It is October and that means all things Halloween. Like these Trick or Treat cupcakes. With less trick or treating this year why not have a small gathering for the kids with the family. They can still dress up and be their favorite character while enjoying some treats in a controlled setting.
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The History of Trick or Treating
The practice of Halloween started with a Celtic holiday of rejoicing at the end of the year by dressing up as evil spirits. They believed that, as we went from one year to the next year, the living, as well as the dead, would cross paths, and demons would walk on Earth again. The act of dressing up as demons were considered a defense mechanism. If you encountered a real monster roaming the Earth, they would then think you were one of the monsters.
Now if you forward to when the Catholic Church was stealing everyone’s holidays and working at converting the traditional holidays. The Catholic Church changed the demon dress-up party into “All Hallows Eve,” “All Soul’s Day,” and “All Saints Day”. They changed the costumes to people dressing up as saints, angels, and still a few demons.
You might think that this practice came with the Europeans on their venture to the United States. Trick or treating didn’t re-emerge for just about 10 years between the 1920s and 1930s. It stopped for a bit during World War II due to the lack of sugar and candy. After that stall in Halloween, it’s been back ever since. The name “trick or treat” dates back to 1927.
The British hate Halloween from what I have read. A survey found back in 2006 that over half of British homes turn off their outdoor and indoor lights and pretend not to be home on Halloween. Yet another reason why the United States is happy to be free from British rule.
Chocolate Trick or Treat Cupcakes
- 1-24 count cupcake pan or 2-12 count cupcake pan
- disposable piping bag with medium star tip
- medium ice cream scooper
Halloween sprinkle mixture
- 4 packages of Wilton 3 oz Halloween Sprinkle mix
Chocolate Cupcakes Ingredients
- 1 box chocolate cake mix if using Betty Crocker the ingredients below-otherwise follow boxes ingredients
- 1 ¼ cups water
- ½ cup vegetable oil
- 3 eggs
Vanilla Frosting Ingredients
- 1 ½ cup butter softened unsalted sweet cream
- 3 cup powdered sugar
- 5-7 tbsp. heavy whipping cream
- 2 tsp. vanilla extract
- food coloring Black gel
- 3 cup sprinkles Halloween colors
Chocolate Ganache topping
- 1 cup Chocolate chips Semi Sweet
- ½ cup Heavy Whipping Cream
- 16 mini twix candy bar cut into 3 pieces Mini Twix cut into 3 pieces
- Preheat oven as per directions on the box.
- Put the liners in the muffin pan.
- Set aside.
- Following the directions add ingredients.
- Mix all ingredients as instructed.
- Fill cupcake liners ⅔ full.
- Put in the oven and bake for 22 minutes.
- Check for doneness. ( Insert a toothpick into the center of a cupcake, it should come out clean.)
- If they are not done, check again every three minutes until they are done.
- Remove from the oven and allow to cool.
- Transfer to a cooling rack and allow to cool completely before frosting.
Vanilla Frosting Directions
- Using a standing mixer combine the butter, powdered sugar, heavy whipping cream, vanilla, and mix on medium speed until combined and smooth.
- Using the orange frosting, scoop a small amount into the ice cream scooper and place onto the top of the cupcake and spread slightly into a thick disk.
- Pour the Halloween sprinkles into a deep bowl.
- Dip the top of the cupcake frosting into the sprinkles.
- Set aside.
- Using a medium pot, bring the heavy whipping cream to a simmer.
- Pour the chocolate chips into a medium bowl, pour the heavy cream over the chocolate chips.
- Let sit for 2 minutes and then mix until smooth and combined.
- Scoop the ganache into the piping bag.
- Cut the tip off the piping bag.
- Pipe a thick circle in the center of the frosting.
- Place twix onto the ganache.
- Pipe some more ganache onto the top of the twix candy.
- Place some more Twix on top.