Halloween Chocolate Cupcakes. Make this Halloween treat with these easy instructions, and enjoy these moist chocolate cupcakes.
Spooktacular Halloween Chocolate Cupcakes – A Creepy and Delicious Treat
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Halloween is almost here, and what better way than whipping up some delightful Halloween Mummy Cupcakes? These adorable and eerie treats are moist, soft, and cute. This article will guide you through creating Halloween Mummy Cupcakes, ensuring they impress your guests.
Here are some of my Halloween treats you can make:
Mummy Chocolate Cupcake Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter
- ½ cup water
- 3 tbsps unsweetened cocoa powder
- One egg
- ¼ cup buttermilk
- ¾ tsp vanilla
Mummy Chocolate Cupcake Frosting Ingredients
- 1 cup unsalted butter
- One tablespoon of vanilla extract
- 4 1/2 cups powdered sugar
- 4- 5 tablespoons milk
- pinch of salt
Prepare the oven and the baking pan
- Preheat oven to 350 F. Line the cupcake pan with cupcake liner.
Combine Dry Ingredients
- Mix flour, baking soda, sugar, and salt in a small bowl using a wire whisk. Set aside.
Prepare the Wet ingredients.
- In a saucepan, combine butter, water, and cocoa powder.
- Bring to just boiling on low heat and stir constantly.
- Remove from heat and add cocoa mixture to flour mixture.
- Mix using a spatula until combined. Let it cool
- Add egg, buttermilk, and vanilla; beat on low speed for 2 minutes.
- Turn the batter into the prepared pans and bake until a toothpick inserted in the center comes out clean. I usually start checking 15 minutes from the start of the baking process. Let cool in the pan for 10 minutes and on the rack before frosting.
How to Make the Chocolate Cupcake Frosting
- Mix butter in an electric mixer until creamy.
- Add the vanilla extract and mix until incorporated.
- Slowly add the powdered sugar and a small amount of milk.
- Mix again, then add the powdered sugar and milk.
- Repeat the process until the frosting is very creamy and no butter lumps are present.
- Bag the frosting using TIP ROUND # 2 AND TIP # 47
How do you Store?
Properly storing your Halloween Mummy Cupcakes is essential to keep them fresh and delicious. Here’s how you can store them:
Room Temperature (Short-Term):
- If you plan to consume the cupcakes immediately, let them cool down and serve.
- For more extended storage, it’s best to refrigerate the cupcakes. Please place them in an airtight container or wrap them individually with plastic wrap to prevent moisture loss.
Keep the cupcakes away from strong-smelling foods in the refrigerator to avoid flavor transfer.
Freezing (Extended Storage):
- If you want to store the mummy chocolate cupcakes in the freezer, ensure the cupcakes are completely cooled and free of any decorations that may not freeze well, such as edible googly eyes.
- Wrap each cupcake tightly in plastic wrap in a freezer-safe zip-top bag.
- Label and date the container or bag.
- When you’re ready to enjoy them, allow the cupcakes to thaw in the refrigerator overnight or at room temperature for a few hours.
- Edible googly eyes and some icing decorations may not freeze well or become less vibrant after thawing. Consider adding fresh decorations just before serving if you’ve frozen the cupcakes.
By following these storage guidelines, you can enjoy your Halloween Mummy Cupcakes at their best, whether you plan to indulge in them immediately or save them for a later spooky occasion.
- 1 Cupcake pan
- 12 Cupcake liners
- 1 electric mixer
- 1 Large bowl
- 1 small saucepan
- 1 Oven
- 1 cup All-purpose flour
- 1/2 tsp Baking Soda
- 1 cup Granulated Sugar
- 1/4 tsp Salt
- 3 tbsp Unsweetened Cocoa Powder
- 1/2 cup Water
- 1/2 cup Unsalted Butter. Cut into cubes
- 1 large egg
- 1/4 cup Buttermilk
- 1 tsp Vanilla
Prepare the oven and the pan
- Preheat oven to 350 F. Line the cupcake pan with a cupcake liner.
- Mix flour, baking soda, sugar, and salt in a large mixing bowl using a wire whisk. Set it aside.
- Combine butter, water, and cocoa powder in a small saucepan. Let them melt using low heat. Bring to a simmer and stir constantly. This process doesn't take long, about three minutes.
- Remove from heat and add cocoa mixture to flour mixture. Beat with an electric mixer slowly until combined. Use a spatula to scrape the mix stuck on the side of the bowl.
- Add egg, buttermilk, and vanilla; beat on low speed for two more minutes or until no lumps. Let this mixture cool down before moving on to the next step.
- Turn the batter into the prepared pans and bake until a toothpick inserted in the center will come out clean. I usually start checking 15 minutes from the start of the baking process.
- Let cool in the pan for 10 minutes and on the rack before frosting.
Make the Buttercream Frosting
- Mix butter in an electric mixer until creamy. Add the vanilla extract and mix until incorporated. Slowly add the powdered sugar and a small amount of milk. Mix again, then add the powdered sugar and milk. Repeat the process until the frosting is very creamy and no butter lumps are present.
- Bag frosting using TIP ROUND # 2 AND TIP # 47
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...