Make these decadent Chocolate Halloween Cupcakes this spooky season! A moist and chocolatey cupcake topped with homemade Chocolate Buttercream Frosting and topped with Halloween sprinkles for a spooky touch!

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We are almost half way through October and spooky season is upon us! Have you checked out all the Halloween recipes here on the site? There are a lot of easy and fun recipes that I think you’d like to have a little look at and see if there are a few you would love to try out! So, with that being said, I’m sharing these Chocolate Halloween Cupcakes today and you will love them! They are absolutely delicious and the decorating skill level is pretty easy! Let’s take a look and see how to get them on your Halloween table this month.

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What Are These Chocolate Halloween Cupcakes Like

• Difficulty – These are pretty easy cupcakes to make. This recipe is stated for the cupcake part and NOT the frosting. I frosted these cupcakes with the Chocolate Buttercream Frosting.
• Taste – The ultimate chocolate flavour, rich and moist. These bring all the flavour of a great cupcake to the table.
• Serving – This recipes makes 12 regular sized cupcakes.

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Ingredients

• Flour – These cupcakes use all purpose flour.
• Cocoa powder – I used natural unsweetened cocoa powder.
• Leavening agents – This recipe used both baking powder and baking soda.
• Salt – Salt enhances the overall flavour in the cupcakes.
• Eggs – 2 large eggs at room temperature.
• Sugars – These cupcakes use both granulated white sugar and brown sugar.
• Vegetable oil – I used sunflower oil, but any vegetable based oil like canola oil will work great.
• Milk – Whole full fat milk works best for this recipe.
• Frosting – I frosted these cupcakes with my Chocolate Buttercream Frosting. You can use any frosting that you like.
• Sprinkles – Any kind of Halloween sprinkles will work great!

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Line a 12-count muffin pan with cupcake liners. Set aside.
2. Combine dry ingredients – In a large mixing bowl combine the flour, cocoa powder, coffee granules, baking powder, baking soda and salt. Whisk to combine and set aside.
3. Mix wet ingredients – In a medium sized bowl, combine the eggs, granulated white sugar, brown sugar, oil and vanilla extract. Mix on high speed until well combined, about one minute.
4. Combine wet and dry ingredients – Pour half of the mixture into the dry ingredients and mix in until just combined. Mix in all of the buttermilk and then the remaining mixture. Stir until combined.
5. Fill muffin tins and bake – Evenly divide the batter between the 12 cupcake liners. Bake between 18 – 20 minutes or until a toothpick inserted comes out clean. Remove from oven and place on a baking tray to cool completely.
6. Cool and frost – Once cooled, frost the cupcakes with the Chocolate Buttercream Frosting. Add Halloween sprinkles.
7. Store or serve – Cupcakes will keep fresh up to three days.

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Recipe Tips

• Measure ingredients correctly – It’s very easy to measure incorrectly. In the recipe card, measurements are first listed in US cups but can be changed to metric with the click of a button. I use the metric system for all baking as I find it more accurate.
• Baking time may vary – These cupcakes will be baked when a toothpick inserted comes out clean. They will bake between 18 – 20 minutes. Check them at the earliest time.
• Cool cupcakes completely – Make sure the cupcakes have cooled down completely before frosting. Otherwise you risk the frosting melting off the cupcakes.

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Substitutions

• Frosting – You can make Buttercream Frosting or Chocolate Creamcheese Frosting

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Serving

• Serving – Make a easy Halloween dessert table with these cupcakes, the Halloween Nutella Puff Pastry, Mummy Rice Krispie Treats and the Easy Halloween Snack Board.
• Storage – You can store these in an airtight container or in a cake tin up to three days. Alternatively you can keep them in the fridge up to four to five days. You can also freeze the cupcakes up to one month. Just allow them to cool completely before storing them in an airtight container.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!