Easy Halloween Cupcakes
These ‘spooky’ Easy Halloween Cupcakes are the chocolatey, fudgy treat everyone will be reaching for this Halloween season.
Ingredients
Cupcakes
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter slightly melted*
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk room temperature
Frosting
- 2 cups powdered sugar
- 1 cup unsalted butter slightly melted*
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
Decorating
- candy eyeballs
- mini oreos
- mini marshmallows
Instructions
Cupcakes
- Preheat oven to 350 degrees F.
- Line muffin pans with 16 cupcake liners.
- In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda and salt until well mixed. Set aside for now.
- In a separate large bowl, beat together (on high) butter, brown sugar and granulated sugar until mixed well, but no longer than 2 minutes.
- Beat eggs into butter mixture one at a time, beating just until mixed after each addition. Do not overmix. Stir in vanilla extract until fully combined.
- Pour half the flour mixture into the wet mixture and stir (not beat) in just until combined, do not overmix. Pour all the buttermilk into the batter and stir (not beat) just until combined.
- Pour in the remaining flour mixture and stir just until mixed. This is a very light and airy cupcake so if the batter is overmixed the cupcakes will sink in the middle. To prevent this, do not overmix the batter during any stage of the mixing.
- Scoop batter into cupcake liners. Each liner should be about ½ filled. This will give you 16 cupcakes. If the liners are too full, the baked cupcakes will spill over and the middlescould sink in.
- Place cupcakes into the oven and bake for 18 minutes or until a toothpick inserted in the middle comes out clean.
- Remove cupcakes from hot muffin pan and place on wire rack to cool completely before frosting. It’s important to remove the cupcakes from the hot muffin pan as soon as they come out of the oven so they don’t continue baking and dry out.
Frosting and Decorating
- In a large bowl, combine confectioners’ sugar, butter, cocoa powder and vanilla. Start beating on low until combined then beat on high for about two minutes until light and fluffy.
- Ice cupcakes with any star-shaped decorating tip (large or small) to create the icing “fur” look.
- Place candy eyeballs on the werewolf cupcakes. Take cream middle out of the mini Oreos then cut mini Oreo cookies in half to create the ears.
- Cut marshmallows into tiny triangle shapes for the teeth. Slightly wetting the knife between slices helps to prevent the marshmallows from sticking to the knife. Add an extra circle of icing above the teeth for his nose.
Notes
* For slightly melted butter, place cold butter from the fridge into the microwave on high for 30-40 seconds.
Storage: Cupcakes can be stored at room temperature for up to 3 days (sealed in a food-safe container to prevent them from drying out) or in the fridge up to a week.
Nutrition
Calories: 314kcal | Carbohydrates: 37g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 92mg | Potassium: 135mg | Fiber: 2g | Sugar: 28g | Vitamin A: 574IU | Calcium: 41mg | Iron: 1mg
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