Description
Spooky-chic Halloween decorated cupcakes: rich chocolate bases with a hidden red jam “bite,” topped with fluffy vanilla buttercream and mini marshmallow nods to the Stay Puft Marshmallow Man.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup vegetable oil
3/4 cup buttermilk
1 tsp vanilla extract
1/2 cup raspberry or strawberry jam (for filling)
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
2 tbsp heavy cream or milk
1 tsp vanilla extract (for frosting)
Red gel icing or extra jam for drip effect
Mini marshmallows for topping
Black edible marker or black gel (optional)
Instructions
1. Preheat oven to 350°F (175°C); line a 12-cup muffin tin with cupcake liners.
2. Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl.
3. In another bowl, beat sugar, eggs, oil, and vanilla until smooth; mix in buttermilk.
4. Fold dry ingredients into wet just until combined; do not overmix.
5. Divide batter among liners (about 2/3 full) and bake 18–20 minutes; cool completely.
6. Core a small hole from each cupcake; spoon in jam and replace the cake “lid.”
7. For frosting, beat butter until creamy; gradually add powdered sugar, then cream and vanilla; whip until fluffy.
8. Pipe a generous swirl of frosting onto each cupcake.
9. Poke two small fang marks in the frosting and add red gel or jam to drip like a bite.
10. Top with a mini marshmallow; add simple face or sailor-style details with edible marker if desired; serve.
- Prep Time: 25 minutes
- Cook Time: 20 minutes