Happy Halloween!

How could I not forget this awesome holiday? When I was little I had the pleasure of trick or treating, three times a year! Maybe that can explain why I have such a sweet tooth and a bunch of cavities.

Yesterday, I visited my favorite area in Pasadena, Lake Avenue. It was absolutely gorgeous! With the red, yellow, and orange leaves falling onto the ground. People drinking their Pumpkin Spice Lattes and whatnot. And the beautiful fall decorations in the stores. Lovely.

Here are my creations!

I used a Dark Chocolate Cupcake and Vanilla/Chocolate Buttercream recipe.
Here are the ingredients below:

Dark Chocolate Cupcakes: Makes about 12 cupcakes

1 stick of unsalted butter
2 ounces of bittersweet chocolate chips
1/4 cup of cocoa powder
1/4 cup of Hershey's Special Dark Cocoa
3/4 cup of regular all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 Large Eggs at room temperature
3/4 cup of granulated sugar
1 teaspoon of vanilla extract
1/2 teaspoon of salt
1/2 cup of sour cream at room temperature

This recipe is different from most cupcake recipes because it doesn't involve the regular creaming of butter and sugar. First, preheat the oven @ 350 F. In the microwave melt the chocolate chips and stick of butter. Once it has been fully incorporated mix both cocoa's into the butter mixture. Set aside.

Combine the dry ingredients: flour, baking powder & soda. Set aside.

Whisk the eggs, sugar, vanilla, and salt until fully combined. Once the chocolate mixture is cooled, at it to the egg mixture.

Next, add about one-third of your flour mixture into the chocolate/egg mixture. Then add your sour cream. Continue adding the rest of your flour mixture until fully incorporated. The mixture should be thick (almost like a brownie batter).

Scoop batter into cupcake tins. Put in the oven for 18-20 minutes. Make sure to rotate your tins halfway through the baking process. Insert the toothpick and you know the rest!

I adapted this recipe from, "The Complete America's Test Kitchen TV Show Cookbook 2001-2011".

For the frosting, I just used a basic vanilla buttercream and added unsweetened chocolate to get the chocolate buttercream.

For the decorations:
Mummy: For the eyes, I used bittersweet chocolate chips and tiny red/yellow sprinkles. Frosted the cupcake using a 45 Tip from Wilton.
Cute Creature: Oreo's for the giant eyes and Reese's Pieces. You may need some extra buttercream to make sure the candy adheres to the eyes.

And there you go! Have a great halloween everyone! Now onto my festivities! :)