October 1, 2011

Candy Corn Cupcakes

So, it’s October.  That means that Halloween is almost here!  I think Halloween is one of my favorite holidays to decorate/make treats for.  The possibilities are endless!!  I especially love that you can pick if you want things to be creepy or cute, depending on your mood.
I decided to make my first Halloween treat with a candy corn theme.  I'm putting these in the cute category:DSC_0357
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

Buttercream frosting

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:DSC_0348
  • Cut around the outside of the cupcake, keeping the point of the knife in the middle, to make a cone shape cut out:DSC_0350 
  • Fill the middle of the cupcake in layers, starting with white, then orange, then yellow
 candy corn cupcakes
  • Cut the triangle of the cone off, so that you only have a flat bottom of the cupcake:DSC_0356
  • 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.
candy corn cupcakes1
Happy October!!
I'm also linking up to a blog that is sharing all kinds of seasonal inspiration! Go check it out!


Chef in Training said...

oh my gosh! These are so cool! Thanks for sharing! I am your newest follower from the Something Swanky Blog hop! I would love for you to come check out my blog and follow me too! Thanks!

Ellen Zames said...

These really are very cool cupcakes! What a great idea, I love it! I'm your newest follower and would love for you to come by and follow us too. Also we have a pumpkin linky party going on this week so feel free to link up any pumpkin recipes you would like! I hope you see you there and I'm looking forward to getting to know you better.



crystal said...

adorable! That is really cute! I'm going to share it on my facebook page!

new follower! Stop by if you have the time! http://etsyscavengerhunt.blogspot.com/

Becca @ Crumbs and Chaos said...

These are fabulous! We are featuring these tomorrow at our Seasonal Inspiration party. Hope to see you again soon!