Graveyard Cupcakes

I have a bit of a confession. Actually, more like an obsession. When I like something, I love it. Case and point: The Town. Have you seen this movie? No? Go now! Possibly one of the best movies I have seen in a long time. I plan on setting up a campaign for Ben Affleck to win the oscar for best director and actor. He was nothing short of perfect. He is very close to my heart, literally:

People always ask what is in my locket so I finally put something in. After scouring through my EW (entertainment weekly, great magazine), I came across these little gems, and by little I mean perfect size. So came the locket of Damen Salvator and Ben Affleck.

Right, forgot about Halloween. Point is, I love it. Christmas is my number one but Halloween is definitely second. The cookies, candy, cupcakes, costumes, and various of the C's, it is great. The perfect reason to bake away. And I did.  

Instead of using my usual chocolate cupcakes, the Barefoot Contessa chocolate cake and the one used in my birthday cake stepped in. It works just as well as cupcakes and is just as delicious. So perfect! I think its the coffee. You can't taste it but coffee makes everything better. Fact.


Graveyard Cupcakes
Cake from Barefoot Contessa

cupcakes

1 3/4 cups flour
2 cups sugar
3/4 cup natural cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 extra large eggs
1 tsp vanilla
1 cup freshly brewed hot coffee 

cream cheese frosting

8 ounces of cream cheese, one block

1/2 cup butter

4 cups sifted confectioner's sugar

1 tsp vanilla

sugar cookies recipe and instructions here

cupcakes Preheat the oven to 325º. Line 24 cupcake pans with liners. Line the bottom with parchment paper. Sift the flour, sugar, cocoa, baking soda, baking powder and salt into a large bowl. In smaller bowl, combine the buttermilk, oil, eggs and vanilla. Slowly add the wet ingredients to the dry until just combined. Add the coffee and stir just to combine. The batter will be quite thin, don't worry! Divide the batter amongst the twenty four cupcake liners. Bake for 20 to 25 minutes, alternating halfway through. Using a cake tester, poke the middle to make sure it is cooked through. Let them cool in the pan for ten minutes then move to a wire rack to cool completely.

*If making this ahead of time, put the cupcakes in a container so they don't dry out.

frosting Using a mixer, save your arms, and beat together all of the ingredients until smooth. Add your desired food colouring. This makes a bit more then necessary for the cupcakes. Spread on as much as desired and decorate!