I don’t know about you but sometimes I just feel like baking. And after watching a segment on a new cooking book about cupcakes and dessert, I was in the mood for cupcakes. Instead of doing just a normal cupcake, I decided to do some halloween themed cupcakes. After a quick pinterest search I found this adorable pumpkin and ghost cupcakes.
They just look so cute!!
I was going to use just a basic box mix but last minute I decided to make them from scratch. They taste actually the same and really didn’t require too much for effort and I had most of the items at home.
I followed a Betty Crocker Chocolate cake recipe.
2 1/4 cups all-purpose flour
1 2/3 cups granulated sugar
3/4 cup butter, softened
2/3 cup unsweetened baking cocoa
1 1/4 cups water
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon baking powder
2 large eggs
Preheat oven to 350 F and line cupcakes.
In a large bowl with a paddle attachment combine all the ingredients together. I just went down the list and everything mix really well. Mix on low speed for 30 seconds then scrape down the sides of the bowl then mix for another 3 minutes on high.
I used an ice cream scope and filled the cupcake liners about 3/4 of the way full.
Bake them for about 20-24 minutes, checking on them around the 18 minute mark.
Remove from baking pan and allow to cool before decorating.
1 tub of Orange icing
a handful of green gum drops
I used the orange funfetti pillsbury icing for the icing for the pumpkin cupcakes. It was already the orange color so I didn’t have to mix to get the right shade.
I used a M1 piping tip and placed the orange frosting into the piping bag.
Starting with a large dollop of icing in the middle of the cupcakes.
Then, I pressed, with even pressure, in a circular pattern around the cupcake until I reached the center.
To finish off this pumpkin cupcake, I gently pressed a green gum drop at an angle into the icing to act as the pumpkin stem.
You could always add orange sprinkles to add a little extra something.
White Icing (I used a tub and half)
Black M&M’s (you don’t need many so you could get away with a smaller bag)
Mini chocolate chips
For the ghost I used the 2A tip
and started with a dollop of icing right in the middle of the cupcake.
You want to try to make the icing circles thick and high to make the ghost tall. I pushed down the tip of the icing so there wouldn’t be a tall point.
I placed a black m&m for the mouth and two mini chocolate chips for the eyes.
Helpful Icing/Piping Tips:
1. I like to place the empty piping bag, with the tip in it, in an empty drinking cup and fold the bag around it to make it easier to fill with icing.
2. Make sure you press from the top down, not the middle, of the piping bag so the icing goes down towards the tip and not out the top.
3. When removing the tip from the piping bag, I like to cut the bag right at the edge and then pull the tip through.
These cupcakes are super tasty and so cute. Perfect for any Halloween party or get together. I just wish I had a place to take them inside of just inside my stomach.
Do you ever get in the mood for food after watching it on tv?
Do you make your cupcakes from the box or scratch or both?