Rachael Ray: Halloween Chocolate Sandwich Cookie Cupcakes Recipe


Rachael Ray: Heather’s Chocolate Sandwich Cookie Cupcakes

When Halloween rolls around, it’s practically a crime to avoid sweets. But don’t limit yourself to prepackaged candy! Heather works hard behind the scenes on The Rachael Ray Show and when she had the opportunity to join Rachael on set, she took full advantage! She showed viewers how to make her Chocolate Sandwich Cookie Cupcakes! While these sweet treats are perfect for any occasion, any time of the year, Heather explained how you can transform them into delightful Halloween desserts with a few simple additions!

To get the recipe, click next page.


Rachael Ray: Chocolate Sandwich Cookie Cupcakes Recipe Ingredients

Rachael Ray: Halloween Chocolate Sandwich Cookie Cupcakes Recipe

These adorable and tasty Halloween Chocolate Sandwich Cookie Cupcakes are the perfect way to serve up a spooky dessert! (kathryninstereo / Flickr)

For the Buttercream:

  • 3 C powdered sugar
  • 3 or more tbsp milk
  • 2 sticks unsalted butter – at room temperature
  • 1 tbsp vanilla extract
  • 1 sleeve chocolate sandwich cookies

For Decorating:

  • 12 “Happy Halloween” flags
  • 12 plastic ghost rings


Rachael Ray: Chocolate Sandwich Cookie Cupcakes Recipe Directions

  1. Preheat the oven to 350 degrees
  2. Put paper liners in cupcake tins
  3. In a large bowl, use an immersion blender to mix the cake mix, pudding mix, eggs, oil, sour cream, and water
  4. Stir in the chocolate chips, then pour the batter into the tins
  5. Bake for 18-22 minutes, then let cool for at least 30 minutes
  6. When the cupcakes are cooling, make the buttercream
  7. In a different large bowl, use the immersion blender to cream the butter until light and fluffy
  8. Add the powdered sugar one cup at a time, mixing well after each addition
  9. Increase the speed to medium, then add the vanilla extract
  10. Add 2 tbsp milk and beat for 3 minutes, adding more milk if necessary to thin
  11. Crush 12 chocolate sandwich cookies and fold the pieces into the frosting
  12. Fill a pastry bag and pipe the frosting onto the cooled cupcakes
  13. Decorate with a ghost ring and half a sandwich cookie


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