Best Candy Apple Cupcakes for Cozy Fall Treats

There’s something magical about the taste of fall wrapped into one delightful cupcake the crispness of apples, the warmth of cinnamon, and the indulgent kiss of caramel. Candy Apple Cupcakes are more than just a dessert; they stir memories of cozy mornings, Thanksgiving tables, and celebrations with loved ones. This recipe invites you on a two-day journey of baking bliss where each step brings you closer to a gorgeous, glossy, and utterly mouthwatering creation that’s guaranteed to brighten your moments.

Best Candy Apple Cupcakes for Cozy Fall Treats

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• Author: Sara
• Total Time: 2 days
• Yield: 12 cupcakes
• Diet: Vegetarian

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Description

Candy Apple Cupcakes bring together the best fall flavors with tender cupcakes, stewed apples, caramel mousse, and a striking red mirror glaze. This two-day recipe invites you to create a stunning dessert full of cozy, sweet, and tart notes, perfect for special occasions or cozy autumn gatherings.

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Ingredients

Cupcakes:

• 1 1/4 cups / 215 g all-purpose flour
• 3/4 cup / 132 g caster sugar, superfine
• 1 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1/4 cup / 60 g unsalted butter, softened
• 1 large egg
• 3/4 cups / 187 ml whole milk
• 1/4 cup / 65 ml vegetable oil
• 1 tbsp Greek yoghurt or sour cream
• 1/2 tsp vanilla extract or vanilla bean paste
• 1 tsp cinnamon Salted caramel sauce to drizzle Mint leaves to decorate

Stewed Apples:

• 5 green apples, peeled and cubed
• 2 tbsp brown sugar
• 1 tsp lemon juice

Caramel Mousse:

• 250 g white chocolate, finely chopped + 100 ml cream 250 ml cream
• Pinch salt
• 3 tsp unflavored powdered gelatin
• 2 tbsp water
• 2 tsp vanilla extract
• 3 tbsp dulce de leche or 1 tbsp salted caramel sauce

Red Mirror Glaze:

• 200 g sweetened condensed milk
• 300 g granulated sugar
• 150 g water
• 350 g white chocolate chips
• 19 g gelatin + 1/2 cup water to bloom 4-6 drops red Americolour food gel

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Instructions

Day 1

Caramel Mousse:

1. Melt white chocolate with 100 ml cream and salt until smooth.
2. Cool to room temperature, stirring occasionally.
3. Bloom gelatin in cold water, melt, and whisk into chocolate mixture.
4. Whip the remaining cream to soft peaks, add dulce de leche, whip to stiff peaks.
5. Fold cream into chocolate mixture gently.
6. Pour into molds and refrigerate overnight.

Day 2

Red Mirror Glaze:

1. Bloom gelatin in water.
2. Heat condensed milk, sugar, and water to simmer.
3. Add gelatin and stir until dissolved.
4. Pour hot mixture over chocolate chips, let sit 5 min.
5. Add red food dye and blend until smooth.
6. Strain and cool to 33°C.
7. Pour glaze over mousse twice, refrigerate.

Stewed Apples:

1. Combine apples, brown sugar, and lemon juice.
2. Microwave 5 min, stir, then 5 more min till tender.
3. Drain excess juice and cool.

Cupcakes:

1. Preheat oven to 160°C fan or 180°C conventional.
2. Mix dry ingredients, then add butter until sandy.
3. Whisk wet ingredients together.
4. Combine wet and dry, fold in stewed apples.
5. Fill liners 3/4 full, drizzle salted caramel.
6. Bake 30-35 min and cool.
7. Assembly: Top cupcakes with set mousse.
8. Garnish with mint leaves and a paper straw.

Notes

Make mousse the day before for best results. Use a candy thermometer for mirror glaze temperature. Drizzle caramel carefully for balanced flavor. Granny Smith apples give best taste and texture.

• Prep Time: 40 minutes (spread over 2 days)
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients for Candy Apple Cupcakes

Cupcakes

Stewed Apples

Caramel Mousse

Red Mirror Glaze

Step-by-Step Instructions

Day 1 : Prepare Caramel Mousse

1. In a microwave-safe bowl, melt white chocolate with 100 ml cream and salt in 30-second bursts until smooth.
2. Cool to room temperature with occasional stirring.
3. Bloom gelatin in water, then melt it and whisk into chocolate mixture.
4. Whip remaining cream to soft peaks, add dulce de leche, whip to stiff peaks.
5. Fold half the cream into chocolate mixture, then fold in remaining cream gently.
6. Pour into molds and refrigerate overnight. To unmold, cut the top rim and invert.

Day 2 : Prepare Mirror Glaze, Stewed Apples, and Cupcakes

Red Mirror Glaze

1. Bloom gelatin in water.
2. Heat condensed milk, sugar, and water to simmer.
3. Add gelatin and stir until dissolved.
4. Pour hot mix over chocolate chips; let it sit 5 minutes.
5. Add red food dye and blend until smooth.
6. Strain to remove lumps; cool to 33°C before use.
7. Pour over mousse (two coats recommended) and refrigerate.

Stewed Apples

1. Combine apples, lemon juice, and brown sugar in a microwave-safe bowl.
2. Microwave 5 minutes, stir, then 5 minutes more until tender.
3. Drain excess juice, cool, and set aside.

Cupcakes

1. Preheat oven to 160°C fan or 180°C conventional. Line cupcake tin.
2. Mix flour, baking powder, sugar, and salt; add softened butter until sandy.
3. Whisk wet ingredients and combine gently with dry mix.
4. Incorporate stewed apples.
5. Fill liners ¾ full, drizzle salted caramel on top.
6. Bake 30-35 min; cool on rack before frosting.

Final Assembly

• Place mousse tops on cupcakes.
• Add a paper straw and a mint leaf for decoration.

Helpful Tips for Perfect Candy Apple Cupcakes

• Make the mousse the day before to set perfectly.
• Use a candy thermometer for precise mirror glaze temperature.
• Drizzle caramel generously but not so much that it overwhelms the apple flavor.
• Use Granny Smith apples for the right tartness and firmness in the stewed apples.

Conclusion

These Candy Apple Cupcakes bring together the best of fall flavors and elegant dessert presentation. Whether for a special occasion or simply to delight yourself and your family, they’re bound to create sweet memories and satisfy the deepest cravings for caramel and apple-inspired treats. Embrace the two-day process for best results, and enjoy every delicious bite!