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Spooky Cupcakes

These spooky cupcakes are a playful treat that combine rich chocolate cake with tangy cream cheese frosting, decorated to resemble creepy faces and eerie eyes. They are baked until fluffy and moist, then topped with vibrant, black-colored frosting and spooky embellishments for a fun, slightly messy, and memorable dessert perfect for any mischievous occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: baking
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup dark cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 large eggs room temperature
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3/4 cup hot water
  • 8 oz cream cheese cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups confectioners' sugar
  • 1 teaspoon lemon zest fresh
  • a few drops black food coloring or more as needed
  • decorative edible googly eyes Edible googly eyes or gummy candies, sliced almonds

Equipment

  • Muffin tin
  • Paper cupcake liners
  • Mixing bowls
  • Electric mixer or whisk
  • Piping bag and tips
  • Cooling Rack

Method
 

  1. Preheat your oven to 175°C (350°F) and line your muffin tin with paper liners, imagining tiny haunted houses for each cupcake.
  2. In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt to combine and remove any lumps, creating a rich, dark mixture.
  3. In another bowl, whisk the eggs, sugar, oil, and vanilla until the mixture is smooth, slightly frothy, and fragrant.
  4. Gradually add the dry ingredients to the wet, folding gently until just combined, creating a thick, chocolatey batter.
  5. Pour in the hot water slowly, stirring gently until the batter is smooth and slightly runny, which helps keep the cupcakes moist and tender.
  6. Using a spoon or scoop, fill each cupcake liner about two-thirds full with batter, aiming for a slightly rounded top.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean, filling your kitchen with a warm, chocolatey aroma.
  8. Let the cupcakes cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely, ensuring they don’t become soggy.
  9. In a bowl, beat the softened cream cheese, butter, and lemon zest with an electric mixer until creamy and fluffy, filling your kitchen with a tangy, sweet scent.
  10. Gradually add the confectioners' sugar, beating on low then high, until the frosting is smooth, thick, and holds its shape.
  11. Add a few drops of black food coloring to the frosting, mixing until you achieve a deep, spooky black hue.
  12. Pipe the frosting onto each cooled cupcake using a piping bag fitted with a decorative tip, creating spooky faces or eerie swirls.
  13. Decorate with edible googly eyes, gummy candies, or sliced almonds to add creepy details that bring your spooky cupcakes to life.

Notes

For extra creepiness, use different colored frosting and varied eye shapes. Keep decorations firm by chilling cupcakes briefly if needed.