Trick-or-Treat Halloween Cupcakes
Ingredients
Cupcakes
- 1/4 cup (60 mL) boiling water
- 1/2 cup (125 mL) cocoa powder, sifted
- 1-1/4 cups (300 mL) all-purpose flour, sifted
- 1-1/2 (7mL) teaspoon Fleischmann's® Baking Powder
- 1/2 tsp (2 mL) salt
- 3/4 (175 mL) cup Mazola® Vegetable Oil
- 3/4 cup (175 mL) granulated sugar
- 1/4 cup (60 mL) packed brown sugar
- 3 eggs, at room temperature
- 1 tsp (5 mL) vanilla extract
- 1 tbsp (15 mL) black food colouring
- 1/4 cup (60 mL) Purple Halloween Nonpareils or Neon Lime Sprinkles, for filling
Buttercream Frosting
- 3-1/2 cups (875 mL) cups icing sugar
- 1/2 cup (125 mL) cocoa powder, sifted
- Pinch salt
- 1/2 cup (125 mL) unsalted butter, at room temperature
- 3 tbsp (45 mL) 2% milk (approx.)
- 1 tsp (5 mL) vanilla extract
- 1 tbsp (15 mL) black food colouring
- Edible Black Glitter/Rainbow Dust, for garnishing Halloween sugar toppers and/or sugar decorations, for garnishing
PRODUCTS
Instructions
- Cupcakes: Preheat oven to 375°F (190°C). Line 12 muffin cups with paper liners; set aside. Pour boiling water over cocoa powder in small measuring cup. Whisk with fork to make thick paste; let cool slightly. Whisk together flour, baking powder and salt; set aside.
- Using electric mixer, beat together oil, and granulated and brown sugar until blended. Beat in eggs; beat in cocoa mixture and vanilla. Stir in flour mixture and black food colouring.
- Spoon batter into prepared muffin cups. Bake for 14 to 16 minutes or until tester comes out clean when inserted into center of cupcakes. Let cool completely on rack.
- Using paring knife, cut out 1-inch (2.5 cm) wide cone-shaped piece from top of each cupcake, without cutting through to bottom or sides of cupcake; reserve cut-out portions. Fill each hole with nonpareils or sprinkles. Cap with reserved portions of cupcakes.
- Buttercream Frosting: Sift together icing sugar, cocoa powder and salt; set aside. In large bowl, beat butter until light and fluffy. With mixer on low speed, beat in icing sugar mixture, milk and vanilla until smooth, adding up to 2 tbsp more milk if needed to make spreadable consistency. Beat in black food colouring. Increase speed to high; beat for 1 to 2 minutes or until frosting is light and fluffy.
- Add frosting to piping bag fitted with round tip; pipe over cupcakes. Garnish with glitter and sugar toppers as desired.
Tip: For an added touch, use Halloween-inspired paper liners.
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