Chocolate Cupcakes topped with green frosting and filled with dripping caramel when they take their first bite. And further decorated with eye of newt, bones, spiders, bubbles and eyeballs. Could it be any creepier? Happy Halloween!
Preheat oven to 350 degrees F. Insert Wilton black cupcake liners into a muffin tin.
In a small bowl, whisk together the milk, eggs, and vanilla.
In another bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the butter and half of the milk mixture into the dry ingredients and stir until the dry ingredients are moistened.
With a mixer, mix on medium low for about 45 seconds. Add the rest of the milk mixture, and mix on medium low for another 20 seconds.
Divide the cupcake batter between the cupcake liners. Fill about 2/3 full.
Bake at 350 degrees F for about 18-20 minutes or until a toothpick inserted in the center comes out clean or with a just a few crumbs.
Allow cupcakes to cool completely before doing anything else.
Once cupcakes are cooled, scoop out the centers of the cupcakes. Do not go all the way through, you're only scooping out a small amount. Fill with caramel squares and then places the piece you scooped out back on top pressing gently to keep in place.
To Make Frosting
In stand mixer, mix the powdered sugar and butter on low speed. Stir in the vanilla and 1 tablespoon of the milk. Set aside the rest of the milk.
Continue beating the mixture and add the food coloring blending well in between drops until you get the color you want. Add enough milk to get the frosting smooth and spreadable.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If for any reason, the frosting is too thick, beat in a little more milk, just a couple of drops at a time. Likewise, if the frosting seems too thin, beat in a little powdered sugar a tiny amount at a time.
Pipe icing on cooled cupcakes and then sprinkle the sprinkles on top.