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These are delcious halloween cupcakes with cream cheese chocolate chip filling and orange buttercream frosting

Halloween chocolate cupcakes with orange buttercream frosting

This is a moist Halloween chocolate cupcake with a cream cheese chocolate chip filling inside. It is topped with an orange buttercream frosting and festive sprinkles!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Kitchen
Cuisine American
Servings 24 people
Calories 324 kcal

Equipment

  • Electric mixer with beaters
  • Stand mixer with paddle attachment
  • Home Decor
  • Measuring cups and spoons
  • spatula
  • Cupcake batter filler with piping bag
  • Cupcake liners
  • 2 large cupcake pans

Ingredients
  

Chocolate cupcake

  • Cup Flour
  • ¼ Cup Cocoa
  • ½ tsp Salt
  • 1 Cup Granulated sugar
  • 1 tsp baking soda
  • 1 Cup Water
  • ½ Cup vegetable oil
  • 1 tsp vanilla extract

Cream cheese with chocolate chip filling

  • 8 oz cream cheese, softened
  • 1 egg
  • cup sugar
  • tsp salt
  • 1 pkg of milk chocolate chips (6 oz)

Orange buttercream frosting

  • cups butter room temperature, 3 sticks
  • tsp salt
  • 1 lb confectioners sugar
  • 2-3 tsbp heavy cream or milk
  • 1 tsp Vanilla
  • red and yellow food coloring
  • halloween sprinkles

Instructions
 

Chocolate cupcake

  • Combine flour, cocoa, salt, granulated sugar, and baking soda in a large bowl. Set aside.
    These are delcious halloween cupcakes with cream cheese chocolate chip filling and orange buttercream frosting
  • Add water, oil and vanilla extract to the dry ingredients and beat for three minutes on medium speed. Set aside.
    These are delcious halloween cupcakes with cream cheese chocolate chip filling and orange buttercream frosting

Cream cheese with chocolate chip filling

  • In another mixing bowl, mix the cream cheese, egg, sugar, and vegetable oil until smooth. Fold in chips with spatula.
  • Once the filling is done, fill the muffin cups with liners.
  • Add in ⅓ batter to liner, then add 1 tsbp of filling and then top with more batter until the muffin cup is ⅔ full.
  • Bake at 350° for 30 minutes. Tops will be set. Makes about 15-20 cupcakes.

Orange buttercream frosting

  • Using stand mixer with paddle attachment beat butter on a fast speed for about 6 minutes or until butter is fluffy.
  • Add in salt and vanilla extract until well blended.
  • Slowly add in confectioners sugar and mix on a medium to fast speed for about 2 minutes.
  • Add in 2-3 tsbp of heavy cream and mix on medium to high speed for another 5 minutes.
  • While buttercream is mixing I added several drops of yellow and red food coloring to get desired color of orange.
  • Frost cupcakes once they are cooled and top with sprinkles.

Notes

  • Store cupcakes in an airtight container for up to 5-7 days.
  • Freeze them for up to 2 months.
  • You can also use gel food coloring for your best desired color of frosting versus the regular food coloring.

Nutrition

Serving: 24peopleCalories: 324kcalCarbohydrates: 37gProtein: 2gFat: 20gSaturated Fat: 13gCholesterol: 48mgSodium: 261mgPotassium: 41mgFiber: 1gSugar: 30gVitamin A: 491IUCalcium: 16mgIron: 1mg
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