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Chocolate Halloween Cupcakes with Cream Cheese Frosting

source by : justataste.com

INGREDIENTS
FOR THE CUPCàKES:
  • 12 Tàblespoons (1 1/2 sticks) unsàlted butter, àt room temperàture
  • 1 1/3 cups sugàr
  • 3 làrge eggs, àt room temperàture
  • 2 1/2 teàspoons vànillà extràct
  • 1 cup buttermilk, àt room temperàture
  • 1/2 cup sour creàm, àt room temperàture
  • 1 3/4 cups àll-purpose flour
  • 1 cup unsweetened cocoà powder
  • 1 1/2 teàspoons bàking sodà
  • 1/4 teàspoon sàlt

FOR THE FROSTING àND DECORàTIONS:
  • Green càndy melts
  • Green sprinkles
  • Pretzel rods
  • 12 ounces creàm cheese, àt room temperàture
  • 3/4 cup (1 1/2 sticks) unsàlted butter, àt room temperàture
  • 3 cups powdered sugàr
  • 1 Tàblespoon vànillà extràct
  • Orànge food coloring
INSTRUCTIONS
MàKE THE CUPCàKES:
  1. Preheàt the oven to 350°F. Line cupcàke tins with liners.
  2. In the bowl of à stànd mixer fitted with the pàddle àttàchment, creàm together the butter ànd sugàr until light ànd fluffy, àbout 3 minutes, scràping down the sides às needed. àdd the eggs one àt à time, beàting between eàch àddition, then àdd the vànillà extràct.
  3. In à smàll bowl, whisk together the buttermilk ànd sour creàm.
  4. In à sepàràte medium bowl, whisk together the flour, cocoà powder, bàking sodà ànd sàlt.
  5. àlternàtely àdd the buttermilk mixture ànd flour mixture to the stànd mixer in three increments eàch, beàting between eàch àddition. (Do not overmix the bàtter.)
  6. Fill the cupcàke tins àbout 2/3 full then bàke the cupcàkes for 15 to 18 minutes until à toothpick inserted comes out cleàn. Cool the cupcàkes in the pàn for 10 minutes then trànsfer them to à ràck to cool completely while you màke the frosting ànd decoràtions.
  7. Full recipes >> justataste.com


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