FRANKENCAKES CHOCOLATE CUPCAKE RECIPE
By: Sara De Leeuw
I admit to a love for Halloween treats and the many different ways to express the characters that come with it! There are spiders, ghosts, witches, black cats, jack-o’-lanterns, mummies, vampires, werewolves and of course, monsters!
Attending the Inland Empire Cupcake Fair and Baking Expo and being a judge for all the delicious cupcakes and the incredible themed cakes, fueled my Halloween Baking addiction even more! There were nearly 60 cupcake entries between the professional and amateur bakers for most unique ingredient and best overall categories. That’s a LOT of cupcakes! The themed cakes were stunning too! Twelve bakers presented us with incredible displays of artistry and Halloween spookiness! The top four cakes were separated by only a handful of points. Their work was amazing!
So how did I create a little bit of Halloween in my own kitchen? I made a simple recipe for a classic chocolate cupcakes you can decorate with the kids that will get us all in the spooky spirit of Halloween!
The heads are just marshmallows dipped in green Wilton Candy Melts and then decorated with chocolate jimmies, Wilton candy eyeballs and some colored piping gel! It takes a little time to let the marshmallows dry between steps, but they are so much fun to put together; it’s totally worth it! Plus, you can make the faces with any expression you like! That's one of the things I like best. Make them super scary or friendly and fun! It's up to you!
Classic Chocolate Cupcakes
1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
3/4 teaspoon vanilla extract
1 cup milk
Preheat oven to 350 degrees F
Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool!
To decorate the Mini FrankenCakes:
24 extra large marshmallows
1 package Wilton Green Candy Melts – Vanilla Flavor
1 package Wilton Candy Eyeballs
1 tube each Wilton Piping Gel – Black and Sparkling Red Colors
Approx. 1 cup Chocolate Jimmies
Hershey Chocolate baking chunks—approx. 48 pieces
Line a baking sheet with wax or parchment paper and set aside.
In a medium bowl melt Wilton Green Candy Melts per package directions.
Carefully coat marshmallows with melted candy coating and set on prepared baking sheet to dry—approximately 30 minutes.
Place chocolate jimmies in a small bowl. Spread a thin layer of additional candy coating on the top of each marshmallow (you may need to re-heat the candy melts to thin it out again).
Dip the wet marshmallow tops into the bowl of jimmies to coat. This will make the hair for the FrankenCakes.
Set each marshmallow back on prepared baking sheet and let dry.
When the hair is set, dip the backside of each Wilton Candy Eyeball in green candy coating and “glue” them to one side of the marshmallows. You can use tweezers to do this, so you have a bit more control over where you want to place the eyes.
Use the Black Wilton Piping Gel to create eyebrows, nose and mouth on each marshmallow. Be creative!
Use Sparkling Red Piping Gel to make scars, if desired.
Use remaining melted green candy to adhere Chocolate Baking Chunks to the bottom of the marshmallows to create the “knobs” on the sides of FrankenCakes neck.
When finished, frost Chocolate Cupcakes lightly with your favorite Chocolate Icing and place the Frankenstein Heads on top of the icing.
Need something savory to balance out all these sweets? Check out my latest adventure to European International Market & Deli in Riverside!
Cupcake wrappers provided by Simply Wrappers