Description
These Stamped Halloween Cupcakes combine rich and moist chocolate cupcakes with a luscious triple chocolate frosting, topped with festive edible fondant circles stamped with Halloween-themed designs. Perfect for spooky celebrations, these cupcakes offer a decadent chocolate experience decorated with fun and creative touches.
Ingredients
Scale
For the Chocolate Cupcakes:
- 6 oz unsalted butter, room temperature
- 4.75 oz granulated sugar (2/3 cup)
- 5 oz brown sugar (2/3 cup, packed)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup chocolate milk (8 fl oz), room temperature (can replace with regular milk)
- 1/2 cup sour cream (4 fl oz), room temperature
- 2 tbsp water (or coffee)
- 1¾ cups all-purpose flour (7.8 oz)
- 1 cup unsweetened cocoa powder (3 oz)
- 1½ tsp baking soda
- ½ tsp salt
For the Triple Chocolate Frosting:
- 8 oz bittersweet chocolate, finely chopped (can use unsweetened for darker flavor)
- 6 cups powdered sugar (24 oz)
- 2/3 cup unsweetened cocoa powder (2 oz)
- 2 sticks unsalted butter (8 oz), room temperature
- 1/4 tsp salt
- 1/2 cup chocolate milk (4 fl oz), room temperature (can replace with regular milk)
- 2 tsp vanilla extract
For Decoration:
- 8 oz white fondant
- Circle cutter
- Clean, unused Halloween-themed stamps
- Assorted gel food coloring (your choice of colors)
- Felt or uninked stamp pad
- Corn syrup
- Sparkling sugar (optional for decoration)
- Chocolate sprinkles (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line cupcake pans with 24 paper liners to prepare for baking.
- Cream Butter and Sugars: Using a mixer on medium-high speed, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract thoroughly.
- Mix Wet Ingredients: In a separate bowl, whisk together the chocolate milk, sour cream, and water (or coffee) to combine the wet components.
- Mix Dry Ingredients: In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure an even mix with no lumps.
- Combine Ingredients: With the mixer on low speed, alternately add the dry ingredients and the wet mixture to the creamed butter and sugar mixture, beginning and ending with the dry ingredients. Mix until just combined, then finish folding with a spatula to scrape any remaining flour from the bowl sides.
- Bake Cupcakes: Spoon the batter evenly into the lined cupcake pans. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when pressed lightly. Allow cupcakes to cool completely before frosting.
- Melt Chocolate for Frosting: Melt the chopped bittersweet chocolate in the microwave using 30-second intervals, stirring well after each until smooth. Set aside to cool.
- Prepare Frosting Base: In a large bowl, beat the powdered sugar, cocoa powder, butter, and salt on low speed until the mixture is moistened. Gradually add the chocolate milk and vanilla extract while continuing to beat on medium speed until the frosting is light and fluffy, approximately 4 minutes.
- Add Melted Chocolate: Slowly mix the cooled melted chocolate into the frosting on low speed, then increase to medium speed and beat for an additional minute to incorporate fully.
- Prepare Stamped Fondant Circles: Dust your work surface generously with powdered sugar. Roll out the white fondant to about 1/8 inch thickness. Use a circle cutter to cut out 24 circles. Let these circles dry overnight or place them in a low-temperature oven to harden.
- Make Edible Stamp Pad: Place a piece of felt inside a plastic lid and lightly spritz it with water. Add gel food coloring drops and spread evenly with a brush. Test stamps on scrap fondant before stamping each circle to ensure clarity and desired color intensity.
- Decorate Fondant Circles: Once the stamped fondant circles are dry, brush their edges with corn syrup and roll them in sparkling sugar to add sparkle and texture.
- Frost Cupcakes: Fit a piping bag with a large star tip and swirl the triple chocolate frosting over each cooled cupcake in a decorative pattern.
- Add Sprinkles: Press chocolate sprinkles gently into the base of the frosting on each cupcake for an extra decorative touch.
- Top with Stamped Fondant: Place one stamped fondant circle on top of each frosted cupcake as the final decorative element.
Notes
- Room temperature ingredients ensure better mixing and texture for both cupcakes and frosting.
- Using coffee instead of water enhances the chocolate flavor without overpowering.
- Allow cupcakes to cool completely before frosting to prevent melting and sliding of frosting.
- Fondant circles can be prepared a day ahead to save time on decorating day.
- If you don’t have gel food coloring, you can use powdered food coloring mixed with a few drops of water for the edible stamp pad.
- Sparkling sugar is optional but adds festive shimmer perfect for Halloween themes.
- Store cupcakes in an airtight container for up to 3 days at room temperature or refrigerate if keeping longer.
