More About Halloween Cupcakes
Prep Time: 10minutes minutesCook Time: 22minutes minutesTotal Time: 32minutes minutes Servings: 12 Calories: 506kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢3 ounces semi sweet chocolate
▢1 1/2 cups hot brewed coffee
▢3 cups sugar
▢2 1/2 cups all-purpose flour
▢1 1/2 cups unsweetened cocoa powder
▢2 teaspoons baking soda
▢3/4 teaspoon baking powder
▢1 1/4 teaspoons salt
▢3 large eggs
▢3/4 cup vegetable oil
▢1 1/2 cups buttermilk well-shaken
▢3/4 teaspoon vanilla
Instructions
Kick the tires and light the fires to 300 degrees.
Get the chocolate and chop it up.
Melt the chopped up chocolate in the hot coffee until it is completely dissolved and set aside.
Whisk together your dry ingredients.
Beat your eggs for 2-3 minutes, until they are thick and lemon colored.
Time to add the oil, buttermilk and vanilla.
Once those are in, add the coffee/chocolate mixture slowly.
Now it’s time for the dry ingredients, dump them in and mix at a moderate speed until they are combined completely.
Place paper cupcake liners in the tins.
Bake at 325 degrees for 17-22 minutes, until done.
Notes
Use my buttercream for the topping.
Nutrition
Calories: 506kcal | Carbohydrates: 81g | Protein: 7g | Fat: 20g | Saturated Fat: 14g | Cholesterol: 44mg | Sodium: 504mg | Potassium: 333mg | Fiber: 4g | Sugar: 54g | Vitamin A: 110IU | Calcium: 76mg | Iron: 3.4mg
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢3 ounces semi sweet chocolate
▢1 1/2 cups hot brewed coffee
▢3 cups sugar
▢2 1/2 cups all-purpose flour
▢1 1/2 cups unsweetened cocoa powder
▢2 teaspoons baking soda
▢3/4 teaspoon baking powder
▢1 1/4 teaspoons salt
▢3 large eggs
▢3/4 cup vegetable oil
▢1 1/2 cups buttermilk well-shaken
▢3/4 teaspoon vanilla
Instructions
Kick the tires and light the fires to 300 degrees.
Get the chocolate and chop it up.
Melt the chopped up chocolate in the hot coffee until it is completely dissolved and set aside.
Whisk together your dry ingredients.
Beat your eggs for 2-3 minutes, until they are thick and lemon colored.
Time to add the oil, buttermilk and vanilla.
Once those are in, add the coffee/chocolate mixture slowly.
Now it’s time for the dry ingredients, dump them in and mix at a moderate speed until they are combined completely.
Place paper cupcake liners in the tins.
Bake at 325 degrees for 17-22 minutes, until done.
Notes
Use my buttercream for the topping.
Nutrition
Calories: 506kcal | Carbohydrates: 81g | Protein: 7g | Fat: 20g | Saturated Fat: 14g | Cholesterol: 44mg | Sodium: 504mg | Potassium: 333mg | Fiber: 4g | Sugar: 54g | Vitamin A: 110IU | Calcium: 76mg | Iron: 3.4mg
Did you know you can follow any of our 175 Special Interest calendars and stay informed better than ever before? See them here. You can also create your own public or private calendar here. Post events to your calendar and ours at the same time! Terms and conditions may vary based on the policies of your local Town Planner publisher.
To learn more, watch our intro video!