These may not be the scariest looking cupcakes, but they sure are delicious!
I used my standard chocolate cake recipe from Ina Garten, the Barefoot Contessa. The recipe makes approximately 26-30 cupcakes, depending on the size of cupcake liners used. This is an oil-based recipe, which results in an incredibly moist texture, with a deep, dark chocolate flavor. The buttercream frosting from Foodnetwork.com is a must!
Have a safe and sweet Halloween!
I doubled the frosting recipe and used a food processor instead of my KitchenAid mixer. It’s less messy. I also used more whipping cream, a little at a time, until the texture was fluffier, along with 1/4 tsp espresso powder.
I’m not embarrassed to say I ate two for breakfast!