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Chocolate Halloween Muffins recipe


  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Chocolate muffins

These Halloween treats are simple to make and taste delicious. You can of course, decorate them however you want.

4 people made this

IngredientsServes: 24

  • For the Muffins
  • 1 box chocolate sponge cake mix with icing
  • To Decorate
  • 1/2 (47g) box Pocky chocolate sticks
  • triangle-shaped liquorice, as needed
  • wine gums, bats, black cats, owls or worms, etc

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Grease 2 muffin tins or line with paper cases.
  2. Preheat oven to 180 C / Gas 4.
  3. Prepare cake batter according to package instructions. Spoon batter into prepared muffin tins filling them only 2/3. Bake in the preheated oven for 20 to 25 minutes.
  4. Allow muffins to cool. Prepare chocolate glaze according to instructions from package and spread onto muffins.
  5. For cat muffins, stick two triangles onto the muffins (for cat ears). Bread a Pocky stick into small pieces and use to shape as eyes and mouth. Allow to dry. You can also just decorate the muffins with Halloween sweets.

Pocky chocolate sticks

Can be purchased in Chinese/Oriental speciality shops.

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Reviews & ratingsAverage global rating:(6)


Keto chocolate monster cupcakes

Ingredients

  • ¾ cup (3 oz.) 180 ml (85 g) almond flour or hazelnut flour
  • 1 &frasl3 cup (1 oz.) 80 ml (30 g) cocoa powder
  • ¾ cup (5½ oz.) 180 ml (160 g) granulated erythritol
  • 1 tbsp 1 tbsp baking powder
  • 1½ tsp 1½ tsp vanilla extract
  • 2 pinches 2 pinches salt
  • 6 6 egg, beaten eggs, beaten
  • ½ cup 120 ml melted coconut oil or butter
  • 1½ oz. (5 1 &frasl3 tbsp) 45 g (80 ml) coarsely chopped sugar-free dark chocolate (look for stevia, erythritol, and/or monk fruit in the ingredients)
  • 1 tbsp 1 tbsp matcha green tea powder
  • 2 cups 475 ml heavy whipping cream
  • 12 12 small fresh strawberries
  • 2 tsp 2 tsp roasted unsweetened coconut chips

Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.

Instructions

Instructions are for 12 servings. Please modify as needed.

Chocolate cupcakes

Topping

Special occasion? As an alternative to whipped cream, why not try some keto buttercream and pipe a nice rosette on top.

Recommended special equipment

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Reviews ( 44 )

I was a little iffy about the vinegar but they came out perfectly. I felt they had just the right amount of sweetness. Will make often. Always a crowd pleaser and easy to prepare.

I made this the first time by the recipe and it was good but not sweet. Second time around added 1/4 cup sugar and about 1/8 cup powder sugar and they were amazing. Moist and sweet to the right amount

Great recipe and very easy! The mini chocolate chips adds enough sweetness along with the brown sugar and cocoa. This recipe is a keeper. I substituted the canola oil for coconut oil. Great taste.

This recipe is fabulous! I substituted coconut oil for canola oil, and a combination of apple cider vinegar & lemon for the red wine vinegar. I also topped the muffins with blanched almonds. My boyfriend and sister loved the muffins- definitely saving this one for future events!

Wonderful, moist and not too sweet. My family devoured these within minutes

An easy recipe to whip up at the last minute. Quick, no butter to soften and a delicious end result.

The muffin was tough and dry. I feel that I was just cheated out of 190 calories as it tastes like it should be worth 50.

They turned out really really good!

They were okay, but a little dry

Good idea, but needs more sugar.

These are moist, not too sweet, perfect for breakfast muffins. Loved these. All my boys loved them, too. We will definitely add these to our keeper list.

Not as chocolaty as I would have thought, but still chocolate! Hard to describe. almost a soft chocolate flavour with a strange pillowy texture, with the occasional burst of chocolate from the chocolate chips. I sprinkled them with powdered sugar to make them look nicer. My family loved them- and with a 10 year old and a 6 year old as my judges it's not easy to make healthy yet "yummy" desserts. If you're used to really sweet chocolaty muffins, these aren't for you. I, myself, loved them as they are a more healthy alternative to eating 300 calorie desserts. You'll have to try them for yourself to decide if you like them.


Recipe Summary

  • 2.3 ounces brown rice flour (about 1/2 cup)
  • 2 ⅛ ounces tapioca flour (about 1/2 cup)
  • 1.8 ounces almond meal flour (about 1/2 cup)
  • 1.05 ounces sweet white sorghum flour (about 1/4 cup)
  • ¾ cup granulated sugar
  • ⅓ cup unsweetened cocoa
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup low-fat buttermilk
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons canola oil
  • 2 large eggs
  • ⅓ cup semisweet chocolate minichips
  • Cooking spray

Weigh or lightly spoon flours into dry measuring cups level with a knife. Combine flours, granulated sugar, and next 5 ingredients (through salt) in a medium bowl stir with a whisk. Make a well in center of mixture. Combine buttermilk, melted butter, oil, and eggs stir with a whisk. Add to flour mixture, stirring just until moist. Fold in chocolate minichips.

Place 15 paper muffin cup liners in muffins cups coat liners with cooking spray. Spoon batter into prepared cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack remove from pan.


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Chocolate Muffins

Chocolate Muffins are simple to whip up and satisfying for all tummies.

If there&rsquos such thing as an &ldquoeasy sell&rdquo in our house, nothing pleases everyone more than absolutely anything I make whose name starts with chocolate. In fact, my kids&rsquo cheers of joy usually drown me out before I can even get the whole word out of my mouth.

Take these Chocolate Muffins for instance. Recently, my little angels were in the midst of a quarrel at the kitchen table and I was starting to lose my patience from all the bickering. Using my best diversionary skills I announced to them, &ldquoI made chocol&hellip&rdquo.

They were sold before they even knew what it was that I made. Amazing, the power chocolate in any form has over my kids. The apple doesn't fall far from the tree here. Chocolate is my own weakness, too. Whether it's in the form of a loaf, mousse, or ice cream topping, I can get behind any chocolate creation just like my kids. maybe even more so than my kids.

After each of their first bites, there was peace in the world (at least momentarily)&hellip.and something delicious in their tummies.

These chocolate muffins are light as a feather, but also pack a rich punch of chocolate. The next time you&rsquore trying to grab everyone&rsquos attention, just whip up a batch of these and watch what happens! I can pretty much guarantee you'll be the favorite family member for at least a few minutes.

Keep a batch on hand in the freezer to throw into school lunches during the week. They're great with coffee for a quick breakfast, or as a chocolate treat for an after school snack. I know I can often use a chocolate pick me up, and almost nothing makes my kids happier. Who can blame them?!

Tag me @weelicious on social media when you make these so I can see the big (chocolate covered) smiles on your kids faces!


Quick Double Chocolate Muffin Recipe

This delicious and easy double chocolate muffin recipes is perfect for those busy morning breakfasts. It’s a one bowl recipe, no mixer required, made with simple ingredients. Not only are they quick and easy to eat, they are quick and easy to make. I love to pair it with Shamrock Farms Cold Brew Coffee & Milk. With twice the caffeine of regular coffee, it helps provide that jolt of energy this mama needs when I’m up before the sun. Thank you to Shamrock Farms for sponsoring this chocolate muffin recipe that I’m sharing with you today.

When I say my family loves this chocolate chocolate chip muffin recipe, I’m not exaggerating. I’ve made it twice just this week. Even when I’m half asleep and up before the sun, I can whip a batch up in about ten minutes, then just under 20 minutes in the oven. Then we have breakfast and an easy snack to throw in the backpacks. While my girls enjoy theirs with Shamrock Farms Milk, like most moms, I need something a little stronger, and Shamrock Farms Cold Brew Coffee & Milk fits the bill perfectly. Many mornings I’m so busy that by the time I get everyone out the door, I’m out of time to sit down and eat myself. It’s so easy to grab a chocolate muffin and a Cold Brew Coffee & Milk and head out the door.

Busy Morning Breakfast

I’ve never really been much of a stop at the coffee shop kind of gal. First there’s the cost, then the fact that I’m basically always running late and don’t have time to stop anywhere. Shamrock Farms Cold Brew Coffee & Milk is the perfect solution for on-the-go coffee drinkers lime myself who are on a busy schedule. I just toss a bottle in my purse and I’m good, with more money in my pocket and time on my hands than I would if I stopped to buy a coffee.

I love that Shamrock Farms Cold Crew Coffee & Milk is smoother and less acidic than regular coffee, it’s much easier on my stomach. Having twice the caffeine of regular coffee is a great bonus, and can really help when that 3pm slump hits and I need a pick me up. It’s farm raised and cold brewed, and available in Original, Mocha and Vanilla. It combines 100% Colombian coffee with a touch of real cane sugar and pure, fresh Shamrock Farms milk free of any artificial growth hormones sourced from local farms. The ingredients are simple and artfully crafted to create a silky smooth and slightly sweet taste. Speaking of simple and artfully crafted, we have some muffins to make!


These leftover chocolate recipes are perfect to make the most of a bounty of chocolates and candy at times of celebration through the year.

You may want to melt down an excess of Easter Bunnies or Eggs or incorporate your Halloween Haul into a variety of sweet treats over the course of a couple of weeks or months.

20 Leftover Chocolate Recipes

Here are plenty of ideas for making the most of your leftover chocolate.

1. Chocolate Chip Cookies

Add leftover chopped chocolate into your favorite chocolate chip cookie recipe, like the above White Chocolate Oatmeal Cookies.

2. Chocolate Mousse

Melt chocolate into an indulgent chocolate mousse, like the above pictured 3 Ingredient Chocolate Mousse or mascarpone chocolate mousse.

Here’s the video where you can watch the chocolate mousse being prepared, step by step. Hit play below or click here to watch on YouTube.

3. Hot Chocolate

Heat a mug of milk until steaming, then remove from heat and mix in a portion of chocolate for a custom made chocolate bar hot chocolate.

4. Frosting or Ganache

Melt chocolate and whip with cream, butter and sugar for a rich chocolate frosting or ganache.

5. Chocolate Ice Cream

Follow a chocolate ice cream recipe and melt down your leftover chocolate of choice.

6. Chocolate Sauce For Ice Cream

Melt chocolate, along with cream and a splash of milk for a unique chocolate sauce for ice cream.

7. Granola Bars

Mix leftover chocolate into granola bars or melt some down as a chocolate topping. (Here’s my 4 Ingredient Simple Granola Bar Recipe.)

8. Gingerbread House Decorations

Have a designated spot for keeping leftover chocolates and candy through the year. (Make sure it’s well hidden from family members, if need be!)

Then, use it all for elaborate gingerbread house decorations at Christmas time.

9. Chocolate Oatmeal

Melt chocolate into a warming, indulgent chocolate oatmeal for a sweet way to start your day. (Here’s the chocolate oatmeal recipe.)

10. Cheesecake

Add 100g/3.5oz of melted chocolate to a cheesecake batter for a chocolate flavored cheesecake. (Here’s an easy crustless cheesecake recipe for you.)

11. Brownies

Melt chocolate into brownie batter or mix chopped chocolate bars into your brownies in place of chocolate chips.

12. Save For Halloween

As with saving for a gingerbread house, stash candy away through the year to then give away at Halloween.

13. Smoothie

Make a healthy smoothie and mix through some leftover chocolate to balance the goodness.

I like to blend together the chocolate with milk, chia seeds and protein powder too if I want to make a meal of it.

14. Milkshake

For a more indulgent chocolate drink, blend up a milkshake with milk, cream and chocolate ice cream. (Along with your leftover chocolate, of course.)

15. Chocolate Cake

Follow the recipe for your favorite chocolate cake and add in a portion of leftover chocolate.

16. Leftover Chocolate Fudge

Create a unique flavored fudge by mixing leftover chocolate into your favorite fudge batter.

17. Chocolate Truffles

Add chopped chocolate into decadent chocolate truffles, which are really easy to make.

Simply heat 1/2 a cup of cream until steaming, then mix in 100g/3.5oz, a tablespoon of butter and a tablespoon of sugar. Mix until smooth, cool then refrigerate until thickened, then roll into balls and enjoy.

18. Chocolate Chunk Muffins

Mix leftover chopped chocolate chunks into chocolate chip muffins in place of chocolate chips.

19. Overnight Oats

Another indulgent breakfast – mix chopped chocolate into overnight oats or add some as a topping. (Here’s my chocolate overnight oats recipe.)

20. DIY Ice Cream Bar

Offer a selection of leftover chocolates and candy as sweet toppings options with a DIY Ice Cream Bar that’s always a hit with the whole family.


Double Chocolate Banana Applesauce Muffins

These Double Chocolate Banana Applesauce Muffins are perfect for those days when you wake up craving chocolate.

Easy, delicious and made without oil, butter, or eggs.

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Raise your hand if you agree that chocolate is totally okay for breakfast? Good! We can be friends then. Today I’m sharing chocolate…for breakfast. And you’re totally going to love me for this.

I’m not going wild with the chocolate, well maybe a little…BUT, these double chocolate muffins are made with bananas and applesauce. No butter, no oil, not even an egg. I kind of love them.

You’ll notice that only eleven of the dozen muffin made it to the cooling rack. My taste buds could not resist the allure of those chocolate chips tucked into the top, all melty and perfect. I have to say, that little muffin went down way too easy.

After having so many readers write in wondering if the Chocolate Banana Applesauce Cake could be made as muffins I knew that I needed to give it a try myself. Good call you guys! These muffins are just PERFECT for a sweet breakfast treat and lovely for brunch.

Not overly sweet but totally packed with rich chocolate flavor, these muffins beg to be devoured with a cold glass of milk on standby.

Light and airy and yet somehow totally decadent. I guess chocolate for breakfast can be nothing if not decadent.

I vow to treat myself to this kind of breakfast more often. Chocolates makes me happy and the earlier in the day I can have it, the better.

This recipe makes twelve muffins and they keep amazingly well. I had a few tucked away for a treat and three days later they were still perfectly moist (thanks to those bananas and applesauce) and utterly delicious!


Spider web chocolate fudge muffins

Preheat the oven to fan 170C/ conventional 190C/gas 5 and line a muffin tin with 10 paper muffin cases. Break the chocolate into a heatproof bowl, add the butter and liquid. Melt in the microwave on Medium for 30-45 seconds (or set the bowl over a pan of gently simmering water). Stir and leave the mixture to cool.

Mix the flour, bicarbonate of soda and both sugars in a bowl. Beat the egg in another bowl and stir in the soured cream, then pour this on the flour mixture and add the cooled chocolate. Stir just to combine – don’t overmix or it will get tough.

Spoon the mixture into the cases to about three quarters full. Bake for 20 minutes until well risen. Loosen the edges with a round-bladed knife, let them sit in the tins for a few minutes, then lift out and cool on a wire rack.

For the topping, make two piping bags out of greaseproof paper (or cut the ends off two clean plastic bags). Break the dark and white chocolate into separate bowls and melt in the microwave on Medium for 2 minutes (or over a pan as in step 1). Put 2 spoonfuls of dark chocolate in one bag and the same of white chocolate in the other.

Working with one muffin at a time, spread with dark chocolate from the bowl, letting it run down a bit, then pipe four concentric circles of white chocolate on top. Using a small skewer, drag through the circles at regular intervals, from the centre to the edge, to create a cobweb effect. Repeat with four more muffins. On the remaining five, spread over the white chocolate and decorate with the dark. Best eaten the day they’re made – even better while the chocolate’s soft.