These cupcakes are really nothing fancy – they are just a chocolate cupcake with a dark chocolate buttercream frosting – but they were perfectly moist and this frosting was just amazing.  They were among the treats I made for my daughter’s Kindergarten Halloween party, and they were definitely a hit with the kids.  I also made some quick and easy treats (below) by dipping some goodies in candy melts – jumbo marshmallows on sticks with sprinkles, and peanut butter sandwich cookies dipped to look like ghosts – and the kids just loved them.

I hope you’ll give this cupcake recipe a try!  They’re simple flavors but absolutely delicious!   One more picture before I wrap this up – my girls all dressed up – my bumblebee is “stinging” the princess.    Happy Halloween!

Preheat oven to 375 degrees F and prepare 24 cupcake tins with papers.  In the bowl of a stand mixer, beat butter till soft, smooth, creamy and pale. Add sugar and beat till creamy. Beat in eggs one at a time.

Whisk flour, baking soda, salt, cocoa and coffee granules together. Mix the vanilla and milk together in a small bowl or pouring jug. Add a third of the dry ingredients into batter, mix well. Add half of the liquid, beat well. Alternate till you end with the dry ingredients.

Fill cupcake tins 2/3 full.  Reduce oven heat to 350 degrees F (a trick from the original recipe)  Bake 25-30min. (Mine took 21 minutes, just keep an eye on them.)
Let cool completely before icing.

Frosting Ingredients:
4 sticks of cool, unsalted butter
1/2 cup dark cocoa powder (not Dutch process)
Dash of salt
4 cups powdered/confectioners sugar
1/4 cup whipping cream
2 Tbsp vanilla

Beat butter until light, fluffy and creamy.  Add cocoa powder, sugar, and salt, and pulse mixer until just combined and moist.  Add whipping cream and vanilla, and beat until light and fluffy.

Enjoy!
Source:  The Sugar Bar