Description
Celebrate Halloween with these delightful Stamped Halloween Cupcakes, featuring rich chocolate cupcakes topped with colorful, creamy frosting and spooky stamped decorations. Perfect for parties, these festive treats combine moist, cocoa-infused cupcakes with customizable, vibrant frosting and creative stamping techniques for a fun and impressive dessert.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup milk
Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Gel food coloring (orange, purple, green, etc.)
Stamping Decoration
- Clean food-safe rubber stamps
- Powdered sugar or cocoa powder (for dusting)
- Edible ink pens
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures the leavening agents and cocoa are evenly distributed.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar using a mixer until the mixture is light and fluffy, which creates a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, then mix in the vanilla extract to add flavor depth.
- Combine Wet and Dry Ingredients: Stir in the sour cream to add moisture and tanginess. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients, mixing until just combined to avoid overmixing.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake Cupcakes: Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and transfer to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, and milk, continuing to beat until the frosting is fluffy and spreadable. Tint the frosting with gel food coloring to create Halloween-themed colors like orange, purple, and green.
- Frost Cupcakes: Spread the tinted frosting evenly over each cooled cupcake. Chill the cupcakes briefly to firm the frosting surface for stamping.
- Stamp Decorations: Lightly dust the frosting surface with powdered sugar or cocoa powder if desired. Using clean, food-safe rubber stamps, press gently into the frosting to create spooky Halloween shapes like bats, pumpkins, or webs. Alternatively, draw designs using edible ink pens for detailed decorations.
Notes
- Ensure all stamps used are food-grade or thoroughly sanitized if previously used.
- Fondant discs can be used as an alternative smooth surface for stamping.
- Store cupcakes in a cool place and decorate shortly before serving to maintain the appearance and freshness of the stamping.
