Description
These Chocolate Halloween Cupcakes are moist, rich, and perfectly spiced for the spooky season. Topped with a smooth, creamy buttercream frosting, they are decorated to add a festive touch to any Halloween celebration.
Ingredients
Scale
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
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 Oven: Preheat your oven to 350 degrees F and line muffin tins with cupcake liners to prepare for baking.
- Mix Dry Ingredients: Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and kosher 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.
- Mix Batter: Add the dry ingredients to the mixer on low speed for 1 minute. Stop and add half of the wet ingredients, mixing for 1 minute on medium speed while scraping the bowl. Add the remaining wet ingredients and mix on medium speed for another minute. The batter will be thin.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake the cupcakes for 15 minutes or until a toothpick inserted in the center comes out almost clean.
- Cool Cupcakes: Remove cupcakes from the oven and cool completely on wire racks before frosting.
- Prepare Frosting: Using an electric mixer with a paddle attachment, whip the softened butter on medium speed for 8 minutes until pale and creamy.
- Add Frosting Ingredients: Gradually add confectioners’ sugar, vanilla extract, and 2-3 tablespoons of milk or heavy cream. Mix on low speed for 1 minute, then increase to medium speed and whip for 6 minutes until light, creamy, and fluffy.
- Decorate Cupcakes: Frost the cooled cupcakes generously using your favorite decorating tip. For a festive touch, top with Halloween decorations.
Notes
- Ensure the egg and buttermilk are at room temperature for a smoother batter.
- Use strong black coffee hot to enhance the chocolate flavor without overpowering it.
- For a dairy-free version, substitute butter with vegan butter and milk with almond or oat milk.
- To avoid curdling, add wet ingredients gradually while mixing batter.
- If you prefer a thicker batter, slightly reduce the coffee amount to 1/3 cup.
- Wilton Tip 1M is ideal for creating beautiful swirls with the frosting.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: thirty-five 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: 50 mg
