A simple sweet treat idea to celebrate Halloween is this Chocolate Cupcake recipe! These Cupcakes are fluffy, delicious and topped with a chocolate buttercream frosting. Due to this festive period they are garnished with Halloween themed sprinkles! They are easy enough for kids to frost and decorate them. Preparation can be a funny process, if you involve your child as assistant-chef!
This recipe produces the most perfect, fluffy chocolate cupcake. They are slightly sweet and in combination with the frosting they have a balanced sweetness. The frosting is so creamy and rich, yet perfectly pipeable. Also, adding sprinkles is the perfect way to make a festive cupcakes party-worthy!
Tips to make perfect Chocolate Cupcakes
For perfect chocolate cupcakes make sure, that butter and eggs are in room temperature and the cocoa powder is unsweetened. For the frosting make sure, that heavy whipping cream is full fat (35% fat).
When the batter is ready, fill 2/3 of the cupcake liners (not more, not less). While baking them, don't open the oven door. If you follow these tips, you will avoid having deflate cupcakes. Good luck and enjoy the process!
Recipe
Yield: 12
Preparation time: 15 mins
Baking time: 17 mins
Ingredients
For Chocolate Muffins:
1 1/3 cup all purpose flour
3/4 cup unsweetened cocoa powder
2 tsp. baking powder
pinch of salt
1 tsp. vanilla extract
1/2 cup milk
1/2 cup unsalted butter, in room temperature
1 cup granulated sugar
2 eggs, in room temperature
For Chocolate Frosting:
1/2 cup unsalted butter
3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 tsp. vanilla extract
pinch of salt
3 1/2 tbsp. heavy whipping cream
Sprinkles for garnish
Instructions
For Chocolate Muffins:
Preheat oven to 180 degrees, set to Fan.
Line your muffin pan with cupcake liners.
Sift flour, baking powder, cocoa powder and salt. Set aside.
In a stand mixer's bowl add unsalted butter and beat with the whisker attachment on medium speed, until butter is light and soft.
Add granulated sugar and beat together with the butter for approximately 3 minutes or until well incorporated.
Add the eggs, one at a time, beating well with each addition.
Stir in the vanilla extract.
Add flour mixture alternately with the milk and beat well until smooth.
Fill 2/3 of the muffin cups.
Bake for 17 minutes. When ready let them cool.
For Chocolate Frosting:
While the cupcakes cool add butter in a mixer's bowl and beat on medium to high speed for approximately 3-4 minutes or until butter is fluffy and creamy.
Add powdered sugar, unsweetened cocoa powder, vanilla extract, and salt and beat on low speed until sugar is incorporated.
Increase to medium/ high speed and beat for approximately 3 minutes. Don't forget to scrape down the bowl several times to ensure all ingredients is well blended.
Add heavy cream one tablespoon at a time, mixing well after each addition, until frosting reaches icing consistency.(If you want to make the frosting thiner, add 1/2 tablespoon heavy cream and mix well to incorporate).
Assembly:
Add the chocolate frosting to a piping bag fitted with an open star tip.
Pipe the frosting onto each of the cupcakes in a circular motion.
Top with sprinkles.
Store them in the refrigerator in an airtight container for up to 2 days.
Did you make this recipe?? I would be happy to see yours! Tag @sweetandsalty_feelings on Instagram and hashtag it #sweetandsaltyfeelings