By Victoria Hart Glavin of Tiny New York Kitchen
These devilish Halloween cupcakes can be decorated any way you and you’re your little goblins choose.
Ingredients
1 Ounce Unsweetened Chocolate (Chopped)
1 Cup Hot Strong Brewed Coffee
1 3/4 Cups Sugar
2/3 Cup Canola Oil
1 Large Egg (Room Temperature)
1/2 Cup Baking Cocoa
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Kosher Salt
1 Cup Buttermilk
Frosting:
1 Cup Butter (Softened)
3 Cups Powdered Sugar
8 Tablespoons Cream
3 Tablespoons Vanilla Extract
Drop Of Natural Food Coloring (Optional)
Preheat oven to 350 degrees. Line 24 muffin cups with paper liners. Set aside. In small-size bowl place chocolate and pour hot coffee over chocolate. Whisk until smooth. Let cool to lukewarm. In large-size bowl beat sugar, oil, egg, and coffee chocolate mixture until blended.
In large-size bowl combine flour, cocoa, baking soda, baking powder, and kosher salt. Add to coffee chocolate mixture alternating with buttermilk. Mix well after each addition.
Fill prepared cups 2/3 full. Place in oven for 20 minutes until done.
Remember each oven heats differently so check at 15 minutes. Remove from oven and let cool in pans 10 minutes before removing. Remove to wire racks to let cool completely.
Frosting:
In large-size bowl, with mixer on medium speed, beat butter, powdered sugar, cream and vanilla until smooth and blended. Beat in additional powdered sugar or cream as needed for easy spreading consistency. Add food coloring. Increase speed to medium-high and beat frosting until light and fluffy (for about 1 minute). Frost cupcakes and decorate as desired. Refrigerate until time to serve. Makes 2 Dozen
Prep Time: 45 Minutes
Cook Time: 20 Minutes
Total Time: 65 Minutes
See also:
Tiny New York Kitchen: Creepy Crawly Cupcakes
Tiny New York Kitchen: Candy Corn Crispy Treats
Tiny New York Kitchen: Halloween Cutout Cookies
Tiny New York Kitchen: Chewy Pumpkin Chocolate Chip Cookies
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”