Description
These Chocolate Halloween Cupcakes are rich, moist, and infused with a hint of strong coffee for depth of flavor. Topped with a fluffy homemade vanilla buttercream frosting, they make a perfect festive treat for Halloween celebrations, adorned with spooky decorations.
Ingredients
Scale
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
Vanilla Buttercream 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°F. Line a muffin tin with cupcake liners to ensure easy removal and clean baking.
- Sift Dry Ingredients: In the bowl of an electric mixer, sift together all dry ingredients – flour, sugar, cocoa powder, baking soda, baking powder, and salt. This mixture will form the base of your cupcakes.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the wet ingredients – egg, buttermilk, hot black coffee, vegetable oil, and vanilla extract. Make sure the coffee is hot to help activate the cocoa and deepen the chocolate flavor.
- Mix Batter: Start mixing the dry ingredients on low speed for one minute using your electric mixer. Stop and gradually add half of the wet ingredients, mixing for one minute at medium speed, then scrape down the sides and bottom. Add the remaining wet ingredients and mix for an additional minute on medium speed. The batter will be thin, which is expected for moist cupcakes.
- Fill and Bake: Evenly divide the batter among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
- Cool Cupcakes: Allow the cupcakes to cool completely on wire racks before frosting to prevent the frosting from melting.
- Prepare Buttercream Frosting: Using the paddle attachment of your electric mixer, whip softened butter on medium speed for 8 minutes until pale and creamy.
- Mix Frosting: Add sifted confectioners’ sugar, vanilla extract, and milk or heavy cream to the whipped butter. Begin mixing on low speed for 1 minute to combine, then increase to medium speed and whip for 6 more minutes until the frosting is light, fluffy, and creamy.
- Frost Cupcakes: Using your favorite decorating tip (Wilton 1M suggested), frost the cooled cupcakes with the vanilla buttercream. Decorate with Halloween-themed decorations to complete the festive look.
Notes
- Ensure all wet ingredients are at room temperature for best mixing results.
- The hot coffee enhances the chocolate flavor but does not overpower the cupcakes.
- The batter will be thin; avoid overmixing to keep cupcakes tender.
- Adjust the amount of confectioners’ sugar in frosting to achieve your desired consistency and sweetness.
- These cupcakes can be made a day ahead and stored in an airtight container.
- Decorate just before serving to maintain the integrity of the frosting and decorations.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320
- Sugar: 32g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
