Description
These Stamped Halloween Cupcakes feature rich chocolate cupcakes topped with a decadent triple chocolate frosting and decorated with festive Halloween-themed stamped fondant circles. Perfect for a spooky celebration, they combine moist chocolate cake with smooth, creamy frosting and eye-catching edible decorations.
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
- 8 oz bittersweet chocolate, finely chopped (can use unsweetened for darker flavor)
For the Triple Chocolate Frosting:
- 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
- 8 oz white fondant
- Circle cutter
- Clean, unused stamps (Halloween-themed)
- Assorted gel food coloring (your choice of colors)
- Felt or uninked stamp pad
- Corn syrup
- Sparkling sugar (optional for decoration)
Instructions
- Preheat Oven: Preheat the oven to 350°F and line cupcake pans with 24 paper liners to prepare for baking.
- Cream Butter and Sugar: Beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, which takes about 5 minutes. Add eggs one at a time, beating well after each addition. Then add vanilla extract and mix thoroughly.
- Mix Wet Ingredients: In a separate bowl, whisk together the chocolate milk, sour cream, and water (or coffee) until smooth.
- Mix Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking soda, and salt to ensure even mixing and remove lumps.
- Combine Mixtures: With the mixer on low speed, alternately add the dry ingredients and the wet mixture, starting and ending with the dry ingredients. Mix until just combined, then finish by folding gently with a spatula scraping the bowl sides.
- Bake: Scoop the batter into the lined cupcake pans, filling each about two-thirds full. Bake for 20-22 minutes until the cupcakes spring back when lightly pressed. Allow cupcakes to cool completely before decorating.
- Melt Chocolate for Frosting: Melt the chopped bittersweet chocolate in the microwave in 30-second increments, stirring after each until smooth. Let it cool to room temperature.
- Mix Frosting Base: In a large bowl, beat the powdered sugar, cocoa powder, butter, and salt on low speed until moistened. Gradually add the chocolate milk and vanilla extract, then beat on medium speed until the frosting is light and fluffy, about 4 minutes.
- Add Melted Chocolate: Pour the cooled melted chocolate into the frosting and mix on low speed, then increase speed to medium and beat for an additional minute to fully incorporate.
- Prepare Fondant Circles: Dust your work surface with powdered sugar and roll the white fondant to about 1/8-inch thickness. Use a circle cutter to cut out 24 circles. Let them dry overnight at room temperature or in a low-temperature oven to harden.
- Make Edible Stamp Pad: Place felt into a plastic lid and lightly spritz it with water. Add gel food coloring and spread evenly with a brush. Press the clean, unused Halloween-themed stamp onto the felt, making a few test stamps before stamping onto the fondant circles to ensure a clear impression.
- Decorate Fondant Circles: After the stamped fondant dries, brush edges lightly with corn syrup and roll them in sparkling sugar for extra decoration and shimmer.
- Assemble Cupcakes: Use a piping bag fitted with a large star tip to swirl the triple chocolate frosting on top of each cooled cupcake.
- Add Sprinkles: Press chocolate sprinkles gently into the base of the frosting for added texture and decoration.
- Top with Stamped Fondant: Place the decorated stamped fondant circles carefully on top of each frosted cupcake to complete the Halloween theme presentation.
Notes
- For a richer chocolate flavor, use unsweetened chocolate instead of bittersweet when melting for the frosting.
- Ensure all dairy ingredients are at room temperature to achieve a smoother batter and frosting.
- If you prefer a stronger coffee flavor, replace water with brewed coffee in the cupcake batter.
- The fondant circles can be prepared a day ahead to save time on the day of serving.
- Use clean, unused stamps to avoid contamination and ensure clear impressions on the fondant.
- Sparkling sugar is optional but adds a festive and eye-catching sparkle to the cupcakes.
