Stop the presses! These too-cute cupcakes are a must-bake for your Halloween party. There’s room for creativity on these delicious desserts, so make the faces fun or scary — your choice.
Advertisement – Continue Reading Below
Cal/Serv:
572
Yields:
10
servings
Chocolate Cupcakes
3/4
c.
flour
3/4
c.
sugar
c.
Unsweetened cocoa powder
3/4
tsp.
baking soda
1/2
tsp.
baking powder
1/4
tsp.
salt
1
egg
c.
warm water
c.
buttermilk
2
tbsp.
vegetable oil
1
tsp.
vanilla extract
Skeletons
10
Chocolate Cupcakes (see above)
1
stick unsalted butter
1/2
c.
shortening
3
c.
confectioners’ sugar
1/2
tsp.
vanilla extract
tsp.
salt
20
brown M&M’s
1
long strand black licorice
25
white mini jellybeans
10
mini Chocolate Cupcakes (see above)
1
box chocolate wafers
- For the Chocolate Cupcakes: Preheat oven to 350 degrees F. Line a cupcake tin with cupcake liners. In a large bowl, whisk together dry ingredients. In another bowl, whisk egg, water, buttermilk, vegetable oil, and vanilla. Stir wet ingredients into dry ingredients; mix batter until smooth, about 3 minutes.
- Fill each cup about 2/3 of the way. Bake, rotating pan halfway through baking, until a toothpick inserted in center comes out clean, 20 to 25 minutes for regular cupcakes and about 10 minutes for mini cupcakes. Let cool on wire rack.
- Beat together butter and shortening for 2 minutes. Slowly beat in confectioners’ sugar. Add vanilla and salt; beat for 1 minute. Mound 1/4 cup frosting in center of top of each larger cupcake.
- For faces, add M&M’s, pieces of licorice and halved jellybeans (see photo).
- For hats, dab frosting on mini cupcakes, invert and stick to chocolate wafers. Put one on each icing mound.
