Halloween Cupcakes Decoration
Halloween Cupcakes Decoration brings bold chocolate flavor and spooky flair to your party. This simple recipe delivers a festive cupcakes treat that’s a crowd-pleaser.
Ingredients
- 1 cup 125g all-purpose flour
- ¾ cup 65g cocoa powder (or black cocoa)
- ¾ cup 150g granulated sugar
- ½ cup 100g brown sugar
- ½ cup 115g unsalted butter, melted
- 2 large eggs
- ½ cup 120ml buttermilk
- ¼ cup 60ml hot coffee
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
Frosting:
- 1 cup 225g unsalted butter, softened
- 3 cups 360g powdered sugar
- ½ cup 45g black cocoa powder
- 2 tbsp 30ml milk
- 1 tsp vanilla extract
- Black gel food coloring
Decorations: Candy eyeballs, green/purple sprinkles
Instructions
Preheat Oven
- I preheat the oven to 350°F (175°C) and line a muffin tin with 12 liners for this festive cupcakes.
Mix Dry Ingredients
- In a bowl, I whisk 1 cup flour, ¾ cup cocoa, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt for this chocolate Halloween treat.
Mix Wet Ingredients
- In another bowl, I mix ¾ cup granulated sugar, ½ cup brown sugar, ½ cup melted butter, 2 eggs, ½ cup buttermilk, and 1 tsp vanilla until glossy for this simple recipe.
Combine and Add Coffee
- I fold dry ingredients into wet, then add ¼ cup hot coffee, mixing until smooth. I fill liners two-thirds full for this Halloween Cupcakes Decoration.
Bake and Cool
- I bake for 18–20 minutes until a toothpick is clean, then cool completely for this spooky dessert treat.
Make Frosting
- I beat 1 cup butter, 3 cups powdered sugar, ½ cup black cocoa, 2 tbsp milk, 1 tsp vanilla, and black gel coloring until thick for this festive cupcakes.
Decorate Cupcakes
- I pipe swirls on cooled cupcakes, add candy eyeballs, and sprinkle green/purple sprinkles for this chocolate Halloween treat.
Notes
- For the darkest frosting, use black cocoa powder if available, as it gives a deep base color before adding gel coloring.
- Gel food coloring works best because it provides rich color without thinning the frosting. Avoid liquid food coloring.
- The frosting color deepens over time, so prepare it at least 30 minutes before decorating.
- Cupcakes can be baked a day in advance. Store unfrosted cupcakes covered at room temperature.
- Frosted cupcakes should be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- Bring to room temperature before serving for best texture.
- Candy eyeballs are easiest to find at baking supply stores or online around Halloween.