Not So Spooky Spiced Chocolate Halloween Cupcakes

These Not So Spooky Spiced Chocolate Halloween Cupcakes are perfect for Halloween!
Author Joanna @ Everyday Made Fresh

Ingredients

::Cupcakes:

  • 3/4 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1/3 cup canola oil
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk

::Frosting:

  • 2 and 3/4 cup powdered sugar
  • 2/3 cup unsweetened cocoa powder 60g
  • 6 Tablespoons butter room temperature
  • 6 Tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon salt

Instructions

::Cupcakes:

  1. Preheat the oven to 350 degrees.
  2. Line a muffin pan with cupcake liners. Set aside.
  3. In a large bowl whisk together the cocoa powder, flour, baking soda, baking powder, and salt. Set aside.
  4. Next whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth, in a medium bowl.
  5. Pour half of the wet ingredients into the dry ingredients, mix (but not too much).
  6. Now pour in half the buttermilk, stir until just incorporated.
  7. Pour the remaining wet ingredients into the dry, mix until just incorporated.
  8. Finally pour the remaining buttermilk, mix until just incorporated. (do not over mix!)
  9. Spoon the batter into the liners - filling only halfway.
  10. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

::Frosting:

  1. Sift together the powdered sugar, chili powder, cayenne pepper, cinnamon, salt, and cocoa powder. Set aside.
  2. In a large bowl, using a mixer beat the butter and vanilla for about 2 minutes, until it's creamy.
  3. Slowly add the dry ingredients, alternating with the heavy cream, while the mixer is set to low.
  4. Once all combined, beat on high until creamy, for at least 2 minutes.
  5. Frost completely cooled cupcakes, and top with sprinkles as desired.

Recipe Notes

This recipe makes one dozen cupcakes. You may get one or two extra. :-)