Simple Chocolate Halloween Cupcakes
Halloween, the time of year when spooky and sweet delights take center stage!
While Halloween cupcakes come in various flavors, chocolate has consistently been a crowd-pleaser. Its rich, deep flavor and versatility make it an ideal canvas for creative decorations and spooky themes.
Baking Tips for Perfect Chocolate Halloween Cupcakes
- Precise measurements are crucial in baking. Use proper measuring cups and spoons to ensure your cupcakes turn out consistent every time.
- Allow ingredients like eggs and butter to come to room temperature before use. This ensures a smoother batter and even baking.
- Sifting the dry ingredients not only removes lumps but also aerates the mixture, resulting in a lighter, fluffier cupcake.
- Avoid overmixing the batter, as it can lead to a dense cupcake. Gentle folding techniques are often best for achieving the desired texture.
- Fill cupcake liners about two-thirds full to prevent overflowing during baking.
Creative Decorating Ideas
- Chocolate ganache, with its velvety texture and glossy finish, is a classic choice for topping your Halloween cupcakes. It adds a touch of elegance to even the spookiest designs.
- Let your imagination run wild with Halloween-themed decorations such as miniature witches’ hats, bats, and ghosts. These can turn your cupcakes into edible works of art.
- For a touch of glamour, consider dusting your cupcakes with edible glitter or incorporating colored sprinkles in Halloween hues.
- Inject some playfulness into your cupcakes by using candy eyeballs for a watchful gaze or gummy worms creeping out from the frosting.
- Use food dye for different colourful frostings.
Chocolate Halloween Cupcakes
- 3 eggs
- 10 g vanilla sugar
- 250 g sugar
- 50 g butter
- 2 full tbsp sour cream
- 200 g flour
- 1 tsp baking powder
- 4 tbsp cacao powder
- 100 g black chocolate
For buttercream frosting
- 200 g butter
- 200 g powdered sugar
- 1 tbsp vanilla extract
- 4-5 tbsp heavy cream
- Crack eggs into a mixing bowl.
- Add sugar and vanilla sugar to the same bowl and mix with a hand mixer.
- Melt the butter in a pot. Once it's liquid, add the sour cream and mix together until in becomes one mass.
- Add the butter-sour cream mixture to the egg-sugar mixture. Blend with a mixer.
- In a separate mixing bowl add flour, baking powder and cocoa powder. Mix with a spoon.
- Preheat your oven to 180 degree celcius.
- Melt the chocolate and add it to the batter. Mix well.
- Take your cupcake tray and put in the cupcake liners.
- Fill the cupcake tray with the batter. Fill 2/3 of batter in each spot.
- Bake in the oven for about 20 minutes.
- While the cupcakes are baking prepare the buttercream frosting. Take a mixing bowl and add room-temperature butter. Whisk it well.
- Add the powdered sugar and mix it again.
- Add vanilla extract and heavy cream. Now blend it with a hand mixer until you reach the frosting consistency.
- Separate the frosting into two separate bowls and add red food dye to one of them. Mix the dye into the batter.
- Remove the cupcakes from the oven and let them cool down.
- Before adding the frosting I like to cut the tops of the cupcakes a little. For me, that way the cream stays on the top better.
- Use the frosting bags to put the buttercream frosting on the baked cupcakes. 6 cupcakes with the red frosting and 6 with the white one.
- Add little splashes of red food dye on the 6 cupcakes with the white frosting.
- Sprinkle all the cupcakes with some sugar sprinkles. Enjoy!