Chocolate Coffee Halloween Cupcakes

Chocolate Coffee Halloween Cupcakes with Cookie Dough Frosting and White Chocolate Tombstones

Are you looking for a way to add a fresh new twist to your standard Halloween cupcakes? Try these chocolate coffee Halloween cupcakes with cookie dough buttercream and white chocolate tombstones for a dreadfully delicious treat.

The Cupcake Batter

The base of this recipe is a chocolate coffee batter. I highly recommend using Deadly Grounds Coffee with this recipe. Their house blend works very well with the chocolate flavor, or you can try some of their flavored blends to add additional complexities to the taste. Coffee flavors that may be fun to try are:

Death by Chocolate
Devil’s Night Roast (Chocolate & Pumpkin Spice)
Maple Bourbon
Pumpkin Spice

Now that you have selected your coffee, it is time to wrangle all the ingredients for the cupcakes:

1½ cups flour
¼ cup coco powder
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup coffee
1 tablespoon white vinegar
½ tablespoon vanilla
1/3 cup olive oil

Step 1 – Preheat the oven to 350°F.

Step 2 – In a bowl, combine flour, coco powder, sugar, baking soda, and salt.

Step 3 – Add the coffee to the mixture, stirring thoroughly. Add white vinegar, vanilla, and olive oil.

Step 4 – Pour into 12 cupcake liners. Bake for 25 minutes or until a toothpick poked in the center of the cupcake comes out clean.

The Buttercream Frosting

Buttercream frostings are usually a bit boring for me (I prefer to use ganaches when possible), but this cookie dough flavor buttercream is surprisingly tasty.

The ingredients are simple:

½ cup butter (softened)
¼ teaspoon salt
¼ cup brown sugar
1 ¼ cup powdered sugar
1/3 cup flour
1 tablespoon milk
½ tablespoon vanilla
(optional) chocolate chips
(optional) food coloring

Step 1 – Combine butter, salt, and brown sugar.

Step 2 – Add powdered sugar. Stir thoroughly.

Step 3 – Add flour. Stir thoroughly.

Step 4 – Add milk and vanilla. Stir thoroughly.

Step 5 – If desired, chocolate chips and/or food coloring can be added to the mixture. The frosting is now ready to pipe onto cooled cupcakes.

The Tombstones

Get out your favorite candy mold and make some tombstone toppers. For these, I just brought some water to a boil, placed a glass bowl over the pot with the boiling water, and melted white chocolate chips with about 1 tablespoon of butter.

Once thoroughly melted, pour the chocolate into the candy mold. Pop that mold in the refrigerator for at least half an hour, and then use them to top your cupcakes once they are frosted.

The mold I used was a Place & Time Orange Silicone Candy Mold Graveyard from Joann Fabrics.

The Horror of Being Emily

Chocolate Coffee Cupcakes with Cookie Dough Buttercream Frosting

Try these for a fun Halloween treat!

Print Recipe Pin Recipe

Servings: 12 Cupcakes

Course: Dessert

Ingredients Equipment Method

Ingredients

Chocolate Coffee Cupcake Batter

1 ½ Cups Flour
¼ Cup Coco Powder
1 Cup Sugar
1 Tsp Baking Soda
½ Tsp Salt
1 Cup Coffee
1 Tbsp White Vinegar
½ Tbsp Vanilla
⅓ Cup Olive Oil

Cookie Dough Buttercream Frosting

½ Cup Butter softened
¼ Tsp Salt
¼ Cup Brown Sugar
1 ¼ Cup Powdered Sugar
⅓ Cup Flour
1 Tbsp Milk
½ Tbsp Vanilla
Chocolate Chips Optional
Food Coloring Optional

Equipment

Stand Mixer
Cupcake Liners

Method

The Cupcakes

Preheatoven to 350°F.
In a bowl, combine flour, coco powder, sugar, baking soda, and salt.
Add the coffee to the mixture, stirringthoroughly. Add white vinegar, vanilla, and olive oil.
Pour into 12 cupcake liners. Bake for 25 minutesor until a toothpick poked in the center of the cupcake comes out clean.

The Frosting

Combine butter, salt, and brown sugar.
Add powdered sugar. Stir thoroughly.
Add flour. Stir thoroughly.
Add milk and vanilla. Stir thoroughly.
If desired, chocolate chips and/or food coloring can be added to the mixture. The frosting is now ready to pipe onto cooled cupcakes.

Need something savory before this decadent dessert? Try my Vampire-Repelling Shrimp Scampi.

Enjoy!

Chocolate Coffee Halloween Cupcakes