Frightful Friday: Dark Chocolate Spider Cupcakes

 

Halloween is by far my favorite holiday of the year.  Halloween is just not one day for me, but the entire month of October!  I'm not afraid to admit that I already had a few decorations up by mid September in my house.  In honor of this spooky and fun month, this will be the first in a series of "Frightful Friday" posts dedicated to Halloween treats and sweets.

The main appeal of these cupcakes are these adorable spider cupcake holders.  I bought mine last year at Target (yay for after Halloween sales!).  This year I have seen these cupcake holders in Michaels stores, but if you can't find any locally you can purchase a set of fourfrom Amazon.

These cupcakes are SUPER rich therefore I decided to make a small batch of cupcakes.  The frosting will make more than enough to frost a dozen cupcakes.  You can use regular cocoa powder if you choose, but I used the dark cocoa powder to make the cupcakes and frosting as dark as possible without adding any additional food coloring.

Dark Chocolate Cupcakes

Yield: 12 cupcakes

1 cup all purpose flour

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, softened

3/4 cup sugar

1 egg

1/2 teaspoon vanilla extract

1/2 cup water, boiling

1/3 cup dark cocoa powder, such as Hershey's Special Dark Chocolate Cocoa

1. Preheat oven to 350˚. Line cupcake pan with 12 black cupcake liners.
2. In a small bowl, combine flour, baking soda, baking powder, and salt. Set aside.
3. In mixing bowl, cream together butter and sugar until smooth. Add egg and vanilla extract and mix until smooth.
4. In a third bowl, combine boiling water and cocoa powder. Stir until mixed - it will be thick and hot!
5. Alternate and gradually add flour mixture and cocoa mixture to mixing bowl until fully combined.
6. Fill cupcake pan 2/3 of the way full (or about 2 1/2 tablespoons of mix).
7. Place in oven and bake for 20-25 minutes, or until a toothpick comes out clean.
8. Allow to cool for a few minutes in the pan, then transfer to a wire rack. Allow to cool completely before frosting.

Dark Chocolate Frosting

Yield: 2 cups (more than enough to generously frost the cupcakes)

1/2 cup butter, melted

2/3 cup dark cocoa powder, such as Hershey's Special Dark Chocolate Cocoa

3 cups powdered sugar

3 tablespoons milk

1 teaspoon vanilla extract

1. In a small bowl, mix melted butter and dark cocoa powder.  This will create a thick chocolate paste.  
2. Place chocolate mix into a mixing bowl and gradually add powdered sugar, 1/2 cup at a time, and mix until combined. Between each 1/2 cup, turn mixer up on high for about 10 seconds. Repeat until all powdered sugar has been added.
3. Add milk and vanilla extract and mix until frosting is at a smooth consistency.  Add more milk, if desired, to reach your preferred frosting consistency.  

Cupcakes adapted from Betty Crocker; Frosting adapted from Hershey's

This post was also part of the Link Party Palooza at Tatertots & Jello!  Go check out some of the other super creative and festive holiday treats and DIY projects!