Halloween Cupcakes

If you want to bring a dessert to your Halloween parties but don’t want to complicate things, I recommend these Halloween cupcakes that have a very simple yet beautiful decoration.
Ingredients
12
Servings
  • 1 cup flour
  • 1/2 teaspoons baking soda
  • 1/4 teaspoons salt
  • 1/2 cups unsalted butter, at room temperature to soften
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla essence
  • 3 ounces semisweet chocolate, melted and at room temperature
  • 2 teaspoons instant coffee, or espresso powder dissolved in 1/2 cup of water
  • 2/3 cups semi-dark chocolate chips
  • 1 tub vanilla frosting
  • orange food coloring
Preparation
50 mins
0 mins
Low
  • Place the oven rack in the bottom position and preheat the oven to 350 F (180 C). Place cupcake liners in a 12-cup muffin pan.
  • Mix the flour, baking soda, and salt in a small bowl. In a large bowl, beat the butter with a mixer on medium speed until the butter is creamed (30-60 seconds). With the mixer running, gradually add the sugar. Use a spatula to scrape down the sides of the bowl. Continue beating on medium-high speed for another 2-3 minutes.
  • Add the eggs to the mixture one at a time, beating on medium speed after each addition (about 30 seconds each time). Add the vanilla and melted chocolate and beat until well combined. On low speed, add the dry ingredients (flour, etc.) in three parts, alternating with the espresso in two parts. Mix well and fold in the chocolate chips by hand.
  • Divide the batter among the prepared cupcake liners. Bake the cupcakes for about 20-22 minutes. Let them cool for 5 minutes and then remove the cupcakes to cool on a wire rack.
  • Microwave the frosting for 20 seconds, mix it with a little orange food coloring, then put it in a piping bag fitted with a star tip. Pipe stars on top of the cupcakes until they are filled.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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