Ultimate Chocolate Cupcakes Stuffed Halloween Cupcakes

Step 1

Pour finely chopped chocolate and cocoa powder into a large mixing bowl.

Step 2

Add hot coffee and stir until chocolate melts.

Step 3

Place in the refrigerator to cool for about 20 minutes.

Step 4

Once cooled, whisk in oil, eggs, white vinegar, and vanilla extract.

Step 5

In a separate bowl whisk together the sugar, flour, baking soda, and salt.

Step 6

Add it to the chocolate bowl and whisk until smooth.

Step 7

Place cupcake liners in cupcake pan.

Step 8

Pour a thin layer of batter into each of the cupcake liners.

Step 9

Remove the Mini Cheesecake Pumpkins from the freezer.

Step 10

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.)

Step 11

Fill the cupcake liners up over the cheesecake pumpkins.

Step 12

Once all the cups are filled allow them to sit at room temperature for about 20 minutes.

Step 13

While you are waiting, preheat your oven to 350 degrees.

Step 14

Bake the cupcakes for 20-22 minutes until they are set around the edges and puffed in the middle.

Step 15

As the cupcakes cool, they will sink a bit in the center.

Step 16

Allow them to cool completely.

Step 17

Place chopped chocolate in the bowl of a food processor.

Step 18

Pulse until chocolate is fine crumbs.

Step 19

Heat heavy whipping cream in a small saucepan over medium heat.

Step 20

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.

Step 21

Pulse for 3 seconds.

Step 22

Remove lid and scrape down the sides and bottom of the food processor bowl.

Step 23

Return lid and pulse for 5 more seconds or until the mixture, which is called ganache, is smooth.

Step 24

Pour ganache into a mixing bowl and chill in the refrigerator for 15 minutes, then remove and stir.

Step 25

Refrigerate for 15 more minutes.

Step 26

Then use an electric mixer to beat the ganache until it's lighter in color.

Step 27

Immediately spoon the frosting into a piping bag fitted with a large star tip and pipe big swirls over cooled cupcakes.

Step 28

Add sprinkles on top if desired.