Mini Chocolate Halloween Cupcakes
Mini Chocolate Halloween Cupcakes are an easy, delicious dessert for the holiday. These cupcakes are decorated in a simple way to make them festive without being scary. They are perfect for Halloween parties and celebrations.
Servings: 36 mini cupcakes
Preheat oven to 350°F. Line a mini cupcake pan with paper liners. You may need to work in batches.
Stir together the flour, cocoa powder, baking powder, baking soda, and salt in a small bowl.
Whisk together the sugar, vegetable oil, eggs, and vanilla in a second large bowl until well blended.
Mix in half of the dry ingredients and half of the buttermilk. Repeat with the remaining dry ingredients and buttermilk until everything is incorporated and well blended.
Fill each cupcake liner halfway with batter.
Bake for 12-15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. For standard size cupcakes, bake 18-20 minutes.
Let cool before frosting and adding Halloween sprinkles.
Tips and Techniques
** Nutritional information is an estimate and may vary.
- Use pure vanilla extract for the best flavor.
- Spoon the flour into the measuring cup to avoid packing it. If you pack the flour too much, the cupcakes will turn out dry.
- Store cupcakes without icing tightly covered at room temperature for a day or two, or with/without frosting in the refrigerator for up to seven days.
Serving: 1mini cupcake | Calories: 56kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 37mg | Potassium: 39mg | Fiber: 1g | Sugar: 6g | Vitamin A: 16IU | Calcium: 10mg | Iron: 1mg