Description
Moist chocolate cupcakes topped with tinted buttercream and spooky decorations—perfect for a Halloween dessert tray with mummies, ghosts, monsters, pumpkins, and vampire-bite treats.
Ingredients
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
3/4 cup granulated sugar
1/4 cup light brown sugar
2 large eggs, room temp
3/4 cup buttermilk or milk
1/3 cup neutral oil
2 tsp vanilla extract
1/2 cup hot coffee or hot water
1 cup unsalted butter, softened (for frosting)
3–4 cups powdered sugar (for frosting)
1 tsp vanilla + pinch of salt (for frosting)
2–3 tbsp milk or cream (for frosting)
Gel food coloring: black, orange, purple, green
Candy eyeballs, red gel, sprinkles, gummy worms (optional)
1/2 cup strawberry or raspberry jam for filling (optional)
Instructions
1. Preheat oven to 350°F (175°C); line a 12-cup muffin tin with Halloween liners.
2. Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl.
3. In another bowl, whisk sugars, eggs, buttermilk, oil, and vanilla until smooth.
4. Add dry ingredients to wet, mixing just to combine; whisk in hot coffee until batter is thin and smooth.
5. Divide batter among liners (about 2/3 full); bake 18–22 mins until a toothpick comes out clean; cool completely.
6. Frosting: Beat butter until creamy; gradually add powdered sugar, vanilla, and salt; beat in milk to a fluffy, pipeable consistency; divide and tint with gel colors.
7. Optional filling: Core cooled cupcakes; spoon in jam; replace tops for vampire-bite cupcakes.
8. Decorate ideas: Mummies—pipe white strips, add eyes; Ghosts—white swirl + eyes; Monsters—green swirl + candy eyeballs; Pumpkins—orange dome, black face, green stem; Spider webs—black base, white rings, drag toothpick.
9. Arrange on a tray, alternating colors and styles; scatter candy corn or gummy worms; serve.
- Prep Time: 25 mins
- Cook Time: 20 mins