Description

Delightfully rich and moist Chocolate Halloween Cupcakes perfect for spooky celebrations. These cupcakes combine the deep flavors of cocoa and coffee with a light, fluffy vanilla buttercream frosting, decorated with festive Halloween-themed toppings. Ideal for parties or festive treats, they are easy to bake and sure to please chocolate lovers of all ages.

Ingredients

Scale

Cupcake Ingredients

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 Ingredients

2 sticks unsalted butter, softened
3-4 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract
2-3 tablespoons milk or heavy cream

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Instructions

Preheat the oven: Set your oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners to prepare for baking.
Sift dry ingredients: In the bowl of an electric mixer, sift together the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt to ensure a smooth, lump-free batter.
Combine wet ingredients: In a separate medium bowl, whisk together the egg, buttermilk, hot black coffee, vegetable oil, and vanilla extract until fully blended.
Mix batter: Using the electric mixer on low speed, mix the dry ingredients for one minute. Stop the mixer and add half of the wet ingredients, then mix on medium speed for one minute, scraping the bowl sides and bottom. Add the remaining wet ingredients and continue mixing on medium speed for another minute. The batter will be thin.
Fill cupcake liners: Evenly divide the batter among the lined muffin tins, filling each about two-thirds full.
Bake: Place the muffin tin in the oven and bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
Cool: Remove cupcakes from the oven and transfer to wire racks to 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.
Mix frosting: Add the sifted confectioners’ sugar, vanilla extract, and milk or heavy cream. Mix on low speed for 1 minute, then increase to medium speed and beat for 6 minutes until the frosting is light, fluffy, and creamy.
Frost cupcakes: Once cupcakes are completely cooled, frost them using your favorite decorating tip, such as Wilton Tip 1M, for a beautiful swirl.
Decorate: Garnish the frosted cupcakes with Halloween-themed decorations for a festive finish.

Notes

For best results, ensure all wet ingredients are at room temperature before mixing.
If you prefer a stronger chocolate flavor, consider adding an extra tablespoon of cocoa powder.
You can substitute buttermilk with milk mixed with 1 tablespoon of lemon juice or vinegar as an alternative.
Use fresh coffee brewed strong for optimal flavor or instant espresso powder dissolved in hot water.
Adjust confectioners’ sugar in frosting to achieve your desired sweetness and consistency.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Bring refrigerated cupcakes to room temperature before serving for the best taste and texture.
For vegan or dairy-free versions, substitute butter and buttermilk with plant-based alternatives.

Nutrition

Serving Size: 1 cupcake with frosting
Calories: 350
Sugar: 32g
Sodium: 180mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg