Halloween Chocolate Cupcakes With Orange Buttercream
43 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Wickedly moist and intensely chocolatey thanks to a hit of brewed coffee, these cupcakes get topped with a silky, salted vanilla buttercream dyed a bold Halloween orange that pipes like a dream.
Perfect for school parties, office treat tables, or a spooky movie night, they bring bakery-level drama with simple ingredients and a reliable crumb that makes people reach for seconds.
Ingredients (12 servings)
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Ingredients for the Chocolate Cupcakes:
- 1 cup all-purpose flour all-purpose flour 0.28 lb
- 1 cup granulated sugar granulated sugar
- ⅓ cup unsweetened cocoa powder unsweetened cocoa powder 1.44 oz
- 1 tsp baking powder baking powder 0.17 oz
- ½ tsp baking soda baking soda 0.08 oz
- ½ tsp salt salt
- ½ cup buttermilk buttermilk 4 fl oz
- ½ cup vegetable oil vegetable oil
- 2 large eggs large eggs 2 ct
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- ½ cup brewed coffee (enhances chocolate flavor) brewed coffee
Ingredients for the Orange Buttercream:
- 2 sticks unsalted butter, softened unsalted butter 8 oz
- 3½ cups powdered sugar powdered sugar 15.43 oz
- 3 Tbsp heavy cream heavy cream 1.5 fl oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- orange food coloring gel orange food coloring gel 0 oz
- ¼ tsp salt salt
How to Make Halloween Chocolate Cupcakes With Orange Buttercream
-
Prep the pan and oven
Heat oven to 350 F and line a 12-cup muffin tin with paper liners so you get clean releases and even tops.
Bring the brewed coffee to hot or very warm, and make sure the buttermilk and eggs are room temp for a smooth batter.
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Whisk the dry ingredients
In a large bowl whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt until the color is uniform with no cocoa streaks.
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Combine the wet ingredients
In a second bowl whisk buttermilk, oil, eggs, and vanilla until glossy and fully combined.
-
Make the batter
Pour the wet ingredients into the dry and whisk just until most streaks disappear because overmixing will toughen the crumb.
Stream in the hot coffee and whisk until the batter is smooth and pourable since it should be thin.
Let the batter rest 5 minutes to let bubbles settle for taller domes.
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Portion and bake
Divide batter evenly among liners filling about two thirds full for even rise.
Bake 16 to 18 minutes until the tops spring back and a toothpick comes out with a few moist crumbs.
Cool in the pan 10 minutes, then move to a rack to cool completely so the buttercream will not melt.
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Beat the butter
In a stand mixer with paddle or a hand mixer, beat softened butter on medium-high 3 to 4 minutes until very pale and fluffy for a silky base.
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Finish the orange buttercream
Add half the powdered sugar and the salt, then mix on low until incorporated so you do not make a sugar cloud.
Add remaining sugar, vanilla, and 2 tablespoons of the cream, then beat on medium-high 2 minutes until smooth.
Add gel food coloring a little at a time until you hit your Halloween orange, then adjust consistency with the last tablespoon of cream if needed for piping.
Beat 30 seconds more, then hand-stir with a spatula to knock out large air bubbles for cleaner swirls.
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Frost and decorate
Transfer buttercream to a piping bag fitted with a large star tip and pipe tall swirls onto completely cool cupcakes.
Add Halloween sprinkles or a tiny pinch of black sanding sugar for contrast and that dramatic NYC bakery look.
Substitutions
- Buttermilk -> DIY soured milk or thinned yogurt
- Use 1 tablespoon lemon juice or white vinegar plus enough whole milk to make 1/2 cup, rest 5 minutes, or use 1/3 cup plain yogurt thinned with 3 tablespoons milk for the same tang and tenderness.
- Brewed coffee -> hot water with espresso powder or decaf
- Swap with 1/2 cup hot water plus 1 teaspoon instant espresso for the same chocolate boost, or use decaf coffee if caffeine is a concern while keeping depth without bitterness.
- Orange gel food coloring -> red and yellow gel or natural options
- Mix gel red and gel yellow to match a true orange, or use annatto powder or carrot powder for a warm pumpkin orange that stays vibrant without watering down the buttercream.
Tips
- Bloom the cocoa with heat
- Adding the coffee hot helps bloom the cocoa so the chocolate tastes darker and more complex without adding more cocoa.
- Measure flour like a pro
- Weigh 120 grams per cup of flour or fluff, spoon, and level to avoid packing since packed flour steals moisture and makes dry cupcakes.
- Room temp is nonnegotiable
- Room temp eggs and dairy emulsify with oil faster which gives you a silky batter and a tender crumb with no tunnels.
- Do not overmix the batter
- Stop mixing the second the batter looks smooth because extra whisking develops gluten and collapses your rise.
- Color smart, not runny
- Use gel colors not liquid so the buttercream holds its shape and let the tinted frosting sit 10 minutes since colors intensify as they rest.
- Deflate air for picture perfect swirls
- Finish the buttercream by hand with a spatula pressing and stirring to remove big bubbles for cleaner piping ridges.
Nutrition Facts *
| Energy | 517 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 26 | g |
| Carbohydrates | 66 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cupcakes sink in the middle?
- They were either underbaked, overmixed, or the oven door was opened too early, so bake until a few moist crumbs remain, mix only until smooth, and avoid peeking before 15 minutes.
- How do I keep the cupcakes super moist?
- Use oil not butter in the batter, measure flour accurately, bake just to doneness, and store cooled cupcakes in an airtight container to prevent drying.
- My buttercream is too sweet, how can I balance it?
- Add a pinch more salt, beat in 1 tablespoon cream cheese for tang without turning it into cream cheese frosting, or add 1 teaspoon fresh orange zest for brightness.
- The buttercream looks curdled or grainy, what now?
- If the butter was too cold, keep mixing until it smooths out, and if it is gritty from sugar, add a teaspoon of cream and beat a minute or two more or sift the sugar next time.
- Can I make these ahead or freeze them?
- Bake cupcakes, cool completely, wrap well, and freeze up to 2 months, then thaw at room temp and frost the day of serving for the freshest texture.
- How do I get that bright Halloween orange without a bitter taste?
- Use quality gel color and add it gradually, and if you want natural color use a small pinch of annatto or carrot powder and balance with a touch of vanilla and salt.
Serving Suggestions
For a playful twist, fold 1 teaspoon finely grated orange zest into the buttercream and finish with dark chocolate sprinkles for a bold black and orange contrast.
Serve with cold milk for the kiddos or go grown-up with an espresso martini, and if you want drama, core the cupcakes and sneak in a spoon of orange marmalade before frosting for a bright, candy-bar-meets-bakery surprise.
More pairings:
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