Ingredients
For the cupcakes:
- ¾ cup granulated sugar
- 5 tablespoons butter softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup all purpose flour
- ¼ cup unsweetened cocoa
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk
For the frosting:
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- 2 tablespoons milk
- 2 teaspoons vanilla
Instructions
- Preheat the oven to 350F. Line muffin tin with liners; set aside.
- Beat sugar, butter, and vanilla in a large bowl on medium speed for about 3 minutes. Add eggs making sure to beat well.
- Spoon flour lightly into a measuring cup. Use a knife to level the flour. Mix flour, cocoa, baking soda, and salt with a whisk until well mixed.
- Alternately add flour mixture to sugar mixture with milk. Mix well after each addition. DO NOT OVERMIX!
- Pour cupcake batter into liners and bake for 22 minutes or until toothpick comes out clean. Cool completely before frosting.
To make the frosting,
- beat butter, half of the sugar, and salt with a blender with a whisk attachment on low speed. Pour in remaining powdered sugar, one cup at a time, mixing well until fluffy and smooth.
Decorate!
- Make the candy corn pops according to the manufacturers instructions. Insert the pops in to the cupcake and sprinkle with seasonal decorations!