Halloween is one of my favorite holidays. I love the decorations, costumes and of course the fun to bake sweets. These cupcakes are a cinch to make and taste as good as they look. The rich dark chocolate cakes are the perfect touch with a nicely whipped cream cheese frosting. As far as the decorations, you can use a chocolate chips, if you can’t get your hands on these candy pupils and red piping gel can be found in most grocery stores.
Have a great Halloween and don’t forget to whip up a fresh batch of Creepy Dark Chocolate Cupcakes to make your night Spooktacular! These can be baked for other special occasions too, just omit the creepy decorations. Happy Halloween!
Ingredients
Cupcakes
1 stick butter, room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
1/2 cup Valrhona cocoa powder or any variety
1 1/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
Frosting
8 ounces cream cheese, room temperature
1 stick butter, room temperature
8 cups sifted powdered sugar
2 teaspoons vanilla extract
1/4 cup milk
candy pupils or chocolate chips
red gel, in a tube
(Makes 12 Cupcakes)
1. Preheat the oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners.
2. In a stand mixer, cream together the butter, brown sugar and granulated sugar for 4 minutes. Scrape down the sides of the bowl and add the vanilla extract and eggs. Mix again on high for 3 minutes.
3. Add the cocoa powder, flour, baking powder, baking soda and salt. Mix on low for 30 seconds and add the buttermilk, while the mixer is running. Scrape down the sides of the bowl and remove from the base.
4. Using an ice cream scoop, portion the batter into the 12 lined cups. Place in the oven and bake 18-22 minutes, or until set. Remove from the oven and let cool in the pan for 15 minutes. Then, remove the cupcakes and place on a wire rack to cool for 20 minutes.
5. To make the frosting in a stand mixer, beat the cream cheese and butter on low for 2 minutes. Add the powdered sugar and vanilla and beat on low for 30 seconds. Then, add the milk and continue to mix, until light and creamy, about 2 minutes.
6. Using an offset spatula or table knife, frost the cupcakes with one layer over the top.
7. Add the rest of the frosting to a pastry bag or plastic ziplock bag, pipe a 1-inch ball in the center of each cupcake. Top the ball with a candy pupil or chocolate chip. Place the cupcakes in the refrigerator to set up for 10 minutes.
8. Then, remove the cupcakes from the refrigerator and using the red gel, pipe veins down the sides on each pupil. Repeat until the eyeball looks creepy enough for Halloween. Enjoy!
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