Eggless Chocolate cupcakes for halloween

Looking for some not too scary Halloween cupcakes? Perfect for preschool and kindergarten Halloween celebrations, these adorable cute cupcakes are more sweet than scary. These creative Halloween Chocolate Cupcakes with Butter cream frosting.  

Prep time 15- 20 minutes
Cook time 20  to 25 minutes
Ingredients: 

• 1 cup all purpose flour
• 1/4 cup cocoa powder
• 1 pinch salt
• 3/4 cup thick dahi (fresh yogurt)
• 3/4 cup sugar
• 1/4 cup oil (vegetable/canola/olive)
• 1/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon vanilla essence

For Butter cream frosting:   

•     1 cup unsalted butter (2 sticks), softened 
•     3 cups confectioners (powdered) sugar, SIFTED
•     ¼ teaspoon salt
•     1 tablespoon clear vanilla extract
•     2 tablespoons milk or heavy cream

For Decorating:

I used here pastry tip "Wilton 2D / 1M", butter cream frosting, royal icing, sprinkles, fondant to decorate...

Method:

1)Preheat oven to 350 degrees F.  Line a muffin tin with paper cases.

For the cake:
2)Add all purpose flour, cocoa powder and salt into a large bowl. Stir through flour mixture until combined well.
2)In a large bowl, take yogurt and sugar. Beat on medium speed by using hand mixture until combined well.
3)Then, add baking powder and soda and again beat on high speed until you see the bubbles.
4)Then add oil and vanilla essence and flour mixture, mix together and beat on medium speed until well combined. If the batter is too thick then add little hot water (near about 1-2 tablespoons). 
5)Divide the batter among the cupcake molds. Fill only 2/3 full. Bake in the oven preheated to 350° F. for about 20-25 minutes. Out of oven, let cool for 5 minutes in the pan and transfer to a wire rack and completely cool.
6)Bake for 20 to 25 minutes until risen and firm to the touch. Beat on high speed for about 1 minute to add air to the batter.
7)Remove from the oven and allow to cool in the pan for 15 minutes and then turn over the cooling rack and cool completely.
8)DECORATE:
Pastry tip “Wilton 2D / 1M” should make perfect swirls. Start piping in the middle and slowly pipe around until you cover the whole surface of cupcake. Just pipe with confidence. Pumpkin is made using fondant and acorns are made using HERSHEY’S chocolate and mini cream filled biscuits.

Instruction for frosting: 
    
Beat butter for a minute with a stand mixer on medium speed. Add powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and beat for 3 minutes. Add clear vanilla extract, salt, and 2 tablespoons of milk/cream and continue to beat on medium speed for 1 minute more.
 If your frosting needs a more stiff consistency, add more powdered sugar. If your frosting needs to be thinned out, add more milk 1 tablespoons at a time.

Note : You can do any frosting of your choice for the cake...

Some more related recipes are below:

• Strawberry clown cake
• Chocolate Cake (Using yogurt, Eggless, butter less)
• chocolate Pecan Fudge
• Date chocolate balls
• Bread chocolate pudding
• Chocolate buttermilk cake