There is absolutely no way you won’t have a howling good Halloween if you make up a batch of these terrifyingly adorable Werewolf cupcakes! And, not to toot my own horn or anything, but this year, just like last year, I am blogging about a Halloween recipe, prior to the actual date of the holiday. So yeah, I guess I’ll just say “Toot Toot!” Not only do these werewolves look irresistible, but they are also made with multiple Reese Cups – full size and minis, so they also undoubtedly taste irresistible to boot. I love Reese Cups, so I am totally psyched about these naughty little treats. Also I must say, Halloween is my favorite holiday! I mean, think about it…You get to dress weird, drink booze and eat candy for dinner. In fact, all of that fun stuff is encouraged. How could you go wrong on such a day!
Halloween actually has Irish origins. Our modern Halloween celebrations are derived from the Celtic holiday of Samhain. Samhain was Celtic New Year. It was a harvest festival which marked the dying of the sun-god and a turning to the colder, dormant half of the year. On this night, the Celts believed the veil between the worlds of the living and the dead was at its lowest point. The dead could more easily travel back over to our side, and if we weren’t careful, we could accidentally wander over in to their world and be trapped-a good reason to stay close to home and bonfires, no doubt! This belief likely gave rise to our Halloween legends of ghosts, ghouls and witches wandering about on this night in particular. I’ve posted some great Halloween recipes in past years ranging from the historically based traditional recipes such as:
Soul Cakes (Traditional Halloween/ Samhain)
Yeasted Irish Barmbrack Bread (traditional Halloween/Samhain)
Irish Tea Barmbrack with a Whiskey Honey Glaze (traditional Halloween/Samhain)
To the more whimsical offerings such as:
White Chocolate Mummy Pretzels
Halloween Cookies & Cream Owl Cupcakes
Mini Mummy Brownie Bite Cupcakes
As well as some wonderful boozy libations to kick your celebrations into high gear:
A few year’s ago I managed to combined whimsical and boozy altogether in my Halloween treats with these adorable – I mean terribly frightening Itsy-Bitsy Tipsy Spider Cupcakes.
And last year was all about the whimsy with these
Black Velvet Frankenstein Cupcakes.
I guess I’m still in the whimsical mood this year because I absolutely could not resist these Reese’s Cup Werewolves when I saw them over at Hungry Happenings.
She makes the most amazing creations there, so you should definitely take a peek. These little devil dogs were not terribly hard to make, but I will say they were a bit fiddly. You had to have a steady hand and plan ahead by piping out all the fangs ahead of time so that they would harden. But would you just look at the end result!! I don’t think I’m barking up the wrong tree when I say these werewolves are just perfection!
So, I’ve given you enough time to gather all your supplies to make these lovely lycanthropes. What are you waiting for? I just bet that you and your friends will be howling at the moon come Thursday night! Happy Halloween ya’ll!!!
Reese's Cup Werewolf Cupcakes
Werewolf Cupcakes inspired by: Hungry Happenings
Chocolate Frosting Recipe from: Sally’s Baking Addition
For the cupcakes:
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup Dutch process cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup black coffee
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
For the frosting:
- 1 1/4 cup (290 grams) unsalted butter, at room temperature
- 3 1/2 cups (420 grams) confectioner’s sugar
- 3/4 cup (65 grams) dutch process cocoa powder
- 3 – 5 Tablespoons (45 – 75 ml) heavy cream
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
For the Werewolves:
- Full Size Reese’s Peanut Butter Cups
- Mini Reese’s Peanut Butter Cups
- White Cookie Icing or White Candy Melts
- Wilton Candy Eyes
- Chocolate Candy Melt Wafers (for ears)
- Whoppers (malted milk balls)
- Candy Bones (or make them using white candy melts)
- Chocolate sprinkles (for eyebrows)
- Valhrona Chocolate Crunchy Pearls (for nose, you could also use a mini M&M)
For the Reese Cup Werewolves:
Line a baking sheet with parchment paper. Lay the full size Reese Cups flat. Put a dollop of cookie icing on the top of a corresponding number of mini Reese cups. Attach the mini Reese cup “snout” to the full size Reese Cup. Place in fridge to harden.
Using White Cookie Icing or white chocolate melts, pipe “teeth” onto a sheet of parchment paper. If you are making the bones from chocolate melts, pipe these out as well. Place this in the fridge to harden.
Cut unmelted chocolate melts into triangle shaped “ears”. Set aside.
For the cupcakes:
Preheat the oven to 350 degrees, and line your cupcake tins with paper liners.
Sift all dry ingredients into a large bowl. In a separate medium bowl, add all the wet ingredients. With your mixer on medium speed, slowly pour the wet ingredients into the dry, and mix for 2 minutes. The batter will be quite soupy – this is ok!
Pour batter into the prepared cupcake tins, filling just slightly more than halfway. Bake for 15-17 minutes, or until a toothpick comes out with a few crumbs. Cool cupcakes in pan on a wire rack for 5 minutes, and then remove from pan to cool completely.
While you’re waiting for the cupcakes to cool, make your frosting.
For the frosting:
Place butter in the bowl of the stand mixer and beat it on medium speed until it is light and fluffy – approximately 2 minutes. Sift the confectioner’s sugar and cocoa powder. Add this sugar/cocoa mixture to the creamed butter 2 – 3 Tablespoons at a time, mixing thoroughly after each addition. Add 3 Tablespoons of the cream, the salt and vanilla. Beat on low speed initially, increasing until you reach high speed. Beat for 1 -2 minutes. Add more sugar or cocoa is frosting is too thin or add cream if it seems too thick.
Frost the cupcakes with enough frosting to hold the Reese Cup “wolves” upright.
Remove the Reese cups from the fridge. Using a piping bag fitted with a Wilton #233 tip, pipe frosting fur all over the prepared Reese cups. If you don’t have this tip, you can paint some frosting over the Reese cup and use a paint brush to give it a rough, fur-like texture.
Carefully put the eyes, nose and teeth in place.
Place the Reese cup on the frosted cupcakes. Push two malted milk balls (paws) in front of the decorated Reese cup and pipe “fur” frosting over them.
Add a bit more fur to the top edge of the Reese Cups so that you can attach the candy melt ears.
Place bone between paws.
Reese’s Cup Werewolf Cupcakes brought to you by: Runcible Eats (www.leaandjay.com)
Links for helpful Kitchen Tools & Ingredients for Reese’s Werewolf Cupcakes:
this is such a good recipe, will definitely recommend to my friends who can cook 😉
[…] Reese Cup Werewolf Cupcakes […]
[…] Reese Cup Werewolf Cupcakes […]