Recipe Image

Trick-or-Treat Halloween Cupcakes

  • Beginner
  • 12 cupcakes
  • 30 min
Baking Success Or Baking Mess

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

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.


Nutrition

claims: Source

of vitamin A, Source

of calcium, Source

of iron


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