Halloween chocolate cupcakes orange (Printer-Friendly)

Moist chocolate cupcakes paired with smooth orange buttercream for a festive and tasty treat.

# List of Ingredients:

→ Chocolate Cupcakes

01 - 1 cup all-purpose flour
02 - 1 cup granulated sugar
03 - ⅓ cup unsweetened cocoa powder
04 - 1 teaspoon baking powder
05 - ½ teaspoon baking soda
06 - ½ teaspoon salt
07 - ½ cup buttermilk
08 - ½ cup vegetable oil
09 - 2 large eggs
10 - 1 teaspoon pure vanilla extract
11 - ½ cup brewed coffee

→ Orange Buttercream

12 - 2 sticks unsalted butter, softened (226 grams)
13 - 3½ cups powdered sugar
14 - 3 tablespoons heavy cream
15 - 1 teaspoon pure vanilla extract
16 - Orange gel food coloring, as needed
17 - ¼ teaspoon salt

# Preparation Steps:

01 - Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
02 - In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until smooth and homogenous.
04 - Gradually add the wet mixture into the dry ingredients, stirring gently until just combined to avoid over-mixing.
05 - Stir in the brewed coffee until the batter is smooth and slightly thin, which will result in tender cupcakes.
06 - Divide the batter evenly among the liners, filling them approximately two-thirds full. Bake for 18 to 22 minutes or until a toothpick inserted into the center emerges clean.
07 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
08 - Beat softened butter on medium-high speed with a mixer until fluffy and pale, about 3 minutes. Gradually add powdered sugar on low speed to minimize dust, then increase speed. Incorporate heavy cream, vanilla extract, salt, and orange gel food coloring. Continue beating on medium-high until light and creamy, approximately 2 minutes, adjusting color as desired.
09 - Transfer the buttercream to a piping bag fitted with a large star or round tip. Pipe tall swirls onto cooled cupcakes and optionally garnish with Halloween-themed sprinkles or decorations.

# Additional Suggestions:

01 - Use room temperature eggs and buttermilk for smoother batter and even baking.
02 - Sift cocoa powder and powdered sugar to ensure fine texture and prevent lumps.
03 - Avoid over-mixing batter to maintain tender cupcake crumb.
04 - Test cupcakes for doneness starting at 18 minutes to avoid dryness.

Go Back