I love these cupcakes because they all look different, but they follow my favorite rule: keep it simple. Same cake, same frosting, but three different, cute, Halloween designs.
I used my favorite homemade chocolate cake recipe, and my favorite vanilla buttercream. I even used the same Wilton icing Tip (large 1A) then I did a few very simple things.
For ghosts, I used Wilton Tip 1A to pipe a a tall swirl to the top. Then I pressed in two googly eye sprinkles (also Wilton) and used Wilton black decorating icing and tip 1S to create the mouth.
For Jack Skellington, I used Wilton Tip 1A in a different way, I very slowly piped what I like to call a “pillow” of buttercream on the top of the cupcake, smoothed it very slightly with a spatula, and then used Wilton Tip 1S and Wilton black decorating icing to draw on the face.
For the spiders, I used Wilton Tip 1A to create a pillow of buttercream again. Then, I used melted chocolate chips and Wilton Tip 1S to draw a spiral swirl of chocolate on each cupcake. Then, I dragged a toothpick from the center to the edge all the way around to create the spider web look. I placed a plastic spider on the top.
Questions? Comment below.
- 2 cups all-purpose flour
- 2 1/2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 1 cup neutral vegetable oil
- 1 cup sour cream
- 1 1/2 cups brewed coffee
- 2 tbsp distilled white vinegar
- 1 tsp vanilla extract
- 2 eggs
- To make the cupcakes: Preheat the oven to 350° F. Line cupcake pans with paper liners (this recipe makes approx 2 dozen cupcakes)
- In a very large bowl, sift the flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the coffee – splashing may occur if you add it too quickly. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides and bottom of the bowl and be sure the batter is well-mixed and no flour bits remain. Fill each cupcake liner up just a little over halfway.
- Bake for 12-15 minutes until a cake tester or wooden toothpick inserted in the center comes out almost clean.(Don’t overbake!! Start testing at 10 mins and as soon as that toothpick comes out with little moist bits on it, pull the cupcakes out of the oven!) Cool completely before frosting.
For the Vanilla Buttercream:
1 cup room temperature butter
1/2 teaspoon salt
6 cups powdered sugar
1 teaspoon almond extract
3-5 tablespoons heavy cream
For the buttercream, cream your butter in a mixer until light and fluffy. Add the powdered sugar one cup at a time, beating well between each addition. Add salt and vanilla extract and beat well. Thin out to desired consistency with the heavy cream beating well when done until light and fluffy.