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Poison Apple Cupcakes

Irresistibly Spooky Poison Apple Cupcakes for Halloween Fun

Delight in these Poison Apple Cupcakes, a whimsical treat blending rich chocolate and gooey caramel, perfect for Halloween gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder use Dutch-process for depth
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt enhances sweetness
  • 2 large eggs can substitute with flax eggs for vegan option
  • 1 cup granulated sugar cane sugar can be replaced with coconut sugar
  • ½ cup packed brown sugar
  • 1 cup buttermilk or whole milk
  • ½ cup vegetable oil consider using melted coconut oil
  • 2 teaspoons pure vanilla extract vanilla bean paste can be used
  • 1 cup hot coffee or boiling water optional for enhancing chocolate flavor
For the Caramel Filling
  • 1 cup caramel sauce or soft caramels ensure thick consistency
For the Glaze and Decorations
  • a few drops red gel food coloring provides glossy aesthetic
  • green candy melts or fondant for apple look
  • lollipop sticks or pretzel sticks serves as edible stems
  • 2 tablespoons corn syrup or piping gel optional for shiny finish
  • 1 cup buttercream or glaze for topping

Equipment

  • Muffin Pan
  • Mixing Bowls
  • whisk
  • Spatula
  • cupcake corer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a bowl, combine the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the wet ingredients: eggs, granulated sugar, brown sugar, buttermilk, vegetable oil, and vanilla extract until creamy.
  4. Pour the wet mixture into the dry ingredients and combine. Stir in hot coffee or boiling water until smooth.
  5. Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes, then cool in the pan for 5 minutes before transferring to a wire rack.
  6. Once cooled, core the centers of the cupcakes and fill with caramel sauce.
  7. Seal the cupcakes by placing the removed tops back on, then prepare the glaze by mixing corn syrup with red food coloring.
  8. Dip the tops into the red glaze and allow to set before decorating with green melts or fondant and inserting sticks for stems.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure the oven is fully preheated to prevent dryness. Store cupcakes in an airtight container to maintain freshness.

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