Multi-Opening Decorating Tip (Wilton Cake Decorating Tip 233)
Plain round piping tip
Disposable Piping Bag
Spread a thin layer of blue frosting on top of the cupcake
Fill a piping bag fitted with the multi-opening piping tip and fill it with the remaining blue frosting
Make the Cookie Monster’s fur by applying even pressure to the piping bag and pulling directly up. (Watch this tutorial for a better idea) Cover the entire top of the Cookie Monster Cupcake with blue fur.
Pipe small dots of plain white frosting as the two eyes. Place a mini chocolate chip on each as eyeballs.
Stick one half of a chocolate chip cookie into the frosting to represent the Cookie Monsters’ mouth.
(on some cupcakes, I used the white part of an Oreo as the base of the eyes. But I think the white frosting looks better)
To prepare the sugar glass, melt the sugar in a pan over medium high heat till it starts changing color (do NOT stir). Pour onto a greased dish, throw on top some sugar crystals for a jaded effect and set aside to harden.
Transfer the frosting into a piping bag fitted with a round piping tip. Pipe swirls of frosting onto the cupcake.
Using a knife, make gashes into the piped frosting. Drizzle the edible blood on top and let it trickle down the gashes.
Top with shards of the prepared sugar glass.
Or throw on some maggots aka Rice Crispies.
Group them together.
Drizzle spatters of blood on top and there you have it!
Your very own cupcake massacre.
This would make for a perfect centerpiece for a Halloween celebration!
I’ve made a lot of cupcakes in my time. Some using one egg, two eggs, some with no eggs. Some with butter, some with oil. Some with coffee, some without.
I’ve tried all kinds of variations in the hope of finding the perfectly moist, melt-in-your mouth chocolate cupcake.
And trust me when I tell you, I have finally found my favorite version to share with you.
This is it!
This ridiculously easy, no mixer-needed recipe takes literally minutes to put together. And the result you ask? Sheer perfection.
Rich, moist, indulgent, and deliciously chocolatey; the perfect base for a big swirl of frosting.
These cupcakes pair well with all kinds of different flavors;
But chocolate on chocolate is my favorite way to go.
This frosting is a Chocolate Fudge Buttercream: rich, fudgy whipped buttery goodness. It’s making my mouth salivate just writing about it…
Its dark, creamy and o’so dreamy.
This frosting will BLOW. YOUR. MIND.
The chocolate cupcakes are made with cocoa. The flavor is very dark, but not bitter in the least.
Then the combination of oil, coffee & buttermilk makes these cupcakes super moist. The cupcakes in no way taste of coffee. The hot coffee just helps the cocoa “bloom” and develop the intense chocolate flavor making them darker and richer.
Make sure you fill the cupcake liners only 2/3 of the way full. Not ½ or all the way to the top.
Overfilling will lead to overflowing of the batter and result in flat mushroom tops.
Underfilling will result in tiny cupcakes with an unappealing overhang of the cupcake liner
If you want the perfectly risen cupcake…2/3 is the way to go!
Everyone should have a classic chocolate cupcake recipe in their life.
This is mine.
Hope you love it as much as I do.
If you do try it, post a photo on Instagram with the hashtag #spatulainmypocket
I love to see all your creations 🙂
Chocolate Cupcakes with Chocolate Frosting
Prep Time: 5 minutes Yields: 12 cupcakes
Cook Time: 15 to 18 minutes
3/4 cup flour
3/4 cup granulated sugar
1/4 cup cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cornflour, leveled
1/2 teaspoon salt
1/3 cup buttermilk, at room temperature1
1/4 cup hot coffee2
3 Tablespoon oil
1 egg, at room temperature
1 teaspoon vanilla extract
6 tablespoons (90g) butter, softened to room temperature
2 and 1/2 cup icing’ sugar
2/3 cup cocoa powder
1 teaspoons vanilla extract
4-6 Tablespoons milk
For the cupcakes: Preheat oven to 180 degrees C.
Line a cupcake pan with liners.
In a large bowl; whisk together flour, sugar, cocoa powder, baking soda, baking powder, cornflour, and salt.
In another bowl, whisk together the milk, coffee, oil, egg, and vanilla extract.
Pour the wet ingredients into the dry while whisking vigorously; batter will be thin. (Pouring batter into a measuring jug makes it much easier to distribute into the cupcake pan.)
Portion out batter into cupcake tins.
Bake for 15-18 minutes, until springy to the touch.
Allow to cool completely.
For the frosting: Using an electric mixer, beat the butter on high speed until smooth and creamy. Turn speed to low and slowly add the sugar, and the cocoa powder. Add tablespoons of milk in between. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla extract. Turn the mixer to high speed and beat till frosting is smooth and shiny. Add more milk if frosting is stiff. Add more sugar if frosting is too loose.
Pipe or spread the frosting onto the cooled cupcakes. Top with sprinkles if desired.
These cupcakes are best at room temperature and can be stored in the refrigerator for up to 5 days.