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Spooky Chocolate Cupcakes

 Spooky Chocolate Cupcakes
These special cupcakes, decorated with bats, black cats, webs and ghosts, disappeared fast!—Barb Schlafer, Appleton, Wisconsin
24 ServingsPrep: 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 McCormick® Pure Vanilla Extract
  • FROSTING:
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 4-1/4 cups confectioners' sugar
  • 3 tablespoons water
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/8 teaspoon McCormick® Pure 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.

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Spooky Chocolate Cupcakes (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 360 calories, 17 g fat (5 g saturated fat), 10 mg cholesterol, 242 mg sodium, 51 g carbohydrate, 1 g fiber, 2 g protein.