Day of the Dead Cupcakes

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4.84 from 18 votes

Day of the dead cupcakes are bright, colorful and so chocolaty.

Prep Time10

Cook Time15

Cooling Time30

Total Time55

Course: Desserts

Cuisine: American

Servings: cupcakes

Calories: 564kcal

Author: Cheryl Bennett

Ingredients

For the Cupcakes

1 stick unsalted butter // 113g // 4 ounces
1/2 cup black coffee // 100ml
1/3 cup Dutch-process cocoa powder // 28g
2 1/2 ounces Mexican chocolate 3/4 tablet // 70g, roughly chopped
2/3 cup brown sugar // 150g // 5.3 ounces
1 tsp. vanilla
1/2 tsp. Diamond Crystal kosher salt reduce by half if using table salt
2 eggs + 1 egg yolk
2/3 cup all purpose flour // 85g // 3 ounces
1 tsp. baking soda
1/4 - 1/2 tsp. cayenne pepper optional

Buttercream

3 sticks butter unsalted, room temperature // 340g
4 cups powdered sugar // 450g
1/2 tsp. salt
1 tbsp. milk or cream
1 tbsp. vanilla

Decorations

sprinkles
sugar skulls

Instructions

Make Cupcakes
Preheat oven to 350°F // 180°C, and fill cupcake pans with paper liners.
In a medium sauce pan, combine butter and coffee over low heat. When butter has melted, remove from heat and add cocoa powder and chopped Mexican chocolate. Whisk until smooth and chocolate has melted.
Add brown sugar, vanilla and salt, whisk to combine, then add whole eggs, plus yolk, and whisk again.
Sift in the flour, baking soda and cayenne (if using). Whisk thoroughly to combine.
Using a scoop, portion cupcake batter in liners. Do not fill more than 2/3 full. *See note
Bake for 15 minutes, A tester inserted into the center of a cupcake should come out with a few crumbs attached to it.
Let cupcakes cool in the pan for 10 minutes before removing to a cooling rack to cool completely.
While cupcakes are cooling, make buttercream.
Make Buttercream & decorate cupcakes
Combine butter and half of the powdered sugar in a medium bowl.
Using an electric mixer, beat together until combined, then slowly add the remaining sugar.
Add salt, milk and vanilla. Beat for 4 - 5 minutes until very fluffy.
Use a piping bag fitted with a tip or a small knife to frost the cupcakes.
Decorate with sprinkles and edible sugar skulls.

Notes

Mexican chocolate substitute: to replicate the flavor of Mexican chocolate, use 72% chocolate bar, plus a pinch of ground cinnamon.

Filling cupcake pan: I used a 2 oz. scoop (1/4 cup) to fill the cupcake papers with batter. Do not overfill. They pan should be about 2/3 full. More than that will result in your cupcakes overflowing.

Nutrition