© 2019 Christina Fogal

Christina Fogal

Halloween Cupcakes
Halloween Cupcakes

Chocolate Cupcake Recipe

Ingredients:
¾ cup flour, spoon and leveled
½ cup baking cocoa, spoon and leveled
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs, room temperature
½ sugar
½ cup brown sugar, packed
1/3 cup canola or vegetable oil
2 teaspoons vanilla
½ cup buttermilk or sour milk, room temperature

In a large bowl, whisk the flour, cocoa, baking powder, baking soda and salt until well combined. 

In a separate bowl, whisk the eggs, sugar, brown sugar, oil and vanilla together until smooth. 

 

Pour half of the wet ingredients into the dry ingredients.  Whisk a bit.  Add half of the buttermilk.  Carefully whisk for a few seconds.  Add the rest of the wet ingredients, whisk it a bit.  Add the rest of the buttermilk and stir until just combined.  Do not over mix. 

Pour the batter into a lined cupcake pans - but only fill half-way.  (The recipe makes about 16 cupcakes). 

Bake at 350°F for 18-22 minutes, or until a toothpick inserted into the center comes out clean. 

Frost with Butter Cream Frosting.

 


Butter Cream Frosting Recipe:

Ingredients:
4 cups powdered sugar, sifted
1 cup butter, softened
2 tablespoons milk
1 tablespoon vanilla
Food coloring, optional

With a mixer, beat the softened butter on low speed, just until smooth. 

Add the milk, vanilla and 1 cup of the powdered sugar.  Mix on low, until combined.  Add the rest of the powdered sugar, one cup at a time and beat until smooth.

Once the powdered sugar is all incorporated, raise the speed to medium-high and beat for 5 minutes, until the frosting is light and fluffy. 

Tint the frosting with food coloring, if desired.

 


Chocolate Haunted Houses and Halloween Trees

Place your favorite chocolate in a small plastic bag, break it up a bit.  Microwave the chocolate for 30 seconds.  Squeeze the bag a bit.  Continue melting the chocolate in 20 second intervals until completely melted.

Snip off the corner of the bag.  Pipe the chocolate designs on parchment paper.  If desired, add sprinkles while the chocolate is still wet.

Refrigerate the chocolate designs until set.  Once the chocolate is firm, store in a air-tight container in the refrigerator. 

Add the chocolate designs to the cupcakes, just before serving.  The chocolate will start to melt a bit if it is served in a warm environment.  Store the chocolate designs overnight in the refrigerator for the best results. 

Halloween Cupcakes
Christina Fogal