Jack-o-Lantern Cupcakes 🎃
If your frosting is too soft, refrigerate it to firm it up, or opt for homemade buttercream for better stability. Serve the cupcakes within 24 hours, as the icing on the cake pops may begin to fade after a day. You can make the cake pops ahead of time and store them in the fridge before decorating.
Ingredients
- For the cupcakes:
- For the chocolate buttercream frosting (homemade):
- For the cake pops:
- For the flooding icing:
Instructions
- Prepare the cupcakes: Mix the chocolate cake batter according to package directions, adding ½ tsp black gel food coloring. Linecupcake panwith liners and fill ¾ full with batter. Use remaining batter for a round cake pan. Bake both as directed and allow them to cool completely.
- Make the frosting: Add black gel food coloring to prepared frosting. For homemade buttercream, cream butter, powdered sugar, and cocoa until smooth. Add whipping cream as needed. Refrigerate frosting for 30 minutes to firm it up.
- Prepare the cake pops: Crumble the cake from the round cake pan and mix with 2-3 Tbsp frosting. Press into jack-o-lantern molds and refrigerate for 60 minutes. Gently release from molds.
- Decorate the cake pops: Make the flooding icing by mixing powdered sugar, milk, and orange gel food coloring. Carefully fill the jack-o-lantern faces with icing and let set for 25 minutes.
- Assemble the cupcakes: Pipe frosting onto cooled cupcakes and top with a decorated jack-o-lantern cake pop.
Notes
If your frosting is too soft, refrigerate it to firm it up, or opt for homemade buttercream for better stability.
Serve the cupcakes within 24 hours, as the icing on the cake pops may begin to fade after a day.
You can make the cake pops ahead of time and store them in the fridge before decorating.
Nutrition
- Calories: 350 kcal
- Sugar: 35g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 3g
Find it online: https://www.delicetreats.com/jack-o-lantern-cupcakes/