Description
Delight in these rich and moist Chocolate Halloween Cupcakes topped with a smooth, creamy buttercream frosting perfect for celebrating spooky festivities with a 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 Oven and Prepare Pans: Preheat your oven to 350 degrees Fahrenheit 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 to combine and aerate the mixture.
- Combine Wet Ingredients: In a medium bowl, whisk the egg, buttermilk, hot strong black coffee, vegetable oil, and vanilla extract together until smooth.
- Mix Batter: On low speed, mix the dry ingredients for 1 minute, then add half of the wet ingredients and mix on medium speed for 1 minute, scraping the sides and bottom of the bowl. Add the remaining wet ingredients and mix for an additional minute on medium speed. The batter will be thin.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 15 minutes or until a toothpick inserted in the center comes out almost clean.
- Cool Cupcakes: Transfer the cupcakes to wire racks and cool completely before frosting.
- Prepare Frosting: Using the paddle attachment of an electric mixer, whip the softened butter on medium speed for 8 minutes until pale and creamy.
- Add Frosting Ingredients: Add sifted confectioners’ sugar, vanilla extract, and milk or heavy cream to the butter. Mix on low speed for 1 minute, then increase to medium speed and mix for 6 more minutes until the frosting is light, creamy, and fluffy.
- Frost Cupcakes: Use a favorite decorating tip, such as Wilton Tip 1M, to frost the cooled cupcakes. Decorate with Halloween-themed decorations as desired.
Notes
- Sift the confectioners’ sugar to avoid lumps in the frosting.
- Hot coffee enhances the chocolate flavor in the cupcakes.
- Make sure the butter is softened at room temperature for easier whipping of the frosting.
- You can substitute buttermilk with milk plus 1 tablespoon lemon juice if unavailable.
- Use room temperature eggs to help the batter mix smoothly.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 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
