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Halloween Chocolate Surprise Cupcakes

 
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These chocolaty and moist cupcakes are filled with cream cheese and chocolate chips filling that adds extra creaminess and chocolaty taste into every bite. Decorate these delicious cupcakes into Halloween spiders, skulls, skeleton, mummies... Whichever way you or your kids love. Being creative and make sure to make a few bunches, they will disappear quickly.

Yield

12

servings

Prep

25

min

Cook

20

min

Ready

5

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

Cream cheese and chocolate filling:
4 ounces cream cheese
softened
3 tablespoons sugar
1 large egg yolks
teaspoon salt
*
½ cup chocolate chips (semi-sweet)
*
Cupcakes:
1 ½ cups whole-wheat flour
1 cup brown sugar
*
cup cocoa powder
sifted
1 teaspoon baking soda
½ teaspoon salt
1 cup milk
preferably whole milk
cup canola oil
or any vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract
Lemoncream cheese frosting:
4 ounces cream cheese
softened
2 tablespoons butter, unsalted
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
2 ½ cups powdered sugar
Decoration:
1 x candy
Halloween candy
*
1 x coconut, shredded, unsweetened (desiccated)
*
1 x powdered sugar
*

Directions

To make the filling:

Beat the cream cheese, sugar, egg yolk and salt until smooth.

Stir in the chocolate chips. Set aside.

To make the cupcakes:

Preheat the oven to 350℉ (180℃).

Whisk together the flour, sugar, cocoa, baking powder and salt in a large bowl until well mixed.

Add the milk, oil, vinegar and vanilla in another bowl, and whisk until well blended.

Pour the liquid mixture into the flour mixture, and stir until just moistened and incorporated.

Fill the paper-lined muffin cups ⅓ full with the batter.

Spoon one level tablespoon filling into the center of each cupcake.

Fill the muffin cups with more batter to make about ⅔ full.

Bake 20 to 25 minutes or until a wooden stick inserted in the batter part comes out clean.

Remove from pan and cool completely.

To make the frosting:

Add the cream cheese, butter, lemon juice, lemon zest, and vanilla in a large bowl with an electric mixture until smooth and fluffy.

Beat in the powdered sugar until creamy and well blended.

Add more powdered sugar or juice as needed for the desired consistency.

If you want to make part of the frosting into chocolate-mocha frosting, just simply mix some sifted cocoa powder and instand coffee powder into the frosting, and stir until smooth. Adding 1 to 2 or more teaspoons of cocoa and coffee powder each time, depending on how strong you want.

When the cupcakes are completely cool. Frost the cupcakes with both lemon cream cheese frosting and chocolate-mocha frosting to make white and black cupcakes.

Decorate the cupcakes into different Halloween characters with Halloween candies, decorating sugar, coconut flakes, licorice or anything you prefer to use.

Let the cupcakes set completely at room temperature, a few hours or overnight.

We froze most of our decorated Halloween cupcakes, and every time when we want one or two, just simply defrost the cupcakes in the microwave for 30 to 40 seconds.

If you want to make more than 12, just double or tripple the amount of ingredient.

Enjoy these super delicious cupcakes.

 

* not incl. in nutrient facts

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Comments

Jenifer
LA, US
 almost 8 years ago

So cute! The cupcakes sound delicious themselves. Will have to make these with my kids, they will love them. Thanks for sharing this fantastic recipe and pictures :)

Manisha Sharma
mumbai, india
 almost 7 years ago

this recipe looks amazing.....would love to try....what caught my attention was the word 'moist cup cakes'....it is sooo important for the cakes to be moist to enjoy them wid or widout the filling...i m from india and i also do lot of baking and blog on the realreviews website....till today i have made many cakes but the chocolate cake i made using leftover mayonnaise was the best in moistness....thanx for the recipe and lovely pictures

Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 44932% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 237mg 10%
Total Carbohydrate 25g 25%
Dietary Fiber 3g 11%
Sugars g
Protein 10g
Vitamin A 8% Vitamin C 1%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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