It’s that time of year ~ close to Halloween ~ and ending my fifth year of posting recipes here ~ that translates to 593 recipes I’ve shared with you…
Speaking of Halloween, this cupcake recipe turns out delicious moist cupcakes for all you chocolate lovers.
Spread on top is a great buttercream icing for decorating. That’s the fun part, decorating them your way: whether it’s creepy, crawly, wicked, ghoulish, spooky, or just plain cute.
These cupcakes are perfect devil’s food for Halloween!
Devil’s Food Cupcakes
¾ cup (1½ sticks) butter, softened
1¾ cup sugar
½ teaspoon salt
2 cups flour
2 teaspoons baking powder
¾ cup (2 ounces) Hershey’s Special Dark Chocolate Cocoa
4 large eggs
2 teaspoons vanilla
1½ cups milk, water or cool coffee
Preheat oven to 350 degrees.
Line 24 muffin cups with paper liners, set aside.
With electric mixer in a large mixing bowl, cream together butter, sugar and salt, till light and fluffy, beating for at least 5 minutes.
In another bowl, whisk together flour, baking powder and cocoa, making sure there are no lumps.
Add eggs to butter mixture one at a time, beating well after each addition.
Mix together the milk and add vanilla.
Add one-third of the flour mixture to the creamed mixture.
Add half the milk.
Add another third of the flour.
Add the remaining milk.
Add the remaining flour.
Scrape the sides of the bowl occasionally while mixing.
Divide the batter equally among the prepared muffin cups.
Bake 15 to 20 minutes until toothpick inserted in center comes out clean.
Let cool in pans for 10 minutes.
Transfer cupcakes to wire rack to cool completely before frosting.
Frost with Buttercream Frosting.
Decorate as desired.
6 tablespoon butter
1/3 cup vegetable shortening
1/8 teaspoon salt
4-5 cups confectioner’s sugar, sifted
2 teaspoons vanilla
¼ to 1/3 cup milk
2 or 3 drops orange food coloring, optional
In a large bowl, beat together butter, shortening and salt until fluffy.
Add half of the confectioner’s sugar and beat slowly until well blended.
Add vanilla and half of the milk until fluffy.
Continue mixing in the sugar and milk alternately until they’ve been completely absorbed, using as much milk as needed for spreading consistency.
Beat until light and fluffy.
After 5 years of recipes, I’ve decided to take an extended leave of absence.
Thanks to all of you for your support and kind comments, it has been a great ride.
So long for now…
Here’s wishing you an early