Description
Scream Cupcakes combine moist vanilla cupcakes with eerie white chocolate scream face decorations and a creamy, tangy cream cheese frosting. Perfect for Halloween or any spooky occasion, these cupcakes feature detailed chocolate faces crafted with colored white chocolate and a luscious vanilla cream cheese frosting.
Ingredients
Scale
Chocolate Decorations
- 2 cups White Chocolate (melted)
- Black Food Coloring Gel
- Food Coloring Gel (Red)
Cupcakes
- 1 1/4 cup Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Sugar
- 1/2 cup Milk
- 1/4 cup Vegetable Oil
- 2 Tbsp Vanilla Silk Yogurt
- 1 Egg
- 1 Tbsp Vanilla Extract
Frosting
- 4 ounces Cream Cheese (softened)
- 4 Tbsp Butter (softened)
- 1 tsp Vanilla Extract
- 2 Tbsp Heavy Cream
- 4 – 5 cups Powdered Sugar
Instructions
- Prepare Chocolate Scream Faces: Melt the white chocolate in the microwave until smooth. Pour it into scream face molds and freeze for 10 minutes to set. Mix black food coloring gel with a small amount of melted white chocolate and use a cookie brush to paint the outlines on the faces. Let dry 10 minutes. Then tint some white chocolate gray by adding one drop of black gel and fill the blade part of the mold. Add more black gel to make it black and fill the knife handle part. Refrigerate until hardened.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt until combined.
- Combine Wet Ingredients: In a separate bowl, whisk the sugar, milk, vegetable oil, vanilla silk yogurt, egg, and vanilla extract until smooth and well blended.
- Make the Batter: Gradually add the dry ingredients to the wet mixture, stirring just until combined to form a smooth cupcake batter.
- Bake the Cupcakes: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and fill each about 2/3 full with batter. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.
- Prepare the Cream Cheese Frosting: Beat the softened cream cheese and butter until smooth and creamy. Add vanilla extract and heavy cream and continue beating. Gradually add powdered sugar, one cup at a time, beating until desired frosting consistency and sweetness is achieved.
- Assemble the Cupcakes: Once cupcakes are completely cooled, frost each generously with the cream cheese frosting. Gently press a hardened white chocolate scream face decoration on top of each frosted cupcake.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Use a small, fine brush for detailed chocolate face painting.
- Decorations can be made a day ahead and refrigerated until use.
- To soften cream cheese and butter quickly, leave them at room temperature for about 30 minutes before starting.
- For a dairy-free option, substitute vegan cream cheese and butter alternatives.
