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Make Your Own Halloween Cupcakes with Kickass Cupcakes


Trick or Treat Cupcakes

by Kickass Cupcakes

Yield | Makes 2 dozen.

"The mini chocolate bars in this recipe are a trick…bite in to find a surprise yummy melted candy bar inside. The cupcakes are topped with whipped chocolate ganache, the ultimate chocolate candy treat."

Kickass Cupcakes

What You'll Need:

For the Cupcake

½ cup cocoa (non-alkalized)

¾ cup boiling water

4 large eggs

1 ½ tsp. vanilla

2 2/3 cups cake flour

2 1/3 cups sugar

1 tsp. baking soda

1 tsp. salt

12 oz. (3 sticks) butter

24 mini candy bars, a mix or using all the same: Krackles, Mr. Goodbars, Snickers, Milky Ways, or 3 Musketeers.

For the Whipped Chocolate Ganache

2 cups of heavy cream

2 lbs. of bittersweet chocolate chips.

4 oz. (1 stick) softened butter in small pieces

Making the Cupcake

  1. Preheat oven to 350°. Insert liners into cupcake pan.
  2. Whisk together cocoa with boiling water, and cool to room temperature.
  3. In another bowl, whisk together eggs and vanilla, then add to cocoa mixture.
  4. In mixer bowl, add flour, sugar, baking soda, salt and mix on low speed with paddle attachment (beater) until combined.
  5. Stop mixer and add butter – beat on low speed until mixture looks sandy.
  6. Add half of the cocoa liquid and turn speed gradually to high, mixing until batter looks like chocolate mousse (about 1 minute).
  7. On low, add the rest of the liquid and mix until combined.
  8. Fill cups ¾ full of batter.
  9. Push unwrapped mini chocolate bars into each.
  10. Allow to sit 15 minutes, then bake for about 16-18 minutes until a toothpick inserted into the center of cupcake comes out clean.
  11. Cool cupcakes in pan. 


Kickass Cupcakes

Making the Whipped Chocolate Ganache

What You'll Need:

2 cups of heavy cream

2 lbs. of bittersweet chocolate chips.

4 oz. (1 stick) softened butter in small pieces

  1. Bring heavy cream to a boil.
  2. In mixer bowl, pour hot heavy cream over the chocolate.
  3. Let stand 2-3 minutes.
  4. Gently whisk butter into chocolate and continue to whisk until mixture is smooth.
  5. Allow to cool to room temperature. (Ganache will be a bit stiff.)
  6. Using mixer’s whisk attachment, whip ganache until firm enough to pipe or spread onto cupcakes.

Use immediately. The ganache is very rich, so use a smaller amount than you would with regular frostings.  Garnish with sugars or sprinkles to decorate, put them on right away, as they won’t stay on once the ganache sets up.  Enjoy your Halloween cupcakes with your friends, siblings, roommates, and co-workers! 


Learn More at Kickass Cupcakes

Kickass Cupcakes

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Kickass Cupcakes