Description
Delight in these festive Stamped Halloween Cupcakes, featuring rich chocolate cupcakes topped with vibrant, colorful frosting and decorated with fun Halloween-themed stamped designs. Perfect for spooky celebrations and parties, these cupcakes combine moist texture with creative, edible art for a treat that’s both delicious and visually captivating.
Ingredients
Scale
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1/2 cup hot water
For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- Food coloring (orange, purple, green, or black)
- Optional: Halloween-themed sprinkles
For stamping:
- Clean rubber or silicone stamps with Halloween designs (bats, pumpkins, ghosts, etc.)
- Food-safe gel food coloring or edible food paint
- Small food-safe paintbrush
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with Halloween-themed cupcake liners to set the stage for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined to ensure an even distribution.
- Mix Wet Ingredients: In another bowl, whisk the granulated sugar, vegetable oil, eggs, and vanilla extract together until smooth and fully incorporated.
- Combine Ingredients: Alternate adding the dry ingredients and buttermilk into the wet mixture, mixing just until combined to keep the batter light. Stir in the hot water last; the batter will be thin but that contributes to moist cupcakes.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling about 3/4 full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack before decorating.
- Prepare the Frosting: Beat the softened unsalted butter until creamy. Gradually add powdered sugar, milk or cream, and vanilla extract. Continue beating until the frosting is fluffy and smooth. Tint the frosting with your chosen food coloring.
- Frost the Cupcakes: Using a piping bag or an offset spatula, frost the cooled cupcakes evenly with the colored frosting, creating a smooth or decorative finish.
- Stamp the Decorations: Lightly brush your clean rubber or silicone Halloween-themed stamps with gel food coloring or edible food paint using a food-safe paintbrush. Gently press the stamp straight down onto the frosted cupcake surface and lift carefully. Repeat with different designs for variety.
Notes
- Ensure that all stamps used are food-safe and thoroughly cleaned before application to maintain hygiene and safety.
- Chill frosted cupcakes for a short time before stamping to firm up the frosting surface and achieve clearer stamped impressions.
- If stamps are unavailable, kids can assist by decorating with colorful sprinkles and piped frosting for a festive look.
