Carefully piping on icing is the secret to making these adorable Halloween cupcakes.
For the cupcakes:
For the marshmallow frosting:
Heat the oven to 350 degrees. Line 24 muffin tins with paper liners, then mist the liners with cooking spray.
In a small saucepan over medium-high, bring the water to a boil. Whisk in the cocoa powder and sugar until smooth, then allow the chocolate mixture to cool off the heat for about 15 minutes.
While the chocolate mixture cools, in a medium bowl combine the flour, baking powder, baking soda and salt. In another medium bowl, use an electric mixer to beat together the eggs, oil, sour cream and vanilla. Add the cooled chocolate mixture and beat just to combine. Add the flour mixture in 3 batches, beating on low speed just until the flour is incorporated.
Divide the batter between the cupcake liners, filling each one three-quarter full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and finish cooling them in their liners on the wire rack.
While the cupcakes are cooling, make the frosting. In a medium bowl, use an electric mixer to blend together the butter, marshmallow spread, powdered sugar and vanilla. Add the milk, 1 tablespoon at a time, until the frosting is creamy but still firm. You may not need all of the milk.
To decorate the cooled cupcakes, fill a pastry bag fitted with a basketweave decorating tip with the frosting. Pipe long bands of frosting across the cupcakes, leaving a space in the middle to add the eyes.
Place 2 candies in the open space for eyes, then use a tiny piping tip to add a little dot of frosting in the middle of each candy for the pupils. You also could use a toothpick and dab a bit of frosting in the middle of each candy. You can mix and match the candy colors for fun.
Total Fat 13.0 g
Sat. Fat 4.0 g
Cholest. 50.0 mg
Sodium 180 mg
Total Carb. 47.0 g
Protein 3.0 g
Fiber 1.0 g