Wacky Cupcakes for Halloween
This was the first cake I learned how to make when I was a kid, and one probably many of you did too: Wacky Cake. The recipe card I have is dated 1948, so it’s a tried and true recipe that is made and loved by kids. Whisk Twist: I baked them in cookie cutters.
- 1 1/2 cups flour
- 1 cup sugar
- 3 tablespoons cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons vegetable oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- 1 cup water
- 4 tablespoons semi-sweet chocolate chips
- 4 tablespoons white chocolate chips
Adapted from whiskblog.com
Here are the directions to make it in an 8×8 baking pan. Or, bake in all metal Halloween shaped cookie cutters.
For the cake: Preheat the oven to 350˚F.
Sift the flour, sugar, cocoa, soda, and salt in a baking pan. Make three holes. In one hole, add the oil. In another, add the vinegar. In the last, add the vanilla. Over all, pour water and mix until blended.
Bake for 30 minutes (20-25 for the cupcake-in-cookie-cutter version).
For the frosting: Melt some semi-sweet chocolate chips in a double-boiler or in the microwave. In a separate bowl, melt some white chocolate chips in a double-boiler or in the microwave. Fill two piping bags with each of the chocolates. Pipe the chocolate onto a tracing of the cookie cutter or right onto the cupcake.