Chocolate Halloween Cupcakes and Chocolate Buttercream Icing Recipes
These adorable, delicious and only slightly creepy Chocolate Halloween Cupcakes with Chocolate Buttercream Icing will delight both your big and little kids!
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened natural cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp kosher salt
- 2 large eggs (at room temperature)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1/3 cup vegetable oil
- 2 tsp pure vanilla extract
- 1/2 cup buttermilk
- 1 cup unsalted butter (at room temperature)
- 3-1/2 cups confectioners sugar
- 1/2 cup unsweetened natural cocoa powder
- 4 Tbsp heavy cream or whole milk
- 1/4 tsp kosher salt
- 2 tsp pure vanilla extract
Instructions
- 1
Preheat the oven to 350 degrees F.
- 2
Line a regular muffin pan with cupcake liners. Set aside.
- 3
Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl until combined. Set aside.
- 4
Add the eggs, granulated sugar, brown sugar, vegetable oil and vanilla to a medium-size bowl and whisk until smooth.
- 5
Pour half of the egg mixture into the dry ingredients. Then add half of the buttermilk. Stir until just combined.
- 6
Add the other half of the egg mixture and the remaining buttermilk. Stir until just combined. Do not overmix.
- 7
Use an ice cream scoop or spoon to fill each muffin cup halfway. Do not overfill.
- 8
Bake for 18-21 minutes, or until a toothpick inserted in the center of one of the cupcakes comes out clean. Start checking at 18 minutes to avoid overcooking the cupcakes.
- 9
Remove from the oven and allow to cool completely.
- 10
Add the butter to the bowl of a stand mixer fitted with a paddle attachment, and beat the butter on medium speed until it is smooth and creamy.
- 11
Add the confectioners' sugar, cocoa powder, cream or milk, salt, and vanilla extract. Beat on low speed for about 30 seconds, then increase the mixer to high speed and beat for about 2 minutes. (If the frosting is too thin, add a little more confectioners' sugar, if it is too thick, add a little more cream or milk.)
- 12
To frost the cupcakes, use a spatula to smooth the icing over the top or place the icing in a piping bag and pipe the icing on the top of the cupcake. (I used a Wilton 1M piping tip to frost mine.)