Boo! Chocolate Cupcakes with Creepy, Cute Decorations

 

When it comes to Halloween, I like cute decorations as opposed to creepy and scaary.  I have never liked scary movies, books, or haunted houses.  It's just the way that I am wired.  So when it comes to Halloween cupcakes, cute it is for me.  I know that there are others, who embrace the dark side, and that's fine for them. If you want to see really frightful treats go to see Gina@spcookiequeen.com, if you are really brave.  I know, I'm a wus, and I startle easily.

Back in the day, I had taken my kids to the the Batman movie, and we got a shopping bag size popcorn.  I was the one holding the popcorn, and when the music got louder, you guessed it the gigantic bag of popcorn went up in the air, and all over the floor.  I was so embarrassed.

These are my "frightful" decorations. The cupcake wrappers, pics, and bones are from Gina, to make sure that I have a Happy Halloween. I made Chocolate cupcakes, and Chocolate Butter Cream frosting to complete the picture. Boo! Are you afraid?? 

Chocolate Cupcakes Adapted from Joy Of Baking

Ingredients:
1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) AP flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Directions:
 Pre heat oven to 375 degrees F). Lightly butter, or line 16 muffin cups with paper liners.
In a small bowl mix the boiling hot water and the cocoa powder, until smooth Let cool to room temperature.

In another bowl, whisk together the flour baking powder, and salt. 

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until springy to the touch, and a toothpick inserted into a cupcake comes out clean.  Remove from oven and place on a wire rack to cool. 

Chocolate Butter Cream Frosting.

1 stick butter, room temperature
1/2 cocoa
4 c. confectioner's sugar
1/4 c. milk, more or less

1. Cream butter and sugar until fluffy
2. Add cocoa and 1c. sugar to butter mixture and beat until incorporated
3. Add half of the milk and remainder of sugar and beat until incorporated.
4. Continue to add milk until you get desired consistency