Description
Celebrate Halloween with these spooky and delicious Frankenstein Cupcakes. Moist chocolate cupcakes are topped with green candy-coated marshmallow heads, complete with candy googly eyes, pretzel bolts, and black frosting details for a fun and festive treat that’s perfect for parties and trick-or-treaters.
Ingredients
Scale
Cupcakes
- 1 Cup All-Purpose Flour
- ½ Cup Cocoa Powder
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- Pinch Salt
- 6 tbsp Butter (Softened)
- 1 Cup Granulated Sugar
- 2 Eggs (Large)
- 1/3 Cup Sour Cream
- 1/3 Cup Hot Chocolate
Buttercream Frosting
- 1 Stick Butter (Softened)
- 2 Cups Icing Sugar
- 1-2 tbsp Milk
Decoration
- 12 Large Marshmallows
- 1 Cup Green Candy Melts
- Black Decorating Frosting
- Mini Pretzels
- 24 Candy Googly Eyes
Instructions
- Prepare Dry Ingredients: In a small bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and a pinch of salt to ensure the dry ingredients are evenly combined and free of lumps.
- Mix Wet Ingredients: In a separate large bowl, whisk together the softened butter, granulated sugar, and eggs until smooth. Add the sour cream and gently fold it into the mixture to keep the batter light.
- Combine Ingredients: Gradually add the dry ingredient mixture into the wet ingredients in three additions, mixing thoroughly after each addition until fully incorporated but not overmixed.
- Add Hot Chocolate: Stir in the hot chocolate into the batter to add moisture and a rich flavor.
- Fill Muffin Pan: Spoon the batter into each section of a muffin pan, filling about two-thirds full to allow room for rising during baking.
- Bake: Bake in a preheated oven (350°F recommended) for approximately 15 to 17 minutes, or until a toothpick inserted into the center comes out clean. Remove and allow cupcakes to cool completely before decorating.
- Make Buttercream Frosting: In a large bowl, add the softened butter, icing sugar, and 1-2 tablespoons of milk. Using an electric mixer, start beating on low speed, then increase gradually to high until the mixture is smooth and forms semi-stiff peaks.
- Frost Cupcakes: Scoop the buttercream into a piping bag fitted with a Wilton #10 tip and pipe a swirl of frosting onto the center of each cooled cupcake.
- Prepare Frankenstein Heads: Line a pan with wax paper. Insert a toothpick into the center of each marshmallow without piercing through the other side.
- Melt Candy Melts: Place green candy melts into a microwave-safe bowl and melt in 30-second intervals, stirring in between, until fully melted.
- Coat Marshmallows: Dip each marshmallow into the melted green candy melts, coating completely. Place coated marshmallows on the lined pan.
- Add Eyes and Bolts: Attach two candy googly eyes to each marshmallow before the coating sets. Snap off small pieces of mini pretzels to resemble bolts and place one on each side of the coated marshmallow head.
- Set Candy Coat: Refrigerate the decorated marshmallow heads for 15 to 20 minutes to allow the candy coating to harden.
- Add Facial Features: Using Wilton tip #7, pipe black decorating frosting to create Frankenstein’s stitched mouth on each marshmallow head.
- Assemble Cupcakes: Place one Frankenstein marshmallow head on top of each frosted cupcake.
- Create Hair: Using Wilton tip #233, pipe black decorating frosting to form Frankenstein’s hair on the marshmallow heads for the final decorative touch.
- Serve and Enjoy: Present your spooky Frankenstein Cupcakes at your Halloween party and enjoy!
Notes
- This recipe is a fun Halloween tutorial to create Frankenstein-themed cupcakes with great visual appeal.
- Ensure marshmallows are fully coated with candy melts to avoid uneven decoration and improved durability.
- Use toothpicks carefully in marshmallows to avoid breaking or piercing through completely.
- Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
- Customize decorations with additional edible glitter or colored sugars for extra festive fun.
Nutrition
- Serving Size: 1 cupcake
- Calories: 340 kcal
- Sugar: 48 g
- Sodium: 143 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 47 mg
