Tomorrow is Halloween!
It’s been a busy month of baking for me. I know I have shared lot’s of cookies and I still have more cookie recipes to share in the upcoming months.
When I bake, I share with my neighbors and my husband takes the rest into work for his sailors. It is a win win for everyone.
Are you ready for Halloween? Or even celebrating it? This year our theme is a graveyard with tombstones and skeletons and lights everywhere and a projector on the 3rd floor. Everyone loved that so much last year. We have masks and are looking forward to scaring the local kiddies,lol.
I recently made these cupcakes as a donation for a fundraiser. They were a huge hit and all bought out in 7 minutes.
This especially dark chocolate is decadent and pillowy soft. Moist and airy. Divine. I got a text message about how did I get the cake so soft and moist,hahaha! Another thing I love about this cupcake is the cake itself is not super sweet. It is wonderful, so when you add the delicious raspberry filling and the vanilla frosting, all 3 combined balance it perfectly for a well rounded dessert with a lot of flavor.
Happy Halloween!
- ¾ cup HERSHEY'S SPECIAL DARK Cocoa
- 2 eggs
- 1 teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 cup water boiling
- 1-3/4 cups all-purpose flour
- 2 cups sugar
- ½ cup vegetable oil
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- Heat oven to 350°F. Line 28 to 30 muffin cups (2-1/2 inches in diameter) with bake cups.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans or fill cups about ⅔ full with batter.
- Bake 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Before moving onto the filling, using a Cupcake Corer, core each cupcake to be filled!
- 1 1⁄2 cups frozen raspberries
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice, Fresh is possible
- 1⁄4 cup sugar
- In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).
- Let cool completely before spreading onto cake.
Now fill your cored cupcakes and then make your frosting!
- 1 cup White Chocolate baking chips
- 4 Tablespoons butter
- ½ cup Sour Cream
- 1 Teaspoon Clear Vanilla Extract
- ¼ Teaspoon Salt
- 3 to 4 cups Confectioners Sugar
- Microwave chips and butter on high for 30 second intervals. Making sure to mix then a little so they do not burn.
- When melted, let cool and then add sour cream, extract and salt.
- In the bowl of a stand mixer or by hand, gradually add in the confectioners sugar till it is your desired consistency.
