Trick or Treat

It's SCARY how easy it is to make these adorable Halloween cupcakes with just a dash of pumpkin and bat sprinkles! The recipe yields very moist, dense cupcakes - not for the faint of heart. I made two versions of cupcakes: one standard, and one with a tin that molds the cupcakes into plump, individual pumpkin prisms. When topped with orange frosting and sprinkles, it's hard to imagine cupcakes that embody Halloween more than these. Happy Halloween!



Chocolate Halloween Cupcakes
Source: adapted from i heart food4thought

Ingredients:
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick (8 tbsp) unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 large egg yolk
1/2 tsp pure vanilla extract
1/2 cup buttermilk
2 oz bittersweet chocolate, melted and cooled
8 oz frosting
Halloween sprinkles

Directions:
*Preheat the oven to 350 degrees F. Line 12 molds in a regular-size muffin pan with paper muffin cups.
*Whisk together the flour, cocoa, baking powder, baking soda and salt. Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft and creamy.
*Add the sugar and beat for about 2 minutes, until it is blended into the butter.
*Add the egg, then the yolk, beating 1 minute after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as needed.
*Beat in the vanilla, then reduce the mixer speed to low and add half the dry ingredients, mixing only until they disappear. Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients. Scrape down the bowl, add the melted chocolate and mix it in with the rubber spatula. Divide the batter evenly among the muffin molds.
*Bake for 22 to 25 minutes, or until the tops of the cakes are dry and springy to the touch and a knife inserted into their centers comes out clean. Transfer the muffin pan to a rack and let the cakes cool for 5 minutes before unmolding. Cool to room temperature on the rack before frosting.