Chocolate Cupcakes with Whipped Cream Icing (Spooky Edition!)

With Halloween just around the corner, it’s time to get creative in the kitchen! Halloween cupcakes are the perfect way to bring a touch of sweetness to your spooky festivities. Whether you’re hosting a haunted gathering or just want to indulge in some festive fun, this recipe is perfect to have in your back pocket! Follow along this easy recipe for moist and bold chocolate cupcakes with a delightfully balanced whipped cream icing.

The “Trick” to Enhancing Your Chocolate Cupcakes

As you’ll see in the recipe, there is one ingredient that may not be immediately thought of when making cupcakes: hot coffee! Adding a bit of hot coffee to the batter helps ensure your chocolate cupcakes are irresistibly deep and complex. The coffee enhances the chocolate flavor, making it richer without adding too much coffee flavor. Of course a stronger coffee can do this if desired, though! It also helps to keep the cake moist by adding extra liquid, which contributes to a tender crumb. The warmth of the coffee also enhances the overall baking process, promoting a better rise. Perfect for elevating your dessert game, this simple trick will have everyone coming back for seconds!

“Treat” Yourself to a Perfectly Balanced Whipped Cream Icing

Whipped cream frosting is a light and airy topping that adds a touch of elegance to any dessert. Traditionally, it is simply made by whipping heavy cream with powdered sugar and vanilla. This creates a creamy, cloud-like texture that melts in your mouth. However, one major drawback is its stability; it can start to deflate or weep over time, especially in warm temperatures, making it less ideal for long-term decorations. Additionally, it usually requires refrigeration to maintain its texture, which can limit presentation options at room temperature. But, of course, there is always a way to adjust for this! Either by using gelatin, pudding mix, or, my personal favorite, cream cheese! Not only does the cream cheese help strengthen the frosting, it also adds a bit of tanginess that pairs beautifully with the chocolate cake.

This stabilized frosting is incredibly versatile, complementing everything from cakes to cupcakes and even pies. Its subtle sweetness and luscious consistency make it the perfect finishing touch, offering a delightful contrast to richer desserts while keeping things refreshingly light. Although it can be slightly more challenging to create intricate designs, it has the fluffiness that is perfect for little ghosts!

Helpful Tools

To help you achieve baking perfection, I’ve put together a list of the essential tools I use for this recipe (and the Lemon Strawberry Cupcake recipe)! From the mixing bowls and measuring cups to the piping bags and tips, this collection will set you up for success in the kitchen.

• OXO Good Grips 3-Piece Mixing Bowl Set
• Reusable Silicone Baking Cups, Muffin Liners
• Cake Decorating Kit
• Small Candy Eyeballs

How to Make Chocolate Cupcakes with Whipped Cream Icing

Chocolate Cupcakes with Whipped Cream Icing (Spooky Edition!)

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

15

Cupcakes

Prep time

15

minutes

Cooking time

20

minutes

Calories

300

kcal

Halloween cupcakes are the perfect way to bring a touch of sweetness to your spooky festivities. Whether you’re hosting a haunted gathering or just want to indulge in some festive fun, this recipe is perfect to have in your back pocket! Follow along this easy recipe for moist and bold chocolate cupcakes with a delightfully balanced whipped cream icing.

Ingredients

• Chocolate Cupcakes

• 1/2 cup milk

• 1/2 Tbsp white vinegar

• 1 cup flour

• 1 cup granulated sugar

• 1/3 cup cocoa powder

• 1 tsp baking soda

• 1/2 tsp salt

• 1 egg

• 1/2 cup vegetable oil

• 1 tsp vanilla extract

• 1/2 cup hot coffee

• Whipped Cream Icing

• 1 cup heavy whipping cream (cold)

• 1 cup powdered sugar

• 8 oz cream cheese (room temperature)

• 1 tsp vanilla extract

Directions

• Chocolate Cupcakes
• Preheat oven to 350 °F
• Before mixing up the batter, we need to prepare the milk. Mix the milk and white vinegar in a small bowl, and allow to sit for 5 minutes, or until it curdles.
• Prepare a cupcake tin with liners.
• Add the dry ingredients (flour, sugar, cocoa powder, baking soda, and salt) to a medium bowl, and whisk to combine.
• In a separate bowl, whisk together the egg, vegetable oil, vanilla extract, and milk mixture, before adding to the dry ingredients. Combine until smooth.
• Add the hot coffee at this stage, and mix until fully incorporated. Note: batter will be quite thin at this point.
• Fill the cupcake liners 2/3 full.
• Bake 18-22 minutes or until the cakes pass the toothpick test!
• Cool for 5 minutes within the cupcake tin before transferring to a wire rack to cool completely.
• Whipped Cream Icing
• While the cupcakes are cooling, prepare the frosting.
• Whip the cold heavy whipping cream until stiff.
• Add the powdered sugar and beat until well incorporated.
• Transfer to a new bowl and place in refrigerator.
• Beat the softened cream cheese for 5 minutes until smooth.
• Add the vanilla extract.
• Slowly add back the whipped cream and beat on low until well incorporated.
• Refrigerate for at least 30 minutes before piping onto cupcakes. Decorate with candy eyeballs, sanding sugar, and be creative!

Notes

• This recipe makes enough batter for ~15 cupcakes. I like to use the excess past 12 cupcakes to make mini cupcakes using a silicone mini cupcake tray. These only need to bake for about 10 minutes at 350°F.
• You will want to refrigerate these cupcakes after decorating if not serving the same day to prevent any melting or sagging of the frosting (even though it is stabilized by the cream cheese, it is still susceptible, just at a slower rate!)