Halloween Chocolate Muffins with Root Beer
Six big, moist Halloween chocolate muffins with a little hint of root beer behind the chocolate. Made with oil and sour cream, they’re easy to mix by hand and need only Halloween tulip liners to dress them up. No frosting or glaze required!
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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
Portion size: I made 6 large muffins using big tulip liners. Smaller portions may bake more quickly.
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.
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
Serving: 1Serving | Calories: 321kcal | Carbohydrates: 43g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 430mg | Potassium: 124mg | Fiber: 2g | Sugar: 20g | Vitamin A: 99IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 2mg
Calories: 321kcal
Servings: 6 Servings
