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Dark Chocolate Halloween Cupcakes With Gold Dust Recipe

Dark Chocolate Halloween Cupcakes With Gold Dust Recipe

These Halloween cupcakes are full of gothic, glamorous drama! A simple chocolate cupcake becomes the centerpiece of your Halloween dessert table, or the perfect treat to bring to work on October 31st. Sweet without being overly cloying, they're equal parts treat and Halloween decor!

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Cook Time:
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Yield: 30 cupcakes

Dark Chocolate Halloween Cupcakes With Gold Dust Recipe Instructions

Ingredients for cupcake batter
  • ¾ cup white all purpose flour
  • 2 tbsp dark cocoa powder
  • 2 tsp baking powder
  • ¼ tsp salt
  • 3 tbsp brown sugar
  • ½ cup milk
  • 1 large egg
  • ¼ cup butter melted and at room temperature
  • ¼ cup dark chocolate melted and at room temperature

Ingredients for dark chocolate cream cheese frosting
  • ¾ cup soft cream cheese
  • 1/3 cup butter at room temperature
  • 2 cups icing sugar
  • 2 tbsp. cacao powder
  • 1 tsp. black food coloring
  • 2 tsp. edible gold dust or sheets

Directions for dark chocolate cupcake batter
  1. Preheat the oven at 400°F.
  2. Mix the flour, cacao powder, baking powder and salt in a bowl and reserve.
  3. In big bowl or stand mixer whisk the eggs, brown sugar, milk, butter and chocolate.
  4. Add the flour mixture to the bowl with the liquid ingredients and mix briefly with a large wooden spatula until the flour mix is moist and the mixture lumpy (that makes the cupcakes light).
  5. Place the batter in silicone cupcake molds or paper wrappers, and fill until 2/3 full.
  6. Bake 10 to 12 minutes until done. Cool for 5-10 minutes on a cooling rack.

Directions for dark chocolate cream cheese frosting
  1. Sift the icing sugar and cacao powder and divide in three parts.
  2. Using a rubber spatula, beat the cream cheese in a bowl until smooth.
  3. Incorporate the butter and the icing sugar/cacao mix a little at a time, in batches. Mixing each batch until fully incorporated and free of lumps before adding the next one, then finally add the food coloring.
  4. Keep the mix in the fridge in an airtight container. When cold, place in a piping bag with a round nozzle (or your favorite!) and decorate the cupcake, finishing with a sprinkle of gold dust or little pieces of edible gold sheet.

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