Chocolate Halloween Cupcakes With Orange Swirls

Ingredients

• 1 cup all-purpose flour (120 g)
• 1/2 cup Dutch-process cocoa powder (45 g)
• 3/4 cup granulated sugar (150 g)
• 1 teaspoon baking powder (4 g)
• 1/2 teaspoon fine salt (3 g)
• 1/2 cup buttermilk (120 g)
• 1/3 cup neutral oil (72 g)
• 1 large egg (50 g)
• 1 teaspoon vanilla extract (4 g)
• 1/2 cup hot coffee (120 g)
• 3 cups prepared orange vanilla buttercream (500 g)
• black sprinkles and candy eyes (30 g)

Instructions

1. Prep the pan. Heat oven to 350°F and line a 12-cup muffin pan. Set the prepared orange buttercream in the refrigerator while mixing so it stays firm enough to pipe later. Measure remaining ingredients, and place a cooling rack beside the pan.
2. Whisk dry ingredients. Whisk flour, cocoa, sugar, baking powder, and salt in a large bowl until evenly colored. Press apart any cocoa lumps with fingertips. This quick step distributes the leavening before liquid goes in and keeps the crumb uniform after baking.
3. Add wet ingredients. Whisk buttermilk, oil, egg, and vanilla in another bowl until smooth. Add to dry ingredients and stir until combined. Gradually stir in hot coffee; the batter will look thin and glossy. Scrape the bowl once, without continuing to beat.
4. Bake and cool. Divide batter among the liners, filling each two-thirds full. Bake 18 to 20 minutes, until tops spring back and a pick has moist crumbs. Cool five minutes in the pan, then move cupcakes to the rack and cool.
5. Pipe and decorate. Stir the buttercream until smooth, then spoon it into a piping bag fitted with a round or star tip. Pipe a swirl over each cool cupcake. Add sprinkles, candy eyes, or paper topper. Keep decorations simple for a consistent tray.

Notes

• Prepared orange vanilla buttercream can come from a bakery counter, grocery bakery, or homemade batch. You need about 3 cups for twelve tall swirls; buy a little extra if children will help pipe.
• Paper toppers work best when inserted just before serving. If using plastic rings, wipe them dry first, then press them gently into the frosting after the sprinkles are attached.