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Level
easy
Prep Time
20 min
Total Time
60 min
Makes
12 cupcakes

Ingredients

1 1/2 cups
cake flour
375 mL
1 tbsp
cocoa powder
15 mL
3/4 tsp
baking soda
4 mL
1/4 tsp
salt
1 mL
3/4 cup
canola oil
175 mL
3/4 cup
sugar
175 mL
1
egg
3/4 cup
buttermilk
175 mL
2 tsp
vanilla extract
10 mL
2 tbsp
red food colouring
30 mL
3/4 tsp
white vinegar
4 mL
3/4 cup
light cream cheese
175 mL
1/4 cup
unsalted butter, room temperature
60 mL
2 cups
icing sugar
500 mL

Directions

Step 1
Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners. In a large bowl, sift together flour, cocoa, baking soda and salt. Set aside.
Step 2
Using an electric mixer (stand or hand-held) on medium speed, whisk canola oil and sugar for 2 min. Add egg and whisk until mixture is pale yellow and thickened, about 3 min.
Step 3
In a small bowl, stir together buttermilk, 1 tsp (5 mL) vanilla, food colouring and vinegar. Reduce mixer speed to low, alternately add in buttermilk and flour mixtures and mix until just blended. Divide evenly into muffin tin and bake on middle rack of oven until a toothpick comes out clean, about 20 min. Transfer cupcakes to a rack to cool completely before icing.
Step 4
To make icing, with mixer on medium, beat together cream cheese, butter and remaining vanilla until creamy, about 4 min. Reduce speed to low, slowly add icing sugar and mix until well blended. Ice cupcakes and store in an airtight container, at room temperature, for up to 3 days.

Tips

Top them with our Halloween Gravestone Cookies and chocolate wafer crumbs for an eerie graveyard garnish.

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Nutritional Facts

Per:
Calories:
400
Fat:
20
Saturated Fat:
6
Monounsaturated Fats:
Trans:
Trans:
Carbs:
50
Fibre:
0
Sugar:
0
Sugar Alcohols:
Cholesterol:
35 mg
Protein:
4
Iron:
Sodium:
260 mg
Potassium:
0
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: