Double Chocolate Cupcakes for Halloween

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October is one of my favorite months. Not only is the weather turning cooler, which means lots of baking and comfort food, it also means Halloween. Whether you like the scary part of Halloween or the cute, kid friendly part (like me), next to Christmas it’s my favorite holiday.

I don’t know about you, but I don’t like being scared and I especially don’t like my food to look creepy or gross. So I almost always create Halloween food and treats that are fun and kid friendly. Oh and they also need to be quick and easy.

I’m honored to be a part of the 2013 Kraft Tastemaker Community, I am teaming up with Kraft Foods to share with you recipes using everyday ingredients that are sure to please your family!

These Halloween Cupcakes are one of those quick, easy and definitely kid friendly Halloween Recipes. The cupcakes start with a cake mix and the addition of Kraft Pudding and sour cream, it gives them extra moistness.

Then they are topped with Chocolate COOL WHIP Whipped Frosting, a sprinkle of Halloween Nonpareils and everyone’s favorite JET-PUFFED Marshmallows shaped like little ghosts on top.

So fun! The kids will have a blast helping you decorate them too!

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Double Chocolate Cupcakes

Yield: 24 cupcakes

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Rich chocolate cupcakes filled with a cream cheese, chocolate chip mixture. Recipe from HoosierHomemade.com

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Ingredients

Filling

• 1 package (8 oz.) cream cheese, softened
• 8 teaspoons Truvia Baking Blend
• 1 egg
• 1/8 teaspoon salt
• 1 cup Chocolate Chips {semi-sweet, milk, regular or mini}

Cupcakes

• 3 cups flour, all-purpose
• 1 cup Truvia Baking Blend
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2/3 cup cocoa powder
• 2 cups water
• 2/3 cup oil {vegetable or canola}
• 2 tablespoons white vinegar
• 2 teaspoons vanilla extract

Instructions

Filling

1. Beat all ingredients, except chocolate chips until smooth and creamy.
2. Stir in chips and set aside

Cupcakes

1. Preheat oven to 350 degrees and fill muffin pan with liners
2. In a large bowl, stir together flour, Truvia Baking Blend, cocoa, baking soda and salt
3. Add water, oil, vinegar and vanilla, beat until smooth about 3 minutes
4. Add batter to liners, about 2/3 full
5. Add 1 heaping tablespoon filling to each cupcake
6. Bake at 350 degrees for about 18-22 minutes or until a toothpick inserted in the center comes out clean

Notes

If you are using sugar instead of Truvia Baking Blend, just double the amount. So in the filling you will need 1/3 cup sugar and in the cupcakes you will need 2 cups.

Original recipe from Hershey's

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