AuthorHeather WallaceDifficultyBeginnerTrick or Treat?
It's that time of year for sinful and devilishly good treats. These moist cupcakes are made with bittersweet chocolate and are topped with my Tiger Butter frosting that is made with peanut butter and white chocolate, and if that's not good enough they are dipped in a semi-sweet chocolate coating.....they are so good they will make you scream! I've added to the creepy Halloween spirit by making some white chocolate spiders and webs to decorate to get me into the spooky mood for Halloween.
No tricks here, just a little bit of hocus-pocus and poof, a yummy little bite to sink your fangs into...so eat up and have a frightfully spooky Halloween.
Preheat oven to 325°
Spray cupcake pan with cooking spray.
In a small saucepan add 1″ of water and bring to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 2 ounces of chopped bittersweet chocolate to the bowl and stir occasionally until melted. Remove from heat and let cool slightly.
Whisk in 3/4 cup of canola oil and 1 cup of sugar until smooth and then add 1 large egg.
In a separate bowl sift together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 tablespoon of baking soda, and 3/4 teaspoon of salt.
Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of brewed coffee and 1/2 cup of buttermilk; whisk until smooth. Add remaining dry ingredients, another 1/2 cup of buttermilk, and 1/2 cup of coffee and continue whisking until smooth.
Fill each cupcake mold about 2/3 full.
Bake for about 18-21 minutes, or until a toothpick inserted in the center of the cupcake comes out with only a few moist crumbs.
Let the cupcakes cool 10 minutes before removing from pan. Cool completely.
Because this recipe makes 2 dozen cupcakes you may need to double my Tiger Butter Frosting recipe found here:
http://sugarboogersweets.com/tiger-butter-frosting/
Pipe onto each cooled cupcake. Chill cupcakes in fridge until frosting is firm, about 1 hour.
In a small saucepan add 1″ of water and bring to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 2 ounces of chopped white chocolate to the bowl and stir occasionally until melted. Remove from heat and let cool slightly.
Place parchment paper on a baking sheet and set aside.
Pour chocolate into a small ziplock bag and cut a very small hole in one corner. Pipe spider web shapes or any desired decor onto parchment paper and refrigerate until ready to decorate.
Once the cupcakes have chilled place 8 ounces of semi-sweet chocolate and 1 1/2 tablespoons of vegetable oil in a medium bowl over a pan of simmering water. Stir until chocolate is melted and smooth. Transfer to a large mug.
Hold cupcake by the bottom and carefully dip into the chocolate making sure to submerge all of the frosting.
Let chocolate drip off for a few seconds.
Place chocolate spider webs or any decor onto wet coating and let set.
Store in an airtight container in the fridge. Let come to room temperature before serving.
Ingredients
Directions
Preheat oven to 325°
Spray cupcake pan with cooking spray.
In a small saucepan add 1″ of water and bring to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 2 ounces of chopped bittersweet chocolate to the bowl and stir occasionally until melted. Remove from heat and let cool slightly.
Whisk in 3/4 cup of canola oil and 1 cup of sugar until smooth and then add 1 large egg.
In a separate bowl sift together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 tablespoon of baking soda, and 3/4 teaspoon of salt.
Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of brewed coffee and 1/2 cup of buttermilk; whisk until smooth. Add remaining dry ingredients, another 1/2 cup of buttermilk, and 1/2 cup of coffee and continue whisking until smooth.
Fill each cupcake mold about 2/3 full.
Bake for about 18-21 minutes, or until a toothpick inserted in the center of the cupcake comes out with only a few moist crumbs.
Let the cupcakes cool 10 minutes before removing from pan. Cool completely.
Because this recipe makes 2 dozen cupcakes you may need to double my Tiger Butter Frosting recipe found here:
http://sugarboogersweets.com/tiger-butter-frosting/
Pipe onto each cooled cupcake. Chill cupcakes in fridge until frosting is firm, about 1 hour.
In a small saucepan add 1″ of water and bring to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 2 ounces of chopped white chocolate to the bowl and stir occasionally until melted. Remove from heat and let cool slightly.
Place parchment paper on a baking sheet and set aside.
Pour chocolate into a small ziplock bag and cut a very small hole in one corner. Pipe spider web shapes or any desired decor onto parchment paper and refrigerate until ready to decorate.
Once the cupcakes have chilled place 8 ounces of semi-sweet chocolate and 1 1/2 tablespoons of vegetable oil in a medium bowl over a pan of simmering water. Stir until chocolate is melted and smooth. Transfer to a large mug.
Hold cupcake by the bottom and carefully dip into the chocolate making sure to submerge all of the frosting.
Let chocolate drip off for a few seconds.
Place chocolate spider webs or any decor onto wet coating and let set.
Store in an airtight container in the fridge. Let come to room temperature before serving.