Halloween Cupcakes
User Reviews
5
Halloween Cupcakes
Description
The cupcakes are made by combining dry ingredients, including cocoa powder and sugar, with a wet mixture of sour cream, buttermilk, eggs, coffee, oil, and vanilla. This batter yields rich chocolate cupcakes with a tender crumb and subtle coffee aroma enhancing the chocolate. Baking at 350°F ensures a moist texture without dryness.
Buttercream frosting is whipped with butter, confectioners’ sugar, cream, and vanilla until fluffy. Food coloring is added to create orange, green, white, and black colors for decorating. The piping uses large round tips and simple snipped plastic bags, making intricate designs achievable without specialty tools.
Decorations include M&M candies used for eyes and bodies, melted chocolate tinted black for spider legs, and creative assembly tips are provided. These cupcakes are festive treats suited for Halloween parties or themed gatherings.
The recipe also suggests milk yogurt as a sour cream substitute and alternative frosting styles like Swiss or Italian buttercream for less sweetness. Storage is implied best when fully cooled and frostings set.
Ingredients
Halloween Cupcakes:
INGREDIENTS
For the Cupcakes:
- 1/2 cup sour cream 120g
- 1 cup buttermilk 240mL
- 3 egg
- 1 1/2 cup coffee 360mL strong, use a mocha pot so it's basically espresso, hot
- 3/4 cup vegetable oil 180mL
- 1 tbs vanilla extract 15mL
- 3 cup all-purpose flour 360g
- 2 2/3 cup granulated sugar 535g
- 1/2 cup cocoa powder 65g
- 1 1/2 tsp baking powder 6g
- 1 tbsp baking soda 18g
- 1 tsp kosher salt 5g
For the Buttercream:
- 3 tsp vanilla 15mL
- 1 lb confectioners sugar 450g
- 1 cup unsalted butter 250g, room temperature
- 3 tbsp heavy whipping cream 45mL
- green food coloring
- Food Coloring orange
- black gel food coloring
For the Assembly:
- M&M's regular and peanut, brown color
- 3/4 cup chocolate melted
Instructions
INSTRUCTIONS
For the Cupcakes:
- Preheat to 350 degrees.
- Add papers to a cupcake pan.
- Sift together the dry ingredients (including the sugar) into a stand mixer bowl. Whisk until combined.
- In a separate bowl, combine wet ingredients and whisk together.
- Add wet to dry ingredients in the stand mixer bowl.
- Whisk to combine, then mix on level 2 for two minutes.
- Distribute batter into cupcake papers. Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow time to cool fully.
For the Buttercream:
- Whip the butter for about 5 minutes using a paddle attachment on the stand mixer.
- Beat in the confectioner’s sugar slowly.
- Add cream and vanilla. Beat until you have an even, fluffy consistency.
For the Assembly:
For the Piping Bags:
- Prepare 3 piping bags fitted with large round tips. Add green, orange and white to separate bags. These will be used as the base colors.
- Add black food gel to melted chocolate, transfer to a piping bag. Snip off the tip. This will be used for the base of the mummy and facial details for multiple cupcakes.
For the Mummy:
- Pipe a black base.
- Fit a piping bag with a 47 flat tip, add a small amount of white buttercream.
- Pipe lines to create a bandage look.
- Add candy eyes.
For the Spider:
- Pipe ‘L’ shaped legs onto parchment paper with the black gel bag. Transfer to the freezer for 5 - 10 minutes to set.
- Pipe a white base. Switch back to the black. Pipe a spiral.
- Drag a point tool or toothpick through the buttercream and chocolate layers, working from the inside out. This will create the web look.
- Add a brown peanut m&m for the body and a regular brown m&m for the head. Add chocolate legs.
For the Pumpkin:
- Pipe bands of orange, working from bottom to top to create a pumpkin look.
- Add a green stem on top of the pumpkin.
- Pipe black jack o lantern facial details.
For Frankenstein:
- Pipe a green base.
- Place candy eyes.
- Add black facial details.
For the Skull:
- Pipe a white base, then facial details with black frosting.
Notes
- Whole milk yogurt can replace sour cream in the batter without noticeable difference.
- Swiss or Italian buttercream are suitable alternatives to reduce frosting sweetness.
- Candy eyes can be substituted with upside-down chocolate chips if needed.
- Most decorations only require snipping piping bags; no special tips are necessary.
- Spider decorations use peanut and regular M&Ms for body and head, with piped chocolate legs that set in the freezer.
- Sanding sugar can be added for eyes by attaching granules with a small amount of buttercream or melted chocolate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 150kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 90mg | 4% |
| Sugar | 8g | 16% |
| Calcium | 40mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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