Pumpkin Spice Latte
Pumpkin spice cupcake
I don't remember which pumpkin cupcake recipe I used in October! Boost the spices a bit, though, to get the pumpkin spice latte flavor.
Espresso soak
I brewed a few shots of espresso and brushed it onto the cupcakes a few times as they cooled.
Stabilized whipped cream frosting
I used the Wilton recipe for stabilized whipped cream. It pipes nicely, keeps well, and is great for a cupcake that's not too sweet.
Fresh-grated Ceylon cinnamon
Nutella
Costco had Fererro Rocher truffles on sale. That's about all the inspiration I needed. Nutella buttercream is so good, it should probably be illegal. I usually throw away excess frosting in the interests of self-preservation, but I just couldn't!
The chocolate cupcake recipe from Annie's Eats is my go-to. They're moist, fluffy, and have plenty of chocolate flavor. And it bakes exactly 24 cupcakes so I don't end up eating all the leftovers!
Nutella buttercream
I used this recipe from My Baking Addiction for the Nutella buttercream. Because I was planning to put a truffle on top, I didn't put a ton of frosting and I ended up with enough left over to frost another dozen cupcakes.
Fererro Rocher truffle
Chocolate spider legs
For these, I just melted semi-sweet chocolate chips in a small ziploc bag, piped them onto wax paper in a check mark shape, and stuck them in the fridge for a few minutes. And yes, I made sure every spider had 8 legs.
Braaaaaains
There are a few Walking Dead fans at the office, and the show left off at a major cliffhanger shortly before I made the cupcakes, so I thought it would be fun to do a zombie themed cake.
I used this yellow cupcake recipe from Annie's Eats, but with 4 whole eggs instead of 2 whole and 4 yolks. They turned out fine but I think the substitution changed the texture a bit. I would recommend making this one as written and using a different recipe when you don't want the yellow cake.
Raspberry jam swirl
I used some homemade raspberry jam to make a swirl in the cupcake batter. This made for a creepy effect peeking out from underneath the frosting.
Vanilla buttercream
I thought about using raspberry jam (I like to color frosting naturally when possible) in the frosting as well, but I didn't want any weird texture from the fruit or seeds. I resorted to a few drops of red and yellow food coloring to get a nice pink brain color. Next time I would just strain the jam or cook down some raspberries and strain off the juice. They were good, but the raspberry flavor didn't come through very well.
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