Poison Apple Cupcakes Recipe

Introduction

Poison Apple Cupcakes are the perfect sinister treat to enchant your Halloween party. These rich chocolate cupcakes filled with gooey caramel and topped with a glossy red “poison apple” glaze are as delicious as they are spooky.

Ingredients

• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 2 eggs
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 cup buttermilk or whole milk
• ½ cup vegetable oil
• 1 tsp pure vanilla extract
• ½ cup hot coffee or boiling water
• Caramel sauce or soft caramels, for filling
• Red gel food coloring
• Green candy melts or green fondant, for decoration
• Lollipop sticks or pretzel sticks, for stems
• Corn syrup or piping gel (optional, for gloss)
• Buttercream or glaze, for frosting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. Step 2: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Step 3: In another bowl, beat the eggs with granulated sugar and brown sugar until smooth. Add the buttermilk, vegetable oil, and vanilla extract and mix well.
4. Step 4: Gradually add the dry ingredients to the wet ingredients and stir to combine. Then pour in the hot coffee or boiling water and mix until the batter is smooth and thin.
5. Step 5: Fill each cupcake liner about two-thirds full with the batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
6. Step 6: Using a small knife or cupcake corer, carefully remove the center of each cupcake. Fill the hollow with caramel sauce or melted soft caramels.
7. Step 7: Replace the removed cupcake tops over the caramel filling to seal it inside.
8. Step 8: Lightly frost the tops with a thin layer of buttercream or glaze. Mix red gel food coloring into corn syrup or melted white chocolate to create a glossy red glaze, then either brush or dip the cupcake tops in this glaze for a shiny “poison apple” effect.
9. Step 9: Decorate by adding green candy melt or fondant leaves on top. Insert a lollipop stick or pretzel stick as the apple stem.
10. Step 10: Allow the glaze and decorations to set before serving your spooky cupcakes with flair!

Tips & Variations

• Use coffee in the batter to enhance the chocolate flavor without making the cupcakes taste like coffee.
• Substitute applesauce for half the oil to create a slightly lighter cupcake.
• Try using flavored caramel, like salted caramel, for a delicious twist.
• If you prefer, use store-bought red candy melts for the glaze instead of corn syrup and food coloring.
• Create different “poison apple” colors by mixing gel food coloring in other shades like deep purple or green.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. If refrigerated, let them come to room temperature before serving to enjoy the best texture. These cupcakes are best eaten within a few days due to the soft caramel filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake and fill the cupcakes a day in advance. Store them in an airtight container in the refrigerator and add the glaze and decorations just before serving to keep them fresh and glossy.

What if I don’t have cupcake liners?

You can grease the muffin pan well with butter or oil to prevent sticking. However, liners make cleanup easier and help the cupcakes hold their shape better.

Poison Apple Cupcakes Recipe

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4.7 from 58 reviews

Poison Apple Cupcakes are a delightfully spooky and sinfully delicious treat perfect for Halloween celebrations. These rich chocolate cupcakes are filled with gooey caramel, topped with a glossy red glaze that mimics a shiny, sinister apple, and decorated with green candy leaves and pretzel or lollipop stick stems to complete the eerie apple look. Perfect for impressing guests with both flavor and creative presentation.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt

Wet Ingredients

• 2 eggs
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 cup buttermilk or whole milk
• ½ cup vegetable oil
• 1 tsp pure vanilla extract
• ½ cup hot coffee or boiling water

Fillings and Decorations

• Caramel sauce or soft caramels (for filling)
• Red gel food coloring (for glaze)
• Green candy melts or green fondant (for leaves)
• Lollipop sticks or pretzel sticks (for stems)
• Corn syrup or piping gel (optional, for glossy red glaze)
• Buttercream or glaze (for frosting before dipping)

Instructions

1. Preheat the oven and prep your pan: Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners to prepare for baking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until fully combined.
3. Combine wet ingredients: In a separate bowl, beat the eggs with granulated sugar and brown sugar. Add the buttermilk, vegetable oil, and vanilla extract, mixing well to incorporate all wet ingredients.
4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently. Then pour in the hot coffee or boiling water and mix until the batter is smooth and thin in consistency.
5. Fill and bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cupcakes cool completely.
6. Core the cupcakes: Using a cupcake corer or a small knife, carefully remove the center of each cooled cupcake to create a hollow well. Fill each cavity generously with caramel sauce or melted soft caramels.
7. Seal the centers: Replace the removed cupcake tops over the caramel filling to reseal the cupcake, restoring the round shape.
8. Glaze with red: Lightly frost the tops of the cupcakes with a thin layer of buttercream or glaze. Then dip each cupcake or paint the top with a red glaze made from red gel food coloring mixed with corn syrup or melted white chocolate to achieve a shiny, apple-like finish.
9. Decorate with stems and leaves: Fashion leaves from green candy melts or green fondant and place them atop the cupcakes. Insert lollipop sticks or pretzel sticks into the tops of the cupcakes to serve as apple stems, enhancing the poison apple illusion.
10. Let set and serve: Allow the glaze and decorations to set fully before serving. Present these spooky poison apple cupcakes for a frightfully fun Halloween treat!

Notes

• Ensure cupcakes are completely cooled before coring to prevent crumble.
• You can substitute brewed coffee with hot water, but coffee enhances the chocolate flavor.
• For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
• Use a small offset spatula or butter knife for capping cupcakes after filling to keep shapes neat.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
• If the red glaze is too thick, thin it with a small amount of water or corn syrup for easier dipping or painting.

Keywords: Poison Apple Cupcakes, Halloween cupcakes, chocolate cupcakes with caramel filling, spooky treats, Halloween desserts, festive cupcakes