As a grown up, Halloween celebrations are few and far between. No longer do we go out door to door, and all of my children are all teenagers and don’t do the door to door thing either. So if you want to have some fun on Halloween, you have to create your own Halloween celebration.
And that’s just what we did. Since my kids are teenagers, they wanted to make dressing up optional. This made sense to me and most of them chose to dress up anyway, but some came without a costume.
We had a blast shopping for easy appetizers to serve – we went with Mozzarella sticks dripping in blood (marinara sauce), mummy dogs, deviled eggs with black olive spiders on top, a cheese ball with crackers – the cheese ball we made look like a giant eyeball and bacon ranch dip and chips served in a bread bowl cauldron. Then there were the sweets, we went with these delicious but extremely easy Double Chocolate Pumpkin Cupcakes with cute Flipz pretzel pumpkins, Witches hats made out of chocolate cookies, icing and candy kisses and then of course, bowls of candy were placed all around the area the teens were hanging out in, for an instant candy bar fix.
Like I said, we picked these really easy Double Chocolate Pumpkin Cupcakes because well, they are of course perfectly easy and wonderfully delicious.
We also made sure to have plenty of bowls of Flipz pretzels around as well. The kids loved the coated pretzels that come coated in White Fudge, Milk Chocolate, Birthday Cake, Dark Chocolate and Chocolate Mint. My favorite is Dark Chocolate and I enjoyed quite a few of them! They are deliciously sweet and awesomely crunchy. A match made in heaven.
We decided to dip some of our pretzels in orange melted candy melts to turn them into tiny pumpkins for the tops of the cupcakes we were serving. It was a VERY easy process and they looked so cute sitting there waiting for the kids to gobble them up.
Double Chocolate Pumpkin Cupcakes
- 1 box chocolate cake mix
- 15 oz. can of canned pumpkin (not pumpkin pie filling)
- 3/4 cup chocolate chips
- 1 teaspoon of pumpkin pie spice (optional)
- Chocolate Frosting
- Flipz Pretzels
- Orange Candy Melts
- Green Icing or Green Licorice (or anything else you'd like to use for the stem)
- In a large mixing bowl, combine the canned pumpkin and the chocolate cake mix. If using the pumpkin pie spice, add it with these two ingredients.
- Fold the chocolate chips into the batter.
- Spoon the batter into a prepared muffin tin.
- Bake cupcakes according to the package directions on the cake mix box. Check for doneness with a toothpick.
- Allow to cool before frosting.
- Frost the cupcakes with the chocolate frosting.
- In a double boiler on the stove, melt the candy melts. Quickly dip the Flipz Pretzels into the orange candy melts and place on wax paper or parchment paper to dry. Only takes about 10 minutes to harden to be able to move the pretzels if needed.
- If using licorice as a stem, place on the candies while still freshly dipped so that the piece adheres to the pumpkin as it's drying.
- If using icing, allow pumpkins to dry completely before icing. Place a pumpkin or two on each cupcake.
These went fast and were a huge hit. The kids loved the Flipz pumpkins and made an executive decision to make more while at the party, just because they were fun. We wound up with a LOT of pumpkins, but they were happily eaten up by the end of the evening.
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