Ready to wow at the next Halloween party? These Frankenstein cupcakes are not only easy to make when you follow my step-by-step guide below, but these rich, moist chocolate cupcakes with homemade frosting taste just as good as they look!
Prep Time35 minutesmins
Cook Time19 minutesmins
Cooling Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: frankenstein cupcakes
Servings: 24cupcakes
Author: Beth
Ingredients
Chocolate Cupcakes
2cupsall purpose flour240 grams
¾cupcocoa powdernatural unsweetened or dutch processed cocoa powder, 63 grams
1tspinstant coffee granules such as Folger'soptional
½tspbaking soda
1tspbaking powder
1tspsalt
1stickunsalted butterroom temperature, 1/2 cup
1 ½cupsgranulated sugar
2largeeggs
1cupbuttermilk
½cuphot tap water
Frosting
3stickssticks unsalted butter1 ½ cups room temperature
1tspvanilla extract
2-3cupspowdered sugar
dashmilk or heavy cream if frosting becomes too thick
Preheat the oven to 350º F. Line a muffin pan with muffin liners.
In a mixing bowl combine the all purpose flour, unsweetened natural cocoa powder, instant coffee granules, baking soda, baking powder and salt. Set aside.
In a separate mixing bowl beat the butter and granulated sugar with an electric mixer for 2 minutes, until pale and fluffy. Add in the eggs, beat again for 30 seconds.
Add in half of the buttermilk, beat for about 20 seconds. Add in half of the dry ingredients, beat. Add the remaining buttermilk plus the hot water, beat just until the liquid is mixed in then add the remaining dry ingredients and beat on low speed until combined.
Fill the muffin liners 1/2 full. Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.
Frosting
In a mixing bowl, combine the butter and vanilla extract, beat using an electric mixer until fluffy, 1-2 minutes.
Gradually add the powdered sugar, mixing on low until combined.
If you want to add food coloring, do so now.
Taste as needed to determine if you want more powdered sugar. If the frosting becomes too thick, add a dash of milk or heavy cream.
If you want an extra fluffy frosting, add in 1/4 cup heavy whipping cream when adding the last bit of powdered sugar. Whip for 3-4 minutes.
Assemble
Remove ½ cup frosting and dye that frosting black. You can also use store bought black frosting. Transfer the frosting to a piping bag fit with a Wilton 4 tip.
Dye the remaining frosting green.
Spread a generous amount of green frosting on top of the cupcake. Use a paper towel to cover the bottom ⅔ of the cupcake, then sprinkle black jimmie sprinkles on, this is Frankenstein’s hair. Remove the paper towel.
Add 2 candy eyeballs. Using the black frosting, draw a straight line above the eyes for eyebrows and draw a squiggly line for the mouth.
Use the red sprinkles to add Frankenstein’s cut. Then break the pretzel stick into smaller pieces and place a piece on both sides of the cupcake for Frankenstein’s bolts. Repeat with the remaining cupcakes.