Halloween is around the corner, and every boy and ghoul has a sweet tooth right? I mean they eat sweets in the afterlife right?….Right?! Well anyway before I spook myself with the thought of never having a dessert ((shudders)) I decided to take a regular red velvet cupcake and throw a favorite Halloween treat, Butterfingers, into the mix.
For the cupcakes:
1 cup all-purpose flour
2 teaspoon unsweetened cocoa powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup unsalted butter, at room temperature 1 large egg
2 teaspoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1/2 teaspoon baking soda & 1/2 teaspoon vinegar
*After the cupcake batter is made just smash a couple of bars of candy in the mix. I used a 6 pack of mini Butterfingers.
For the cupcakes:
Preheat oven to 375 degrees F. Line a standard muffin tin with paper liners. In a small bowl sift flour, cocoa powder, and salt. Set aside.
In the bowl of an electric mixer beat butter and sugar on medium for 2-3 minutes, until light in color and well combined. Beat in egg, food coloring, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar. Stir into batter.
Bake 15-17 minutes, or until tops spring back when lightly touched. Serve warm or let cool completely. Cupcakes can be stored in an airtight container at room temperature for 2-3 days.
I decided I wanted to make my own frosting so I decided on a Chocolate Peanut Butter Powered Sugar Frosting.
- 3 cups powdered sugar
- 1/3 cup butter or margarine, softened
- 1 1/2 teaspoons pure vanilla extract
- 1 to 2 tablespoons milk
- 2 tablespoons of cocoa powder (optional)
- Cream sugar, butter and vanilla. Add a small amount of milk (1 to 2 tablespoons). Add cocoa if desired and beat until fluffy. If frosting is too sweet add a little more milk.
I wanted to make it a little fun so I decided to put a little food coloring in the frosting.
Overall I wish I had put in more Butterfingers and added more Buttermilk but overall they were yummy! Can’t go wrong with Red Velvet in any capacity! For the spider and spider webs I just bought some sugar sheets with Halloween decorations for baking.
Recipe adapted from Handle The Heat