What is everyone’s favorite part of Halloween, whether you’re a child or an adult?
I hope you didn’t have to think twice about that – obviously, it’s got to be the candy.
Following in line with the rest of the world, the candy was always what I looked forward to the most as a kid, and really, as an adult, even though I don’t lust after it as much I used to, it’s also what I look forward to the most. With the except that now, instead of consuming 500 pounds of candy, one piece repeatedly after another, I try to use the candy in creative out-of-the-box ways so I only inhale 200 pounds of candy by itself. Restraint at its finest…
Here, cupcakes with a creepy chocolate spiderweb and a Snickers topping appeal to the kiddos, while a moist pumpkin cake and luscious chocolate buttercream frosting reign in the adults. These Snickers pumpkin cupcakes are a win for Halloween lovers of all ages. They’re absolutely perfect for a Halloween soiree, too.
Admittedly, the chocolate spiderwebs require a tiny bit of time and patience, but making them couldn’t be simpler. All I did was look up a simple spiderweb template on the Internet, trace it onto a piece of white paper, then place a piece of parchment paper on top. I melted some dark chocolate, but you can use whatever kind you prefer. I spooned it into a zip-lock baggie, snipped the end off and piped the chocolate onto the parchment paper. The shapes are popped into the fridge to chill until right before the cakes are served.
A quick tip on the spiderwebs: Be sure to work fast or the chocolate will harden. I actually like to work in two batches so if the chocolate does harden before each web can be piped, I can just pop the bowl with remaining chocolate into the microwave a second time to melt again.
Make sure you head to the Inspired Gathering section over at Kroger to check out this recipe along with a bunch of other fun, seasonal recipes and ideas!
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup pumpkin puree
- ¾ cup sugar
- ¼ cup packed brown sugar
- 2 eggs
- ¼ cup vegetable oil
- ¼ cup buttermilk
- 20 miniature snickers chopped into small pieces, divided
- 2 sticks unsalted butter, room temperature
- ⅔ cup dark chocolate chips
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 2 ½ cups powdered sugar
- pinch of salt
- For the chocolate spider webs (optional)
- ⅓ cup dark chocolate chips
- Preheat the oven to 350 F. Line muffin tins with paper liners.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set aside.
- Add the pumpkin puree, sugar and brown sugar to the bottom of a stand mixer fitted with a the paddle attachment. Mix on medium speed until combined. Add the eggs one at a time with the mixer on, and mix between each addition until combined. Add in the vegetable oil.
- With the mixer on, add half the flour and mix until combined. Add half the buttermilk and mix until combined. Repeat the process with the remaining flour and buttermilk.
- Fold in half the Snickers pieces. Spoon the batter into liners, filling them ¾ full. Bake until a toothpick comes out clean, 20 to 22 minutes. Transfer the cupcakes to a cooling rack and bake the remaining cupcakes.
- For the frosting, place the chocolate chips in a microwave-safe bowl and microwave in 15-second increments, stirring between each, until the chocolate is melted. Let cool for 1 to 2 minutes.
- Beat the butter on medium speed in the bottom of a stand mixer fitted with the paddle attachment, about 2 to 3 minutes until soft and fluffy. Add the chocolate and vanilla and beat until combined. With the mixer on medium, slowly beat in the powdered sugar, about ½ cup at a time. Mix between each addition until smooth. The frosting should be thick and fluffy. Add in a pinch of salt at the end.
- For the chocolate spider webs, trace spider webs onto a white piece of paper. You should be able to get 15 spider webs on one standard piece of white printer paper. Tape a piece of parchment over the white paper.
- Melt the chocolate in a microwave-safe bowl in 15-second increments, stirring between each until completely melted. Add the melted chocolate to a zip-lock baggie. Cut the very tip off the corner of the baggie. Pipe the chocolate onto the parchment paper stencil. Place piece of parchment in the freezer until ready to use.
- Pipe the frosting onto the cooled cupcakes. Sprinkle the remaining Snickers pieces over the frosting. Top each with a chocolate spider web.
The chocolate spider webs may also be made up to one day ahead. Store them on a baking sheet on parchment paper in the freezer.
This content was created in partnership with Kroger Family Stores using free products provided by Kroger, thank you for continuing to support the brands that keep Cooking for Keeps afloat!
Leave a Comment