Description
Delight in these perfectly spooky Halloween chocolate cupcakes, moist and rich with a deep coffee-infused chocolate flavor. Decorated with vibrant green, orange, and black frostings and fun candy toppings, they bring festive fun to your holiday gatherings with five easy and creative designs.
Ingredients
Scale
Cupcake Batter
- 1/2 cup sour cream (120g)
- 1 cup buttermilk (240mL)
- 3 eggs
- 1 1/2 cup hot coffee (360mL, strong, preferably espresso/mocha pot)
- 3/4 cup vegetable oil (180mL)
- 1 tbsp vanilla extract (15mL)
- 3 cup all-purpose flour (360g)
- 2 2/3 cup granulated sugar (535g)
- 1/2 cup cocoa powder (65g)
- 1 1/2 tsp baking powder (6g)
- 1 tbsp baking soda (18g)
- 1 tsp kosher salt (5g)
Frosting
- 1 lb confectioner’s sugar (450g)
- 1 cup unsalted butter, room temperature (250g)
- 3 tbsp heavy whipping cream (45mL)
- 3 tsp vanilla extract (15mL)
- Green food coloring
- Orange food coloring
- Black gel food coloring
Decorations
- Brown M&Ms (regular and peanut)
- 3/4 cup melted chocolate
Instructions
- Prepare the Cupcake Batter: Preheat your oven to the appropriate temperature (usually 350°F / 175°C). In a large mixing bowl, whisk together the sour cream, buttermilk, eggs, hot coffee, vegetable oil, and vanilla extract until smooth and combined.
- Combine Dry Ingredients: In a separate bowl, sift or whisk the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and kosher salt until evenly mixed.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain cupcake tenderness.
- Fill Cupcake Liners: Line a cupcake pan with paper liners and fill each about two-thirds full with batter to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for approximately 10 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Prepare the Frosting: In a large bowl, beat the room temperature unsalted butter until creamy. Gradually add the confectioner’s sugar and continue to beat. Add the heavy whipping cream and vanilla extract, beating until the frosting is smooth and fluffy.
- Color the Frosting: Divide the frosting into separate bowls. Add green food coloring to one, orange to another, and black gel food coloring to the last one. Mix well to achieve vibrant shades for decorating.
- Decorate the Cupcakes: Use the colored frostings to pipe or spread onto the cooled cupcakes, creating five different fun Halloween-themed designs. Use the brown M&Ms and melted chocolate for additional decorative touches to enhance the spooky effect.
Notes
- These cupcakes combine the richness of cocoa with the depth of espresso for an enhanced chocolate flavor.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Use gel food colorings for brighter, more vivid frosting colors that hold well.
- Decorating with M&Ms and melted chocolate adds a fun, festive touch appropriate for Halloween.
- Recipe yields 24 cupcakes, ideal for parties or gatherings.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 13 mg
