• Kelsey

Churro Halloween Cupcakes

Happy Halloween!!


I held back on showing you Halloween themed desserts because I had a big one in store for you. These are churro cupcakes with a spiced chocolate buttercream. To make these look super creepy, I'm going to show you how to make these edible pieces of broken glass and how to get the blood effect.


Let's get started!! First combine the sugar, corn syrup and water over medium heat in a saucepan fitted with a candy thermometer until the sugar dissolves. Bring it to a simmer until the mixture reaches 300 degrees. It should take about 45 minutes. If it's still not there after that time gradually increase the temperature. I had to do this but just be careful not to move too fast or it'll burn.

Pour out the caramel onto a cookie sheet with a silicone mat on top of it. The cookie sheet can't be flat for this to work. The silicone mat makes sure the caramel doesn't stick. Let it set for about 20 minutes. Break the caramel into pieces. Your hands will get sticky but it's a lot of fun doing this part. Set the pieces aside for later.

Preheat the oven to 350°F and prepare a cupcake pan. Beat together the butter, sugar and vanilla on medium high until light and fluffy. Add in the eggs one at a time until well incorporated. Beat in the sour cream.

Lower the mixer speed to low then add your dry ingredients in three batches alternating with the milk. It can make a mess if you go any higher on the mixing speed.

In a container, mix together the remaining cinnamon and sugar. Spray the inside of the cupcake liners with cooking spray. Pour a little bit of the mixture inside. Rotate to get an even coating. Then add your dough and bake for about 15 minutes or until a tooth pick comes out clean from the center.

Now let's work on the buttercream. I know a swiss meringue buttercream seems intimidating but it's really not once you become comfortable with a double broiler. All you need to do is get a pot of water to just below a boil. Then use a heat proof bowl that can sit over the water for the actual work. This is also the same method I use for tempering chocolate which we'll get to in a second. In the bowl above the hot water, combine the lemon juice, sugar, salt and egg whites together. Whisk it until the sugar dissolves and the mixture is warm to the touch. The reason you want to use this method and not just do it over direct heat is that you'll get scrambled egg whites. To get a good meringue we can't let that happen. Remove the mixture from heat and get ready to whisk or use your whisk attachment. The mixture needs to be whisked until it forms and holds soft peaks. Don't turn off the heat for the water. We're still gonna need it.

Now you can add in the butter. Do one chunk at a time until it's mixed in. It will look like it curdled but just keep mixing and it'll turn into a frosting.

Now we're gonna melt our chocolate. Take another bowl and place it over the water from before. Put your chocolate in the bowl and with a rubber spatula, start mixing it. When it melts down add your ancho chile powder and mix to incorporate. Remove the mixture from the heat and let it cool. Once it's cooled start mixing it into the buttercream mixture.

To assemble these cupcakes pipe the buttercream onto the cupcakes it doesn't really matter what tip you use. Just know anything fancy you do will be covered by the caramel pieces. For the blood just heat us some raspberry preserves and dip the caramel pieces into it. Now just arrange the pieces however you like and you're done.


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