Halloween Cupcakes

​

Chocolate Cupcake Recipe

Ingredients:
¾ cup flour, spoon and leveled
½ cup baking cocoa, spoon and leveled
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs, room temperature
½ sugar
½ cup brown sugar, packed
1/3 cup canola or vegetable oil
2 teaspoons vanilla
½ cup buttermilk or sour milk, room temperature

​

In a large bowl, whisk the flour, cocoa, baking powder, baking soda and salt until well combined. 

​

In a separate bowl, whisk the eggs, sugar, brown sugar, oil and vanilla together until smooth. 

 

Pour half of the wet ingredients into the dry ingredients.  Whisk a bit.  Add half of the buttermilk.  Carefully whisk for a few seconds.  Add the rest of the wet ingredients, whisk it a bit.  Add the rest of the buttermilk and stir until just combined.  Do not over mix. 

​

Pour the batter into a lined cupcake pans - but only fill half-way.  (The recipe makes about 16 cupcakes). 

​

Bake at 350°F for 18-22 minutes, or until a toothpick inserted into the center comes out clean. 

​

Frost with Butter Cream Frosting.

 

Butter Cream Frosting Recipe:

​

Ingredients:
4 cups powdered sugar, sifted
1 cup butter, softened
2 tablespoons milk
1 tablespoon vanilla
Food coloring, optional

​

With a mixer, beat the softened butter on low speed, just until smooth. 

Add the milk, vanilla and 1 cup of the powdered sugar.  Mix on low, until combined.  Add the rest of the powdered sugar, one cup at a time and beat until smooth.

​

Once the powdered sugar is all incorporated, raise the speed to medium-high and beat for 5 minutes, until the frosting is light and fluffy. 

​

Tint the frosting with food coloring, if desired.

 

Chocolate Haunted Houses and Halloween Trees

Place your favorite chocolate in a small plastic bag, break it up a bit.  Microwave the chocolate for 30 seconds.  Squeeze the bag a bit.  Continue melting the chocolate in 20 second intervals until completely melted.

​

Snip off the corner of the bag.  Pipe the chocolate designs on parchment paper.  If desired, add sprinkles while the chocolate is still wet.

​

Refrigerate the chocolate designs until set.  Once the chocolate is firm, store in a air-tight container in the refrigerator. 

​

Add the chocolate designs to the cupcakes, just before serving.  The chocolate will start to melt a bit if it is served in a warm environment.  Store the chocolate designs overnight in the refrigerator for the best results.