Description
These Werewolf Cupcakes are spooky mini triple chocolate fudge bundt cakes perfect for Halloween. They feature moist, rich chocolate cake baked in mini bundt pans, topped with creamy dark chocolate frosting and decorated with candy eyes, Sour Patch Kids tongues, and brown M&M’s to create creepy werewolf faces.
Ingredients
Scale
Cake Ingredients
- 1 triple chocolate fudge cake mix
- 1 ¼ cup whole milk
- 3 large eggs
- ½ cup unsalted butter, softened
Frosting Ingredients
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¾ cup Hershey Dark Cocoa powder
- 2 tsp pure vanilla extract
- 4 tablespoons heavy whipping cream
Decorations
- 1 package small edible eyes (found at Walmart, Hobby Lobby, and Michaels)
- 1 – 2.5 oz white jimmies sprinkles (Sweet Tooth Fairy brand at Michaels)
- 1 5 oz bag Sour Patch Kids Strawberry candy (green part cut off to create tongues)
- 1 10 oz bag Ghirardelli dark chocolate melting wafers
- 1 cup brown M&M’s
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a mini Bundt pan with non-stick baking spray to ensure easy cupcake removal.
- Make the Cake Batter: In a medium bowl, use a hand mixer to beat together the triple chocolate fudge cake mix, eggs, milk, and ½ cup softened butter until smooth and well combined.
- Fill and Bake Cupcakes: Spoon batter into a piping bag, cut the tip off, and fill each Bundt pan cavity about 3/4 full. Bake for 15-20 minutes or until a toothpick inserted comes out clean.
- Cool and Repeat: Allow cupcakes to cool before removing them from the pans. Bake remaining batter in six more mini Bundt pans to yield a total of 12 cupcakes.
- Make the Frosting: Using a standing mixer, beat together 1 cup softened butter, powdered sugar, cocoa powder, vanilla extract, and heavy whipping cream on medium speed until smooth, combined, and able to hold peaks.
- Prepare Frosting for Piping: Scoop about 1 ½ cups of the chocolate frosting into a piping bag fitted with a 1A tip, and set aside. Place remaining frosting into a larger piping bag fitted with a 1M tip.
- Decorate Cupcakes: Place cooled cupcakes on a cookie sheet. Use the piped frosting to frost the tops and decorate with edible eyes, Sour Patch Kids tongues, white jimmies sprinkles, Ghirardelli melting wafers, and brown M&M’s to create werewolf faces.
Notes
- These cupcakes are perfect as a creepy and delicious Halloween dessert.
- Mini bundt pans create a unique shape and make the cupcakes extra festive.
- Use the chocolate melting wafers and candy decorations creatively to make spooky werewolf faces.
- Allow cupcakes to cool completely before frosting for best results.
- Storing cupcakes in an airtight container keeps them fresh for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 626 kcal
- Sugar: 56 g
- Sodium: 522 mg
- Fat: 37 g
- Saturated Fat: 21 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 73 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 119 mg
