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Halloween Cupcakes

It’s finally October, a month full of costumes, parties, tricks and treats. The kids will be invited to parties and they will be excited to show off their favorite sweets. Make these entertaining Halloween-themed cupcakes as a family for a spooky and sweet activity. Check back on Friday for detailed information on How to Frost a Cupcake!

Spooky Owl Cupcakes

Yield: Yields 16
Author: Hamilton Beach Test Kitchen

Ingredients

  • 1 1/3 cup all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup unsweetened cocoa powder
  • 4 tbsp butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • Chocolate Frosting
  • 16 chocolate sandwich cookies
  • 32 candy-coated chocolate candies
  • 16 small jelly beans or oblong candies

Instructions

  1. Preheat oven to 350 degrees. Line muffin tins with paper or foil liners.
  2. Sift the flour, baking soda, baking powder, salt and unsweetened cocoa. Set mixture aside.
  3. In a large bowl, add the butter and sugar. Beat until they are pale yellow and fluffy, then add eggs one at a time until incorporated.
  4. Add vanilla, flour and milk. Beat until combined.
  5. Fill muffin tins 2/3 to 3/4 full.
  6. Bake for 15 to 17 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool.
  7. Frost cupcakes with chocolate frosting.
  8. Use a small round decorating tip to create feathers and a leaf decorating tip to create ears.
  9. Cut chocolate sandwich cookies in half. Place on cupcakes, white side up, to make eyes.
  10. Press chocolate candies in white part of cookies to make eye balls. (Add a drop of frosting to make hold in place.)
  11. Add the jelly bean or oblong candy for the beak.

Notes

Place a bite-size peanut butter cup in the center of each cupcake just before baking. This will result in a peanut butter center once the cupcakes are baked. Frost with peanut butter frosting for an added peanut lover’s treat!

Black Cat Cupcakes

Yield: Yields 16
Author: Hamilton Beach Test Kitchen

Ingredients

  • 1 1/3 cup all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup unsweetened cocoa powder
  • 4 tbsp butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • Chocolate Frosting
  • 32 mini candy-coated chocolate candies
  • 1 tube orange decorating frosting
  • 1 tube purple decorating frosting
  • 2 large chocolate bars

Instructions

  1. Preheat oven to 350 degrees. Line muffin tins with paper or foil liners.
  2. Sift the flour, baking soda, baking powder, salt and unsweetened cocoa. Set mixture aside.
  3. In a large bowl, add the butter and sugar. Beat until they are pale yellow and fluffy, then add eggs one at a time until incorporated.
  4. Add vanilla, flour and milk. Beat until combined.
  5. Fill muffin tins 2/3 to 3/4 full.
  6. Bake for 15 to 17 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool.
  7. Frost cupcakes with chocolate frosting.
  8. Use a small round decorating tip to make facial features and whiskers.
  9. Add small candies for eyes. Break chocolate bars into small pieces for ears.

Notes

Use either a Hamilton Beach Hand Mixer or Stand Mixer to make these fluffy and delicious cupcakes that are sure to make any cat lover smile this Halloween.

Slow Cooker Ground Beef Sloppy Joes

Yield: Yields 18
Author: Fall Pumpkin Cupcakes

Ingredients

  • 1 can (15 oz.) pureed pumpkin
  • 1 1/2 cups sugar
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • Cream Cheese Frosting
  • Orange food color
  • Coarse sugar or orange sprinkles
  • 16 pretzels or pieces of green licorice twists

Instructions

  1. Preheat oven to 350 degrees. Line muffin tins with paper or foil liners.
  2. In a large bowl, combine pumpkin, sugar, eggs and vegetable oil.
  3. Add flour, baking powder, pumpkin pie spice, cinnamon and salt. Stir until blended.
  4. Fill muffin tins 2/3 to 3/4 full.
  5. Bake 18 to 20 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool.
  6. Tint frosting orange. Frost cupcakes; roll in coarse sugar.
  7. Add a pretzel stick or piece of licorice for the stem.

Notes

These gorgeous orange pumpkin cupcakes are sure to be a crowd-pleaser for any fall gathering. Use your favorite Hamilton Beach Hand Mixer or Stand Mixer to make fluffy batter and creamy frosting.

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