halloween cupcakes

Creamy pumpkin-shaped cheesecakes are stuffed inside the most amazing chocolate cupcake topped with a swirl of chocolate ganache frosting and Halloween sprinkles.

Ultimate Chocolate Cupcakes Stuffed Halloween Cupcakes

Dutch-processed cocoa ((approximately 1/3 cup))

hot coffee*

vegetable oil

eggs

white vinegar

vanilla extract

sugar

bread flour

baking soda

salt

22 mini pumpkin cheesecakes

chocolate

heavy whipping cream

optional: Halloween sprinkles

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.

Cupcakes

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&#x27;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.

Chocolate Ganache Frosting

These delicious toffee apple muffins take no time to make and are perfect for baking with children. 

Toffee apple muffins

eggs,

80 grams/2¾oz caster sugar

240 milliliters/8½fl oz milk

grams/3½oz butter, melted

300 grams/10½oz plain flour

tsp baking powder

cinnamon

eating apples, peeled, cored, finely chopped

shop-bought toffee pieces

Whether you are wanting a spooky dessert or an elegant dessert, these Black Cocoa Cupcakes are perfect and so easy to make.  Grab a boxed cake mix and black cocoa powder to make these awesome chocolate cupcakes and don&#39;t forget to add the decorative sprinkles.

Black Cupcakes

Chocolate Cake Mix (16.5 ounce box)

Water

Eggs

coffee needs to be moderately hot. Can substitute hot water.)

¼ Black Cocoa Powder

Butter (2 sticks - room temperature)

Powdered sugar (may need extra)

Black Cocoa Powder

Coffee (may need an additional amount)

chocolate chips

Milk

Black sprinkles

Halloween sprinkle mix

Heat the oven to 350° F. Place the cupcake liners in the muffin pan.

In a small bowl add the black cocoa powder and the hot coffee, or water, then stir or whisk this until the cocoa powder is dissolved.

In a large mixing bowl, or the bowl of a stand mixer, add the cake mix, water, oil, and eggs then mix on low speed to combine. Increase the speed to medium and beat for two minutes. With a rubber scraper, scrape the sides of the bowl.

Add the dissolved cocoa powder to the cake batter and mix for one minute. Scrape the bowl again.

Pour the batter into lined muffin tins, filling 2/3 full. This should be a 1/4 cup and you can use a large cookie scoop to scoop the batter. Please the pan in the center of the oven and bake for 18 minutes.

Cupcake batter

In a small bowl add the chocolate chips and melt in the microwave at (3) 20-second intervals until melted, stir the chocolate between each interval to help it melt. Set this aside to cool.

In a large bowl add the powdered sugar and the black cocoa powder then whisk together.

In a large mixing bowl, or the bowl of a stand mixer, beat the butter until it is light and fluffy.

Add the powdered sugar/cocoa powder mixture in 1 cup increments and mix on medium speed until totally mixed in with the butter. Mix in the cooled melted chocolate and mix until combined.

Add 1 tablespoon of coffee and 1 tablespoon of cream and mix until the icing becomes smooth and creamy. You may need to add extra liquid 1 teaspoon at a time to achieve a spreadable icing.

Black Buttercream

Halloween food doesn't have to be icky. These cute ghost cupcakes are great for younger kids' Halloween parties.

Top 4 halloween cupcakes recipes from across the web

The most viewed halloween cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ultimate Chocolate Cupcakes Stuffed...

Toffee apple muffins

Black Cupcakes

Halloween ghost cupcakes

Top 4 halloween cupcakes recipes from across the web

The most viewed halloween cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ultimate Chocolate Cupcakes Stuffed...

Toffee apple muffins

Black Cupcakes

Halloween ghost cupcakes

The most viewed halloween cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine