MONSTER CHOCOLATE CUPCAKES FOR HALLOWEEN
Who doesn't love a monster? After my kids watched the movie 'Monsters, Inc' they wanted me to make them monster cupcakes and I obliged...and now we make them every year, especially during Halloween.
Provided by gen_x
Categories Desserts Cakes Cupcake Recipes Holiday
Time 2h4m
Yield 12
Number Of Ingredients 18
Steps:
- Combine milk and vinegar in a bowl. Let stand until milk curdles, about 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine 1/2 cup butter, white sugar, and vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
- Mix 3/4 cup plus 1 tablespoon flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Alternate adding flour mixture and curdled milk to the creamed butter mixture, mixing until batter is well blended. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center of 1 cupcake comes back clean, about 14 minutes. Cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely, about 1 hour.
- Combine cream cheese and 1/4 cup butter in a bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Stir in confectioners' sugar gradually. Color frosting green with a few drops of food coloring.
- Place green frosting in a pastry bag fitted with a grass tip. Hold the pastry bag at a 90-degree angle 1/8 inch above the surface of a cupcake. Squeeze bag to form green 'fur' by pulling tip up and away when the icing strand is about 1/2 inch high. Repeat to cover cupcake evenly with fur. Add 2 eyes to each cupcake.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 32.1 g, Cholesterol 82.9 mg, Fat 20 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 12.1 g, Sodium 133.4 mg, Sugar 20.9 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
HALLOWEEN CHOCOLATE CUPCAKES WITH MONSTER PEANUT BUTTER EYES
Chocolate cupcakes are turned into scary monsters with big eyes, perfect for Halloween. The eyes are made out of peanut butter and white chocolate - yum!
Provided by MarkSeabourne
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 3h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Sift cocoa powder into a large bowl and add 5 tablespoons boiling water. Stir into a thick paste, adding more water, 1 tablespoon at a time, if needed. Add 3/4 cup butter and 3/4 cup plus 2 tablespoons sugar and beat with an electric mixer until smooth and creamy. Beat in eggs one at a time, beating well after each addition, until batter is smooth.
- Mix flour and baking powder in a bowl and stir into the batter until well combined. Spoon batter into the prepared muffin cups, filling each 2/3 to the top using an ice cream scoop.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 10 to 15 minutes. Allow to cool in muffin tin for a few minutes; transfer to wire rack and cool completely, about 1 hour.
- Beat confectioners' sugar, peanut butter, 1/4 cup butter, and vanilla extract in a bowl until a thick dough forms. Refrigerate for 30 minutes.
- Line a baking sheet with baking parchment.
- Remove the peanut butter mixture from the fridge and roll into small balls to make monster eyes. Chill mixture or moisten hands if it starts to stick. Arrange balls on the prepared baking sheet and freeze for 30 minutes.
- Place white chocolate in top of a double boiler over simmering water. Stir continuously, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Remove the eyes from the freezer and individually pick them up with a toothpick. Dip balls into melted chocolate leaving a small circle on one side blank. Twirl the toothpick to remove excess chocolate and put back on the parchment lined baking sheet.
- Dig out a bit of the peanut butter mixture from each ball where it isn't covered with chocolate to make room for the red decorating gel. Fill the holes with red decorating gel.
- Frost cupcakes with chocolate frosting. Place 2 peanut butter eyes on top. Draw on a mouth with the white decorating gel.
Nutrition Facts : Calories 889.7 calories, Carbohydrate 109.8 g, Cholesterol 84.8 mg, Fat 48.2 g, Fiber 4.1 g, Protein 14.3 g, SaturatedFat 19.7 g, Sodium 499.6 mg, Sugar 92.5 g
HALLOWEEN FONDANT GHOST CUPCAKES
I made these little fondant ghosts last year for Halloween as my creepy dessert and they were so easy and quick to decorate that I will make them every year from now on.
Provided by barbara
Categories Desserts Cakes Cupcake Recipes Holiday
Time 3h11m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 75.6 g, Cholesterol 35.6 mg, Fat 16.4 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 7 g, Sodium 441.4 mg, Sugar 45.7 g
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