BOO! Chocolate Cupcakes
We had a potluck lunch for Halloween at work, and since I volunteered to bring dessert, I wanted to make something tasty and Halloween-y. These cupcakes are just the trick you need to treat your coworkers to a delightful post-meal snack (see what I did there?)!
Chocolate Cupcakes with Marshmallow Frosting
Chocolate cake:
2 c. flour
1 c. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. shortening
1 c. milk
1 tsp. vanilla extract
2 eggs
2 oz. unsweetened chocolate, melted*
*I substituted 3 Tbsp. unsweetened cocoa powder + 1 Tbsp. vegetable oil for each ounce of melted chocolate
Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake papers or spray with non-stick spray.
In the bowl of a stand mixer, combine dry ingredients. Add shortening, milk and vanilla. Turn mixer on low and beat until combined - batter will be a little lumpy. Add eggs and chocolate; mix until combined. Scrape down the sides of the bowl and beat on medium-high speed for about 1 minute, or until batter turns from a dark chocolate to a milk chocolate color.
Fill cupcake liners about 2/3 full. (I got 16 regular sized cupcakes from the recipe above). Bake for 18 minutes or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
Let cool in the pans for a couple of minutes, then transfer to a wire rack to cool completely.
Marshmallow Frosting:
1 cup (2 sticks butter), room temperature
1 7.5 oz. jar marshmallow fluff
2 c. confectioner's sugar
2-4 Tbsp milk
Using a mixer, cream butter until smooth and creamy. Add in marshmallow fluff and beat until fully incorporated. Slowly add in the sugar, making sure each additional is fully combined before adding more. Add in the milk, 1 tablespoon at a time. Beat until frosting is soft and fluffy, adding more milk or sugar to reach desired consistency.
To make the mummy cupcakes, put the frosting into a zip top bag and snip off the end. Pipe crisscrossing lines across the cupcake. Use m&ms for eyes, "m" side down.
For more photos and to find out how I spent my Halloween, head on over to Elfie's Edibles!
Chocolate Cupcakes with Marshmallow Frosting
Chocolate cake:
2 c. flour
1 c. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. shortening
1 c. milk
1 tsp. vanilla extract
2 eggs
2 oz. unsweetened chocolate, melted*
*I substituted 3 Tbsp. unsweetened cocoa powder + 1 Tbsp. vegetable oil for each ounce of melted chocolate
Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake papers or spray with non-stick spray.
In the bowl of a stand mixer, combine dry ingredients. Add shortening, milk and vanilla. Turn mixer on low and beat until combined - batter will be a little lumpy. Add eggs and chocolate; mix until combined. Scrape down the sides of the bowl and beat on medium-high speed for about 1 minute, or until batter turns from a dark chocolate to a milk chocolate color.
Fill cupcake liners about 2/3 full. (I got 16 regular sized cupcakes from the recipe above). Bake for 18 minutes or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
Let cool in the pans for a couple of minutes, then transfer to a wire rack to cool completely.
Marshmallow Frosting:
1 cup (2 sticks butter), room temperature
1 7.5 oz. jar marshmallow fluff
2 c. confectioner's sugar
2-4 Tbsp milk
Using a mixer, cream butter until smooth and creamy. Add in marshmallow fluff and beat until fully incorporated. Slowly add in the sugar, making sure each additional is fully combined before adding more. Add in the milk, 1 tablespoon at a time. Beat until frosting is soft and fluffy, adding more milk or sugar to reach desired consistency.
To make the mummy cupcakes, put the frosting into a zip top bag and snip off the end. Pipe crisscrossing lines across the cupcake. Use m&ms for eyes, "m" side down.
For more photos and to find out how I spent my Halloween, head on over to Elfie's Edibles!