I decided to make my first Halloween treat with a candy corn theme. I'm putting these in the cute category:
cute and simple. But wait, there’s more:
Since the inside is filled with frosting, I just wanted a little bit on top. I love how these turned out. And it’s easier than it looks, I promise.
Chocolate Cupcakes makes about 12 from OurBestBites
note: I’m not against box mixes at all, but this technique needs something more dense. I do not recommend a box for these.
1 C Flour
1/4 C unsweetened cocoa powder
3/4 t baking soda
1/4 t salt
1/2 C granulated sugar
1/2 C firmly packed brown sugar
4 T unsalted butter, room temperature
1 large egg, room temperature
1 t vanilla extract
1/2 C lukewarm water
1/4 C buttermilk
- Preheat oven to 350. Line standard muffin tin with liners.
- Sift together flour, cocoa, baking soda and salt in a bowl.
- Beat the sugars and butter together until light and fluffy.
- Add the egg and vanilla and beat until combined.
- Add the flour mixture alternating with the water and buttermilk, beginning and ending with the flour.
- Mix to combine on low speed between each addition, scraping the bowl as needed.
- Divide evenly into muffin tin and bake 15-18 minutes until toothpick inserted in the middle comes out clean.
- Let cool for 5 minutes in pan, then remove and let them cool on a rack.
Candy Corn Filling inspired from The Sugar Turntable
Gel food coloring: Orange and Yellow (I recommend Americolor)
Piping or ziplock bags
long thin knife (I think I used a ‘tomato knife’)
- While the cupcakes are cooling, make the buttercream, then separate into 3 bowls. Color one bowl yellow, one bowl orange, and leave one white. Then put into piping bags. (I frequently use freezer ziplock bags with a small corner cut off.)
- Once completely cool, unwrap a cupcake and flip it over. Insert the knife at an angle near the edge, so the point goes to the middle:
- Cut around the outside of the cupcake, keeping the point of the knife in the middle, to make a cone shape cut out:
- Fill the middle of the cupcake in layers, starting with white, then orange, then yellow
- Cut the triangle of the cone off, so that you only have a flat bottom of the cupcake:
- Place the flat piece of cupcake back in the bottom to hold the frosting in.
- Chill cupcakes until ready to eat: this will help the colors stay layered while eating/cutting.
I'm also linking up to a blog that is sharing all kinds of seasonal inspiration! Go check it out!