Mini Chocolate Halloween Cupcakes
Adorable mini cupcakes bursting with rich chocolate flavor, perfect for Halloween celebrations!
Equipment
- Mini cupcake pan
- Mixing Bowls:
- Whisk
- Piping Bag
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
- 1 batch Homemade Chocolate Buttercream Frosting or any frosting you prefer
- Halloween sprinkles for decoration
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Preheat your oven to 350°F (175°C) and line a mini cupcake pan with paper liners.
- In a small bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually mix in half of the dry ingredients, followed by half of the buttermilk. Repeat until fully combined.
- Fill each cupcake liner about halfway with batter and bake for 12-15 minutes.
- Remove from the oven and let cool before transferring to a wire rack.
- Once cooled, frost with chocolate buttercream and decorate with Halloween sprinkles.
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Notes
Store leftovers in an airtight container for up to 5 days.