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Halloween Chocolate Cupcakes Easy

Halloween Chocolate Cupcakes Easy

The texture of cakes made with oil is—in general—superior to the texture of cakes made with butter. Oil cakes tend to bake up loftier with a more even crumb and stay moist and tender far longer than cakes made with butter.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour, measured correctly
  • 1 cup granulated sugar
  • ⅓ cup natural unsweetened cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup warm coffee, or 8 fluid oz
  • 1 tablespoon white distilled vinegar
  • ⅓ cup olive oil or vegetable oil
  • 1 large egg, room temperature
  • 2 teaspoon vanilla extract
  • Buttercream Frosting
  • Ingredients
  • 1 cup unsalted butter, softened
  • 3 cups confectioners sugar
  • ½ cup unsweetened natural cocoa powder
  • 2 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • Food coloring (Optional)
  • Cupcakes

Method
 

  1. Preheat the oven to 350˚F or 177° C with the rack in the center of the oven. Fill a 12-count muffin tin with cupcake liners.
  2. In a large mixing bowl, thoroughly whisk together dry ingredients, breaking up most of the cocoa clumps.
  3. In a second mixing bowl, whisk together wet ingredients.
  4. Pour wet ingredients over dry ingredients and whisk just until the ingredients come together and no dry streaks remain. The batter will be a little loose and lumpy.
  5. Use an ice cream scoop to portion batter, filling each cup ⅔ full (do not over-fill). Bake 18-22 min (20 minutes was perfect), until a toothpick inserted in the center, comes out clean. Cool 5 minutes in the pan then transfer to a rack to cool completely to room temperature before frosting.
  6. Buttercream Frosting
  7. Instructions
  8. With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.
  9. Add confectioners sugar, cocoa powder, 2 teaspoon vanilla extract, and ¼ teaspoon salt.
  10. Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping down the bowl several times to ensure everything is well blended. Add food coloring as desired.
  11. Transfer the frosting into a piping bag and decorate each cupcake with frosting and Halloween cupcake toppers.
  12. Halloween Cupcake Toppers on Amazon
  13. Enjoy your Halloween Chocolate Cupcakes Easy Recipe
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Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.