For whatever reason, I don’t make cupcakes all that often. I don’t know why – they are super easy to make, clean up, and especially fun to eat. Today, Harrison had a football game, and unfortunately they lost a really close one. So once we got home, I said, “Today would be a good day for cupcakes.” Harrison agreed enthusiastically!! Not too many kids wouldn’t. 🙂
Since Halloween is just around the corner, I thought we should make the cupcakes extra festive. Luckily, the only extra ingredient I needed to make the “spiderwebs” was already in my fridge – chocolate syrup! My mom use to do this with a regular sheet cake and vanilla frosting, and everyone would always say how pretty it was. Truth is, it is so easy to do! Simply frost your cupcakes as usual, and make a spiral with the chocolate syrup starting in the center and working outward. Next, use a toothpick in the center of the cupcake and drag it outward toward the edge, pulling the frosting and syrup to make a pretty line.
The results are beautifully “spooktacular”!!
The cupcakes under the pretty frosting are super easy, also. The recipe uses a store-bought mix, with some extra ingredients to make it extra yummy. (I’m a fan of using mixes, as they are pretty fool-proof. The flavor and consistency are pretty spot-on and I always like to add a little sour cream to make the cake extra moist.)
- 1 box Chocolate Fudge Cake Mix (like Betty Crocker)
- ¾ c. milk
- ½ c. vegetable oil
- 3 eggs
- 1 c. (8oz. container) sour cream
- 1 box, chocolate fudge instant pudding mix
- 1 (12 oz) bag (2 c.) mini chocolate chips
- 1 8 oz. pkg cream cheese, room temperature
- ½ c. butter, room temperature
- 4-5 c. powdered sugar
- 1 tsp. vanilla
- chocolate syrup for decorating
- Preheat oven to 350 degrees.
- Prepare two, twelve cup muffin/cupcake pans with paper liners.
- In mixing bowl, combine cake mix, milk, oil, eggs, sour cream and pudding mix. With hand or stand mixer, mix on low for about 1 minute. Stop to scrape down sides and ensure all ingredients are incorporated. Mix for another 30 seconds to 1 minute. Pour in the chocolate chips, and fold in with a spatula until combined.
- With an ice cream scoop or ladle, add the batter to the lined tins. Each cup will be about ⅔ to ¾ full.
- Bake at 350 for 21-24 minutes. Let cool completely before frosting.
- For frosting, let cream cheese and butter come to room temperature. In mixer, cream these together. Add vanilla. Gradually add powdered sugar until consistency of frosting is light and fluffy. Add a large dollop to each cupcake and make a smooth, flat surface on the top of each cupcake.
- With chocolate syrup, start in the center of the cupcake with a thin stream of syrup and work outward making a spiral circle. Using a toothpick, start in the center and drag the syrup and frosting outward. Make several lines from center to edge to create the spiderweb. Enjoy!
I hope these cupcake help make your Halloween or Fall celebration an event to remember!