For the cupcakes
- 1/2 cup (115g) butter
- 2 oz. (55g) semi-sweet chocolate
- 3/4 cup (100g) all-purpose flour
- 1/2 cup (60g) cocoa powder
- 1/2 tsp. baking soda
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. chili powder (or cayenne pepper)
- 1/2 cup (100g) sugar
- 1/4 cup (50g) brown sugar
- 2 large eggs, at room temperature
- 1 tsp. vanilla extract
- 1/2 cup (120ml) buttermilk
For the frosting
- 1 cup + 2 tbsp. (250g) butter
- 5.6 oz. (160g) semi-sweet chocolate
- 1 – 1 1/2 cups (130-200g) confectioner’s sugar
- 1 tsp. vanilla extract
- milk if necessary
For the decoration
- black fondant
- white fondant
- red or orange food color
- melted dark chocolate (optional)
- chili threads (optional)
- Preheat the oven to 350˚F (175°C). Line a muffin tin with paper liners and set aside.
- Add the butter and chopped chocolat to a heatproof bowl and place on a pot with simmering water. Melt the butter and chocolate slowly and stir until you get a smooth mixture. Set aside to cool down.
- Mix the flour, cocoa powder, baking soda, baking powder, salt and chili powder (or cayenne pepper) until combined. Set aside. In a large bowl mix the sugars with the eggs and vanilla extract until well light and fluffy. Add the cooled melted chocolate mixture and mix until combined. Add the flour alternating with the buttermilk in two portions – mix until just combined. Do not overmix! Divide the batter between the paper liners and bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down completely on a wire rack.
- For the frosting add the chopped chocolate to a heatproof bowl and place on a pot with simmering water – melt the cocolate slowly and let cool down again to room temperature (about 20 minutes). Add the butter to a large bowl and beat on high speed until light and fluffy. Add the melted chocolate and mix until well combined – make sure both has the same temperature. Add one cup confectioner’s sugar and vanilla extract and mix until well combined. The frosting should be light and fluffy now. Add more confectioner’s sugar if you want it sweeter or if the texture is not right. If it get’s too thick, add a little bit of milk and mix. Fill into a piping bag with star tip and frost the cupcakes with a swirl of the buttercream. Drizzle with some melted dark chocolate and decorate with some chili threads (both optional).
- If you want to make the witches decoration as well, take some black fondant and roll out on a clean surface – dust with some confectioner’s sugar before so it won’t stick. Use a round cookie cutter or shot glass and cut out some circles. Use the some more black fondant to form the rest of the hats and bring the bottom and top together. Color some of the white condant red with the food color (best to use color paste) – use a small bowl and a spoon to mix – incorporate some confectioner’s sugar if it get’s too sticky. Decorate the hats with some of the red fonant – make a band or similar, be creative ;) For the legs make a thick rolls with the white fondant and longer thin stripes with the red fondant – wrap that red stripes around the white rolls and press/roll a bit, so the stick together. Form some shoes and stick to the end of the legs. Decorate some of the cupcakes with that fontant objects.
- Happy Halloween!