“Fright Night Halloween Cupcakes”

First of all, I could not resist posting these Fright Night Halloween Cupcakes. Everyone has been in such a Halloween mood this year. Not sure why, but do we really need a reason because this time of year is for kids as much as for adults. Hence all the staff went crazy for these cupcakes at my husband’s workplace and of course makes me realize why I love to bake so much.

My Fright Night Halloween Cupcakes are adorned with a little blood, googly eyes looking at you, a few bones, creepy spiders and a few hatchets someone forgot to clean after chopping. Halloween leaves so much to the imagination, so let yours just run wild and get creative.

Fright Night Halloween Cupcakes

Using my favorite devil’s food cupcake recipe adapted from Martha Stewart’s Cupcakes, these cupcakes are filled with raspberry preserves for blood. Now comes the decorating part, the most fun part. Get your kids involved and yes, there will be a mess in the kitchen but what the heck since it’s Halloween. Have the kids pick out their own decorations like freaky, creepy and gory edible toppers to the paper liners. The selection of decorations at your local craft stores is mind-boggling. Furthermore, Wilton Color Mist is a blast to use.

You can tell by my pictures red and black were a constant theme using Wilton Color Mist, candy melts, googly eyes, candy bones, and candy hatchets. I made both mini and standard size cupcakes for the fun of it. Why not mix things up a little? Consequently, Halloween is almost over but like I said I had to share. If you have some spare time before Halloween night, whip up a batch or rather file this recipe away for next year.

Happy Halloween!

Fright Night Halloween Cupcakes

Fright Night Halloween Cupcakes

3/4 cup unsweetened Dutch-process cocoa powder

3/4 cup hot water

3 cups unbleached all-purpose flour

1 t. baking soda

1 t. baking powder

1 1/4 t. kosher salt

3 sticks (1 1/2 cups) unsalted butter

2 1/4 cups sugar

4 large eggs, at room temperature

4 t. pure vanilla extract

1 cup sour cream, at room temperature

Raspberry Preserves, seeded or unseeded

Halloween Cupcake Paper Liners, regular and mini

Vanilla Frosting, your favorite recipe or store-bought

Halloween Baking Decorations, assorted

Wilton Red and Black Candy Melts

Wilton Red and Black Color Mist

Preheat oven to 350 degrees. Line standard and mini muffin tins with paper liners. In a medium mixing bowl, whisk together cocoa powder and hot water until smooth. Using another medium bowl, stir together flour, baking soda, baking powder, and salt; set aside.

Over medium-low heat in a medium saucepan, melt butter and sugar, stirring until well combined. Remove from heat and pour into bowl of electric mixer. Beat on medium-low speed until cooled, about 5 minutes. Incorporate eggs, one at a time, beating until each is combined. Scrape down sides of bowl as needed. Add in vanilla and then cocoa mixture, beating until well combined. Reduce speed on mixer and add in flour mixture in two batches, alternating with sour cream, beating until just combined after each.

Divide batter evenly among lined muffin tins, about three-quarters full. Drop 1/2 t. raspberry preserves in center for mini cupcakes and 1 t. for standard cupcakes. Bake cupcakes, about 20 minutes or until inserted toothpick comes out clean. Mini cupcakes will bake a little faster so start checking at 15 minutes. Remove cupcakes from oven to cooling racks and let cool for 15 minutes. Turn out cupcakes on racks to cool completely. Store in airtight containers in refrigerator for up to 3 days if not frosting right away. Bring to room temperature before frosting and serving.

Note: Recipe makes 32 standard cupcakes or 60 mini cupcakes.