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Halloween Chocolate Cupcakes with Easy Orange Buttercream Frosting

Halloween chocolate cupcakes - featured image
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These festive Halloween chocolate cupcakes are rich, moist, and topped with a vibrant, zesty orange buttercream frosting. Perfect for parties, school events, or a fun baking project with kids, they’re easy to make and guaranteed to impress.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (42g) unsweetened cocoa powder (Dutch-process or natural)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) neutral oil (canola or vegetable)
  • 1/2 cup (120ml) buttermilk, room temperature (or whole milk + 1 teaspoon lemon juice)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) hot coffee or boiling water
  • 1 cup (226g) unsalted butter, softened
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 2 tablespoons heavy cream or milk
  • 1 teaspoon pure orange extract (or 1–2 teaspoons fresh orange zest)
  • 1/8 teaspoon salt
  • Orange gel food coloring
  • Optional: Halloween sprinkles, candy eyeballs, chocolate chips, edible glitter or luster dust

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until smooth.
  3. In a large bowl, whisk eggs with oil, buttermilk, and vanilla extract until smooth and slightly frothy.
  4. Add the dry ingredients to the wet in two batches, mixing gently after each addition until just combined.
  5. Slowly pour in hot coffee (or water), whisking constantly until the batter is smooth and slightly thin.
  6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the buttercream: In a large bowl, beat softened butter until creamy (about 2 minutes). Gradually add powdered sugar, mixing in 1/2 cup at a time.
  10. Add heavy cream, orange extract (or zest), and salt. Beat until fluffy, about 2 more minutes.
  11. Mix in orange gel food coloring until the desired color is reached. Adjust consistency with more cream (if too thick) or powdered sugar (if too thin).
  12. Frost cooled cupcakes using a piping bag or spatula. Decorate with sprinkles, candy eyes, or other Halloween toppings as desired.

Notes

For gluten-free cupcakes, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based milk and vegan butter. Use room-temperature eggs and dairy for best texture. Don’t overmix the batter. For vibrant orange frosting, use gel food coloring. Cupcakes can be made ahead and frosted before serving. Store in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.

Nutrition

Keywords: Halloween cupcakes, chocolate cupcakes, orange buttercream, easy Halloween dessert, party cupcakes, festive cupcakes, kid-friendly baking, spooky treats

Find it online: https://chrisfeasts.com/halloween-chocolate-cupcakes-recipe-easy-orange-buttercream-frosting/