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Spooky Dark Chocolate Cupcakes

These eerie cupcakes combine rich dark chocolate with vibrant, spooky decorations for a fun and chaotic baking experience. The moist, crumbly texture is complemented by smooth, dark frosting and playful creepy toppers, making them perfect for Halloween or any dark-themed celebration. Each batch is a delightful mix of flavors and spooky aesthetics, crafted through simple mixing, baking, and decorating steps.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: dessert
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder Dutch-processed for smoother finish
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened to about 30°C (86°F)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 1 cup semi-sweet or bittersweet dark chocolate finely chopped
  • 2 cups powdered sugar for frosting
  • 1/4 cup unsweetened cocoa powder for frosting
  • 1 teaspoon vanilla extract for frosting
  • black or dark purple gel food coloring gel food coloring for frosting
  • decorative sprinkles and candies decorative sprinkles and candies webs, eyeballs, bats, etc.

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer or whisk
  • Cooling rack
  • Piping bag or spatula

Method
 

  1. Preheat your oven to 180°C (350°F). Line your muffin tin with paper liners to prepare for baking.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, and salt. This ensures even distribution of dry ingredients and a lighter cupcake texture.
  3. In a separate bowl, cream the softened butter and sugar using an electric mixer or whisk until the mixture is pale, fluffy, and smells slightly caramelized, about 3 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract.
  5. Gently fold in the chopped dark chocolate until just combined, creating pockets of melty richness in the batter.
  6. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Mix just until the batter is smooth and combined, being careful not to overmix.
  7. Divide the batter evenly among the paper-lined muffin cups, filling each about two-thirds full for a rounded top.
  8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the cupcakes feel springy to the touch.
  9. Allow the cupcakes to cool in the tin for 10 minutes, then transfer them to a cooling rack to cool completely. This helps prevent sogginess and sets the crumb.
  10. While the cupcakes cool, prepare the frosting by beating powdered sugar, cocoa powder, vanilla, and a few drops of black or dark purple gel food coloring until smooth and creamy.
  11. Once cooled, pipe or spread the dark frosting onto each cupcake using a spatula or piping bag.
  12. Decorate with spooky sprinkles, candies, or edible decorations to add creepy details and make each cupcake uniquely eerie and fun. Serve and enjoy your hauntingly delicious creations!

Notes

For extra creepiness, tint the frosting dark with gel food coloring and get creative with decorations like webbing, eyeballs, and bats. Make sure cupcakes are fully cooled before frosting to prevent melting and slipping of decorations.