Creepy Crawly Chocolate Cupcakes

Name: Creepy Crawly Chocolate Cupcakes
Cook time: 20 min
Yield: 12 servings
Ingredients: 190 g all-purpose flour sifted; 200 g granulated sugar none; 50 g unsweetened cocoa powder none; 5 g baking soda none; 3 g fine salt none; 80 ml neutral oil none; 2 count large eggs room temperature; 5 ml vanilla extract none; 120 ml whole milk room temperature; 120 ml hot water hot; 115 g unsalted butter softened; 260 g powdered sugar sifted; 25 g unsweetened cocoa powder none; 30 ml whole milk room temperature; 2 ml vanilla extract none; 36 count gummy worms for decoration; 24 count candy eyes for decoration

Tender chocolate cupcakes are baked in a standard muffin tin, cooled, and finished with a simple chocolate buttercream. Gummy worms and candy eyes are added at the end for a Halloween look. The recipe is scaled for 12 cupcakes and uses common pantry ingredients.

By Julienne

Cook time: 20 minutes

Servings: 12

Ingredients

190 g all-purpose flour sifted
200 g granulated sugar none
50 g unsweetened cocoa powder none
5 g baking soda none
3 g fine salt none
80 ml neutral oil none
2 count large eggs room temperature
5 ml vanilla extract none
120 ml whole milk room temperature
120 ml hot water hot
115 g unsalted butter softened
260 g powdered sugar sifted
25 g unsweetened cocoa powder none
30 ml whole milk room temperature
2 ml vanilla extract none
36 count gummy worms for decoration
24 count candy eyes for decoration

Instructions

Heat the oven to 175°C. Line a 12-cup muffin tin with paper liners. The oven is fully preheated and the tin is lined.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until evenly combined. The dry mixture looks uniform with no visible cocoa streaks.
Add the neutral oil, eggs, vanilla extract, and milk. Whisk until the batter is smooth, then whisk in the hot water until glossy and pourable. The batter is smooth and thin, with no dry pockets remaining.
Divide the batter evenly among the 12 liners, filling each about two-thirds full. Each cup is filled at a similar level and the batter is evenly distributed.
Bake for 18 to 20 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs. Cupcakes are set in the center and a toothpick shows moist crumbs, not wet batter.
Cool the cupcakes in the pan for 5 minutes, then move them to a wire rack and cool completely before frosting. The cupcakes are fully cool to the touch.
To make the frosting, beat the softened butter until creamy. Add the powdered sugar and cocoa powder gradually, then beat in the milk and vanilla until smooth and spreadable. The frosting is smooth, fluffy, and holds soft peaks.
Frost the cooled cupcakes, then top each one with 3 gummy worms and 2 candy eyes, if using. The cupcakes are fully frosted and decorated with a spooky finish.