Halloween Chocolate Cupcakes with Vanilla Frosting
Recipe: https://recipestripper.com/recipes/b152da2d-789e-4b45-857f-9b74973bde33
Original source: https://lovetobeinthekitchen.com/halloween-cupcakes/
Recipe image: https://lovetobeinthekitchen.com/wp-content/uploads/2024/10/Halloween-Chocolate-Cupcakes-with-Vanilla-Frosting-2.jpg

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.
Prep time: PT25M
Cook time: PT18M
Total time: PT43M

Ingredients
- 1/2 cup Dutch-processed cocoa powder
- 1 cup boiling water
- 1 1/3 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated white sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 sticks unsalted butter (softened)
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
- Pinch of salt
- 2 Tablespoons heavy cream (or milk)
- 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. [Cupcakes:] In a small bowl, stir the boiling water and the cocoa powder until smooth. Let cool to room temperature.
3. [Cupcakes:] In another bowl whisk together the flour, baking powder, and salt.
4. [Cupcakes:] 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. [Cupcakes:] Add the flour mixture and beat only until incorporated. Then slowly and carefully add the cooled cocoa mixture and stir until smooth.
6. [Cupcakes:] 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. [Vanilla Buttercream Frosting:] 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. [Vanilla Buttercream Frosting:] 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.