Ingredients:

  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup (1 ½ sticks/170g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup (180ml) buttermilk
  • ¾ cup (180ml) hot brewed coffee (or hot water)
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (1 stick/113g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or heavy cream (for consistency)
  • ½ cup shredded coconut
  • Green food coloring (gel preferred)
  • 2 ounces (60g) semi-sweet chocolate, melted
  • Assorted Halloween sprinkles, edible spiders, gummy worms (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Combine shredded coconut with green food coloring in a bowl until evenly tinted. Set aside to dry (or pulse in a food processor for a finer texture).
  3. Spread melted chocolate thinly on parchment paper. Let it set slightly, then create bark-like textures by scoring with a knife or fork. Refrigerate until firm.
  4. Whisk together dry ingredients (flour, cocoa powder, baking powder, baking soda, salt).
  5. Cream together butter and sugar until light and fluffy.
  6. Beat in eggs one at a time, then stir in vanilla.
  7. Alternate adding dry ingredients and buttermilk to the wet ingredients, beginning and ending with dry ingredients.
  8. Stir in hot coffee (or water) until just combined. (Batter will be thin)
  9. Fill cupcake liners about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let cupcakes cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely.
  11. Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating until combined. Stir in vanilla. Add milk or cream, 1 tablespoon at a time, until desired consistency is reached.
  12. Transfer frosting to a piping bag fitted with a large round tip.
  13. Pipe a swirling tree trunk shape onto each cupcake, starting at the base and moving upwards.
  14. Gently press edible moss onto the frosting, especially at the base of the trunk and on top.
  15. Break chocolate bark into small pieces and arrange them around the base of the trees.
  16. Add assorted Halloween sprinkles, edible spiders, and gummy worms as desired.
  17. Refrigerate cupcakes for 15-20 minutes to set the frosting (optional).