Espresso Chocolate Cupcakes with Jelly Filling For Halloween

These fun and spooky cupcakes feature rich espresso chocolate flavor, a jelly filling, and a playful decoration that’s perfect for Halloween!

Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon espresso powder
• ½ cup hot water
• 2 large eggs
• 1 cup milk
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup granulated sugar

For the Jelly Filling:

• ½ cup jelly (your choice of flavor)
• Food coloring (optional)

For the Frosting:

• 1 cup unsalted butter, softened
• 1 cup Marshmallow Fluff
• 3-4 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For Decoration:

• Cookie crumbs (for “hair”)
• Reserved jelly mixture (for “bloody” fangs)

Instructions:

Step 1: Make the Cupcakes

1. Preheat the oven to 350°F (175°C) and arrange a rack in the center. Line a standard 12-cup muffin tin with liners.
2. In a small bowl or liquid measuring cup, mix the espresso powder with ½ cup of hot water and let it cool.
3. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
4. In the bowl of a stand mixer with the whisk attachment, combine the eggs, milk, oil, and vanilla. Beat on medium speed until just combined. Add the granulated sugar and cooled espresso mixture, beating until incorporated.
5. Add the dry ingredients and mix on low speed until the batter is glossy and smooth, about 2 minutes (it will be runny).
6. Fill each muffin cup about two-thirds full with the batter using a 3-tablespoon scoop.

Step 2: Bake the Cupcakes

1. Bake the cupcakes for 18-20 minutes, rotating the tin halfway through. They’re done when a toothpick inserted in the center comes out clean.
2. Let the cupcakes cool on a wire rack.

Filling & Decorating

Step 1: Prepare the Filling

1. Once the cupcakes are cool, use a melon baller to scoop out a small round from the top of each cupcake, about ¾ inch deep. (Enjoy the scooped-out tops as a chef’s snack!)
2. In a small bowl, mix the jelly with 1-2 drops of food coloring until you reach your desired color. Fill each cupcake hole with 1 teaspoon of the jelly mixture and refrigerate any leftovers.

Step 2: Make the Frosting

1. In a clean bowl of the stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed until smooth.
2. Turn off the mixer, add the Marshmallow Fluff, and mix on low speed, adding confectioners’ sugar ½ cup at a time.
3. Increase the speed to medium and beat until smooth and fluffy, about 1-2 minutes. Add vanilla and salt, mixing until fully combined.

Step 3: Frost the Cupcakes

1. Dollop a small amount of frosting over the filled holes of each cupcake and gently spread it to cover the jelly without disturbing it.
2. Place the frosted cupcakes on a baking sheet and refrigerate for about 20 minutes to set the frosting.

Step 4: Decorate with Cookie Crumbs

1. Cut a 3-inch round of parchment paper and fold it in half. Cut a small rounded corner to create a heart shape.
2. Place cookie crumbs in a shallow bowl.
3. Frost the tops of the cupcakes with the remaining frosting, smoothing it as flat as possible. Lay the parchment over the cupcake to create a stencil and roll the cupcake in cookie crumbs to create Dracula’s hairline.
4. Carefully remove the parchment and repeat with the remaining cupcakes.

Step 5: Add the “Bloody” Fangs

1. Using a toothpick, small spoon, or squeeze bottle, drizzle 2 drops of the reserved jelly mixture toward the bottom of each cupcake to create “bloody” fangs.

Enjoy Your Spooky Treats! These cupcakes are perfect for Halloween gatherings, offering a delicious mix of flavors and a fun, festive presentation!