Strašni kolački za noč čarovnic
These spooooky (or adorable) are cute and delicious. Our kids started laughing out loud when they saw them. These are the top reasons why we adore this recipe:
- the muffins are sweet and soft, and the buttercream holds its shape beautifully, so it's easy to pipe
- scary gummies make it perfect for Halloween
- it takes 40 minutes to make this recipe
- great for kids and adults
- all ingredients are easy to find in your local (Lidl) store
- a simple, beginner-friendly recipe
Essential ingredients
We purchased all of the ingredients in our local Lidl store. In the next couple of lines, you can read about the ingredients and possible substitutes. As always, find the whole recipe below.
Chocolate—We use semi-sweet 60% chocolate. This dessert is already sweet, so using milk chocolate will make it overly sweet, in our opinion.
Cocoa powder - use Dutch-process cocoa for this recipe.
Flour - use all-purpose flour or cake flour for this recipe.
Butter - choose high-quality butter. We don't recommend substituting it with oil or margarine.
Buttermilk—We add buttermilk to make the muffins and cream lighter and softer. You can substitute with kefir or plain yogurt.
Gummies - they add the theme and make these perfect for Halloween.
Storing and freezing
It's best to serve these Chocolate Halloween Cupcakes fresh. However, you can store the muffins and buttercream separately.
Store the chocolate muffins in a bag or airtight container. They can be kept at room temperature for up to 3 days. You can also transfer them to freezer bags and freeze them for up to 2 months. Defrost the muffins by placing them at room temperature for about 30 - 60 minutes or until soft and delicious again.
You can optionally make the buttercream ahead of time. Place the cream in an airtight container and keep it refrigerated for up to two days.
How to make Chocolate Halloween Cupcakes at home (video)
Learn how to make these cute Chocolate Halloween Cupcakes at home.
Next, try these muffin and cupcake recipes
- Blueberry Oat Streusel Muffins
- Brown Butter Cherry Muffins
- Apple Pie Cupcakes with Yogurt Topping and Salted Caramel
- Carrot Walnut Muffins
- Easiest Pumpkin Muffins
- Double Chocolate Muffins
Made in collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
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chocolate muffins
Place a saucepan with water over medium heat. Place a bowl over the saucepan and add the chocolate, butter, and sugar. Wait for the ingredients to melt while stirring continuously. Remove from the heat and set aside for 10 minutes. Add the buttermilk and stir with a spatula. Sieve the cacao, flour, and baking powder into the mixture. Add salt and stir to combine. Add and beat the eggs to get a smooth batter.
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bake the muffins
Place a rack in the middle of the oven and preheat the oven to 180 °C / 350 °F. Line the muffin pan with paper muffin cups. Fill the muffin cups to the middle using an ice cream spoon to get 19 muffins. If necessary, bake in batches. Place in the oven and bake for 20 minutes at 180 °C / 350 °F.
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buttercream
Add the room-temperature butter to a bowl of a stand mixer fitted with a whisk or an electric mixer. Beat the butter for 5 minutes, then add the powdered sugar, cacao, and buttermilk. Beat well to get a smooth cream.
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decorate
Tear one muffin apart and make breadcrumbs for decorations. Pipe the buttercream onto the rest of the eighteen cooled muffins. Decorate with gummies.
