A festive and delicious Halloween cupcake recipe that the kiddies will love.
Preheat oven to 350F.
Line 12 standard muffin holes with muffin liners.
In a small bowl, whisk together flour, baking powder, and salt; set aside.
In a separate bowl, mix milk and vanilla; set aside.
In a large bowl beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients.
Divide batter evenly among prepared muffin cups.
Bake for 20 to 25 minutes, until a fork can be poked in a comes out clean.
Remove from oven and let cool before frosting.
For the topping, prepare a piping bag with a basic tip (or you can make one using a ziploc plastic bag with a tiny corner cut out for squeezing.
Break the dark and white chocolate into separate heatproof bowls and melt over double boiler or in the microwave.
Put dark chocolate in the piping bag.
Working with one muffin at a time, spread white chocolate over your muffins.
Then starting at the center, pipe 3 circles of dark chocolate of increasing size around the top of your muffin.
To create cobweb effect, use a skewer, and starting at the center of the muffin, drag the skewers in a straight line towards the edges. (This is a similar idea as if you were cutting a pie into 10 pieces).
Repeat with remaining muffins.