Description
Moist chocolate cupcakes topped with midnight-blue and black buttercream, edible pearls, and gothic roses—perfect for a spooky Halloween dessert tray.
Ingredients
All-purpose flour 1 1/2 cups
Unsweetened cocoa powder 1/2 cup
Baking powder 1 1/2 tsp
Baking soda 1/2 tsp
Fine salt 1/4 tsp
Unsalted butter, softened 1/2 cup
Granulated sugar 1 cup
Large eggs 2
Milk 3/4 cup
Vanilla extract 1 tsp
Confectioners’ sugar 3 cups
Unsalted butter, softened 1/2 cup (for frosting)
Heavy cream or milk 2–3 tbsp
Vanilla extract 1 tsp (for frosting)
Gel food coloring: blue and black
Edible pearls, fondant roses, candy bones, shimmer dust
Cupcake liners
Instructions
1. Heat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
2. Whisk flour, cocoa, baking powder, baking soda, and salt.
3. Cream butter and sugar until light and fluffy, about 2 minutes.
4. Beat in eggs one at a time, then mix in vanilla.
5. Add dry mix in two additions, alternating with milk; mix just to combine.
6. Divide batter among liners, filling about 2/3 full.
7. Bake 18–20 minutes until a toothpick comes out clean; cool fully.
8. For frosting, beat butter until creamy. Gradually add confectioners’ sugar.
9. Add cream and vanilla; beat until smooth and pipeable.
10. Tint portions blue and black; leave some ivory if desired.
11. Pipe swirls on cupcakes; add pearls, fondant roses, candy bones, and shimmer.
12. Serve on a Halloween tray or store covered at cool room temp up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes