Pumpkin Spider Cupcakes
Spooky chocolate cupcakes topped with creamy pumpkin frosting and chocolate spider decorations.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup strong black coffee, cooled
- 1/2 cup vegetable oil
- For frosting: 8 oz cream cheese, 1/2 cup butter, 4 cups powdered sugar, 1 cup pumpkin puree, 1 tsp vanilla
- Chocolate chips and pretzel sticks for spider decorations
- Orange food coloring
Nutrition (per serving)
Instructions
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1
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
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2
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
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3
In another bowl, beat eggs, then add buttermilk, coffee, and oil.
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4
Pour wet ingredients into dry ingredients and mix until just combined.
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5
Divide batter evenly among cupcake liners, filling each about 2/3 full.
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6
Bake for 18-20 minutes or until a toothpick inserted in center comes out clean.
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7
Cool completely on wire rack before frosting.
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8
For frosting: Beat cream cheese and butter until fluffy. Add powdered sugar, pumpkin puree, vanilla, and orange coloring.
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9
Pipe frosting onto cooled cupcakes.
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10
Create spiders using chocolate chips for bodies and broken pretzel sticks for legs.
Chef's Tips
- Make sure cupcakes are completely cool before frosting to prevent melting.
- Store frosted cupcakes in refrigerator due to cream cheese frosting.
- For extra spooky effect, dust with cocoa powder before adding spiders.