Halloween Chocolate Cupcake Recipe

Halloween Chocolate Cupcake Recipe

Time to get spooky with these cute and fun Halloween chocolate cupcakes. Wonderfully delicious, these rich cupcakes are topped with a smooth buttercream frosting, and every bite is so yummy!

Course Cake, Dessert

Cuisine American

Prep Time 1

Cook Time 15

Total Time 1 15

Servings cupcakes

Calories 326kcal

Author Slow The Cook Down

Equipment

Ingredients

For the chocolate cupcakes

90 ml Milk (2%) (⅓ cup)
20 g Butter (unsalted) (1 tablespoon + 1 teaspoon)
70 g Flour (all purpose) (½ cup)
pinch Salt
½ teaspoon Baking Powder
15 g Cacao powder (unsweetened) (3 tablespoons)
1 Egg
1 teaspoon Vanilla Extract
100 g Sugar (½ cup)
30 ml Oil (2 tablespoons)
Chocolate chips (optional)

For the buttercream frosting and decoration

40 g Butter (room temperature, unsalted) (3 tablespoons)
32 g Powdered Sugar (4 tablespoons)
125 g Cream Cheese (½ cup)
½ teaspoon Vanilla Extract
Food coloring (colors of choice)

Instructions

Make the chocolate cupcakes

Preheat the oven to 175c / 350F.
Place the cupcake liners into a cupcake pan.
Sift the dry ingredients into a bowl.
70 g Flour (all purpose), pinch Salt, ½ teaspoon Baking Powder, 15 g Cacao powder (unsweetened)
Blend together the egg, sugar oil and vanilla to make a smooth mixture. Process it well for 30 seconds. Gently fold into the dry ingredients. The mixture will be stiff.
1 Egg, 1 teaspoon Vanilla Extract, 100 g Sugar, 30 ml Oil
Gently warm the milk and butter, wither on the stovetop, or in increments in the microwave. The milk should reach boiling. Be careful that it doesn't bubble over.
90 ml Milk (2%), 20 g Butter (unsalted)
Pour the milk and butter into the bowl, and use a hand whisk to combine. At this point the mixture will be very runny.
Pour the batter into the cupcake liners in the cupcake pan. Fill the cupcake liners ⅔ full, to allow the cakes room to rise. Top with a few chocolate chips.
Chocolate chips
Place the cupcakes into the preheated oven. Bake for 15 minutes. Check for doneness by inserting a toothpick into the centre of a cake, it should come out clean.
Let the cakes cool fully before decorating.

Make the buttercream frosting and decorate

Use a hand blender to whip the butter in a large bowl til light and fluffy.
40 g Butter (room temperature, unsalted)
Add in the powdered sugar and whip together til well mixed.
32 g Powdered Sugar
Add in the vanilla extract and mix again.
½ teaspoon Vanilla Extract
Add in the cream cheese and mix. Do not over mix at this stage, it should just be combined.
125 g Cream Cheese
Separate the cream cheese into separate bowls, color and decorate.
Food coloring

Video

Notes

Use a blender to process the egg, sugar and oil. The sugar granules should be dissolved so that the cupcakes aren't grainy.
The milk and butter must be hot when mixed in. Warm on the stovetop, or heat in increments in the microwave. The milk should be boiling when you take it off the heat.
The cake mixture will be runny, but have faith, they will turn out beautifully!
Fill the cupcake liners ⅔ full to allow room for the cupcakes to rise.
Make sure the oven is fully preheated before placing the cakes in.
Make sure the cakes are fully cooled before decorating.
Measurements are in grams and ml to ensure accuracy. I have included cup measurements, but for best results, use a kitchen scale to weigh.

Nutritional values are and estimate and based on one cupcake.

Nutrition