SCP Recipe Box - Spooky Graveyard Cupcakes
Celebrate Halloween with these delicious chocolate cupcakes! Create a spooky mood by serving them on a Sunset Canyon Pottery Nebula Appetizer or Bread Trays.
Yield: 24 cupcakes
Cupcakes:
- 3 sticks butter at room temperature
- 2 eggs
- 1 ½ cup granulated sugar
- 2 cups of all-purpose flour
- 2 tablespoons cocoa
- 1 ounce of black food coloring
- 1 teaspoon salt (or sea salt)
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 cup mini marshmallows (optional for spider web)
Buttercream Chocolate Frosting:
- 1/2 cup butter (1 stick) at room temperature
- 2 1/2 cups powdered sugar
- 4 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 1/3 cup cocoa powder (I used unsweetened)
Directions:
Line two 12-cup cupcake tins with liners for a total of 24 cupcakes and preheat the oven to 350 degrees F. In a large mixing bowl or in your stand mixer, cream together the butter, sugar, and eggs. Then mix in the cocoa and black food coloring. In a small bowl add the flour and salt and stir to combine. In a separate bowl, combine the vanilla and the buttermilk together. Slowly add in the flour mixture and vanilla buttermilk and mix well. In a small bowl, mix baking soda and vinegar immediately. Be sure to mix everything well and then pour into paper-lined cupcake tins. Fill cupcake tins about 3/4 full. Bake for 25 minutes and let them cool completely before adding the frosting.
Frosting Directions:
Pipe the frosting onto the cupcakes into a tall mound. If you would like to make the cupcakes look like there is spider webs, melt some mini marshmallows in the microwave. Use a glove and lightly dip your hand into the marshmallows (make sure that they have cooled down enough so you don’t get burned) and gently drag the melted marshmallow across the frosting. Add any type of decoration including plastic spiders.
Enjoy!