Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Unsweetened cocoa powder: 1/2 cup
- Baking soda: 1 teaspoon
- Baking powder: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Milk: 1 cup
- Vegetable oil: 1/2 cup
- Red food coloring: 1 tablespoon
- White vinegar: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Green candy melts: 12 ounces
- Black sprinkles: 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Step 3: In a separate bowl, combine milk, oil, red food coloring, vinegar, and vanilla extract. Add wet ingredients to dry ingredients and mix until just combined. Do not overmix.
- Step 4: Fill cupcake liners about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 5: Let cupcakes cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
- Step 6: Melt green candy melts according to package directions. Dip the top of each cupcake into the melted candy, then immediately sprinkle with black sprinkles. Let set completely before serving.
Notes
- Store leftover cupcakes in an airtight container at room temperature to keep them moist, but away from direct sunlight to preserve the vibrant green candy shell.
- If the candy coating on your cupcake softens and you want to firm it up quickly, pop it into the fridge for a few minutes; chilling will solidify the coating and make it easier to handle.
- For a truly sinister presentation, serve these cupcakes on a platter with dry ice underneath for a spooky, smoky effect that everyone will be dying to try.
- To ensure a moist, tender crumb, measure your flour accurately by spooning it into the measuring cup and leveling off; avoid scooping directly from the container, which can compact the flour.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American