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Poison Apple Cupcakes

Poison Apple Cupcakes: Enchanting Halloween Delights Await

Indulge in these Poison Apple Cupcakes, a perfect blend of rich chocolate and gooey caramel for Halloween festivities.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1/2 cup Unsweetened cocoa powder Use Dutch-process cocoa for deeper intensity.
  • 1 tsp Baking powder Essential leavening agent.
  • 1/2 tsp Baking soda Essential leavening agent.
  • 1/4 tsp Salt Opt for sea salt for a more refined taste.
  • 2 large Eggs For a vegan version, replace with flax eggs.
  • 1/2 cup Granulated sugar Feel free to adjust sugar types to your taste.
  • 1/2 cup Brown sugar Feel free to adjust sugar types to your taste.
  • 1 cup Buttermilk or Whole milk Substitute with almond milk for a dairy-free option.
  • 1/2 cup Vegetable oil Can be swapped with melted butter or coconut oil.
  • 1 tsp Pure vanilla extract Using vanilla paste provides a stronger kick.
  • 1 cup Hot coffee or boiling water Hot water alone can be a substitute if needed.
  • 1/2 cup Caramel sauce or soft caramels Consider flavored caramels for added depth.
For the Glaze and Decoration
  • 1 tbsp Red gel food coloring Essential for achieving the poison apple look.
  • 1/2 cup Green candy melts or green fondant Chocolate can add a more robust flavor.
  • 6 units Lollipop sticks or pretzel sticks Adds a playful touch as stems.
  • 1 tbsp Corn syrup or piping gel Optional for gloss in the glaze.
For the Topping
  • 1 cup Buttercream or glaze Can be flavored for a unique touch.

Equipment

  • Muffin pan
  • mixing bowls
  • whisk
  • Cupcake liners
  • Cupcake corer or small knife

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a large mixing bowl, combine all the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. Whisk until evenly mixed.
  3. In a separate bowl, whisk the eggs, granulated sugar, and brown sugar together, then add the buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Gradually mix the wet ingredients into the dry ingredients, adding hot coffee or boiling water, until no dry patches remain.
  5. Fill the cupcake liners about two-thirds full and bake for 18-20 minutes, or until a toothpick comes out clean. Let cool on a wire rack.
  6. Carefully core out the centers of each cooled cupcake to make space for the caramel filling.
  7. Fill each cupcake with caramel and replace the trimmed tops to secure the filling.
  8. Prepare a glaze with red food coloring and corn syrup, frost the tops of cupcakes, and allow the glaze to set.
  9. Decorate with green leaves, and insert sticks for a spooky presentation.
  10. Serve with a spooky flair for Halloween gatherings.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 100IUCalcium: 50mgIron: 1mg

Notes

Keep decorated cupcakes in an airtight container in the fridge for up to 3 days or freeze without frosting for longer storage.

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