Halloween Candy Cupcakes
Chocolate cupcakes packed with chocolate chips, topped with chocolate icing, and smothered in leftover Halloween candy — the best use for that post-trick-or-treat haul.
- Prep Time
- 25 min
- Cook Time
- 23 min
- Total Time
- 48 min
- Servings
- 36 cupcakes
Every Halloween, everyone runs into the same problem: what on earth do you do with 12 pounds of leftover candy? My husband and I are opposites on this one — he's a sugar-candy guy, I'm all chocolate — and now that the kids are in the mix, we've got one of each running around the house too.
The last thing I want is a pantry full of candy that gets begged for every 32 seconds by a three-year-old holding up one finger. So instead of hoarding it, I pile it on top of homemade chocolate cupcakes and send them off to work with me. People can say no to a bowl of candy. They cannot say no to chocolate cupcakes topped with candy and drizzled in ganache.
Ingredients
For the Cupcakes
- 1 box dark chocolate fudge cake mix
- 1 small box instant chocolate pudding mix
- 1 cup vegetable oil
- 1/2 cup water
- 4 eggs
- 8 oz. sour cream
- 1 bag mini chocolate chips
For the Icing
- 1 cup shortening
- 1 cup butter, softened
- 1 tbsp. vanilla extract
- 4 cups powdered sugar
- 1 cup unsweetened cocoa
- 1/3 cup water
For the Chocolate Ganache (optional)
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
- Leftover Halloween candy, for topping
Instructions
- 1Preheat the oven to 350 degrees. In a mixing bowl or standing mixer, combine all cupcake ingredients except the chocolate chips. Beat for 1-2 minutes at medium speed until well blended, then stir in the chocolate chips.
- 2Using a cookie scoop, distribute the batter into a lined cupcake pan, filling each cavity about 2/3 full. Bake for 22-23 minutes.
- 3Let the cupcakes sit in the pan for 1-2 minutes, then transfer to a cooling rack to cool completely.
- 4For the icing, combine the shortening and butter in a mixing bowl and beat at medium speed for 3-4 minutes. Add the remaining icing ingredients and beat for another 3-4 minutes.
- 5For the ganache, heat the heavy cream in the microwave for 45-60 seconds, or until it starts to boil. Pour over the chocolate chips in a small bowl and whisk until smooth.
- 6Pipe or spread the icing on top of each cooled cupcake, load them up with leftover Halloween candy, and drizzle with ganache if desired.
