Happy 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 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


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.

+claudia lamascolo Author

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