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Spooky Dark Chocolate Cupcakes

These spooky cupcakes combine rich dark chocolate flavors with a moist, tender crumb and a playful, eerie appearance. They are baked with cocoa powder and dark chocolate, then topped with midnight-black frosting and creepy decorations to create a fun, Halloween-inspired treat. The result is a delightfully chaotic and visually haunting dessert perfect for any spooky celebration.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: Halloween
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1/2 cup cocoa powder Dutch-processed preferred
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk or milk with a splash of vinegar
  • 4 oz dark chocolate bittersweet or semi-sweet, chopped
  • 2 cups powdered sugar
  • 1/4 cup unsalted butter softened
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • Black gel food coloring frosting for coloring

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) and line a muffin tin with paper liners.
  2. Mix the sifted flour, cocoa powder, baking powder, and salt in a large bowl until combined.
  3. In a separate bowl, cream the softened butter and sugar with an electric mixer until the mixture is pale, fluffy, and fragrant, about 3 minutes.
  4. Beat in the eggs one at a time, followed by the vanilla extract, until the batter is smooth and glossy.
  5. Melt the dark chocolate in a microwave or double boiler until smooth, then fold it into the batter along with the buttermilk.
  6. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix to keep cupcakes light.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes are set.
  9. Remove the cupcakes from the oven and let them cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  10. Meanwhile, prepare the frosting by beating softened butter, powdered sugar, cocoa powder, vanilla, and an ample amount of black gel food coloring until smooth and creamy.
  11. Once cupcakes are fully cooled, pipe or spread the black frosting generously over each cupcake, creating a spooky midnight effect.
  12. Decorate with creepy sprinkles, edible eyeballs, or cobwebs for a hauntingly fun presentation. Serve and enjoy your dark, twisted confections!

Notes

Ensure cupcakes are completely cooled before frosting to prevent melting. Use a piping bag for more precise spooky decorations. Feel free to add extra creepy details like plastic spiders or edible blood for a more terrifying effect.