Description
Delight in these rich Chocolate Halloween Cupcakes perfect for your festive celebrations. Moist, cocoa-infused cupcakes are topped with a creamy vanilla buttercream frosting, decorated with Halloween-themed toppings for a spooky, delicious treat.
Ingredients
Scale
For Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1 cup sugar
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg, at room temperature
- ½ cup buttermilk, at room temperature
- ½ cup strong black coffee, hot
- ¼ cup vegetable oil
- 1½ teaspoons pure vanilla extract
For Frosting:
- 2 sticks unsalted butter, softened
- 3-4 cups confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk or heavy cream
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees F and line muffin tins with cupcake liners to prepare for baking.
- Mix Dry Ingredients: Sift together all dry ingredients—flour, sugar, cocoa powder, baking soda, baking powder, and salt—in the bowl of an electric mixer.
- Combine Wet Ingredients: In a medium bowl, whisk together the egg, buttermilk, hot black coffee, vegetable oil, and vanilla extract until fully combined.
- Combine Batter: Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add half of the wet ingredients. Mix on medium speed for 1 minute, scraping the bowl sides. Add the remaining wet ingredients and mix again on medium speed for 1 minute until the batter is smooth and thin.
- Fill Cupcake Liners: Divide the batter evenly among the lined cupcake tins, filling each about two-thirds full.
- Bake: Bake for 15 minutes or until a toothpick inserted into the center comes out almost clean. Remove from oven and let cupcakes cool completely on wire racks.
- Prepare Frosting: Using an electric mixer with a paddle attachment, whip softened butter on medium speed for 8 minutes until pale and fluffy.
- Add Frosting Ingredients: Add the sifted confectioners’ sugar, vanilla extract, and 3 tablespoons of milk or heavy cream to the whipped butter. Mix on low speed for 1 minute, then increase to medium speed and whip for 6 minutes until the frosting is light, creamy, and fluffy.
- Decorate: Frost the cooled cupcakes with the prepared buttercream using your favorite decorating tip, such as the Wilton Tip 1M. Top with Halloween-themed decorations as desired.
Notes
- Ensure all wet ingredients are at room temperature for better mixing and texture.
- The coffee enhances the chocolate flavor but does not add a strong coffee taste.
- Use room temperature butter for smoother frosting consistency.
- If the frosting is too thick, add an extra tablespoon of milk or cream, one at a time.
- Allow cupcakes to cool completely before frosting to prevent melting and sliding.
- Decorate with sprinkles, edible eyes, or themed toppers to enhance the Halloween look.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
