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Clean recipe · lovetobeinthekitchen.com

Halloween Chocolate Cupcakes with Vanilla Frosting

Halloween Chocolate Cupcakes with Vanilla Frosting - The best homemade chocolate cupcakes, topped with smooth, creamy vanilla buttercream frosting and a sprinkle of Halloween magic. These festive treats add a hint of spooky charm to any Halloween gathering.

Original recipe: lovetobeinthekitchen.com

Prep:
25 min
Cook:
18 min
Total:
43 min
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Halloween Chocolate Cupcakes with Vanilla Frosting

Ingredients

  1. 1/2 cup Dutch-processed cocoa powder
  2. 1 cup boiling water
  3. 1 1/3 cups all purpose flour
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 1/2 cup unsalted butter (room temperature)
  7. 1 cup granulated white sugar
  8. 2 large eggs
  9. 2 teaspoons pure vanilla extract
  10. 2 sticks unsalted butter (softened)
  11. 2 teaspoons vanilla extract
  12. 3 cups powdered sugar
  13. Pinch of salt
  14. 2 Tablespoons heavy cream (or milk)
  15. Halloween sprinkles

Instructions

  1. Cupcakes:

    Preheat oven to 375 degrees. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 4-6 more liners. (This recipe makes around 16-18 cupcakes.)
  2. In a small bowl, stir the boiling water and the cocoa powder until smooth. Let cool to room temperature.
  3. In another bowl whisk together the flour, baking powder, and salt.
  4. Then, in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
  5. Add the flour mixture and beat only until incorporated. Then slowly and carefully add the cooled cocoa mixture and stir until smooth.
  6. Fill each muffin cup about two-thirds full with batter and bake for about 18-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.

  7. Vanilla Buttercream Frosting:

    In a stand mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Add the vanilla extract. Beat mixture at medium-high speed to combine, about 15 seconds.
  8. Add powdered sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated about 30 seconds; scrape bowl, add heavy cream, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
  9. Once the cupcakes have completely cooled, top with the frosting. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls. Sprinkle on Halloween sprinkles.