You didn’t think I’d just do that lame round-up post for Halloween recipes did you?
Actually, I did for awhile. >.> But in the end I decided to damn the torpedoes (and my removed wisdom teeth – good times) to try an idea that popped into my head. This one in particular, there being Halloween candy everywhere, was something I thought sounded like a lot of fun.
Remember back when I used to hide delicious things inside other delicious things? Like these Surprise Easter Brownies, hiding different flavors of candy Easter eggs?
I used to love to do that a lot. Who doesn’t want a delicious thing with MORE delicious things inside? That’s right – NOBODY.
Hiding goodies seemed like a good theme for Halloween, so I went with it and it actually turned out really well. I grabbed a general bag of chocolate candies (Twix, Snickers, Milky Way, 3 Musketeers) and randomly dropped one of each into my cupcake batter – surprisingly, they almost all turned out beautifully!
One other departure for me that you may or may not have noted is the fact that these cupcakes are not, in fact, chocolate. It’s a rare thing for me to bake something that’s not predominantly made of chocolate, but I think that recently I’ve been stagnating a little bit in my baking breadth. Funfetti Cookies aside, the only cake I ever bake is chocolate, and any time I make cookies it’s consistently a requirement for them to have chocolate as well. I felt like it was time for me do something new. Hence, some yellow, vanilla-y cake!
The recipe I found is great, though, and I plan on trying it out again. It’s from a trusted source – Joy the Baker – and with both vanilla extract and vanilla seeds in it, it’s delicious; even the batter tastes great. This with some extra-sugary chocolate buttercream (not meringue! Look at me!) makes for a diabetes-inducing dessert, but it’s worth every bite. These cupcakes are fun, and a good surprise (as long as nobody’s dead-set against any particular kind of candy).
Hiding delicious food in other delicious food will never go wrong, friends. Never.
Makes 2 dozen cupcakes
Adapted from Joy the Baker
Use your favorite chocolate buttecream recipe! I used the one from Savory Sweet Life.
Typically I find round-up posts silly (and maybe even a bit self-serving), but now that I actually have enough recipes to have one of my own, BRING ON THE DESSERTS!
Fancy some cookies? Try out these chocolate sugar cookies with royal icing! They’re a total pain, but with a little patience they’re lovely and I guarantee all the compliments in the world.
Have you still not bought a doughnut pan yet? Ugh, you are such a slacker.
I know I’ve mentioned more than once my loathing of single-purpose cooking items, but my doughnut pan is one of my indulgences. People rarely bring doughnuts to get-togethers, so they’re a great way to distinguish your dessert prowess for all to see. These are mostly made Halloween-y via sprinkles, but hey, it’s the pumpkin time of year, so these tie in perfectly for any autumnal party you may be attending.
Sometimes you find a decoration before you even know how you’re going to use it. In this case I found some awesome sugar-knives and decided to make some brownie cupcakes with a little splash of blood on them. Not the best picture, but they were appropriately stabbity.
While this was one of my very early-baking recipes, it still remains one of my very favorites. Every year I swear I’m going to make them again, but I end up trying something new instead. My day will come!
These are simple and adorable. Pick our your favorite cake and frosting recipes and have at it!
I hope some of these fun recipes have piqued your interest! I’m looking forward to seeing what other great Halloween desserts pop up on the blogs this year.
Soooo this post is a little later than it was supposed to be…my bad. >.>
About once or twice a month I putter through Michael’s craft store to take a peek at what kind of nifty new things they have around, be they seasonal or otherwise. I used to do this just for yarn (I crochet, hooray), but when I realized they also carried baking paraphernalia my attendance increased dramatically.
I was on one of my bi-monthly explorations when I made another incredible Halloween find. You may remember last year when my number one find were fantastic bone-shaped sprinkles. This year: little candy knifes.
At the time my only real purpose for being at the store was to pick up some supplies for September’s wedding cake, but these decorations were an undisputed must – I could not physically turn them away (nor did I want to). So into the basket they went, and they sat in my cupboards until Halloween rolled around. Magically, I was actually able to find them again.
I had multiple ideas for these sweet little knives, including sinking them into candy skulls or skull pops shaped into skulls…but since I had other additional plans for Halloween baking, I thought I’d keep things simple and go for a basic cupcake with a few extra flourishes.
In true n00bcakes fashion, these cupcakes are excellently simple to make. Using ganache for the frosting means no whipping up of buttercream or dealing with checking the temperature of heated eggs. White chocolate and heated heavy cream make this nice and easy (my favorite type of baking).
And cupcakes? Alright, there’s some whipping involved there, but still nothing you can’t do with a hand mixer. In fact, in my case I ended up making brownie-style cupcakes, which meant no mixer at all – just melted butter and chocolate!
When it comes to slacking in baking, I tend to think that brownies are really on the top of the easy list. There’s no real technique involved; it’s one of those “put all the ingredients in a bowl and mix” type of recipes, which as everyone knows are my very favorite.
Unfortunately in retrospect I wish I’d actually taken the time to make “real” cupcakes. Ganache is something that for some reason I still find tricky, and as you can see in the pictures of the Stabby Cupcakes, because the cupcakes don’t have any real shape (they’re pretty lumpy) the ganache simply pools around them instead of pouring blood-like over top. Alas, alas.
Still! They ended up quite delicious! Nothing beats a brownie with melted white chocolate on top…especially when it has a knife protruding from the top. ^_^
Hope everyone had a fun Halloween!
Adapted from Martha Stewart’s Cupcakes.
Makes a little over 1 dozen cupcakes.
1. Chop up chocolate and cut butter into tbsp chunks. Melt together over a double boiler.
2. In a separate bowl mix together the flour, salt, and baking powder.
3. Add sugar to the melted chocolate and butter and whisk until smooth.
4. Add the eggs one by one, mixing thoroughly each time.
5. Mix in the vanilla extract.
6. Slowly add the flour mixing, making sure to fold in thoroughly each time.
7. Separate into baking cups and bake at 350F for 15-20 minutes, rotating halfway through for even baking.
8. For the ganache, heat the heavy cream until almost boiling, then pour it over chopped up white chocolate. Stir gently until they have melted together. Add red food coloring with a few drops of blue or green to get a darkish red color. Let the ganache cool in the fridge for awhile (but not until it’s solid) and then pour over each cupcake.