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~ these chocolatey cupcakes are moist and delicious, as well fun to make; little goblins and ghouls will devour them at costume parties ~

RIP and pumpkin graveyard double chocolate cupcakes

chocolate cupcakes:

2 eggs
½ cup oil
1 cup milk
1 tsp vanilla extract
1 ¾ cups flour
½ cup sugar
¼ cup cocoa
1 tbsp baking powder
½ tsp salt
½ cup semi-sweet chocolate chips

preheat oven to 400 degrees F and line the muffin pan with paper liners (Halloween-inspired Peanuts and skull cupcake liners used here).  In a large bowl, mix together the flour, sugar, cocoa, baking powder, salt and chocolate chips. Add eggs, oil, milk and vanilla, and mix well with a whisk.  Fill the cupcake liners ¾ the way full and bake for 25 minutes.  Remove from the pan and allow to cool on a rack before icing.  Makes 12-18 cupcakes

buttercream frosting:

½ cup solid vegetable shortening
½ cup butter of margarine, softened
1 tsp vanilla extract
4 cups (~1 lb) confectioner’s sugar, sifted
2-4 tbsp milk

in a large bowl, cream the shortening and butter with an electric mixer, and then add the vanilla extract. In stages of 1 cup, add the confectioners’ sugar, beating well on medium speed (be sure to scrape the sides and the bottom of the bowl often). When the sugar has been added and mixed well, the frosting will appear dry. Add in the milk and continue to beat at medium speed until the consistency is light and fluffy. Cover the bowl with a damp cloth until needed; makes approximately 3 cups. When refrigerated in an airtight container, the frosting can be stored for 2 weeks


pepperidge farms monaco milk chocolate cookies
buttercream frosting
wilton frosting (icing) colours (black)
disposable decorating (piping) bags and attachments
black and orange sprinkles
oreo cookie crumbs
candy pumpkins

rest in peace: frost the cupcakes with the buttercream frosting and sprinkle oreo cookie crumbs on top.  Colour approximately 1/2 cup of the frosting with the black colour until the desired darkness is reached.  With a decorating bag and attachment, pipe “RIP” on the Monaco cookies with the black frosting, and insert the cookie into the cupcake after it is frosted

pumpkin graveyard: frost the cupcakes with the buttercream frosting and sprinkle oreo cookie crumbs, and black and orange sprinkles on top.  Add a candied pumpkin into the frosting

pepperidge farm monaco milk chocolate cookies

RIP and pumpkin graveyard double chocolate cupcakes