Moist chocolate Halloween cupcakes made with yogurt and coffee, topped with cute fondant ghosts on mini lollipops. An easy, fun treat for spooky parties.
Ingredients
CUPCAKE INGREDIENTS
3 large eggs
1 cup granulated sugar
½ cup plain yogurt
½ cup avocado oil
¼ cup strong brewed coffee
1 cup all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
Pinch of salt
FOR DECORATION
Mini lollipops
White fondant
Edible black marker
Directions
In a large bowl, combine the eggs, sugar, yogurt, oil, and brewed coffee. Mix until well combined.
Add the flour, cocoa powder, baking powder, and salt. Mix to just combine.
Pour the batter into a lined Farberware muffin pan, filling ¾ of the cavities, and bake at 350 degrees Fahrenheit for 18 minutes. Then let cool completely.
For the ghost decoration, push a lollipop into the center of each cooled cupcake.
Sprinkle icing sugar on a work surface and roll out fondant. Cut circles using a round cookie cutter and drape over the lollipops.
Use an edible marker to draw little eyes and mouths for the ghosts.
