For detailed, illustrated technique instructions about needed tools, assembly, filling, preparing a pastry bag and circle frosting, see our drop-down HOW-TO menu at the top of the page.
These over-sized chocolate cupcakes are a perfect base for creating a fun, spooky treat this Halloween. Chocolate becomes the building block and glue for an adorable, COMPLETELY EDIBLE haunted house, tree, moon and fence. Enjoy!
This recipe makes 10 JUMBO cupcakes
BASE
1 devil's food chocolate cake mix
Eggs, oil & water (per box directions)
FILLING
1 (1 oz.) box instant cheesecake pudding
1 1/2 c. heavy whipping cream (liquid)
TOPPINGS
Parchment paper is needed to do the chocolate work.
Haunted House - Link to video instructions
1 bag snack size Hershey's chocolate bars
1 bag Kit Kat minis unwrapped
2 squares chocolate almond bark, melted
pretzel sticks (1 per haunted house)
1 package Juicy fruit gum
1 package Trident orange mango gum
1 package Air Heads stripes, mystery flavor
1 container Halloween sprinkles (ghosts, pumpkins, & bats)
Spooky Tree - Link to video instructions
2 squares chocolate almond bark, melted
1 package Oreo minis, dipped in white chocolate
Creepy Fence - Link to video instructions
2 squares chocolate almond bark, melted
INSTRUCTIONS
1. Prepare devil's food cupcakes per box directions and scoop 2/3 full into JUMBO cupcake tin and bake for 28-30 minutes (if you have standard cupcakes, only bake for 18 minutes.) Insert a toothpick to check for doneness; when it comes out clean, remove from oven. Let cool fully.
2. While cupcakes bake, prepare filling:
Stir together pudding mix and whipping cream. Pudding will be thick. Place mixture in filling bag containing no tip. Set aside. (Refrigerate if not using immediately.)
3. Core cooled cupcakes. Cut a 1/2-inch hole from corner of filling bag and fill cupcakes.
4. Insert 1M tip into chosen pastry bag. Fill bag with vanilla frosting, that has been tinted purple with gel food coloring. Cut opening and circle frost cupcakes. Garnish with haunted house, spooky tree and creepy fence. Video assembly instructions can be found here.
Melt 2 blocks almond bark in a microwave-safe bowl for 30-second intervals. Spoon melted almond bark into a piping bag to "glue" your candy bars together for the haunted house and roof. Cut a small opening in the bag with a scissors to better control where the bark flows. Reheat bark inside the piping bag as needed in 15- to 30-second increments.
TEMPLATES
You may free-hand draw these simple tree (2") & fence (3") designs onto a post-it note or print ours (right click on template, save to your device and print). Either way, place the two tree parts and fence underneath your parchment paper, and pipe over them with melted chocolate. They will harden in a minute or two.
Use the same bag of warmed almond bark to pipe a spooky tree topper onto parchment. Separately, pipe half a tree; after both are dry, peel from paper and "glue" with chocolate at an angle for a 3D effect.
A rolling pin is the secret for creating a curved, creepy fence. Pipe the crosshatch design onto a flat surface on top of parchment paper (design underneath paper), and drag it onto the rolling pin to dry.
If you choose to use standard-sized cupcakes for this treat, your decorations may be top-heavy and tip over if not being eaten immediately. Either leave one of the elements off, OR look for a jumbo cupcake tin and liners at Michael's (don't forget to download their 40-50% off coupon. Our pan cost $5.)