Ingredients
Cupcakes
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 cup granulated sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup butter melted
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup buttermilk
Frosting
- 1 cup butter softened
- 2½ cups powdered sugar
- ¼ cup milk
- 1 tsp vanilla extract
Decoration
- 12 dates halved and pitted
- 12 chocolate chips
- 60 g dark chocolate
Instructions
Cupcakes
- Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a medium-sized bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk together the oil or melted butter, eggs, and vanilla extract until well combined. Add the buttermilk and mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary, so start checking around 15 minutes.
- Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Frosting
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, beating well after each addition.
- Add the milk and vanilla extract, and beat until smooth and fluffy.
- Once the cupcakes are completely cooled, frost the cupcakes with a thick layer of frosting. place them frosting down on a baking sheet lined with non stick baking paper. Put in the freezer for 20 min
Decorate
- Place a halved date on each cupcake.
- Place a chocolate chip on each for the head.
- Melt the chocolate and draw on the legs and antennae