Dark Chocolate Halloween Cupcakes

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!

Kitchen notes:
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.

Disclaimer: 
I’m not embarrassed to say I ate two for breakfast!

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