Description
Dark chocolate cupcakes topped with silky vanilla buttercream and chic spooky decor—think spiderweb swirls and vampire-bite drips—for an elegant Halloween dessert tray.
Ingredients
All-purpose flour 1 cup (125 g)
Granulated sugar 3/4 cup (150 g)
Unsweetened cocoa powder 1/3 cup (30 g)
Baking soda 1 tsp
Baking powder 1/2 tsp
Fine salt 1/2 tsp
Large egg 1
Buttermilk 1/2 cup
Neutral oil 1/3 cup
Hot coffee or water 1/2 cup
Vanilla extract 1 tsp
Unsalted butter 1 cup (226 g), room temp
Powdered sugar 3 cups (360 g), sifted
Heavy cream or milk 3–4 tbsp
Vanilla bean paste or extract 1 tsp
Pinch fine salt
Black gel food coloring
White royal icing or melted white chocolate 1/4 cup
Raspberry jam or coulis 2 tbsp
Edible gold or silver luster dust (optional)
Black sugar pearls or sprinkles (optional)
Lace cupcake wrappers (optional)
Instructions
1. Heat oven to 350°F (175°C). Line a 12-cup muffin tin with greaseproof liners.
2. Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
3. Whisk egg, buttermilk, oil, and vanilla in another bowl. Stir into dry mix.
4. Slowly whisk in hot coffee or water until smooth and pourable.
5. Divide batter among liners (about 2/3 full). Bake 17–19 minutes; cool completely.
6. Beat butter until creamy, 2 minutes. Gradually mix in powdered sugar.
7. Add cream, vanilla, and salt; beat until fluffy. Tint half the buttercream deep black.
8. Pipe black swirls on half the cupcakes and white domes on the rest.
9. Spiderweb design: on black swirls, pipe white icing circles; drag a toothpick outward to web.
10. Vampire-bite design: on white domes, poke two small holes; drip raspberry jam for ‘blood’.
11. Finish with luster dust and sugar pearls if using; slip into lace wrappers to serve.
12. Store airtight at room temp 1–2 days (refrigerate if climate is very warm).
- Prep Time: 25 minutes
- Cook Time: 18 minutes