Chocolate Halloween Cupcakes

Prep Time
25 min
Cook Time
32 min
Recipe Details
  • 2 spray(s) cooking spray
  • 2 1/2 cup(s) all-purpose flour
  • 2 cup(s) SPLENDA® Sucralose sweetener (Splenda®)
  • 1 cup(s) unsweetened cocoa powder
  • 1/2 cup(s) cornstarch
  • 1 tsp baking soda
  • 1 tsp table salt
  • 1 cup(s) regular liquid egg substitute
  • 2 cup(s) water
  • 1 cup(s) light corn syrup
  • 1 1/2 cup(s) sugar
  • 1/2 cup(s) water
  • 2 large egg white(s)
  • 1/2 tsp table salt
  • 1 Tbsp light corn syrup
  • 1 tsp vanilla extract
  • 4 tsp decorating icing, orange
  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.
*We use both cooking spray and muffin wrappers to prevent any batter from sticking to the top of the pan. Alternatively, use nonstick pans.

A happier, healthier you starts here