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Spooky and Cute Halloween Cupcakes

If you’re looking for a delicious Halloween treat, try these spooky spider and bootiful bat cupcakes!

These delicious chocolate cupcakes are super easy to make!

All you need is your favourite chocolate cupcake or muffin recipe, oreo biscuits and a pumpkin-inspired buttercream or cream cheese frosting for the top!

Ingredients

Makes: 24-27 servings 

Prep Time: 10 min. 

Cook Time: 15 min. 

Chocolate cupcakes:

–           2 cups (400g) granulated sugar

–           1 3/4 cups (210g) all-purpose flour

–           3/4 cup (75g) unsweetened cocoa powder

–           1 1/2 teaspoons (7g) baking powder

–           1 1/2 teaspoon (7g) baking soda

–           1 teaspoon (6g) kosher salt

–           2 large eggs

–           1 cup (240 ml) whole milk

–           1/2-cup (120 ml) vegetable oil

–           2 teaspoons (10 ml) vanilla extract

–           3/4 cup (180 ml) boiling water

–           1/4 cup (40 ml) coffee concentrate

Cafe’ Buttercream frosting:

–           1 cup (240g) unsalted butter, room temperature

–           2 1/2 cups (250g) confectioner’s sugar

–           2 tablespoons (30 ml) coffee concentrate

–           1-2 drops orange food colouring

Decoration:

–           48 – 54 candy eyes

–           Licorice string

–           36 Oreo biscuits

Instructions

Chocolate cupcakes:

Preheat oven to 180 degrees.

Line muffin tins with paper liners.

In a large mixing bowl whisk together sugar, flour, cocoa, baking powder, baking soda and salt. Set aside.

In the bowl, add the eggs, milk, oil and vanilla. Using a hand mixer, beat on medium for 1 min. With a large spoon or spatula, stir in boiling water and coffee. Note, the batter will be thin.

Fill liners 2/3 full with batter. Bake for 15-17 min. Remove cupcakes from tin to a wire rack to cool.

Cool completely before frosting.

Cafe’ Buttercream frosting:

In a medium bowl, add the butter start to whip with a hand mixer on medium speed for 1 min.

Add confectioners’ sugar 1/2 cup at a time, continuing to whip. Add coffee concentrate and blend well.

Halve the icing and add 1-2 drops of orange food colouring to frosting. Ready to use immediately or refrigerate for later use.

Decoration:

Add a small amount of buttercream frosting to the back of the candy eyes and stick on the 24 Oreo biscuits.

For the remainder 12 Oreo biscuits, twist them apart and scrape off and discard the internal icing. Slice the biscuits in half.

To decorate a bat, place one Oreo vertical onto the cupcake frosting, followed by the sliced biscuit slightly behind for the bat’s wings.

To decorate a spider, cut 8 little sider legs out of the liquorice string and place them onto the cupcake frosting. Place a whole Oreo biscuit on top.

To discover more of our Spooktacular recipes, click here

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