Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting the pan
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (180ml) vegetable oil
  • 1 ½ teaspoons vanilla extract
  • 3 large eggs
  • ¾ cup (180ml) buttermilk (or milk with 1 ½ tsp lemon juice stirred in)
  • ¾ cup (180ml) boiling water
  • 1 cup (2 sticks/227g) unsalted butter, softened
  • 3-4 cups (360-480g) powdered sugar, sifted
  • 3 tablespoons milk or cream
  • 1 teaspoon vanilla extract
  • Gel food coloring (green, black, purple – for your ghoulish graveyard)
  • 2 large egg whites
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • Mini chocolate chips or black decorating icing for eyes
  • Chocolate cookies (crushed for dirt)
  • Gummy worms
  • Candy corn
  • Edible tombstones (store-bought or homemade from fondant)

Instructions:

  1. Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
  2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk together sugar, oil, and vanilla. Beat in eggs one at a time, then gradually add the buttermilk.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water (batter will be thin).
  5. Fill cupcake liners about ⅔ full. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let cupcakes cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
  7. Preheat oven to 200°F (95°C). Beat egg whites with cream of tartar and salt until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
  8. Pipe meringue onto a baking sheet lined with parchment paper. Bake for 1-1.5 hours, or until dry and crisp. Cool completely. Add eyes with mini chocolate chips or black icing.
  9. Beat softened butter until light and fluffy. Gradually add powdered sugar, alternating with milk, until desired consistency is reached. Stir in vanilla.
  10. Divide buttercream into separate bowls and tint with gel food coloring.
  11. Frost cupcakes with colored buttercream. Decorate with meringue ghosts, crushed cookies, gummy worms, candy corn, and edible tombstones for the perfect halloween cupcakes.