Halloween is approaching quickly and you have to check out these Halloween cupcakes. A scrumptious chocolate cupcake that is topped with homemade marshmallow fluff and then topped with a hard shell dip and Halloween sprinkles.
Calling all chocolate enthusiasts and Halloween lovers! This October, indulge yourself in the most delightful Halloween-themed treat. Picture this: moist and rich chocolate cupcakes, adorned with a fluffy cloud of homemade marshmallow fluff, then topped off with a devilishly delectable hard shell dip and a generous sprinkle of Halloween-themed sparkles. Are you ready to embark on a mouthwatering adventure?
These spooky cupcakes are going to be a show-stopper dessert for Halloween. You use black food coloring to give the cupcakes a black and spooky vibe. Then the orange marshmallow fluff is swirled high on top of each cupcake and topped with crunchy chocolate. What isn’t love!? Make sure to try out this witch hat cupcake recipe or even this pumpkin patch cupcake. Both are great dessert options to serve up all Halloween season.
What Are The Halloween Cupcakes Exactly?
This is a homemade cupcake that is chocolate flavored and colored with black food coloring. It is going to create that deep and dark vibe. Then I made a homemade marshmallow fluff that is swirled like an ice cream cone on top of each cupcake.
Then drizzle on some chocolate that hardens, and sprinkles. When your guests bite into these cupcakes their hearts will skip a beat.
Reasons To Love These Halloween Cupcakes
- A homemade cupcake that is moist, decadent, and rich in chocolate flavor.
- Fluffy and light marshmallow fluffy that is swirled high on top of the cupcakes.
- Perfect for Halloween parties, gifts to neighbors and friends, and more.
- These Halloween cupcakes are going to elevate the festive vibe.
- Get creative on how you decorate the cupcakes if you want.
Ingredients Needed
- Flour
- Cocoa Powder
- Baking Powder
- Baking Soda
- Salt
- Granulated Sugar
- Vegetable Oil
- Eggs
- Brown Sugar
- Buttermilk
- Vanilla
- Sour Cream
- Black Food Coloring
- Cream of Tartar
- Light Corn Syrup
- Orange Food Coloring
- Black Melting Wafers
- Shortening
- Halloween Sprinkles
Variations to Recipe
- Add a flavor extract to the cupcake batter to give it a different flavor. Orange extract, almond, or any other flavored extract would taste great.
- Add some mini chocolate chips to the cupcake batter.
- Fold in some blackberries or even raspberries to the cupcake batter for added flavor.
- Change up the frosting you use, make a buttercream, store-bought frosting, etc.
- Decorate the cupcake with candy corn, Halloween melted chocolate or other Halloween candies.
- Scoop out the center of the cupcake and fill it with Halloween candy, frosting, etc. That way when they bite into it you get surprised.
- Color the frosting a different color if you want. A lime green or purple would be a great option.
- You can make vanilla cupcakes and just add food coloring to make them black if you want.
Helpful Tips for Success
Hand or stand mixer
Using a hand or stand mixer is key to really incorporate the ingredients in this cupcake recipe. The same thing goes for the marshmallow fluff frosting. Although, you can easily make it with a whisk if you don’t own a mixer.
Cupcake Liners
Add a little bit of dry white rice to the muffin tin before you place the cupcake liners. The dry rice will soak up excess oil as the cupcakes bake. This is going to leave your liners dry instead of oily.
Dry Ingredients
Mix up the dry ingredients in their own bowl before you add in the wet ingredients. This will ensure you get an evenly mixed batter.
Cool Cupcakes
Make sure to fully cool the cupcakes before you go to frost the cupcakes. Otherwise, the fluff will melt into the cupcakes.
Piping Bag
You will put the marshmallow fluff into the piping bag, or you can pour it into a Ziploc bag and cut a small tip off a side. Then use that to squeeze on the marshmallow topping.
But wait, there’s more! Swooping over each chocolate cupcake is a luscious cloud of homemade marshmallow fluff tinted in orange, expertly whipped to perfection. Its smooth and pillowy texture will elevate these cupcakes to an extreme spooky level, adding a touch of sweetness that will perfectly balance the decadent richness of the chocolate.
Whether you’re hosting a Halloween party, a small gathering with friends, or simply treating yourself to some fun halloween indulgent desserts , these Halloween chocolate cupcakes will make every moment memorable. Each bite will transport you to a world of delight, where chocolate reigns and Halloween magic comes alive.
Storing
You will want to store your cupcakes at room temperature in a sealed container. Now these cupcakes are best eaten within the first 1-2 days. But you can easily store them for around 4-5 days. Or store in the fridge for up to 7 days.
Go right ahead and freeze any cupcakes you don’t want to eat right away. Place in a freezer bag or freezer container. They will freeze for 2-3 months.
FAQs
Why does the taste of black cupcakes sometimes differ from regular cupcakes?
When you add a good amount of food coloring to a cake batter you will find it can alter the flavor. Depending on the brand and style of food coloring also can give a bitter to metallic flavor to the cupcakes as well.
How do I prevent black cupcake liners from peeling off after baking?
High-quality cupcake liners are a must. You will find that if you buy cheaper liners they often can tear and peel off messy once you go to eat the cupcakes.
How can I decorate black cupcakes to make them stand out?
As you will see in this cupcake recipe we did a bright marshmallow fluff that is orange, and then lots of bright-colored sprinkles. It helps to create a really bold look and brightens up the look and helps the cupcakes stand out.
So, gather your ingredients, unleash your creativity, and whip up these enchanting treats. Share them with loved ones, surprise your little ones, or better yet, savor them all for yourself. Embrace the spirit of Halloween with these scrumptious chocolate cupcakes, topped with homemade marshmallow fluff, a bewitching hard shell dip, and festive Halloween sprinkles. Happy baking and have a spooktacular Halloween!
More Spooky Recipes
Halloween Cupcakes
Ingredients
Cupcakes:
- 1 c all purpose flour
- ½ c + 1 Tbs unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- ¾ tsp baking soda
- ¾ c sugar
- ½ c vegetable oil
- ⅓ c brown sugar
- 2 eggs + 2 yolks
- ⅔ c buttermilk
- ¼ c sour cream
- 1 tsp vanilla
- Black food coloring
Marshmallow fluff:
- 4 egg whites
- 1 tsp salt
- ½ tsp cream of tartar
- 1 ⅓ c sugar
- 1 ⅓ c light corn syrup
- ½ c water
- 2 tsp vanilla
- Orange food coloring
Hard shell dip:
- 16 oz black melting wafers
- 2 Tbs shortening
- Sprinkles for topping
Instructions
- Preheat the oven to 350°. Line a muffin tin with paper liners and lightly spray with baking spray.
- Set aside. In a medium sized mixing bowl combine flour, cocoa powder, baking powder, salt and baking soda. Whisk to combine and set aside. In a separate large mixing bowl combine sugar, vegetable oil and brown sugar.
- Whisk well. Add in eggs and whisk to combine.
- Add in buttermilk, sour cream and vanilla and mix to incorporate. Add in the black food coloring until the desired color is reached.
- Add the flour mixture to the wet ingredients and mix until just combined. Spoon the batter into each of the cavities in the prepared muffin tin, filling each one about ½ way full.
- Place the muffins into the preheated oven on the center rack. Bake for 26 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove from the oven and place onto a wire cooling rack to let cool completely before frosting.
- In the bowl of a stand mixer fitted with a whisk attachment add in the egg whites.
- Whip until a microfoam forms, about 30 seconds. Add in the salt and cream of tartar and whisk on medium-high speed for 3-4 minutes until the mixture is big and stiff.
- While the egg whites are whisking, in a small saucepan combine sugar, corn syrup and
- water.
- Cook over medium heat until the mixture reaches 240°. Remove from heat. With the
- mixer running, stream in the sugar mixture and whisk for an additional 4 minutes.
- Add in the vanilla and food coloring until the desired color is reached. (Adding the wet
- ingredients will cause the fluff to get soft and soggy, but it will thicken back up) Whisk for an additional 3-4 minutes, until the sides of the mixing bowl are cool to touch.
- The fluff should be very stiff. Spoon the marshmallow fluff into a piping bag that is fitted with a round piping tip.
- In a microwave safe bowl combine melting wafers and shortening. Place into the microwave and heat for 1 ½-2 minutes, stopping every 30 seconds to stir.
- Remove from the microwave once melted and smooth.
- Once the cupcakes have completely cooled, pipe fluff on top of each cupcake to about 3” in height. Dip each marshmallow fluff topped cupcake into the hard dip shell, or use a spoon to drip the shell topping onto the fluff.
- Top with sprinkles before the hard shell solidifies.
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