Ingredients
Method
- Preheat oven to 350F and line muffin tin with cupcake liners, preferably cute Halloween ones.
- In large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt until combined.
- Gently add in canola oil and milk, stirring until fully combined.
- Add eggs, one at a time, whisking until fully combined.
- Stir in vanilla extract, again stirring until fully combined. Batter can be a bit thick, so you can also use your stand or hand mixer here.
- Add hot coffee (or water) and stir until the mixture is evenly combined (it will be a thin batter. Keep stirring until it totally comes together and don't be concerned that batter will be pretty thin.
- Fill your muffin pan about 2/3 of the way full and bake for 19-23 minutes, or until fully cooked.
- Cool cupcakes completely before topping with whipped cream. Then, roll in red coconut shreds. Top with cute Halloween topper and enjoy!
Whipped Cream
- Add chilled heavy cream, sugar, and vanilla to a cold stand mixer bowl. Whisk on medium high until fluffy, about 5-6 minutes.
Coconut Topping
- Place coconut shreds in large mouth bowl then add food coloring and whisk until completely combined.