Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a muffin tin with dark-colored paper liners for a spooky vibe.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and dark cocoa powder until evenly combined. This creates a rich, chocolatey dry mixture.
- In another bowl, beat the butter and sugar together using an electric mixer until the mixture is fluffy, light, and pale in color, about 3 minutes. The sound should be a gentle hum, and it will look airy.
- Add eggs one at a time, beating well after each addition to ensure they blend smoothly into the mixture. Stir in vanilla extract for warmth and aroma.
- Gradually add the dry ingredients into the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing gently after each addition until just combined. The batter will turn dark and smooth.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full to allow room for rising. Use a spoon or scoop for neat portions.
- Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes are slightly domed. The kitchen will fill with a rich chocolate aroma.
- Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely, which will help prevent sogginess and set the structure.
- Prepare your frosting by tinting black with gel food coloring, mixing until vibrant and uniform. Use a spatula or piping bag for decorating.
- Frost each cooled cupcake with a generous swirl of the black icing, spreading evenly to cover the top surface.
- Decorate with creepy candy eyes and arrange gummy worms crawling out from the frosting for a spooky, crawly effect. Add these accents just before serving to keep them fresh and vivid.
Notes
For extra creepiness, consider adding edible glitter or spider-shaped sprinkles. Keep decorations chilled if not serving immediately to prevent melting.