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Frankenstein and His Bride Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 102 reviews
  • Author: Lauren
  • Prep Time: 20 minutes
  • Cook Time: 21 minutes
  • Total Time: 41 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Chocolate Cauldron Cakes are perfect for Halloween or any fun occasion, featuring rich chocolate cupcakes filled with fluffy marshmallow cream and topped with fun sprinkles to resemble bubbling cauldrons. Finished with a luscious chocolate cream cheese frosting rim, these cakes are as delightful to look at as they are to eat.

Ingredients

Scale

Cupcake Batter

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened natural cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup canola oil
  • 2 teaspoons Adams vanilla extract
  • 1/2 cup buttermilk, at room temperature

Chocolate Cream Cheese Frosting

  • 7 ounces bittersweet chocolate, finely chopped
  • 4 1/2 ounces cream cheese, room temperature
  • 4 1/2 tablespoons unsalted butter, room temperature
  • 1 1/2 cups confectioners’ sugar, sifted
  • 3 tablespoons unsweetened Dutch-process cocoa powder
  • Pinch of salt
  • 1/2 cup plus 1 tablespoon sour cream

Marshmallow Filling

  • 1 cup Marshmallow Fluff (or prepared marshmallow cream)
  • 1/2 cup vegetable shortening
  • 1/2 cup confectioners sugar
  • 2 teaspoons Adams vanilla extract

Decoration

  • 2 ounces Sweets & Treats Monsters Mash sprinkle mix

Instructions

  1. Prepare Oven and Muffin Pan: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, natural cocoa powder, baking powder, baking soda, and salt until thoroughly combined. Set aside.
  3. Combine Wet Ingredients: In a medium bowl, whisk the eggs, granulated sugar, light brown sugar, canola oil, and vanilla extract until completely smooth.
  4. Mix Batter: Pour half of the wet ingredients into the dry ingredients, then add half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir just until combined; do not overmix. The batter will be thin.
  5. Fill Cupcake Liners: Pour or spoon the batter into the liners, filling each only halfway to avoid overflow or sinking during baking.
  6. Bake: Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and transfer cupcakes to a wire rack to cool completely.
  7. Prepare Marshmallow Filling: In a medium bowl, beat together marshmallow fluff, vegetable shortening, confectioners sugar, and vanilla extract until light and fluffy, about 3-5 minutes. Transfer to a piping bag and set aside.
  8. Melt Chocolate: In a heat-proof bowl set over a pot of simmering water, melt the bittersweet chocolate. Remove and let cool until just barely warm.
  9. Make Chocolate Cream Cheese Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes. Gradually mix in confectioners sugar, Dutch-process cocoa powder, and salt. Beat in the melted cooled chocolate, then sour cream. Continue beating until smooth and well blended. Transfer to a piping bag fitted with a small open star tip and set aside.
  10. Core Cupcakes: Pour sprinkles into a small bowl. Using a sharp paring knife, cut a cone-shaped section out of the middle of each cupcake, being careful not to cut all the way through to the bottom.
  11. Fill Cupcakes: Snip about a quarter inch off the piping bag with marshmallow cream and pipe filling into the hole, filling just above the top of each cupcake. Dunk the top of each filled cupcake into the sprinkles so some adhere to the marshmallow.
  12. Decorate Cauldron Rim: Use the chocolate cream cheese frosting to pipe small dollops around the edges of each cupcake, creating the rim of a cauldron.
  13. Store Properly: Store finished cupcakes in airtight containers in the refrigerator until ready to serve.

Notes

  • These cupcakes take on a fun Halloween theme, turning into spooky cauldron cakes with marshmallow potion filling and festive sprinkles.
  • Be careful not to overmix cupcake batter to keep the cakes light and tender.
  • Filling cupcakes with marshmallow fluff and decorating with chocolate frosting adds texture and dramatic effect, perfect for parties.
  • Store cupcakes refrigerated; bring to room temperature before serving for best flavor.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 575
  • Sugar: 55g
  • Sodium: 170mg
  • Fat: 28g
  • Saturated Fat: 13g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 69g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 57mg

Find it online: https://tastyrates.com/frankenstein-and-his-bride-cupcakes-recipe/