I wasn't quite sure what these little guys were, then realized they were owls turned witches for Halloween. I guess everyone likes to dress up. And they are votive candle holders, I decided they were too cute for a votive, so I made Mocha Cupcakes. And I'm pretty sure they are much happier holding a cupcake rather than a candle. I know I am!
If you want to get happy, make these Mocha Cupcakes! No owl needed.
Start with a Devils Food Cake Mix (Because it's Halloween).
Add 2 Tbsp. Espresso Powder to the mix and follow box instructions.
What makes them extra SPECIAL??
The dark chocolate cappuccino flavored Ovation bits which can be ordered through
Add 1 Cup Cappuccino Ovation Bits to the mixture. (BTW, they are delicious!)
Pour into muffin cups.
Bake according to directions.
Remove from oven and let cool.
I made a regular chocolate butter cream frosting (Recipe Below) and added 2 Tbsp. Espresso Powder to the frosting and piped it on the top. Finished it off by adding a chocolate covered espresso bean to the top of each cupcake. Have a bite and get happy!
I have another recipe to share that baked up perfectly and tasted wonderful!
Mini Pumpkin Loaf Cakes
Individually packaged with a leaf and ribbon, they look like they fell right off the tree.
And they couldn't be easier!
After finding the perfect pan, I found the perfect recipe. (Below) After I took them out of the oven, I topped the cakes with wax paper, placed a cookie sheet on top and flipped it over. Lifted off the pan, and there were six of the cutest little pumpkin cakes just waiting to be packaged. Or eaten. To keep them from sticking to the bag, I dipped each cake into raw sugar before wrapping.
Mini Pumpkin Loaf Cakes
Cook Time: 20 minutes
Ingredients (6 Mini Cakes)
- For the Cake
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pure pumpkin
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
Whisk dry ingredients together. Add the pumpkin and eggs, mix until well blended. Pour into greased and floured individual mini loaf cake pans. Bake at 350 degrees for 20 minutes.
Remove from oven and let cool. Turn cakes out on wax paper.
Mocha Butter Cream Frosting
- 2 oz. unsweetened chocolate, melted and cooled
- 3 3/4 cup confectioners sugar
- 1/2 cup butter softened
- 4-5 tablespoons milk
- 1 teaspoon vanilla
Melt chocolate in heavy saucepan on very low heat. Set aside to cool.
Combine sugar, butter, milk and vanilla in large bowl.