Recipe
Chocolate and M&Ms Halloween Cupcakes
The fluffiest, most delicious chocolate cupcakes topped with a rich dark chocolate frosting and orange M&Ms for festive Halloween vibes.
Time: 2 hours 
Difficulty: Beginner
Yield: 16 cupcakesUdstyr
- Muffin pan
- Three-tier oven rack
- Piping bags
- Wilton 2D piping tip
Ingredients
Chocolate Muffins:
- 100 ml coffee (cold)
- 1 eggs
- 250 g granulated sugar
- 100 ml buttermilk*
- 100 ml vegetable oil (such as canola oil)
- 150 g all-purpose flour
- 50 g unsweetened cocoa powder (preferably Dutch-process)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla
Dark Chocolate Buttercream:
- 1/2 batch of my dark chocolate buttercream recipe
To Decorate:
- Orange M&Ms
Instructions
Chocolate Muffins:
- Brew the coffee and let it cool completely to room temperature.100 ml coffee
- Add eggs and granulated sugar to a large bowl and beat with an electric mixer until light and fluffy. Add the buttermilk and neutral oil and beat briefly to combine.1 eggs, 250 g granulated sugar, 100 ml buttermilk*, 100 ml vegetable oil
- In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, baking powder, and vanilla. Sift the all-purpose flour mixture into the egg mixture (this keeps the cakes light and fluffy) and stir together with a wooden spoon.150 g all-purpose flour, 50 g unsweetened cocoa powder, 1 tsp baking soda, 1 tsp baking powder, 1 tsp vanilla
- Add cold coffee and stir until you have a smooth, fairly thin batter.
- Divide the batter among 14-16 muffin liners in a muffin pan. Fill the liners 2/3 full.
- Bake at 180 °C (356 °F) for 20-22 minutes. The cupcakes are done when a toothpick inserted into the center comes out with just a few moist crumbs.
- Let the cupcakes cool in the muffin pan for 5 minutes, then transfer them to a wire rack to cool completely.
Dark Chocolate Buttercream and Decorating:
- Make a half batch of my Dark Chocolate Buttercream recipe and transfer it to a piping bag fitted with a tip. I used a Wilton 2D tip in the photos. Pipe the frosting onto the cupcakes and decorate with orange M&Ms.1/2 batch of my dark chocolate buttercream recipe, Orange M&Ms
Notes
*Substitute buttermilk: You can make your own buttermilk by stirring 3 tbsp freshly squeezed lemon juice into milk and letting it sit for 10 minutes.
Storage: Store the cupcakes in the fridge and take them out 30 minutes before serving. Keep in mind that extended time in the fridge may cause the color on the M&Ms to fade slightly.
Freeze: The cupcakes can be frozen for 3 months without the frosting and M&Ms.