Halloween Truffles

I love holiday baking. Every time a store has its holiday section up, I go
and scout the baking supplies. I don’t know why. I have such a huge
collection of sprinkles and cupcake liners that I don’t need any more.

Last month I experienced a lot of change, and not in a good way. My friend
knew I was having a tough time, so she decided to surprise me with a few
baking presents from Amazon. I really wish she lived nearby so we could
bake together and have coffee dates



These Halloween truffles are dedicated to her because she gave me Halloween
sprinkles and liners. If they wouldn’t melt, I’d mail her some. Does anyone
have experience in mailing goodies?



They were simple (and messy) to make. You melt the three ingredients
together then chill until scoopable. Then you scoop into small balls and
roll them in sprinkles. For uniformity, I used a cookie scoop; however, you
can use a regular spoon.



Have a Halloween party soon? These truffles are perfect because you can
make a ton in such a short time. Even the kids can help (assuming you don’t
mind chocolate handprints in the kitchen ;) )

Halloween Truffles


6 ounces semi or bittersweet chocolate, finely chopped
2 Tbsp butter, softened
1/2 cup heavy whipping cream
Sprinkles to roll in
Mini cupcake liners

Put chocolate and butter in a bowl. Heat cream in a saucepan until it just comes to a boil. Pour over chocolate mixture; let stand 2 minutes. Stir with wire whisk until smooth. Refrigerate until firm enough to shape (an hour or so)

With a scoop or spoon, shape one level tablespoon of chocolate into a ball. Roll in sprinkles then place in a mini liner. Repeat. If the mixture gets too soft, refrigerate for 15 minutes then try again.

Place truffles in an air-tight container and refrigerate until firm. Store refrigerated.

Makes roughly 15 truffles.
Source: Land O Lakes

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Black Velvet Cupcakes

Fall is in the air. Leaves are changing colors. Days are getting cooler (and darker). Halloween is almost around the corner, and stores are filled with black and orange.

Black and orange. Such iconic colors for Halloween. Orange desserts are pretty easy to make. Just add red and yellow food coloring. But what about black? Growing up, black was never food coloring you used.



Now McCormick offers black food coloring, which works very well. My hands and nails can attest to it haha I was surfing online when I got the idea for black velvet cupcakes. Just like red velvet but subbing the coloring.

When I took them to work, we discovered they also stain your lips and teeth. Don't worry! It goes away after drinking some water. For the frosting I just used leftover whipped cream w orange coloring added.

Black Velvet Cupcakes



4 Tbsp butter, at room temperature
3/4 cup sugar
1 egg
2 1/2 Tbsp unsweetened cocoa powder
1 ounce black food coloring
1/2 tsp vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tbsp flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp vinegar

Preheat oven to 350F. Beat butter and sugar until light and fluffy, 3 minutes. Add egg and beat until incorporated.

In a separate bowl mix together cocoa, vanilla and black food coloring to make a thick paste. Add to the batter, mixing until completely combined.

Slowly add half of the buttermilk to the batter. Add half of the flour and salt and mix until combined. Repeat with the remaining milk and flour. Beat until smooth.

Add baking soda and white vinegar. Beat a few more minutes.
Spoon batter into cupcake liners and bake for 20-25 minutes or until a skewer inserted into the center comes out clean.

Let rest in the pan for 10 minutes, then place them on cooling rack to cool completely before frosting.

Makes 12 cupcakes
Source: Cupcakes from Java Cupcake; Frosting from Candy Corn Cupcakes

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