Halloween Chocolate Cupcakes
By Bianca Dodson
Halloween Chocolate Cupcakes
By Bianca Dodson
Yield/Serves:
14 cupcakes
Ingredients:
Vanilla Frosting Ingredients:
Raspberry Filling:
- ¼ cup Sour Cream (Room Temperature)
- ½ cup Milk (Room Temperature)
- 2 Eggs (Room Temperature)
- 1/3 cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1 cup All Purpose Flour
- ½ cup Sugar
- ½ cup Brown Sugar
- ½ cup Cocoa Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
Vanilla Frosting Ingredients:
- 1 cup Butter (room temperature)
- 3 ½ cup Powdered Sugar
- 1 Tablespoon Vanilla Extract
- Pinch Salt
- 3 Tablespoons Milk
Raspberry Filling:
- 1 cup Raspberries
- ¼ cup Sugar
- 1 Tablespoon Lemon Juice
Procedure:
Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners.
In a large bowl, sift together the flour, baking soda, cocoa powder, salt, sugar and brown sugar together until well combined, set aside. In a separate bowl, whisk together the milk, sour cream, eggs, vegetable oil and vanilla. Pour the wet ingredients into the dry ingredients and whisk until well combined. With a medium scoop, pour batter into cupcake liners filling each liner just over half full. Bake for 16- 18 minutes or until a toothpick comes out clean.
While the cupcakes are baking, make the raspberry filling. Pour the sugar, raspberries and lemon juice into a medium sauce pan. Bring to a boil for 3-4 minutes and mash down the raspberries then turn the heat off. If you don’t want the seeds in your feeling simply strain the filling. Leaving the seeds in adds to the creepy crawly effect for these Halloween cupcakes. Allow the filling to cool completely before using.
Make the frosting by mixing the softened butter, powdered sugar, vanilla, salt and milk together until combined. Mix for about 5 minutes on medium speed.
When ready to assemble, cut a hole in the center of each cupcake then fill with raspberry jam. Using a 1A tip, pipe a ring of buttercream on each cupcake. Top with a little more raspberry jam if you’d like. Finish off with the Sur La Table Halloween Liners and decorative owls, crows or skeleton toppers. Enjoy!
Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners.
In a large bowl, sift together the flour, baking soda, cocoa powder, salt, sugar and brown sugar together until well combined, set aside. In a separate bowl, whisk together the milk, sour cream, eggs, vegetable oil and vanilla. Pour the wet ingredients into the dry ingredients and whisk until well combined. With a medium scoop, pour batter into cupcake liners filling each liner just over half full. Bake for 16- 18 minutes or until a toothpick comes out clean.
While the cupcakes are baking, make the raspberry filling. Pour the sugar, raspberries and lemon juice into a medium sauce pan. Bring to a boil for 3-4 minutes and mash down the raspberries then turn the heat off. If you don’t want the seeds in your feeling simply strain the filling. Leaving the seeds in adds to the creepy crawly effect for these Halloween cupcakes. Allow the filling to cool completely before using.
Make the frosting by mixing the softened butter, powdered sugar, vanilla, salt and milk together until combined. Mix for about 5 minutes on medium speed.
When ready to assemble, cut a hole in the center of each cupcake then fill with raspberry jam. Using a 1A tip, pipe a ring of buttercream on each cupcake. Top with a little more raspberry jam if you’d like. Finish off with the Sur La Table Halloween Liners and decorative owls, crows or skeleton toppers. Enjoy!