Halloween Funfetti Cupcakes
Halloween funfetti cupcakes with a whipped chocolate buttercream frosting. So GOOD!! What a fun treat to make or serve for Halloween! The cupcake is festive for this fun holiday with Halloween sprinkles baked inside the cupcake, with hint of vanilla, and then the creamy chocolatey frosting on top. Perfect combination! Don’t forget to top these cupcakes with more Halloween sprinkles! As always, I love to hear your thoughts! Feel free to follow us on Instagram and comment below. I hope you enjoy!
Description
Halloween Funfetti Cupcakes
Halloween Funfetti Cupcakes
- 2 cup All Purpose Flour
- 1 cup Buttermilk
- 3 Eggs
- 1 cup Granulated Sugar
- 1/2 cup Canola Oil
- 2 tsp Vanilla Extract
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 tsp Vanilla Bean (optional but highly recommend.)
- 1/3 cup Halloween Sprinkles (Prefer the Jimmies Sprinkles. Plus extra for topping.)
- 4 oz Dark Chocolate (Chocolate bar preferred.)
- 2 cup Powdered Sugar
- 3/4 cup Cocoa Powder (Dark Cocoa powder is preferred.)
- 1 1/2 tsp Vanilla Extract
- 2-3 tbsp Heavy Cream
- 3 stick Salted Butter
Funfetti Cupcakes
Whipped Chocolate Fudge Buttercream Frosting
Instructions
- Preheat oven to 350. Line two cupcake pans with cupcake liners, you will have 24 cupcakes, set-aside.
- Mix the flour, salt, baking soda, vanilla bean, and baking powder. Whisk well, set aside.
- Using stand mixer or hand mixer, whisk together the oil, eggs, vanilla, and sugar. Add the buttermilk. Mix until creamy.
- Add the dry ingredients to the wet indigents. Whisk, but do not over mix. Some small clumps are okay.
- Using a spatula, stir in the sprinkles.
- Scoop the cake batter into the cupcake liners by using a spoon. Fill the liner halfway with batter.
- Place in the oven for 17-20 minutes. Use a toothpick to check, make sure it is not wet and press on the top of the cupcake to make sure it bounces back.
- Let cool on the counter for 10-15 minutes. (Optional step but feel free to place the cupcakes overnight, this helps seal in the moisture. If you place in the freezer, let it sit on the counter for 20 minutes before icing.)
- Next, make your icing. Using a hand mixer/stand mixer, whisk the softened butter, for 30 seconds. While it is whisking, chop the dark chocolate.
- In a microwave safe bowl, add the dark chocolate and heavy cream. Start with 1-2 tbsp of cream. Stir. Microwave for 15 seconds. Stir. Microwave for another 15 seconds. Add more heavy cream if it is not smooth.
- Add the vanilla, cocoa powder, and powdered sugar to the whisked butter. Whisk for 30 seconds. Add the melted chocolate, whisk until smooth. Might take a minute or so. Scrap the sides of the bowl using a spatula and whisk again.
- Pour the icing into a piping bag or decorate however you prefer. Top with Halloween sprinkles. Simply enjoy!
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