Spooky Halloween Chocolate Cups.
Halloween is just around the corner! Oh, MAN that came quickly! I’ve had a lot going on in the wonderful month of October, including my best friend’s wedding back in Seattle. It was such a beautiful wedding put together by the bride herself who is such an incredibly creative young lady! All of the little personal touches she added were so whimsical— we even bought all of the wedding flowers at the farmer’s market the day before and assembled bouquets on her back patio in the misty Seattle rain. It was fantastic, and her new husband is such a sincerely wonderful man. They are truly lucky to have each other.
I brought my camera with me to the wedding and captured it all on video. I put together a wedding video “preview” for her . If you’re interested in seeing a tidbit from the most adorable wedding with the most adorable couple, feel free to watch!
In other exciting news, I quit my job this week to pursue another wonderful venture! I’m thrilled about this decision, and I can’t wait to begin my new pathway. And on top of that, I’m working on another project which I will hopefully be able to share with everyone soon! I’m so happy right now I literally feel like I’m beaming light out of my pores!
And what better way to celebrate with these sweet and “spooky” Halloween chocolate cups filled with deliciousness?
These are pretty easy and very fun to give as gifts or serve at Halloween parties. The best part about Halloween Chocolate Cups is that you can really fill them with almost whatever you want! The fillings I chose for these are delightful, but totally just suggestions. Feel free to fill them however you like!
The first thing you’ll want to do is line a couple of mini cupcake tins with mini cupcake wrappers. I decided to do 3 different fillings for my chocolate cups, so to differentiate between the flavors, I used 3 different wrapper designs and dedicated each to a particular filling.
Then, choose what type of chocolate you want and use chocolate chips. I did a mix of half milk chocolate and half semi-sweet chocolate chips. I put a half cup of them in a mug and put them in the microwave for 30 seconds at a time, stirring between times, until the chips were thoroughly melted. Then, using a food-standard paint brush, I brushed the chocolate into the cups and up the sides of each wrapper to create a little chocolate bowl. I then put the cupcake tins into the refrigerator for 30 minutes to set.
So for my fillings chose a. A layer of Peanut Butter and Pumpkin Butter, b. A layer of Marshmallow Fluff and Pumpkin Butter, and c. Straight up Nutella. I filled each cup leaving a little edge of chocolate rim still poking out the top. I put them back in the fridge for another 30 minutes, just so the filling was a little more solid, which makes the final layer on top easier to spread.
Now, while those were setting up in the fridge, I whipped out a piece of wax paper. I drew a circle onto a piece of paper that was the size of the top of the cupcake wrapper so I knew the dimensions that my chocolate characters needed to fill. One at a time, I heated up dark chocolate chips for the spiders and white chocolate chips for the ghosts. I did have to add about 1/2 tsp. of olive oil to each so that the chocolate was runny enough to be piped.
For the spiders, I piped out circles of dark chocolate and created the legs by pulling the chocolate out from the centers of the circles with a toothpick. For the ghosts I piped a little ghostly shape out and perfected the tips and arms with a toothpick. I stuck them in the fridge for about 5 minutes, then pulled them back out and added the finishing touches of adding eyes. I used toothpicks to dip into the chocolate mixes and then put dots for eyes and a mouth on the ghosts, and dots of white chocolate with tiny dots of dark chocolate in the middle for the eyes on the spiders. Then I put them back in the fridge again to store for the final step.
For the final step, you’ll want to heat up another half cup of the chocolate chips that you want to complete your cups with. I finished the top with plain milk chocolate so that the dark chocolate spiders would show up better when they were placed on top .Then I pulled the cupcake tins out of the fridge, painted a layer of chocolate on the top of each (be careful not to make it too thick), then I pulled out the ghosts and spiders and carefully put one on top of each chocolate cup, gently pressing them into the melted chocolate layer. Pop those babies back in the fridge for 30 minutes to set and you’re good to go!
Look at those delicious centers! YUM YUM YUM! And the pumpkin butter lends a little pumpkin seasonal touch to these classic cups.
Now, seeing as I actually make my living as an artist, I often surprise myself with how unskilled I am at creating art with food. But I don’t care! I still think these look cute (albeit it looks like a 5 year old made them), and they’re ever so festive!
And I promise to work on my food-art skills for the future… Or else… ;)