Frankenstein Cupcakes
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!
Servings: 24 cupcakes
Equipment
- Glass Mixing Bowl
- My favorite spatula!
- Muffin Pan
- KitchenAid 9-Speed Mixer
Ingredients
Chocolate Cupcakes
- 2 cups (240g) all purpose flour
- ¾ cup (63g) cocoa powder natural unsweetened or dutch processed cocoa powder
- 1 tsp instant coffee granules such as Folger's optional
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ½ cup (113g) unsalted butter 1 stick, room temperature
- 1 ½ cups (297g) granulated sugar
- 2 large eggs
- 1 cup (236ml) buttermilk
- ½ cup (118ml) hot tap water
Frosting
- 1 ½ cups (339g) unsalted butter 3 sticks, room temperature
- 1 tsp vanilla extract
- 2-3 cups (227-339g) powdered sugar
- dash milk or heavy cream if frosting becomes too thick
Extras
- Candy eyeballs
- Piping bag
- Wilton 4 piping tip
- Green and black gel food coloring
- Red jimmie sprinkles or red frosting
- Black jimmie sprinkles
- Pretzel sticks
Instructions
Chocolate Cupcakes
- 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.2 cups (240g) all purpose flour, 3/4 cup (63g) cocoa powder, 1 tsp instant coffee granules such as Folger's, ½ tsp baking soda, 1 tsp baking powder, 1 tsp salt
- 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.½ cup (113g) unsalted butter, 1 ½ cups (297g) granulated sugar, 2 large eggs
- 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.1 cup (236ml) buttermilk, ½ cup (118ml) hot tap water
- 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.1 ½ cups (339g) unsalted butter, 1 tsp vanilla extract
- Gradually add the powdered sugar, mixing on low until combined.2-3 cups (227-339g) powdered sugar
- 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.dash milk or heavy cream if frosting becomes too thick
- 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.Green and black gel food coloring
- 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.Black jimmie sprinkles
- 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.Candy eyeballs
- 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.Red jimmie sprinkles or red frosting, Pretzel sticks