Halloween Cupcakes

Directions

1. Preheat your oven to 350°F.
2. Line a cupcake pan with paper liners.
3. In a stand mixer bowl, sift together 3 cups all-purpose flour, 2 2/3 cups granulated sugar, 1/2 cup cocoa powder, 1 1/2 tsp baking powder, 1 tbsp baking soda, and 1 tsp kosher salt. Whisk until combined.
4. In a separate bowl, combine 1/2 cup sour cream, 1 cup buttermilk, 3 eggs, 1 1/2 cups hot strong coffee (like espresso), 3/4 cup vegetable oil, and 1 tbsp vanilla extract. Whisk together.
5. Pour the wet ingredients into the dry ingredients in the stand mixer bowl.
6. Whisk to combine, then mix on speed 2 for 2 minutes.
7. Divide the batter evenly among the cupcake liners. Bake for 15–20 minutes, until a toothpick inserted in the center comes out clean.
8. Let the cupcakes cool completely.
9. In a stand mixer with a paddle attachment, beat 1 cup unsalted butter (room temperature) for about 5 minutes until creamy.
10. Gradually beat in 1 lb confectioner's sugar.
11. Add 3 tbsp heavy whipping cream and 3 tsp vanilla extract. Beat until smooth and fluffy.
12. Prepare 3 piping bags fitted with large round tips. Fill one with green buttercream, one with orange buttercream, and one with white buttercream.
13. Mix black gel food coloring into 3/4 cup melted chocolate. Transfer to a piping bag and snip off the tip.
14. Pipe a black base on some cupcakes for the mummy and spider designs.
15. Fit a piping bag with a 47 flat tip and add a small amount of white buttercream.
16. Pipe horizontal lines over the black base to create a bandage look for mummy cupcakes.
17. Add candy eyes to the mummy cupcakes.
18. Pipe 'L'-shaped legs onto parchment paper using the black gel bag. Freeze for 5–10 minutes to set.
19. For spider cupcakes, pipe a white base, then switch to black and pipe a spiral on top.
20. Drag a toothpick or point tool through the buttercream and chocolate layers from the inside out to create a web effect.
21. Add a brown peanut M&M for the spider's body and a regular brown M&M for the head. Attach the frozen chocolate legs.
22. For pumpkin cupcakes, pipe bands of orange buttercream from bottom to top to form a pumpkin shape.
23. Pipe a green stem on top of the pumpkin.
24. Add black jack-o'-lantern facial details using the black gel bag.
25. For monster cupcakes, pipe a green base.
26. Place candy eyes on the green base.
27. Add black facial details (like a mouth) with the black gel bag.
28. For ghost cupcakes, pipe a white base, then add black facial details with the black gel bag.