Photo of Chocolate Halloween cupcakes by WW

Chocolate Halloween cupcakes

8
8
8
SmartPoints® value per serving
Total Time
57 min
Prep
25 min
Cook
32 min
Serves
24
Difficulty
Moderate
We topped these marshmallow-frosted cupcakes with a spooky web and plastic spiders for some sweet Halloween fun. But you can use this same recipe to make cupcakes anytime of the year, for any holiday season. Omit the orange icing for simply frosted cupcakes or have fun with a totally different colored icing to match the season. Tap into to your creativity and make hearts, polka dots or zig zag patterns, using a different colored icing that matches the season. We use both cooking spray and muffin wrappers to prevent any batter from sticking to the top of the pan. Alternatively, you could use nonstick pans.

Ingredients

Cooking spray

2 spray(s)

All-purpose flour

2½ cup(s)

Splenda No Calorie sweetener packets

2 cup(s)

Unsweetened cocoa powder

1 cup(s)

Cornstarch

½ cup(s)

Baking soda

1 tsp

Table salt

1 tsp

Regular liquid egg substitute

1 cup(s)

Water

2 cup(s)

Light corn syrup

1 cup(s)

Sugar

1½ cup(s)

Water

½ cup(s)

Egg white(s)

2 large

Table salt

½ tsp

Light corn syrup

1 Tbsp

Vanilla extract

1 tsp

Decorating icing

4 tsp, orange

Instructions

  1. Preheat oven to 350ºF. Coat two 12-hole muffin tins with cooking spray and line with cupcake wrappers.
  2. In a large bowl, combine flour, Splenda, cocoa, cornstarch, baking soda and 1 teaspoon of salt; set aside.
  3. In a medium bowl, whisk together egg substitute, 2 cups of water and 1 cup of light corn syrup.
  4. Spoon egg mixture into flour mixture and mix until completely smooth and incorporated.
  5. Pour batter into muffin tins until each hole is completely full. Bake for 15 to 20 minutes, or until a tester inserted in the center of a cupcake comes out clean. Allow to cool completely.
  6. While cupcakes cool, make frosting: Heat a medium pot of water to boiling.
  7. In a medium metal or glass bowl, beat sugar, 1/2 cup of water, egg whites, 1/2 teaspoon of salt, 1 tablespoon of corn syrup and vanilla extract with an electric mixer on high speed for 1 minute.
  8. Place bowl of frosting over rapidly boiling water (you are creating a double boiler) and beat at high speed until the mixture forms soft peaks, about 7 to 10 minutes.
  9. Remove frosting from heat and beat on high speed until mixture is thick enough to spread, about 5 minutes. Frost cupcakes, create a spider web-like design on each with icing and decorate as desired. Yields 1 cupcake per serving.