Halloween cupcake recipe from Sugar & Sage Bakery

Pastry Chef Jill Bates joins Good Day to show viewers how to make spooky Halloween chocolate cupcakes. You can order mummy and Frankenstein cupcakes through Oct. 31.
DALLAS – The folks from Sugar and Sage Bakery visited the Good Day kitchen to make festive treats that are equal parts spooky and sweet.
You can order fall and Halloween-themed cupcakes from the bakery through Oct. 31.
Yield: 12 large cupcakes
¾ cup cocoa powder1 ¾ cup warm coffee6 oz soft butter, unsalted2 cups granulated sugar3 whole eggs2 cup all-purpose flour1 teaspoon baking soda½ teaspoon baking powder½ teaspoon salt
Combine the cocoa powder and the coffee, stir, and set aside.
Feel free to use a mixer with a paddle attachment, or you can use an electric mixer.
Beat the butter and the sugar until light and fluffy.
Scrape the bowl well.
Add the eggs one at a time.
Scrape the bowl again.
Add the flour, baking powder, baking soda and salt.
Add the cocoa powder and the coffee mixture.
Scoop the batter evenly into 12 cupcake liners.
Bake at 350 for about 24 minutes, turning the pan halfway through the bake time.
Let the cupcakes cool completely before frosting.
Decorate the cupcakes with your favorite frosting.
LINK: sugarandsagebakery.com