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Halloween Cupcakes!


Chocolate, peanut butter cupcakes with buttercream frosting and chocolate molded candies!


Baking is one of my absolute favorite things to do and getting to do it with my daughter for fun holiday themes is even better. With the big holiday seasons here I wanted to share some of my favorites with Justin's readers. Check in with Justin's blog to check out some of my favorite recipes for the rest of the year. You may also find some other recipes in his newsletter from time to time. I hope you enjoy!!! If you would like a non-peanut butter related cupcake recipe leave a message, I would be happy to share.


Chocolate, Peanut Butter Cupcakes

1 3/4 cups all purpose flour

2 cups sugar

3/4 cup unsweetened cocoa powder

2 1/4 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 cup milk

1/2 cup vegetable oil

1 1/2 tsp vanilla extract

2 large eggs

1 cup hot water


Amaretto Buttercream Frosting

3 cups confectioner sugar (powdered sugar)

1/4 cup melted butter

3-4 tbls heavy whipping cream

2-3 tbls Amaretto


Chocolate Candies

3 oz Chocolate Almond bark or candy melts (feel free to make more, depending on how many chocolate candies and size of molds)


Instructions

Cupcakes

1. Preheat oven to 350 and prepare cupcake pan with non-stick baking spray.

2. Add flour, sugar, cocoa, baking soda, baking powder, and salt to large mixing bowl.

3. Add milk, vegetable oil, vanilla extract, and eggs in a separate bowl.

4. Add wet ingredients and beat until well combined.

5. Slowly add hot water to the batter and mix on low speed until well combined. Scrape down sides of bowl as needed.

6. Bake for 14-20 minutes or until a toothpick comes out clean.

7. Remove from oven and allow to cool before icing.

Frosting

1.Beat confectioners sugar and butter together.

2.Add 3 tbls cream and 2 tbls amaretto, beat until smooth.

3.Add remeaining cream and amaretto if needed to achieve ideal consistency.

4.Add frosting to the top of the cooled cupcakes.

Chocolate Candies

1.Melt Almond bark (or candy melts) in microwave safe bowl on 50% power for 30 sec intervals, stirring in between until melted.

2.If chocolate becomes lumpy (overmelted) you can add a tsp of coconut oil or crisco to the bowl to regain the smooth consistency.

3.Carefully pour melted chocolate into desired halloween molds (plastic or silicone).

4.Once mold is full lightly tap on counter to smooth out chocolate in the mold.

5.Refrigerate until solid and then pop out of mold to place on top of cupcakes


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