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Easy Ghost Cupcakes

Ghost Cupcakes

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 24 Cupcakes

Ingredients
  

For the Cupcakes:

  • 1 box Devil's Food Cake Mix 15.25 oz
  • 1 1/4 cup Brewed Coffee cooled
  • 1/2 cup Salted Butter cooled
  • 3 Eggs
  • 1/2 cup Mini Chocolate Chips

For the Buttercream Frosting:

  • 1 lb. Salted Butter 4 sticks total
  • 1 bag Powdered Sugar 32 oz
  • 2 TBSP Vanilla Extract
  • 5 TBSP Heavy Whipping Cream

Instructions
 

For the Cupcakes:

  • Preheat oven to 350 degrees and line 24 muffin cups with paper liners.
  • Combine all the cupcake ingredients (Devil's Food Cake Mix, Butter, Coffee, Eggs) in a mixer until combined. Add in the mini chocolate chips.
  • Spoon cupcake mixture into paper liners. Don't overfill.
  • Bake until cupcakes come out clean when a toothpick is inserted in them. About 18-20 minutes.
  • Move to wire racks and let them cool completely.

For the Buttercream Frosting:

  • Beat the butter in a mixer at medium speed for about 2 minutes, or until creamy.
  • Gradually beat in the powdered sugar at low speed.
  • Beat in vanilla extract.
  • Increase speed and continue to beat until mixture is light and fluffy.
  • Gradually beat in heavy whipping cream on low speed.
  • Increase speed and beat until frosting is light and fluffy again, about 1 minute.
  • Spread the frosting into a pastry bag and pipe it onto the cooled cupcakes. Decorate cupcakes with candy eyes to make them ghost cupcakes, or Halloween sprinkles as well.