Description
These Halloween cupcakes feature a moist chocolate cupcake topped with a creamy vanilla ghost frosting. They are perfect for your Halloween party or a spooky treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup boiling water
- For the Frosting: 1 cup (2 sticks) unsalted butter, softened; 4 cups powdered sugar; 1/2 cup milk; 1 teaspoon vanilla extract; Mini chocolate chips for eyes
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In another bowl, combine buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in the boiling water (batter will be thin).
- Fill cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- For the Frosting: In a large bowl, beat butter until creamy.
- Gradually add powdered sugar, alternating with milk, until smooth.
- Stir in vanilla extract.
- Frost cooled cupcakes with ghost-shaped swirls.
- Add mini chocolate chips for eyes.
Notes
- For a richer flavor, use dark cocoa powder.
- Be careful not to overbake the cupcakes.
- You can use a piping bag with a round tip to create the ghost shape, or simply use a knife or spatula.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg