Spooky Chocolate Cupcakes Recipe

5 1 2
Spooky Chocolate Cupcakes Recipe
Spooky Chocolate Cupcakes Recipe photo by Taste of Home
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Spooky Chocolate Cupcakes Recipe

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5 1 2
Publisher Photo
These special cupcakes, decorated with bats, black cats, webs and ghosts, disappeared fast!—Barb Schlafer, Appleton, Wisconsin
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min. + cooling

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • 1 cup vegetable oil
  • 2 teaspoons white vinegar
  • 2 teaspoons vanilla extract
  • FROSTING:
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 4-1/4 cups confectioners' sugar
  • 3 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • Black paste food coloring
  • Orange and black M&M's
  • Tart 'n' Tiny candies

Directions

In a large bowl, combine the dry ingredients. Combine the water, oil, vinegar and vanilla; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
In a bowl, cream the shortening, butter and confectioners' sugar. Stir in water and extracts. Remove 1/2 cup frosting to a small bowl; tint with black food coloring. Frost cupcakes with remaining white frosting.
Cut a small hole in the corner of a pastry or plastic bag. Insert a small round #5 tip; fill bag with black frosting. Decorate cupcakes with black frosting and candies as desired. Yield: 2 dozen.
Originally published as Spooky Chocolate Cupcakes in Taste of Home October/November 2004, p61

Nutritional Facts

1 each: 360 calories, 17g fat (5g saturated fat), 10mg cholesterol, 242mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 2g protein.

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • 1 cup vegetable oil
  • 2 teaspoons white vinegar
  • 2 teaspoons vanilla extract
  • FROSTING:
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 4-1/4 cups confectioners' sugar
  • 3 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • Black paste food coloring
  • Orange and black M&M's
  • Tart 'n' Tiny candies
  1. In a large bowl, combine the dry ingredients. Combine the water, oil, vinegar and vanilla; stir into dry ingredients just until moistened.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
  3. In a bowl, cream the shortening, butter and confectioners' sugar. Stir in water and extracts. Remove 1/2 cup frosting to a small bowl; tint with black food coloring. Frost cupcakes with remaining white frosting.
  4. Cut a small hole in the corner of a pastry or plastic bag. Insert a small round #5 tip; fill bag with black frosting. Decorate cupcakes with black frosting and candies as desired. Yield: 2 dozen.
Originally published as Spooky Chocolate Cupcakes in Taste of Home October/November 2004, p61

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smoceg User ID: 7097030 113785
Reviewed Jan. 20, 2013

"No eggs,began cupcake"

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