Mini Halloween Cupcakes
These mini Halloween cupcakes are as adorable as they are delicious. Soft and tender, with colorful Halloween-themed frosting and edible candy eyes, these monstrous cupcakes feature big flavor in a bite-sized package!
Servings: 38 Mini Cupcakes
Ingredients
Mini Chocolate Cupcakes
- 1¾ cup all purpose flour
- 2 cups sugar
- ¾ cup Hershey's Special Dark Cocoa Powder
- 1½ teaspoon baking soda
- 1½ teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoon vanilla
- 1 cup boiling water
Buttercream Frosting
- 8 ounce cream cheese, room temperature
- ½ cup butter, room temperature
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- Food coloring: light blue, green, purple
- Edible candy eyes
Instructions
- Preheat the oven to 350° and grease a muffin pan or line with baking liners.
Mini Chocolate Cupcakes
- In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, mix eggs, milk, oil and vanilla until smooth.
- Add boiling water, stir until combined
- Pour the wet ingredients into dry ingredients and mix on medium speed until fully combined.
- Bake for 9-12 minutes or until a toothpick inserted in the center comes out clean.
Buttercream Frosting
- Beat the cream cheese, butter, cinnamon and vanilla together in a large bowl with an electric mixer.
- Gradually add powdered sugar and mix until well combined.
- Divide frosting into three bowls and add a different color food coloring into each bowl. Stir.
- Frost cupcakes once they are completely cooled.
- Add edible candy eyes to each cupcake.
Notes
Storage
- Refrigerate for up to 5 days in an airtight container.
- Wrap individual cupcakes in plastic wrap and freeze for up to a month in an airtight, freezer-safe container.
- Bring to room temperature before serving.
- You can grease or line your muffin pan with liners. Both methods work well.
- Be sure your water has come to a full boil before adding it to your batter for the best cupcake texture.
- Check your leaveners for freshness. Old baking powder and soda won't give your cupcakes the proper rise, if they rise at all.
- Mix your batter until it's combined, but don't overmix it. Too much mixing leads to tough cupcakes.
- Be sure your cupcakes are fully cooled before adding the buttercream frosting. Otherwise, the warmth will cause the frosting to thin and slide off.