Description
These Werewolf Cupcakes are fun and delicious mini Bundt cakes with a rich triple chocolate fudge flavor, topped with decadent chocolate frosting and playful candy decorations turning them into spooky werewolf faces. Perfect for Halloween parties or themed celebrations, they combine moist cake, creamy frosting, and candy details for a whimsical treat that’s sure to delight kids and adults alike.
Ingredients
Scale
Cake
- 1 triple chocolate fudge cake mix
- 1 ¼ cup whole milk
- 3 large eggs
- ½ cup unsalted butter, softened
Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¾ cup Hershey Dark Cocoa powder
- 2 tsp pure vanilla extract
- 4 tablespoons heavy whipping cream
Decorations
- 1 package small edible eyes (found at Walmart, Hobby Lobby, and Michaels)
- 1 – 2.5 oz white jimmies sprinkles (Sweet Tooth Fairy brand at Michaels)
- 1 5 oz bag Sour Patch Kids Strawberry candy (cut the green off the pink part to create your tongue)
- 1 10 oz bag Ghirardelli dark chocolate melting wafers
- 1 cup brown M&M’s
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and spray the mini Bundt pan thoroughly with non-stick baking spray to ensure easy removal of the cupcakes.
- Mix Cake Batter: In a medium bowl, using a hand mixer, beat together the cake mix, eggs, milk, and ½ cup softened butter until the batter is smooth and well combined without lumps.
- Fill Piping Bag: Spoon the batter into a piping bag and cut the tip off to make it easier to fill the Bundt pan cavities precisely.
- Fill Bundt Pan: Carefully fill each cavity of the Bundt pan about three-quarters full with batter to allow room for rising during baking.
- Bake Cupcakes: Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
- Cool Cakes: Let the cupcakes cool completely in the pan before gently removing them. Repeat the process if you need to bake additional batches to make all 12 cupcakes.
- Prepare Frosting: In a standing mixer, beat the 1 cup softened butter, powdered sugar, cocoa powder, vanilla extract, and heavy whipping cream together on medium speed until the mixture is smooth, creamy, and holds a peak.
- Fill Piping Bags for Decorating: Divide the frosting by scooping about 1 ½ cups into a piping bag fitted with a 1A tip and the remainder into a larger piping bag fitted with a 1M tip for different decorating effects.
- Decorate Cupcakes: Use the prepared piping bags to frost each cooled Bundt cupcake. Use the frosting to create werewolf fur textures and shapes.
- Add Candy Decorations: Attach small edible eyes onto the frosted cupcakes to create werewolf eyes. Use cut Sour Patch Kids strawberry candies to form tongues, place brown M&M’s for noses or additional facial features, and use jimmies sprinkles to add detail like fur or whiskers. Melt the Ghirardelli dark chocolate wafers if needed to attach candies or for extra drizzled decoration.
- Serve and Enjoy: Once decorated with candy eyes, tongues, and other details, the cupcakes are ready to serve. They make a fantastic festive treat for Halloween or any werewolf-themed party.
Notes
- Ensure the cupcakes are completely cooled before frosting to prevent melting or sliding.
- If you don’t have a piping bag, you can use a ziplock bag with a corner cut off.
- Melt chocolate wafers carefully using a double boiler or microwave in short bursts to avoid burning.
- Recipe is scalable; just adjust baking time slightly if making larger cakes instead of minis.
- Store decorated cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Use room temperature butter and eggs for best mixing results.
