Description
If you are looking for a yummy, festive recipe this season, try my CHOCOLATE HALLOWEEN CUPCAKES 🙂 . Let’s be honest, you can swap out the frosting and make these year around but aren’t they fun for October 31st? They’re festive and delicious. Happy Spooky Baking!
Ingredients
Scale
- 1¾ cups all purpose flour
- 1¾ cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup butter, softened
- 1 (8 oz) container of sour cream
- 2 eggs
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla
- your favorite homemade or store-bought cream cheese frosting
- several drops of both yellow and orange food coloring
- candy corn to garnish
Instructions
- Preheat your oven to 350 degrees.
- Line 1 (12-count) muffin tin with cupcake liners and then a second tin halfway full of liners (to yield about 18 cupcakes). Set aside.
- In a large mixing bowl, whisk together your flour, sugar, baking soda and salt. Set aside.
- In a second mixing bowl, beat with an electric mixer your softened butter, sour cream and eggs. Next, beat in your cocoa powder followed by your vanilla. Slowly beat the flour mixture into this bowl until just combined.
- Pour batter into prepared cupcake liners and bake 18 to 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
- Allow cupcakes to cool completely before frosting.
- Take either your store bought or homemade frosting and divide it between three bowls. Keep one bowl white. Using your food coloring, turn one bowl of frosting yellow and another orange. Take each cupcake and add a little yellow frosting followed by some orange and then a dollop of white. Top with a piece of candy corn.
- Serve and enjoy!
Notes
Keep in the refrigerator when not enjoying.