Halloween Chocolate Cupcakes With Orange Buttercream
50 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 min | 20 min | 50 min |
Introduction
These Halloween chocolate cupcakes with orange buttercream are rich, moist, and packed with deep chocolate flavor.
The bright orange, vanilla-kissed frosting adds a fun, spooky twist that’s perfect for parties, school treats, or movie nights.
They come together easily with pantry staples, and the coffee in the batter makes the chocolate taste extra intense and luxurious.
Ingredients (12 servings)
Ingredients for the Chocolate Cupcakes:
Ingredients for the Orange Buttercream:
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How to Make Halloween Chocolate Cupcakes With Orange Buttercream
-
Preheat oven and prep pan
Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners.
Brew the coffee now so it can cool slightly before mixing into the batter.
-
Mix the dry ingredients
In a large bowl whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
-
Whisk the wet ingredients
In a separate bowl whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until the mixture looks smooth.
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Combine batter and add coffee
Pour the wet ingredients into the dry ingredients and whisk just until you no longer see dry streaks.
Slowly whisk in the warm coffee until the batter is fairly thin and completely combined, scraping the bowl as needed.
-
Fill liners and bake
Divide the batter evenly between the liners, filling each one about two thirds of the way full.
Bake for 17 to 20 minutes, until the tops spring back and a toothpick comes out with moist crumbs.
Cool the cupcakes in the pan for 5 minutes, then move them to a rack to cool completely.
-
Beat the orange buttercream
In a stand mixer bowl, beat the softened butter on medium speed for 3 to 4 minutes until very creamy.
Add the salt and vanilla, then beat again so the flavor is evenly distributed through the butter.
Gradually mix in the powdered sugar, adding about one cup at a time so it does not puff everywhere.
Pour in the heavy cream and beat on medium-high speed until the frosting looks fluffy and holds soft peaks.
-
Color and decorate
Beat in a few drops of orange gel food coloring, then add more until you reach your ideal Halloween shade.
Transfer the buttercream to a piping bag and swirl generous tops onto cooled cupcakes, or simply spread with a knife.
Finish with Halloween sprinkles or candy eyes for a spooky look that highlights the bright orange frosting.
Substitutions
- Buttermilk -> Milk and vinegar or lemon juice
- Stir 1 tablespoon vinegar or lemon juice into a scant cup of milk and let it sit 5 minutes. The tang keeps the cupcakes tender and adds almost the same depth that traditional buttermilk gives.
- Vegetable oil -> Melted coconut oil
- Use refined coconut oil so the flavor stays neutral and melt it, then cool until just barely warm. It gives the cupcakes a soft crumb and slightly richer mouthfeel without making them taste like coconut.
- Brewed coffee -> Hot water or hot cocoa
- Replace the coffee with hot water for a classic chocolate flavor that is still moist and full. For extra fun, use hot cocoa instead, which makes the cupcakes a touch sweeter and very kid friendly.
Tips
- Room-temperature ingredients mix better
- Let the eggs, buttermilk, and heavy cream sit out 20 to 30 minutes so they blend smoothly and trap air.
- Do not overmix the batter
- Stop whisking as soon as the dry streaks disappear, because extra mixing can make the cupcakes tough and domed.
- Check doneness the right way
- Look for cupcakes that spring back lightly when touched and a toothpick with just a few moist crumbs attached.
- Adjust frosting consistency
- If the buttercream seems too thick, add cream by teaspoons; if too loose, mix in a little more powdered sugar.
- Chill piped cupcakes briefly
- Refrigerate the frosted cupcakes for 15 minutes so the swirls firm up and hold sharp details for decorating.
Nutrition Facts *
| Energy | 495 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 26 | g |
| Carbohydrates | 62 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cupcakes sink in the middle?
- Cupcakes often sink when the batter is overmixed, the oven door is opened early, or they are underbaked. Mix gently, keep the oven closed for the first 15 minutes, and bake until the centers feel set.
- Can I make these cupcakes ahead of time?
- You can bake the cupcakes one day ahead and store them covered at room temperature once they are cool. The buttercream also keeps well in the refrigerator for up to three days in an airtight container. Bring the frosting back to room temperature and whip briefly before piping so it turns fluffy again.
- How can I make the orange color really vibrant?
- Use gel food coloring instead of liquid, because it gives intense color without thinning the buttercream. Start with a small amount, chill the frosting a few minutes, then add more gel if the shade looks pale.
- Can I turn this into a layer cake?
- Yes, bake the batter in two 8-inch round pans, generously greased and lined with parchment circles. Start checking for doneness around 22 minutes and cool completely before frosting between the layers and on top.
- What if my buttercream looks curdled?
- Buttercream can look broken when the butter was too cold or the cream went in very quickly. Keep beating on medium speed until it smooths out, or warm the bowl slightly and then beat again.
Serving Suggestions
These cupcakes bring a bold pop of Halloween color and deep chocolate flavor to any party dessert table.
Pair them with cold milk or hot cider, and add gummy worms or candy shards for dramatic, spooky touches.
If you love contrast, swirl in a streak of black cocoa frosting for a night-sky effect across the tops.
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