Ghost Cupcakes

Ghost Cupcakes

Happy Halloween! This is my favorite time of the year. It signals the start to the holiday season. For the next couple of months, my kitchen will be hopping. I will be whipping up all kinds of goodies for class parties, family functions, cookie swaps and so much more.  Phew…I am getting tired just thinking about it!

I thought I’d share one of my favorite cupcake recipes today. Now, I am not a coffee fan but coffee in chocolate cupcakes is phenomenal. The combination is just fantastic and even though there is a fair amount of coffee in this recipe, they don’t come off as having a heavy coffee flavor.

Once you get them made you can make them into a fun holiday treat – Ghost Cupcakes! A big round decorating tip and a few well placed chocolate chips make for a cute cupcake that’s sure to make everyone smile.

Ghost Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 18
Ingredients
  • 1 cup sugar
  • ½ cup butter, softened to room temperature
  • 2 eggs
  • 1¾ cups all purpose flour, sifted
  • 2 tsp baking powder
  • ¼ teaspoon salt
  • ¼ cup unsweetened cocoa powder, sifted
  • 1 cup brewed coffee, chilled
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees
  2. Combine flour, baking powder, salt and cocoa in a large bowl, set aside
  3. Combine coffee and vanilla, set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter (approx 2 - 3 minutes).
  5. Add eggs to butter mixture, one at a time, mixing well after each addition.
  6. Gradually add dry ingredient mixture alternating with the coffee mixture to the batter.
  7. Fold in chocolate chips.
  8. Line 2 muffin pans with cupcake liners (18 liners total).
  9. Fill each liner with ¼ cup of mixture.
  10. Bake for 20 minutes or until a toothpick comes out clean.
Notes
Easy buttercream frosting - Place 3 cups confectioners sugar and 1 cup softened butter into your stand mixer and beat slowly until combined. Increase speed to medium and beat an additional 3 minutes. Add 1 teaspoon vanilla extract and up to 2 tablespoons whipping cream (amount will depend on consistency desired) and beat an additional 1 minute. Pipe the frosting onto cooled cupcakes gradually swirling to a point. Add mini chocolate chips for the eyes and a large chocolate chip for the mouth.

 

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