Say Boo! Bringing you these decadent Double Chocolate Cupcakes today in the festive spirit of Halloween. A moist chocolate cupcake made from scratch with a soft and chocolaty buttercream frosting. Topped off with a little Halloween motif for a ghoulish touch!
Boo! I did say I was going on a bit of a Halloween kick this week. Did I add that kick might have a little something to do with sugar as well? Don’t fret there will still be lots of healthy dishes coming up pronto. But for now, we have these ghoulish chocolaty cupcakes topped off with fudge frosting and a spooky motif to boot!
If you were around on the blog yesterday, you would have noticed my love for Halloween. You can read about that here if you so wish. It also has a pretty tasty Pumpkin Spice Square recipe. Oh, this is a food blog after all.
And although I don’t have a whole lot of Halloween treats on the Blog, the Internet is loaded with the stuff. . You can search for anything and you will be guaranteed to get it pop up ten fold. Last year the Food Bloggers of Canada had a great selection of Halloween treats. You can see that here if you you like. I am pretty sure they will be posting more treats this weekend as well.
If you are looking for some treats with a bit less sugar, I found this site Super Healthy Kids with some great ideas. You can see all about that here. As well, Pinterest is loaded with every Halloween idea imaginable.
About The Double Chocolate cupcakes
These cupcakes are my attempt at giving a regular cupcake a Halloween twist. All it took was some coloured paper liners and a candy topping. I had the liners for about 8 years now, yes that long. The candy the other day in Aldi supermarket. I was surprised how much Halloween stuff they had. I guess Halloween is on the up and up. So as you can see, even the most basic cupcake can turn into a Halloween treat.
As for the cupcakes themselves, they are delicious. I didn’t have a full one yet, but a bite. I am saving myself for ore treats next week. They are safely tucked away in the freezer for now. I have made these cup cakes many times though, and they always turn out fantastic. Like I said, the Joy of Baking is where it’s at. Before I leave, have you had the chance to check out my Triple Layer Chocolate Ganache Cake yet? Not really for Halloween, but a great cake!
Happy Baking and check back again tomorrow for something else on the Halloween “Inspired” track.
Here’s Some More Recipes You’ll Like To Check Out
Double Chocolate Cupcakes
Ingredients
For the cupcakes:
- 1/2 Cup cocoa powder
- 1 Cup boiling water
- 1 1/3 Cups plain flour
- 2 Teaspoons baking powder
- 1/4 Teaspoon salt
- 1/2 Cup butter
- 1 Cup sugar
- 2 Eggs
- 2 Teaspoons vanilla extract
For the frosting:
- 4 Ounces unsweetened chocolate roughly chopped
- 2/3 Cup butter
- 1 1/3 Cups powdered sugar sifted
- 1 1/2 Teaspoons vanilla extract
Instructions
- Preheat oven to 375 degrees F. Line with paper liners 12 muffins cups. Set aside.
- Combine the boiling water and cocoa powder in a small bowl. Stir to dissolve and leave to cool to room temperate.
- In a separate bowl, combine the flour, baking powder and salt.
- In the bowl of your electric mixer, beat the butter on high for just a minute. Add all the sugar and beat on high until it’s pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
- Add the flour to the batter and mix until just combined, about a minute.
- Pour in the chocolate mixture and mix until combined. Again, just for about a minute.
- Evenly pour batter into prepared muffins tins and bake for about 15-18 minutes or when a toothpick inserted into the center comes out clean. Remove from oven and place on a wire rack to cool completely.
- Make the icing by placing the chopped chocolate in a double boiler set over simmering water. Stir until the chocolate melts and remove from heat.
- In a medium bowl, beat the butter on high until smooth. Sift in the powdered sugar and mix until smooth. Beat in vanilla extract. Pour in the cooled chocolate and beat on medium speed until combined. Turn speed to high and mix for a further 2 minutes or so until the frosting is a little glossy.
- Put the icing in a piping bag and pipe it on the top of each cupcake as desired. You could also use a small knife or spatula to spread the icing over the top. Finish off the cupcakes with a Halloween decoration of your choice.
- Will keep in an airtight container in the fridge for about 3 days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
