/4 cup(s) buttermilk
- 3 tablespoon(s) vegetable oil (such as safflower)
- 1 tablespoon(s) pure vanilla extract
- Confectioners’ sugar, for dusting
- Preheat oven to 350 degrees F. Line 2 standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt in a medium bowl.
- Mix in eggs, water, buttermilk, oil, and vanilla until smooth, about 3 minutes. Divide batter evenly among prepared muffin tins. Bake, rotating tins halfway through, until tops spring back when lightly touched, about 20 minutes. Let cool in tins on wire racks.
- Before serving, place a stencil atop each cupcake, and dust with confectioners’ sugar. Carefully remove stencil.
- Vanilla or Chocolate Cupcakes
- Swiss Meringue Buttercream
- 3 cup(s) sweetened shredded coconut, lightly toasted
- Assorted candies, for decorating
- Frost tops of cupcakes with a smooth, even layer of buttercream. Place toasted coconut in a bowl. Holding cupcake at an angle over the bowl, press coconut into frosted top of cupcake, letting excess fall back into bowl. Add candies to create facial features.
- 1 batch One-Bowl Chocolate Cupcakes
- Swiss Meringue Buttercream for Cupcakes
- Prepare chocolate cupcakes according to recipe. Cool completely.
- While cupcakes are cooling, make buttercream.
- To decorate, use a medium round tip (such as Ateco #12) to pipe a mound of buttercream in the center of cupcake, then
Wicked Witch Cupcakes
- 24 brown mini M&Ms, plus more for filling (optional)
- Hershey’s Chocolate Cupcakes
- Dirty Green Simple Buttercream
- 12 chocolate sugar cones
- 1 pound(s) black licorice laces, cut into 1/4-inch, 1/2-inch, and 2-inch lengths
- 12 candy corns
- Using a melon baller, scoop out the center of each cupcake and fill with mini M&Ms, if desired.
- Cover the tops of each cupcake with a generous mound (about 1/3 cup) of buttercream. Insert one candy corn into each cupcake to form a nose. Using brown mini M&Ms, insert two into each cupcake to form eyes. Place two short lengths of licorice above the eyes to form eyebrows for the witch. Place the shorter licorice lengths above the eyebrows to form bangs. Place an inverted cone on top of bangs, pressing gently into buttercream to adhere. Place the longer licorice lengths under the cone hat to form the hair.
- 12 2 1/2 inches White Chocolate Cupcakes or other 2-1/2-inch white cupcakes in paper bake cups
- 1 16 ounce can vanilla frosting
- 12 1 3/4 inches White Chocolate Cupcakes or other white cupcakes
- 12 small glazed or plain doughnut holes
- 16 ounces purchased white rolled fondant*
- Black candy-coated sunflower kernels or 1 tube black icing
- Set the 2-1/2-inch White Chocolate Cupcakes on a flat surface; generously pipe some of the frosting on each cupcake. If necessary, remove paper bake cups from the 1-3/4-inch White Chocolate Cupcakes. Place them, upside down, on the tops of the large cupcakes. Generously pipe some frosting on top of each small cupcake. Top each with a doughnut hole. If desired, pipe a little frosting on the tops of the doughnut holes. If necessary, use frosting to secure any unstable parts of stacks.
- Shape purchased fondant into 1-1/2-inch-diameter balls. (Work with one ball of fondant at a time and keep remaining fondant covered until needed.) On parchment paper, roll one ball into a 6-inch-diameter circle. Drape fondant circle loosely over a cupcake stack, pressing or creasing the fondant in places to make the stack look more ghostly. Repeat to make 12 ghostly cupcakes.
- For faces, use frosting to attach sunflower kernels to the fondant for eyes and mouths or use black icing to pipe eyes and mouths. Makes 12 (2-1/2 inch) cupcakes.
Easy Pumpkin Cupcakes
With such a simple design, these pumpkin cupcakes can be made quickly for any Halloween event on your calendar.
To make the cupcakes, follow these steps:
- Frost cupcakes with orange frosting and dust with orange sprinkles.
- Use a wooden skewer to draw pumpkin veins radiating from the center to the outer edge of the cupcakes.
- Break large pretzel rods into small pieces and stick into the top of the cupcakes for stems.
- 12 chocolate sandwich cookies with white filling
- 1 1 cups canned creamy white frosting
- 1/3 cup chocolate-flavor candy coating disks
- 12 Cookies and Cream Cupcakes or other 2-1/2-inch cupcakes in paper bake cups
- Candy pumpkins (optional)
- Green food coloring (optional)
- Split cookies in half. Remove and discard filling. Using a serrated knife, cut three sides from each of 12 of the cookie halves to make tombstone shapes. Crush remaining cookies and trimmings. Place about 1/4 cup of the Creamy White Frosting in a heavy resealable plastic bag; seal. Snip off a small piece from one corner. On the flat sides of tombstones, pipe RIP, BOO!, or other messages.
- Place a sheet of waxed paper on a large baking sheet. In a small microwave-safe bowl microwave candy coating on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until completely melted. Place in a heavy resealable plastic bag; seal. Snip off a small piece from one corner. On the prepared baking sheet pipe 12 small leafless trees, each 3 to 4 inches tall (make them thick so they won’t break when hardened). If desired, make extra trees in case one or two break. Chill in the refrigerator until chocolate hardens.
- Meanwhile, generously frost tops of cupcakes. Carefully insert a cookie tombstone into frosting on each cupcake. Use a toothpick or wooden skewer to make a small hole in each cupcake top. Carefully peel chocolate trees from waxed paper and insert into holes on cupcake tops; if necessary, use frosting to secure trees. If desired, place a candy pumpkin on top of some of the cupcakes.
- If desired, tint about 1/4 cup frosting with green food coloring. Place in a heavy resealable plastic bag; seal. Snip off a small piece from one corner. Using quick upward motions, pipe grass accents on either side of the tombstones and around tree and on pumpkins. Sprinkle cupcakes with the crushed cookies. Serve immediately or store at room temperature for 1 to 2 hours. Makes 12 (2-1/2-inch) cupcakes.
Pumpkin Patch Cupcakes
- 1 cup sour cream
- 1 cup butter, softened
- 2 teaspoons vanilla
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
- 5 cups powdered sugar
- Green paste food coloring
- Brown paste food coloring
- 12 Sugar and Spice Cupcakes (see recipe below) or other 2-1/2-inch cupcakes in paper bake cups
- Candy pumpkins
- For frosting, in a large mixing bowl beat sour cream, butter, vanilla, cinnamon, and nutmeg with an electric mixer on medium speed until combined. Beat in powdered sugar until smooth. Tint frosting with green and brown food colorings to reach desired grass color. Beat in enough milk to reach desired consistency
- Set Sugar and Spice Cupcakes on a wire rack. Place frosting in a large pastry bag fitted with a multi-opening (grass) tip. Using quick upward motions, pipe frosting to look like grass on tops of cupcakes.
- Place two or three candy pumpkins on top of each cupcake. If desired, change pastry bag tip to a small round tip; pipe up and over the green stem end of each candy pumpkin, forming tendrils. Makes 12 (12-1/2-inch) cupcakes.
Wicked Witch Cupcakes
- 1 12 ounce package semisweet chocolate pieces
- 2 teaspoons shortening
- 12 rolled sugar ice cream cones
- Black edible glitter
- 2 10 3/4 ounce package frozen pound cake, thawed
- 3 cups canned creamy white frosting
- Green and black paste food colorings
- 12 2 1/2 inches baked white cupcakes in paper bake cups
- 1 cup shredded coconut, toasted*
- 12 chocolate wafer cookies
- Green and yellow chewy log-shape fruit-flavor candies, such as Tootsie Fruit Rolls
- 1 tube white frosting with tip
- 1 tube black frosting with tip
- In a small saucepan heat chocolate and shortening over low heat until melted, stirring occasionally. Meanwhile, place ice cream cones, pointed ends up, on a wire rack set over waxed paper. Spoon some of the melted chocolate over each cone. Use a small metal spatula or butter knife to spread chocolate to coat all of the outsides of the cones. Sprinkle with edible glitter. Let stand until set. If necessary, chill cones in the refrigerator about 30 minutes or until set.
- Cut each pound cake in half horizontally and lay halves flat. Using a 1-3/4-inch round cookie cutter, cut 12 rounds from the pound cakes (save cake scraps for another use).
- Tint half of the frosting green and half black with food colorings. Frost cupcakes with black frosting. Frost sides of pound cake rounds with green frosting. Place pound cake rounds on the tops of cupcakes. (If necessary, press long wooden picks through centers of cupcakes to help hold pound cake pieces in place while frosting.) Frost tops of pound cake rounds with green frosting. (If using wooden picks, remove them.)
- Sprinkle toasted coconut around backs and sides to resemble hair. Place a chocolate wafer cookie on top of each frosted pound cake round; place chocolate-coated cone on top of wafer cookie, using melted chocolate to attach, if necessary. Place several green log-shape candies on a sheet of waxed paper. Microwave on 100 percent power (high) about 10 seconds or just until softened. Cut off pieces of the softened candy and shape into long, pointy, hooked noses. Use the remaining softened candy to make warts. Push noses into faces (if necessary, use a toothpick to start the hole). Add warts. Use frosting to secure all.
- Fit the tube of white frosting with a round tip; pipe the bases of the eyes on cupcakes. Fit the tube of black frosting with a round tip; pipe a pupil onto each eye. Pipe black arched evil eyebrows over eyes and draw a mouth. Place several yellow log-shape candies on a sheet of waxed paper. Microwave on 100 percent power (high) about 10 seconds or just until softened. Cut tiny pieces from yellow candy for teeth; use frosting to secure onto cupcakes, creating a snaggletooth look. Makes 12 (2-1/2-inch) cupcakes.
Mini Monster Cupcakes
- 2 16 ounce can creamy white frosting
- Brown and leaf green paste food coloring or purple paste food coloring*
- Black, orange, and purple paste food coloring
- 12 2 1/2 inches cupcakes** in paper bake cups (any flavor)
- 6 large black gumdrops, halved crosswise
- Toasted coconut
- Assorted black candies, such as licorice laces and candy-coated sunflower kernels
- Large marshmallows
- Large and/or small gumdrops
- White small oval mints, such as Tic Tacs (optional)
- Rolled fruit leather
- Candy circus peanuts, halved crosswise (optional)
- Divide frosting into five portions; tint with food coloring as follows: Tint one portion mossy green (using brown and leaf green food colorings). Tint a second portion black.*** Tint a third portion dark orange. Tint a fourth portion purple. Use the remaining white frosting for attaching monster parts.
- Cut the rounded tops off cupcakes. Spread cut surfaces of cupcakes with some of the black frosting. Place a large gumdrop half in the center on top of each cupcake.
- Spread green, orange, and purple frostings over cupcake tops. Place frosted tops over gumdrop halves on cupcakes, tipping each top back slightly to form a mouth.
- Decorate cupcakes using toasted coconut and monster parts as follows: For eyes, attach a small piece of black candy to a slice of marshmallow; insert a small piece of black licorice into bottom of marshmallow slice. Press into cupcake. (Or make eyes from gumdrop pieces and small black candies and/or marshmallow halves, gumdrop pieces, and small black candies.) For teeth, cut marshmallows into pieces or use white small oval mints. For tongues, lay a fruit leather roll flat; fold and press together to make four layers. Use scissors to cut out tongue shapes. Attach candy circus peanut pieces to the fronts of cupcakes for feet. Makes 12 (2-1/2-inch) cupcakes.
- 1 8 ounce package brownie mix
- 3 cup canned milk-chocolate frosting
- 3 cup prepared vanilla pudding or vanilla yogurt
- Chewy fruit worms (if desired)
- Red String Licorice (if desired)
- Turn on the oven to 350 degree F. Put some of the shortening on a small piece of waxed paper or paper towel and rub evenly over the bottoms and sides of the muffin cups to grease them.
- Prepare the brownie mix according to package directions using a medium mixing bowl and a wooden spoon.
- Spoon batter evenly into six 2-1/2-inch muffin cups, filling each half full.
- Put the muffin pan in the oven. Bake for 18 to 20 minutes. (To test to see if the cupcakes are done, use hot pads to pull out the oven rack. Stick a wooden toothpick in the center of a cupcake; pull out the toothpick. If any cake sticks to it, push in oven rack, bake a few minutes more, and test again.) Turn off oven.
- Use hot pads to remove muffin pan from oven. Place the pan on a wire rack. Let the cupcakes cool in the pan for 5 minutes. Use a table knife or a metal spatula to carefully loosen cupcakes from the muffin pan. To remove the cupcakes, gently tip the muffin pan over the wire rack. Cool the cupcakes on the rack.
- Turn the cooled cupcakes upside down. Using a spoon, carefully scoop out the centers of the cupcakes, leaving about 1/2 inch around the edges and about 1 inch on the bottoms of the cupcakes.
- Spread the frosting on the sides and top of each cupcake with a table knife or metal spatula. Spoon the pudding or yogurt into the center of each cupcake. If desired, put some chewy fruit worms in the filling and/or push the ends of the licorice into opposite sides of the cupcake to make a handle. Makes 6 cupcakes.
Spider’s web cupcake
- 125g/41oz plain flour
- 25g/1oz cocoa powder
- 11 tsp baking powder
- 150g/5oz caster sugar
- 50g/2oz butter, softened at room temperature
- 1 free-range egg
- 8 tbsp milk
For the cream cheese icing
- 50g/2oz cream cheese
- 25g/1oz butter, softened at room temperature
- 125g/4oz icing sugar, sifted
- 1 tsp vanilla essence
For the chocolate icing
- 25g/1oz icing sugar
- 1 tbsp cocoa powder
- Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases.
- Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined.
- Whisk in the egg and milk until the mixture is thick and smooth.
- Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack.
- For the cream cheese icing, beat the cream cheese and butter together in a bowl until well combined. Beat in the icing sugar and vanilla.
- Spoon the icing onto the cupcakes, leaving a small border around the edge.
- For the chocolate icing, sift the icing sugar and cocoa powder into a bowl. Stir in 2 tablespoons of water to form a smooth, thick icing.
- Transfer the mixture to a piping bag with a fine nozzle. (Alternatively, spoon the mixture into the corner of a sandwich bag and snip off the corner, to form a small hole.)
- Carefully pipe 3 concentric circles onto each cupcake. Run a toothpick from the centre to the edge of the cake, through each circle of icing, at 2cm/1in intervals to create a cobweb effect.
- Set aside for 20 minutes to allow the icing to harden.
source BBC Food
Halloween ghost cupcakes
For the cupcakes
- 140g/5oz butter, softened
- 250g/9oz caster sugar
- 2 free-range eggs, lightly beaten
- 1 tsp vanilla extract
- 150g/51oz plain flour
- 75g/21oz self-raising flour
- 1 tsp bicarbonate of soda
- 50g/2oz cocoa powder
- 200ml/7fl oz buttermilk or plain yoghurt
For the marshmallow icing
- 250g/9oz sugar
- 120g/41oz golden syrup
- 4 free-range eggs, whites only
- 2 tbsp chocolate sugar strands
- Preheat the oven to 180C/350F/Gas 4. Line twelve muffin tins with muffin cases.
- For the cakes, beat together the butter and sugar with a hand-held mixer until very light and fluffy. Add the eggs a little at a time beating well after each addition. Add the vanilla extract with the last of the egg.
- Sift together the flours, bicarbonate of soda and cocoa into a large mixing bowl.
- Gently fold the flour mix into the butter mixture along with the buttermilk until completely combined and smooth.
- Place a dessertspoonful of the batter into each muffin case then bake in the oven for 20 minutes until firm to the touch.
- Place on a wire rack to cool.
- For the icing, place the sugar, golden syrup and four tablespoons of water into a large saucepan. Heat gently, stirring until the sugar has dissolved.
- Bring the sugar syrup to the boil and cook for about 5-6 minutes until the syrup reaches 115C/239F when measured with a sugar thermometer. Remove the pan from the heat.
- While the syrup is boiling, in a large bowl whisk the egg whites with a hand-held mixer until soft peaks form when the whisk is removed. Then, with the mixer on a low speed, pour in the sugar syrup in a thin steady stream – be careful not to pour the syrup onto the beaters as it may splash onto your hands.
- Once all the syrup has been added increase the speed of the mixer and mix for about 10 minutes until the icing is completely cool, thick and glossy. Do not skimp on the whipping or your icing will be too soft and your ghosts will sag.
- Place the icing into a piping bag fitted with a large plain nozzle. Pipe a circle of icing onto each cupcake. Then, holding the bag upright over the centre of the cake, pipe a tall mound of icing, then quickly pull the tip away to form a small peak on the top.
- Add chocolate sugar strands for eyes or any decoration you fancy. The meringue icing will keep out of the fridge (the sugar syrup will have pasteurised the egg white), but make sure they don’t get too hot or the meringue will melt.
source BBC Food
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