Chefs Richard Blais and Carla Hall share two tasty Halloween treats.
This Halloween, two top chefs have the perfect recipes to transform candy into an even more delicious confection.
Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until creamed, 2-3 minutes. Add the eggs and vanilla, scrape down the sides of the bowl, and beat again on medium-high speed until mixture is well-combined. To fill the cupcakes, use a small knife to cut a small cone out of the center of each cupcake, making a well about 1-1 1/2 inches deep. Spoon a small amount of filling into the well. If you like, you can slice each cone you removed and replace just the top edge, so the top of the cupcake still has a smooth surface of cake with the filling underneath.
With the speed on low, gradually add the dry ingredients in thirds, alternating with the buttermilk. Scrape the bowl, add the chocolate chips, and mix just until blended. Pour into the prepared pan and smooth the top.
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