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2 halloween cupcake ideas
Print Recipe
5 from 1 vote

Calories: 1379kcal
Author: Shobee

Equipment

  • 1 Cupcake pan
  • 12 Cupcake liners
  • 1 electric mixer
  • 1 Large bowl
  • 1 small saucepan
  • 1 Oven

Ingredients

Dry Ingredients

  • 1 cup All-purpose flour
  • 1/2 tsp Baking Soda
  • 1 cup Granulated Sugar
  • 1/4 tsp Salt

Wet Ingredients

  • 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

Frosting Ingredients

Instructions

Prepare the oven and the pan

  • Preheat oven to 350 F. Line the cupcake pan with a cupcake liner.

Flour Mixture

  • Mix flour, baking soda, sugar, and salt in a large mixing bowl using a wire whisk. Set it aside.

Cocoa Mixture

  • 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