Halloween Candy Cupcakes

Every Halloween, so many people seem to have the same problem.

WHAT AM I GOING TO DO WITH ALL OF THIS LEFTOVER CANDY?!?!

My husband and I are polar opposites when it comes to many things in life, so it’s no surprise that it’s the same when it comes to Halloween candy. He likes the straight up sugar candy, and I go bonkers over the chocolate candy. We’ve never argued over Halloween candy, that’s for sure. Now that the kids have come into the picture, our daughter likes the sugary candy, while our little man is a chocolate fan. Sugar crashes approaching and following Halloween can be somewhat of a nightmare, especially when there’s 12 pounds of leftover candy to deal with.

Let’s be real here, the LAST thing I want to do is hang on to all of that candy, only to be harassed by our little freeloaders on a daily basis, wanting to know if they can have candy. “Just one piece!” my three year old says, holding up one little finger. Just one piece would be fine, if he didn’t ask for just one piece every 32 seconds throughout the day. The candy also has a way of luring grown adults toward it telling themselves, just one piece. Twelve pieces later, they swear off all candy and only plan on eating salads for the rest of the week until they run into that same candy again the next day when hunger strikes. It’s a never ending cycle.

What better way than to shove all of the leftover candy on top of homemade chocolate cupcakes and take them to work?? Halloween falls on a Wednesday this year, so two days later you’re golden. I loved to take desserts to work on Fridays. It’s the start of the weekend, people are just starting to cheat on their diets, and they’re less likely to turn down homemade sweets. They can say no to candy (sometimes), but saying no to homemade chocolate cupcakes topped WITH chocolate candy and drizzled with more chocolate?! I think not!

You can do whatever flavor cupcakes you’d prefer if you’re just smothering them with candy, but since I’m a HUGE fan of chocolate candy…the cupcakes are chocolate, packed with chocolate chips, topped with chocolate icing, smothered with chocolate candy, then drizzled with chocolate ganache. Ho. Lee. Chocolate.

For the Cupcakes: (makes 3 dozen)

1 box Duncan Hines dark chocolate fudge cake mix

1 small box instant chocolate pudding

1 cup vegetable oil

1/2 cup water

4 eggs

8 oz. sour cream

1 bag mini chocolate chips

Preheat oven to 350 degrees. In a medium size mixing bowl or standing mixer, combine all ingredients except the chocolate chips. Beat with electric mixer for 1-2 minutes at medium speed until well blended. Stir in chocolate chips. Using a cookie scoop, distribute batter into a lined cupcake pan, filling about 2/3 full in each cavity. Place pan in oven and bake for 22-23 minutes. Remove pan from oven and let sit for 1-2 minutes. Remove cupcakes from pan and transfer to cooling rack to cool completely. Pipe or spread chocolate icing on top of each cupcake, load them up with your leftover Halloween candy, and drizzle with chocolate ganache, if desired.

For the Icing:

1 cup shortening

1 cup butter, softened

1 tablespoon vanilla extract

4 cups powdered sugar

1 cup unsweetened cocoa

1/3 cup water

In a medium size mixing bowl or standing mixer, combine shortening and butter. Beat at medium speed with electric mixer for 3-4 minutes. Add remaining ingredients and continue beating for another 3-4 minutes. Store in airtight container until ready to ice cupcakes.

For the Chocolate Ganache (optional):

1/2 cup semisweet chocolate chips

1/4 cup heavy cream

Heat heavy cream in a microwave safe dish for 45-60 seconds in microwave, or until it starts to boil. Pour over chocolate chips in a small mixing bowl and whisk together until chocolate is melted and smooth.