Hershey's Halloween Chocolate Cupcake Recipe

Thursday, October 31, 2013
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 too complicated and the kids will love making them too!

These are an easy homemade from scratch Halloween Cupcake decorate with candy corn and chocolate frosting

Check Out My Video For More Halloween Fun Recipes

Dark Chocolate Cupcake Recipe:

Adapted from Hershey's Chocolate Can!

2 cups of 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


mini marshmallows

candy corns


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.


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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