Chocolate Halloween Cupcakes and Chocolate Buttercream Icing Recipes

Directions

1. Set your oven to 350°F to preheat.
2. Place cupcake liners in a standard muffin tin.
3. In a large bowl, sift together the all-purpose flour, 1/2 cup cocoa powder, baking powder, and 1/2 tsp salt.
4. In another bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, and 2 tsp vanilla until no streaks remain.
5. Add half of the egg mixture into the flour mixture, then pour in half of the buttermilk. Stir gently until just combined.
6. Add the remaining egg mixture and buttermilk, stirring until just combined—take care not to overmix.
7. Using a cookie scoop or spoon, fill each liner about halfway full.
8. Bake for 18–21 minutes. Check at 18 minutes by inserting a toothpick into the center; if it comes out clean, they are done.
9. Take the cupcakes out of the oven and let them cool completely.
10. In a stand mixer with the paddle attachment, beat 1 cup of unsalted butter on medium speed until creamy.
11. Add the confectioners' sugar, 1/2 cup cocoa powder, 4 Tbsp heavy cream (or milk), 1/4 tsp salt, and 2 tsp vanilla. Beat on low for 30 seconds, then on high for 2 minutes. Adjust thickness with extra sugar or cream as needed.
12. Frost the cooled cupcakes with a spatula or pipe using a piping bag (a Wilton 1M tip works well).