Halloween Cupcakes

This is shaping up to be one crazy week. On Wednesday night, I tried to make a salted caramel pumpkin roll for you all. Pumpkin roll was one of my favorite desserts growing up and now that it is pumpkin season I have no excuse not to make some. =) I have seen my mom make pumpkin roll more times than I can count, so I figured it’s pretty simple. Right? Wrong. Everything went fine until the cake got stuck in the pan. I managed to get it out. No harm done. I wrapped it up and let it cool. Then, I unwrapped it and spread in the salted caramel cream cheese spread. {Oh man was that good! I’m kind of on a salted caramel kick, and I am telling you I will never make pumpkin roll without salted caramel again!} And then I wrapped it back up and everything fell apart. Literally. My pumpkin roll didn’t roll. It ripped. Multiple times. =( So I was left with a very delicious but sad looking pumpkin cake surrounded by wonderful salted caramel cream cheese filling. Don’t worry. It didn’t go to waste.

 

I’m hoping to break this baking curse before it gets out of hand, so I bring you Halloween cupcakes.

This weekend is the perfect time for this. It is my sweet baby cousin’s 2nd birthday. My favorite pictures of her are from her 1st birthday party which ,of course, was Halloween themed. I have an adorable picture of her dressed up as a lion surrounded by pumpkins! Logically, I must make pumpkin cupcakes for her birthday this year. This weekend also happens to be my youth group’s costume party and our youth group leader’s birthday is on Tuesday. So now I need cupcakes for all of them too! Busy, busy weekend.

I went with a chocolate cake because it felt more Halloween-y. Then, I paired it with a simple vanilla buttercream. So easy and super delicious. I am ready for Halloween with these cupcakes {and any other occasions you decide to throw at me.}

 

Chocolate Cupcakes {Yield: 24-30 cupcakes}

• 3 cups flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter
• 1 cup sugar
• 3/4 cup brown sugar
• 2 eggs, room temperature
• 1/4 cup strong coffee, cooled (optional)
• 1/2 cup milk
• 1 tsp vanilla extract

1. Preheat oven to 350⁰F. Place liners in muffin tins.
2. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer, cream butter and sugars until light and fluffy, about 2-3 minutes.
4. In a glass measuring cup, combine milk and coffee. Set aside.
5. Add eggs to butter/sugar mixture one at a time, mixing well after each.
6. Add flour mixture in three parts, alternating with milk/coffee mixture. Begin and end with flour mixture.
7. Stir in vanilla extract, just until combined.
8. Bake for 14-16 minutes or until toothpick comes out clean.

 

Yummy Vanilla Buttercream {Makes enough to frost about 2 dozen cupcakes}

• 1/2 cup butter
• 4 oz. cream cheese
• 3-4 cups powdered sugar
• 1/4 heavy cream
• 2 tsp vanilla extract
• Food coloring gel, assorted colors

1. In the bowl of a stand mixer, cream together butter and cream cheese.
2. Slowly add powdered sugar, one cup at a time.
3. Add heavy cream until you reach desired consistency. {You may not need all of it.}
4. Stir in vanilla extract.
5. Beat on high for 5 minutes.
6. Separate frosting into several bowls. Stir in desired color.
7. Pipe onto cupcakes.