Halloween Chocolate Muffins with a Little Root Beer Surprise
Modified: Published: by Nora Breyer Combine Good Flavors 1 Comment
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This easy Halloween muffin recipe makes six big, moist chocolate muffins with a little hint of root beer. Pop them into spooky tulip liners, and the decorating is done. Just the thing when you want to bake something for Halloween without spending the afternoon on it.
I’ve caught a bit of root beer fever this Halloween. It’s dark, it’s a little different, and the non-alcoholic soda means the kids can enjoy it, too. Naturally, some of it had to find its way into my baking.
These Halloween chocolate muffins started with those last-minute baking moments in mind. There’s a party coming up, or guests are on their way, and you’d love to put something homemade on the table. But there isn’t much time, especially for decorating.
So I kept things simple. A chocolate batter with root beer, big Halloween tulip liners, and no frosting or glaze. The muffins are moist, chocolatey, and have a little extra flavor that makes people curious.
You’ll need about 15 minutes to mix the batter and 22 minutes for baking, plus cooling time. Then onto a plate they go. So no stressing out and, Happy Halloween! 🎃
Why you’ll love this Halloween Muffin Recipe
Just a few ingredients
See the recipe card for quantities.
How to Make Halloween Chocolate Muffins
Get the oven and pan ready
Preheat your conventional oven to 390°F / 200°C. Place 6 large tulip liners in your muffin pan, with each liner supported by a muffin cup. Measure your ingredients so everything is ready when you start mixing.
Mix the dry ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Break up any cocoa lumps as you go.
Whisk the egg mixture
In a separate large bowl, whisk the egg and sugar together. Add the oil, sour cream, and vanilla, then whisk until smooth. Leave the root beer aside for now.
Add the flour mixture, then the root beer
Fold the dry ingredients into the egg mixture. It will be thick at this point.
Slowly pour in the root beer and stir gently. A little foaming is normal. Scrape around the sides and along the bottom of the bowl to work in any thicker pockets of batter.
The root beer takes a little time to mix in when you add it last, so keep stirring gently until the batter is even throughout.
Fill the liners and bake
Divide the batter evenly between the 6 large tulip liners.
Bake for 5 minutes at 390°F / 200°C. Then, without opening the oven door, turn the temperature down to 350°F / 175°C and bake for another 17 minutes.
My batch took 22 minutes in total. The tops should spring back lightly when touched, and a skewer inserted into the center should come out with a few moist crumbs but no wet batter.
Let them cool
Leave the muffins in the pan for about 5 minutes, then carefully move them to a wire rack.
Once they’ve cooled, they’re ready to put on the table.
Serving & storage
- Arrange the muffins in their Halloween papers on a plate or a spooky black cake stand and let everyone help themselves. They’re also lovely with an afternoon spiced coffee with rum or a glass of milk if you’re baking for a quiet Halloween at home.
- Let the muffins cool completely before storing them in an airtight container. Enjoy them within a couple of days for the best texture, or freeze the extras for later.
- To freeze, place the cooled muffins in a freezer-safe container with enough room for the tall papers. Thaw at room temperature before serving.
Tools you’ll need
Some of the equipment links below may be affiliate links. As an Amazon Associate, I earn from qualifying purchases, at no extra cost to you.
Tips & Tricks
- Keep the portion size in mind. I used big tulip liners and got six large muffins. If you divide the batter into smaller portions, start checking them earlier.
- Scrape the bottom of the bowl. When you add the root beer, thicker batter can stay tucked underneath. A few gentle sweeps with your spatula will help you mix it in.
- Set a five-minute timer. It’s an easy way to remember the oven temperature change while you’re busy getting everything else ready.
- Check the middle before taking them out. My muffins needed 22 minutes, but yours may vary a little depending on your oven and portion size. A few moist crumbs on the skewer are fine; wet batter means they need longer.
More Halloween Treats
If you’re making a few things for Halloween, have a look at my other Halloween recipes for another sweet treat or a spooky drink to serve alongside these muffins. Pick whatever suits your evening, whether that’s a party with friends or something small at home.
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Halloween Chocolate Muffins with Root Beer
Equipment
- 6 Halloween Tulip Cupcake Liners large
- Two mixing bowls
- Silicone spatula
- Kitchen scale or measuring cups and spoons
- Skewer or toothpick
Ingredients
- 1¼ cups All-purpose flour
- ⅓ cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Fine salt
- ½ cup Granulated sugar plus 1½ tablespoons (for US measurements)
- 1 Large egg
- ⅓ cup Neutral oil
- ¼ cup Sour cream
- 1 teaspoon Vanilla extract
- ¾ cup A&W Root Beer room temperature
Instructions
- Preheat the oven to 390°F / 200°C conventional. Place 6 large tulip liners in a muffin pan.
- Whisk 1¼ cups All-purpose flour, ⅓ cup Unsweetened cocoa powder, ½ cup Granulated sugar, ½ teaspoon Baking powder, and ½ teaspoon Fine salt together in a medium bowl.1¼ cups All-purpose flour, ⅓ cup Unsweetened cocoa powder, 1 teaspoon Baking soda, ½ teaspoon Baking powder, ½ teaspoon Fine salt
- In a separate large bowl, whisk 1 Large egg and ½ cup Granulated sugar until combined.½ cup Granulated sugar, 1 Large egg
- Add ⅓ cup Neutral oil, ¼ cup Sour cream, and 1 teaspoon Vanilla extract. Whisk until smooth.⅓ cup Neutral oil, ¼ cup Sour cream, 1 teaspoon Vanilla extract
- Fold in the dry ingredients. The batter will be thick at this stage.
- Slowly pour in ¾ cup A&W Root Beer and stir gently until evenly mixed. Scrape the bottom and sides of the bowl to incorporate any thick pockets of batter.¾ cup A&W Root Beer
- Divide the batter evenly between the 6 large tulip liners.
- Bake for 5 minutes at 390°F / 200°C.
- Without opening the oven door, lower the temperature to 350°F / 175°C and bake for another 17 minutes.
- Check for doneness: the tops should spring back lightly, and a skewer inserted into the center should come out with a few moist crumbs but no wet batter.
- Leave the muffins in the pan for about 5 minutes, then transfer them to a wire rack to cool.
Notes
Mixing: Adding the root beer last means it takes a little longer to mix in. Stir gently until the batter is even throughout.
Baking time: My batch took 22 minutes. Use the skewer check to account for differences between ovens.
Decoration: The Halloween liners are all you need. Serve without frosting or glaze.
Flavor: Chocolate comes first, with a subtle but noticeable hint of root beer.
Oven: The temperatures listed are for a conventional oven.
Nutrition
Food Safety
- Save the tasting for the baked muffins. Raw flour and eggs can contain harmful bacteria, so avoid eating the uncooked batter.
- Wash your hands, utensils, and work surfaces after handling raw batter.
These tips follow the FDA’s guidance on raw flour and batter.
Root beer brings back so many childhood memories! I’m doing this for the kids this Halloween, genius!