Chocolate Cupcakes with Tootsie Roll Goblins

by Nancy

Don’t let these chocolate cupcakes with tootsie roll goblins scare you too much, you can take a bite out of them, and they won’t bite back.

Candy eyeballs are great to have on hand when decorating Halloween treats.

They come in various sizes and there are even bloodshot ones that can amp up the scariness factor.

About this Recipe

The Goblins that top these cupcakes are made with Tootsie Flavor Rolls and chocolate candy coating.

And the cupcakes have a double chocolate punch to them with moist chocolate cake and creamy chocolate frosting.

Although these chocolate cupcakes and frosting are homemade in this recipe, you could certainly use cake mix in a box, and the pre-made frosting if preferred.

About the Cupcake Decorations

The decorations on the cupcakes are primarily made with chocolate candy coating.

And the fun part about making the goblin and tree decorations is that they don’t have to be perfect.

As a matter of fact, the less perfect they are, the better so they look scarier.

When making the scary trees, feel free to be creative.

One of my trees looks a little like a ghost more than it does a tree, but that’s okay because I added a couple candy eyeballs and it looked perfect (or I should say imperfect) as a Halloween decoration.

Let’s check out the ingredients.

Cupcakes – Flour, sugar, eggs, milk, cocoa powder, canola oil, baking soda, baking powder, vanilla extract and salt

Frosting – Cocoa powder, powdered sugar, butter and milk

Goblins and Scary Trees – Chocolate candy coating (Almond Bark), Tootsie Flavor Rolls, and candy eyeballs.

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Goblins and Scary Trees

For the Goblins:

Unwrap the Tootsie Rolls.

Then, with your fingers flatten out the Tootsie Roll into a rounded rectangle-type shape.

Then with the tip of a knife make small holes for the eyes and nose.

Next, make a small cut for the mouth.

Lastly, gently stretch it out to make a ghost-like face.

Set the Goblin faces aside on wax paper.

I didn’t use wax paper for these goblin faces but I should have.

They came off the plate just fine with the help of a small knife, but wax paper would work best.

Spread another piece of wax paper on a cookie sheet.

Put the candy coating in a small bowl and melt it in the microwave for about 30 seconds.

Shape Melted Chocolate Coating in Circle

Use the back of a small spoon to spread the chocolate on to the wax paper in an oval shape that is a bit larger than the Goblin faces.

Then lay a Goblin face over the chocolate and gently push it down so the chocolate seeps through the eyes, nose and mouth.

Then add the eyeballs.

TIP – Make these one at a time so that the chocolate candy coating is soft enough for the Tootsie Roll goblin face and eyeballs to stick.

Repeat this process for each Goblin face.

It’s okay if the chocolate seeps out of the eyes unevenly, imperfection is perfect for these scary Goblins.

I left off noses for some of them just to make them creepier.

For the Scary Trees:

Then make the scary trees with the remaining chocolate coating in the bowl (melt this again if needed).

Also, you may need to add and melt more chocolate coating depending on how many trees you would like to make.

Use a spoon to make the trees; dip the back of a small spoon (dinner table size) in the chocolate and then draw a tree trunk and random branches.

Then randomly put the eyeballs on the tree.

TIP – When making the trees, try to add the chocolate on the wax paper on the thick side so when you remove them, the branches and the trunk won’t break off.

Chocolate Shaped Trees and Goblins on Pan

TIP – Make one tree at a time so the chocolate is soft enough for the eyeballs to stick.

The one in the middle is the one that looks more like a “ghost”.

Let the chocolate Tootsie Roll Goblins and scary trees chill in the refrigerator while making and cooling the cupcakes.

Chocolate Cupcakes

Preparation:

Preheat the oven to 350 degrees F.

Line the cupcake pan with paper baking cups and set aside.

For the Batter:

Dry Ingredients for Cupcake Batter in Bowl

In a large bowl, combine the dry ingredients. Set aside.

In a medium size bowl, combine the eggs, milk, canola oil, and vanilla extract…

…and whisk together the egg mixture.

Add the egg mixture to the bowl with the dry ingredients.

TIP – With a large spoon, stir the ingredients together a few times so the flour and cocoa powder don’t create a huge dust storm in your kitchen when you use a mixer.

Beat the mixture with a hand mixer on medium speed for about 2 minutes.

Pour in the boiling water.

TIP – An easy way to heat the water is in a microwave proof mug in the microwave.

Stir the water into the mix.

I just happened to have a whisk handy, but you could use a large spoon if you prefer.

Add Batter to the Cupcake Baking Cups:

Pour the batter into a pouring measuring cup with a spout, or any other type of container with a pouring spout.

TIP – A pouring measuring cup makes it easier to pour the batter into the paper baking cups.

Fill the baking cups just a bit more than 1/2 full.

TIP – For this recipe, I have the best luck when I fill the batter half full in the paper cups, so the top surface of each cupcake is a fairly level surface for the frosting.

If there is too much batter in the baking cups, the batter tends to run over the baking cups pretty easily when baking since the batter is fairly thin.

Bake in a preheated oven (at 350 degrees F.) for 22 to 25 minutes, or until a toothpick comes out clean when inserted in the middle of a cupcake.

Let cool on a rack before adding the frosting.

TIP – The frosting can be made while the cupcakes are cooling.

Chocolate Frosting

Melt the Butter:

In a medium-size microwave-safe bowl, add the butter.

Cover the bowl with a paper towel.

Heat the butter in the microwave using 10 to 30 second intervals until completely melted.

Add Cocoa Powder and Vanilla Extract:

To the bowl, add cocoa powder and vanilla extract…

…then stir with a spoon until combined.

Add Powdered Sugar and Milk:

Powdered Sugar in Chocolate Frosting Bowl

To the bowl, alternately add powdered sugar and milk, beating on medium speed with a hand mixer…

…until the frosting is at a spreading consistency.

TIP – If the frosting isn’t quite creamy enough, add a slight bit more milk and mix with a hand mixer.

When the cupcakes are completely cooled, frost them and set aside.

Decorate the Cupcakes

Remove the goblins and scary trees from the refrigerator.

Gently pull the wax paper from each decoration and stick them into the frosting that’s on top of the cupcake.

TIP – Try to limit how much the chocolate goblins and trees are handled to prevent them from getting soft or melting from the warmth of your fingers.

Serve

Serve the cupcakes chilled or at room temperature.

Thank you so much for stopping by CCC!

SUBSCRIBE TO CCC

Don’t Miss a CCC Recipe! Subscribe now to Coupon Clipping Cook and get an email each time we have a new post. CLICK HERE TO SUBSCRIBE TO COUPON CLIPPING COOK.

Chocolate Cupcakes with Tootsie Roll Goblins

Don't let these goblin cupcakes scare you too much, you can take a bite out of them and they wont bite back.

5 from 1 vote

Print Recipe Pin Recipe Leave a Review

Yield: 30 Servings (makes about 30 cupcakes)

Prep: 45

Cook: 30

(Estimated time to completely cool the cupcakes): 1

Total: 2 15

Ingredients

Goblins and Scary Trees:

15 Tootsie Roll Flavor Roll candies Various Colors
10 ounces Chocolate candy coating 5 squares of Almond Bark
60 Candy eyeballs

Chocolate Cupcakes:*

2 cups granulated sugar
1-3/4 cup flour
3/4 cup unsweetened cocoa powder
1-1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup canola oil
2 teaspoons vanilla extract
1/2 cup boiling water

For the Frosting:*

1/2 cup (1 stick) butter softened
2/3 cup unsweetened cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Equipment

Cupcake baking pan
Paper cupcake liners
Wax Paper

Instructions

Goblins and Scary Trees:

For the Goblin Faces – Lay a sheet of wax paper on a large flat plate or cookie sheet. Set aside.
Unwrap the Tootsie Rolls. With your fingers flatten out each Tootsie Roll into a rounded rectangle-type shape.
With the tip of a knife make small holes for the eyes and nose. Next, make a small cut for the mouth. Lastly, gently stretch it out to make a ghost-like face. Set the Goblin faces on the wax paper and set aside.
Next, make the chocolate background for the Goblin faces; lay another piece of wax paper over a cookie sheet (or large flat plate).
Put the candy coating in a small bowl and melt it in the microwave for about 30 seconds.
Use the back of a small spoon to spread the chocolate on to the wax paper in an oval shape that is a little bit large than the goblin faces.
Then lay a Goblin face over the chocolate and gently push it down so the chocolate seeps through the eyes, nose and mouth.
Then add the eye balls so that they touch the chocolate that is seeping out of the eye holes of the Tootsie Roll. Repeat this process for each Goblin face.
Scary Trees – Lay a long piece of wax paper onto a large flat plate or cookie sheet. Set aside for a moment.
Add more chocolate coating to the chocolate bowl and melt it for 30 seconds. Stir until creamy.
Dip a small spoon in the melted chocolate, and on the wax paper draw a tree trunk. Dip the spoon back in the melted chocolate and add branches to the tree trunk.
While the chocolate is still warm and soft, add candy eyeballs randomly on the tree to make it look scary.
Repeat the process to make more trees. But make them one at a time so that the chocolate is soft when it's time to put the candy eyeballs on the tree.
Put the plates/cookie pans with the chocolate goblins and scary trees in the refrigerator to chill while the cupcakes are being made, baked and cooled.

Chocolate Cupcakes:

Preparation – Preheat the oven to 350 degrees F. Line the cupcake pan with paper baking cups and set aside.
For the Batter – In a large bowl, combine the dry ingredients. Set aside. In a medium size bowl, combine the eggs, milk, canola oil, and vanilla extract.
Whisk together the egg mixture. Add the egg mixture to the dry ingredients. With a large spoon, stir all of the ingredients together a few times so that the flour and cocoa powder don’t create dust when using a hand mixer.
Beat the mixture on medium speed for about 2 minutes. Pour in the boiling water (an easy way to heat the water is in a mug in the microwave).
Add Batter to the Paper Baking Cups – Pour the batter in a pouring measuring cup with a spout, or any other type of container with a spout (this makes it easier to pour the batter into the paper baking cups).
Fill the baking cups with batter just a bit more than 1/2 full.
Bake – Bake in a preheated oven (at 350 degrees F.) for 22 to 25 minutes or until a toothpick comes out clean when inserted in the middle of a cupcake.
Cool – Let the cupcakes cool completely before adding the frosting.

Chocolate Frosting:

Melt the Butter – In a medium size microwave-safe bowl, add the butter. Cover the bowl with a paper towel. Heat the butter in the microwave using 10 to 30 second intervals until completely melted. Stir in the cocoa powder and vanilla.
To the bowl, alternately add powdered sugar and milk, beating on medium speed until the frosting is at a spreading consistency.
If the frosting isn't creamy, add a slight bit more milk and mix with a mixer.
When the cupcakes are completely cooled, frost the cupcakes.

Decorate the Cupcakes:

Gently remove the goblins and scary trees from the wax paper and carefully stick them into the frosting on top of each cupcake.

Serve:

Serve the cupcakes chilled or at room temperature.
*Cupcake and frosting recipes adapted from Hershey’s “Perfectly Chocolate” Chocolate Cake and Frosting

Notes

TIPS:

Preparation:

Make the candy goblins and scary trees first and let them chill while making, baking and cooling the cupcakes.
The frosting can be made while the cupcakes are cooling.

For the Goblins and Scary Trees:

Make these one at a time so that the chocolate candy coating is soft enough for the Tootsie Roll goblin face and eyeballs to stick.
When making the trees, try to add the chocolate on the wax paper on the thick side so when you remove them, the branches and the trunk won’t break off.
Make one tree at a time so the chocolate is soft enough for the eyeballs to stick.

For the Cupcakes:

Before mixing the ingredients with a hand mixer, use a large spoon to stir all of the ingredients together a few times so that the flour and cocoa powder don’t create a huge dust storm in your kitchen when the mixer is used.
An easy way to heat the water for the cupcake batter is in a microwave proof mug in the microwave.
To prevent the cupcake batter from making a mess around the cupcake liners, use a pouring measuring cup to pour the batter into the paper baking cups.
For this recipe, I have the best luck when I fill the batter half full in the paper cups so the top surface of each cupcake is a fairly level surface for the frosting.