Description
These Easy Halloween Cupcakes feature rich chocolate cupcakes topped with creamy vanilla buttercream frosting and festive Halloween decorations. Perfect for spooky celebrations, these moist cupcakes are simple to make and decorated with chocolate designs resembling ghosts, spider webs, and skulls.
Ingredients
Scale
Chocolate Cupcakes
- 1 ¼ cup (156 g) all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (96 g) unsweetened cocoa powder, (nonalkalized)
- 1 teaspoon espresso powder, (or coffee powder)
- 1 cup (240 mL) boiling water
- ½ cup (120 g) sour cream or plain Greek yogurt, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (226 g or 2 sticks) unsalted butter, room temperature
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs, room temperature
Vanilla Buttercream Frosting
- 1 cup (226 g or 2 sticks) unsalted butter, room temperature
- 2 ½ cups (300 g) confectioners’ sugar, sifted
- 2 teaspoons pure vanilla extract
- Pinch salt
- 1-2 tablespoons milk, room temperature
Decorations
- 2 tablespoons mini chocolate chips
- ½ cup bittersweet chocolate, chopped
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside for later.
- Create Chocolate Mixture: In another medium bowl, combine the unsweetened cocoa powder and espresso powder. Pour in the boiling water and whisk until smooth. Let this mixture cool to room temperature, then whisk in sour cream and vanilla extract.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the unsalted butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 3 minutes.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Combine Ingredients: Add one-third of the dry flour mixture to the butter mixture on low speed and mix just until combined. Next, add half of the chocolate mixture and mix until incorporated. Repeat by adding another third of the flour mixture, then the remaining chocolate mixture, and finally the last third of the flour mixture. Use a silicone spatula to scrape the bowl and mix for 10 more seconds to ensure an even batter.
- Fill Muffin Tins: Line two standard muffin tins with paper liners. Spoon or ice cream scoop the batter into each cup, filling them about two-thirds full.
- Bake Cupcakes: Bake in a preheated 350°F (177°C) oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out with little to no crumbs. Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make Buttercream Frosting: In a stand mixer bowl, whip the butter on medium-high speed until it becomes fluffy, about 5 minutes. Gradually add the sifted confectioners’ sugar on low speed until fully mixed in. Increase speed to medium and add vanilla extract and salt. Beat for about one minute until fluffy. Add 1 to 2 tablespoons of milk to reach desired consistency.
- Decorate Ghost Cupcakes: Use a large round frosting tip to pipe a cone shape on top of the cupcakes to resemble ghosts. Use mini chocolate chips to create eyes.
- Melt Chocolate for Decorations: Microwave the chopped bittersweet chocolate at 50% power, stirring every 20 seconds until smooth. Transfer melted chocolate into a zip-top bag and allow to cool slightly.
- Decorate Spider Web Cupcakes: Spread an even layer of frosting over cupcakes with an offset spatula. Snip a small hole in the corner of the chocolate-filled bag. Place a dot in the center of each cupcake, then pipe three concentric circles around it. Drag a toothpick from the center outward across the circles to create a spider web effect. Repeat 5 to 7 times per cupcake.
- Decorate Skull Cupcakes: Spread frosting evenly over cupcake surface. Using the melted chocolate in the bag, pipe two large eyes and two small dots for the nose. Pipe a wide stitched smile resembling Jack Skellington for the mouth.
Notes
- If desired, use store-bought cupcake mix following the box instructions for convenience.
- If the buttercream frosting is too soft, refrigerate for 15-20 minutes and remix briefly before use.
- Store cupcakes in an airtight container at room temperature or in the refrigerator for up to 3 days.
- For longer storage, freeze cupcakes for up to 1 month and thaw in the refrigerator overnight.
- For best results melting chocolate, stir frequently and use 50% microwave power to prevent scorching.
Nutrition
- Serving Size: 1 cupcake
- Calories: 411 kcal
- Sugar: 36 g
- Sodium: 131 mg
- Fat: 25 g
- Saturated Fat: 16 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 77 mg
