Witch’s Brew Cupcakes

Name: Witch’s Brew Cupcakes
Cook time: 20 min
Yield: 12 servings
Ingredients: 180 g all-purpose flour sifted; 200 g granulated sugar; 45 g unsweetened cocoa powder; 6 g baking powder; 3 g baking soda; 3 g fine salt; 2 piece large egg room temperature; 80 ml neutral oil; 120 ml whole milk room temperature; 120 ml hot water hot but not boiling; 10 ml vanilla extract; 113 g unsalted butter softened; 250 g powdered sugar sifted; 2 ml green food coloring; 24 piece candy eyeballs

Tender chocolate cupcakes are baked in dark liners, then topped with a bright green buttercream and candy eyeballs for a Halloween presentation. The crumb stays moist from oil and hot water, while the frosting sets into a smooth, pipeable layer.

By Julienne

Cook time: 20 minutes

Servings: 12

Ingredients

180 g all-purpose flour sifted
200 g granulated sugar
45 g unsweetened cocoa powder
6 g baking powder
3 g baking soda
3 g fine salt
2 piece large egg room temperature
80 ml neutral oil
120 ml whole milk room temperature
120 ml hot water hot but not boiling
10 ml vanilla extract
113 g unsalted butter softened
250 g powdered sugar sifted
2 ml green food coloring
24 piece candy eyeballs

Instructions

Heat the oven to 175 C. Line a 12-cup muffin tin with dark paper liners. Oven is fully preheated and the muffin tin is lined.
In a large bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt until the mixture is evenly combined. No dry streaks of cocoa remain.
In a second bowl, whisk the eggs, oil, milk, hot water, and vanilla until smooth. The batter will be thin. The mixture looks glossy and fully emulsified.
Pour the wet mixture into the dry ingredients and whisk just until the batter is smooth with no dry pockets; do not overmix. Batter is uniform and pourable.
Divide the batter evenly among the 12 lined cups, filling each about two-thirds full. Each cup is filled evenly and ready to bake.
Bake for 18 to 20 minutes, until the tops spring back when lightly pressed and a toothpick inserted into the center comes out with a few moist crumbs. Cupcakes are domed, set, and a tester shows moist crumbs rather than wet batter.
Cool the cupcakes in the pan for 5 minutes, then transfer to a rack and cool completely before frosting. Cupcakes are fully cool to the touch.
To make the frosting, beat the softened butter until creamy, then beat in the powdered sugar in two additions. Add the green food coloring and beat until evenly colored. If the frosting seems stiff, add a few drops of water; if it seems soft, chill briefly. Frosting is smooth, pipeable, and evenly green.
Spread or pipe the frosting onto the cooled cupcakes, then top each with 2 candy eyeballs. All cupcakes are frosted and decorated with eyeballs.