Description

These Halloween cupcakes are perfectly spooky chocolate treats decorated with vibrant and fun designs, ideal for celebrating the season. Moist and rich, these cupcakes combine the deep flavor of coffee-enhanced chocolate cake with creamy, colorful frosting in multiple festive colors and shapes, making them a delightful centerpiece for any Halloween party.

Ingredients

Scale

Cake Ingredients

1/2 cup sour cream (120g)
1 cup buttermilk (240mL)
3 eggs
1 1/2 cup hot coffee (360mL, strong, brewed with a mocha pot to resemble espresso)
3/4 cup vegetable oil (180mL)
3 cup all-purpose flour (360g)
2 2/3 cup granulated sugar (535g)
1/2 cup cocoa powder (65g)
1 1/2 tsp baking powder (6g)
1 tbsp baking soda (18g)
1 tsp kosher salt (5g)

Frosting Ingredients

1 lb confectioner’s sugar (450g)
1 cup unsalted butter, room temperature (250g)
3 tsp vanilla extract (15mL)
3 tbsp heavy whipping cream (45mL)

Decorations

Green food coloring
Orange food coloring
Black gel food coloring
Brown M&Ms (regular and peanut)
3/4 cup melted chocolate

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Instructions

Prepare the Cake Batter: In a large mixing bowl, combine the sour cream, buttermilk, eggs, hot coffee, and vegetable oil. Whisk until fully blended to ensure a smooth liquid base for the cake batter.
Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and kosher salt. This step ensures even distribution of leavening agents and cocoa powder for a uniform texture and rise.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently but thoroughly until the batter is smooth and well incorporated, taking care not to overmix.
Bake the Cupcakes: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners and pour batter evenly into the cups, filling about two-thirds full. Bake for approximately 10 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely before frosting.
Prepare the Frosting: In a mixing bowl, beat the room temperature unsalted butter until creamy. Gradually add the confectioner’s sugar and continue beating. Add vanilla extract and heavy whipping cream, then beat until the frosting is smooth, fluffy, and holds soft peaks.
Color the Frosting: Divide the frosting into three portions. Tint each with green, orange, and black gel food coloring respectively to create festive Halloween colors.
Decorate the Cupcakes: Spread or pipe the colored frostings creatively over the cooled cupcakes to form spooky designs. Use melted chocolate to add details, and garnish with brown M&Ms (regular and peanut varieties) for a playful touch.

Notes

Perfectly spooky chocolate Halloween cupcakes decorated in five easy designs.
Use strong coffee to enhance the chocolate flavor without overpowering the cake.
Allow cupcakes to fully cool before frosting to prevent melting.
Gel food coloring provides vibrant colors without thinning the frosting.
Creative decoration options include using melted chocolate and M&Ms to make fun Halloween shapes.

Nutrition

Serving Size: 1 cupcake
Calories: 150 kcal
Sugar: 8 g
Sodium: 90 mg
Fat: 6 g
Saturated Fat: 2 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 13 mg