Halloween Cupcakes
Cupcakes for Halloween — chocolate cupcakes, chai pumpkin cupcakes, vanilla Halloween cupcakes, German chocolate — for class parties and trick-or-treat night.
★ dessert
dessertChocolate Cupcakes
Cupcake life hack! If you fill the bottom of your cupcake tin with uncooked rice before you line them, your cupcakes will have an even texture with NO GROSS BOTTOMS
Rachel HurtIngredients
- FOR THE CUPCAKES
- 3 tbsp Coconut or canola oil
- 1 stick (1/2 cup) Unsalted butter
- 1/2 cup Semi sweet chocolate chips
- 1 cup Sugar
- 2 full + 1 yolk Eggs
- 1 Teo Vanilla extract
- 3/4 cup + 2 tbsp AP flour
- 1/2 tsp Baking soda
- 1 tsp Baking powder
- 1/2 cup Unsweetened cocoa powder
- 1/2 tsp Salt
- 1/2 cup Sour cream
- 1/2 cup Hot coffee
- FOR THE BUTTERCREAM
- 1 stick (1/2 cup) Unsalted butter
- 3 cups Powdered sugar
- 3/4 cup Unsweetened cocoa powder
- 2 tbsp Sour cream
- 3 tbsp Cream or milk
- 1/4 tsp Salt
- 1 tsp Vanilla extracr
Instructions
- 1Preheat the oven to 350° and line a 12-cup cupcake/muffin tin with cupcake liners. *life hack: put uncooked rice underneath your cupcake liners in the pan to prevent the greasy burnt bottoms on your cupcakes*
- 2Melt the oil, butter,and chocolate together in the microwave, heating in 30 second increments, and stirring between increments each time. Mix until smooth and set aside
- 3In a seperate bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined; set aside.
- 4In a mixing bowl whisk together the eggs, yolk, sugar and vanilla together; beat until smooth.
- 5Add the cooled oil/butter/chocolate mixture to the egg mixture and whisk until smooth.
- 6Slowly add in your flour mixture and your sour cream, alternating between the two. Mix until just combined. Don’t over mix
- 7Quickly stir in your hot coffee. You can use hot water if coffee isn’t available.
- 8Divide batter into your cupcake tin and bake for 15-16 minutes or until completely done. Let cool completely. This recipe makes about 20 cupcakes
- 9FOR THE ICING. Sift together powdered sugar and cocoa powder until all lumps are gone
- 10Using a mixer, beat the butter on high until creamy
- 11Reduce mixer speed to low and slowly add in sugar mixture and sour cream and milk. Alternate between each. Half sugar then have sour cream and milk then repeat
- 12Add in vanilla and salt last. Beat the mixture on high for about 1 minute only fluffy and creamy
- 13Pipe frosting onto completely cooled cupcakes and enjoy!
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Open in Pepper →Cupcakes Worth Frosting On Halloween Night
A tray of cupcakes is the easiest thing to hand a room full of kids in costumes. No slicing, no plates, and everybody gets their own.
Cooks on Pepper reach for this collection the night before a class party, or the afternoon of trick-or-treating when the porch bowl is filled and there's still an hour to bake.
Every recipe here is a cupcake you can frost and carry: Chocolate Cupcakes, Chai Pumpkin Cupcakes, Browned Butter Cream Cheese Pumpkin Cupcakes, Vanilla Halloween Cupcakes, German Chocolate Cupcakes, and Perfect and quick Halloween cupcakes when time is short.
Quick Tips
- 1
Fill liners two-thirds full
Any fuller and the batter domes over the pan. Two-thirds gives you a flat top that's easy to frost.
- 2
Cool completely before frosting
Give them at least 30 minutes out of the pan on a rack, or the buttercream slides right off.
- 3
Bring eggs to room temperature
Set eggs and butter out 45 minutes ahead so the batter creams smooth instead of curdling.
- 4
Rotate the pan halfway
Turn the pan at the 9-minute mark so the back row bakes at the same rate as the front.
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