Halloween Cupcake Cake Decorating Class!

Everyone's looking for unique Halloween cupcake ideas! That's why I've spent years creating a collection of fast and fun projects, like these Witch Hat Cupcakes. So simple, yet totally cute! Well, I'm excited to announce that...

Your New Go-To (Easy!) Halloween Cupcake Recipe This Year—Eeks!

Good morning, lovely friends! I know—too soon, Erin—but hear me out. My plan was to share these easy Halloween cupcakes with you in October but Pinterest is already flooded with new fabulously spooky recipes and projects! Have you noticed? I just figured, what's the harm in showing 'em off a bit earlier? 

Super Simple Ghost Party! Chocolate Cupcake Recipe & Crafts!

Boo! Remember when I posted about my favorite craft book, Craft-A-Day? Well, Sarah Goldschadt (the brilliant author) and I used the ghost craft template from her book to make a little spooky part post for y'all!

The original plan was to make glow-in-the-dark cupcakes and toppers but (1) I couldn't get this frosting to work without tasting like total crud (2) The glow-in-the-dark paint wasn't quite glowy enough. C'est la vie! 

Fortunately Sarah's adorable (and easy!) ghost cupcake toppers and bat straws were just as festive in daylight: You can find how-to instructions for making the ghosts in Sarah's book, Craft-A-Day, and the bat template is available on her Etsy site, here! 

Now, for the cupcakes (these ones taste fabulous AND can be made vegan!):

CHOCOLATE CUPCAKES WITH GHOSTLY WHITE FROSTING

SERVES: 12

FOR THE CUPCAKES

1¼ cups all-purpose flour

1 cup granulated sugar

½ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup warm water (or coffee!) 

2 teaspoon vanilla extract

⅓ cup vegetable oil

1 tablespoons apple cider vinegar 

FOR THE FROSTING

1 stick unsalted butter, at room temperature 

4 tablespoons vegetable shortening 

1 1-pound box confectioners' sugar (or to taste)

1 teaspoon clear vanilla or almond extract 

1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper liners (I used these Wilton cupcake liners).

2. Whisk the flour, granulated sugar, cocoa powder and salt in a large bowl. Add the warm water, vanilla, vegetable oil and vinegar and whisk until combined (it's okay if the batter's a little lumpy). Divide the batter between the prepared cups, filling each two-thirds full. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool. 

3. Make the frosting: Beat the butter and shortening with a mixer on medium speed until combined. Gradually beat in the confectioners' sugar until smooth. Add the vanilla and beat until combined. Transfer to a large resealable plastic bag, snip the corner and pipe the frosting onto the cupcakes. 

*If you want to make these cupcakes vegan / dairy-free, replace the 1 stick unsalted butter in the frosting with 4 more tablespoons vegetable shortening—that's how a lot of grocery store make their frosting!*

[Photos by Sarah Goldschadt, author of Craft-A-Day]