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Categories:
Dutch water flour baking powder baking soda salt butter sugar eggs vanilla semi-sweet chocolate chips Frosting butter powdered sugar clear vanilla heavy cream black food coloring red chocolate sprinkles cleaners
Viewed: 83 - Published at: 4 years agoIngredients
- FOR THE CUPCAKES:
- 1/2 cups PLUS 1 Tablespoon Dutch-process Cocoa Powder
- 1/2 cups PLUS 1 Tablespoon Hot Water
- 2-1/4 cups Flour
- 3/4 teaspoons Baking Powder
- 3/4 teaspoons Baking Soda
- 1/2 teaspoons Salt
- 2 sticks PLUS 1 Tablespoon Unsalted Butter
- 1-2/3 cup Sugar
- 3 Eggs
- 1 Tablespoon Vanilla Extract
- 3/4 cups Low-fat Sour Cream (or Regular)
- 1/2 cups Semi-sweet Chocolate Chips (up To 1 Cup)
- FOR THE FROSTING:
- 2 sticks Butter, Softened But Cool
- 3 cups Powdered Sugar, Sifted
- 2 teaspoons Clear Vanilla Extract
- 1 Tablespoon Heavy Cream Or Milk (if Needed)
- FOR THE DECORATION:
- Black Food Coloring, As Needed To Reach Your Desired Color
- 12 pieces Red Dots Candy (or Any Other Red Gummy)
- Chocolate Sprinkles
- 1 package Black Shoestring Licorice (or Pipe Cleaners)
Method
- FOR THE CUPCAKES:
- Preheat the oven to 350 degrees F. Line two 12-count cupcake pans with liners.
- In a small bowl, combine cocoa powder and hot water and whisk until smooth. Set aside.
- In a medium bowl, combine flour, baking soda, baking powder and salt, and whisk to blend. Set aside.
- In a medium saucepan, cook butter and sugar over medium heat, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low speed until the mixture is cool, about 5-6 minutes. Increase speed to medium and add eggs one at a time, mixing well after each addition and scraping the bowl as needed. Add vanilla and the cocoa mixture, beating until smooth.
- Reduce mixer speed to low and add the dry ingredients in three batches, alternating with the sour cream in two batches and mixing just until incorporated. Fold in chocolate chips.
- Fill the cupcake liners about 2/3 full. Bake for 17-20 minutes, or until a toothpick inserted in center comes out clean. Let cupcakes cool in pan for 5 minutes then transfer to a wire rack to cool completely.
- Frost as desired.
- FOR THE FROSTING:
- In the bowl of a stand mixer fitted with a paddle attachment, or with a hand mixer, cream butter on medium-high until fluffy, about 3-4 minutes. Reduce mixer speed to low and gradually add the powdered sugar. Add vanilla then increase mixer speed to medium-high, beating 2-3 minutes, scraping the bowl as needed. If the frosting is too thick, add heavy cream or milk 1 teaspoon at a time until desired consistency is reached. If the frosting is too thin, gradually add powdered sugar until it thickens.
- FOR THE DECORATION:
- For the frosting, dye your frosting black using black food coloring.
- For the eyes, I used red Dots candy and I just pinched off small pieces and rolled it into "evil" eyes.
- For the legs, I found some cute silicone baking cups with spider legs that were perfect for these. You can use black shoestring licorice (or pipe cleaners, although inedible) for the legs as well.
