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Happy Halloween Chocolate Cupcake Recipe

Here is a really classic chocolate cupcake recipe with buttercream milk chocolate frosting, seriously a perfect combination by itself. A little boo with candy corn is added to make a festive
Happy Halloween to get you in the Spirit!
 Nothing to complicated and the kids will love making them too!

 
Dark Chocolate Cupcake Recipe:
 
Adapted from Hershey's Chocolate Can!
 
 
2 cups sugar
1 3/4 cup flour
3/4 cup cocoa
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1/2 cup oil
1 cup milk
2 teaspoons vanilla
1 cup boiling water
 
Garnish:
mini marshmallows
candy corns
frosting
 
Heat oven to 350 degrees. Prepare and line cupcake tins or this makes two 9 inch round cakes. Combine dry ingredients in a medium size bowl.  Add the eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes. Stir in the water. Bake until the tooth pick comes out clean in the centers around 25-30 minutes.
 
Cool.
 
Chocolate Buttercream Frosting:
 
1 stick melted butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla
 
Beat all together on medium speed until smooth and creamy.
Use a large star tip to decorate cupcake. Put a tooth pick full of frosting on the bottom of  a mini marshmallow to adhere to the cupcake top. Slant a candy corn off to the side of the marshmallow. Dot the eye using a tooth pick with frosting.
 

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