Description
These Werewolf Cupcakes are a spooky and delicious Halloween treat featuring mini triple chocolate fudge Bundt cakes topped with a rich and creamy dark chocolate frosting. Decorated with edible eyes, Sour Patch Kids for tongues, and candy accents, they bring a playful and scary vibe perfect for Halloween parties.
Ingredients
Scale
Cake Ingredients
- 1 triple chocolate fudge cake mix
- 1 ¼ cup whole milk
- 3 large eggs
- ½ cup unsalted butter, softened
Chocolate Frosting Ingredients
- 1 cup unsalted butter, softened
- 3 cup 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 (cut the green off the pink part to create tongues)
- 1 10 oz bag Ghirardelli dark chocolate melting wafers
- 1 cup brown M&M’s
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350 degrees Fahrenheit and spray the mini Bundt pan thoroughly with Pam baking spray to ensure easy cupcake removal.
- Mix Batter: In a medium bowl, combine the triple chocolate fudge cake mix, eggs, milk, and ½ cup softened butter. Use a hand mixer to beat until the batter is smooth and fully combined, ensuring no lumps remain.
- Fill Bundt Pans: Spoon the batter into a piping bag, then snip off the tip. Fill each cavity of the mini Bundt pan about three-quarters full to allow room for rising.
- Bake Cakes: Bake the filled pans in the preheated oven for 15 to 20 minutes. Insert a toothpick into the center to check for doneness; it should come out clean when fully baked.
- Cool and Repeat: Let the mini Bundt cakes cool completely before removing them from the pan. Repeat the baking process for six batches to make 12 total mini Bundt cakes.
- Prepare Frosting: With a standing mixer, beat 1 cup softened butter, powdered sugar, Hershey Dark Cocoa powder, vanilla extract, and heavy whipping cream at medium speed. Continue beating until the mixture is smooth, creamy, combined, and holds a firm peak.
- Divide Frosting: Scoop about 1 ½ cups of the chocolate frosting into a piping bag fitted with a 1A tip for detailed decorating. Place the remaining frosting in a larger piping bag with a 1M tip for broader application.
- Assemble and Decorate: Place all mini Bundt cakes on a cookie sheet. Use the frosting and the piping bags to decorate each cupcake, adding edible eyes, white jimmies sprinkles, sliced Sour Patch Kids as tongues, dark chocolate melting wafers, and brown M&M’s to create werewolf faces.
Notes
- These werewolf cupcakes are perfect for a spooky Halloween party, combining rich chocolate flavors with fun, creepy decorations.
- Ensure the Bundt cakes are completely cooled before frosting to prevent melting.
- You can substitute the triple chocolate fudge cake mix with any chocolate cake mix but expect variations in flavor and texture.
- Edible eyes and themed sprinkles can be found at major craft stores or online.
- For a dairy-free version, substitute butter and heavy cream with dairy-free alternatives.
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
