Dessert: Stenciled Chocolate Cupcakes

Make a bevy of bats, a swarm of spiders, or an assortment of other scary designs atop chocolate cupcakes. Cupcake stencils for this recipe are available at Michaels.

Ingredients

1 1/2 c. all-purpose flour
3/4 c. unsweetened Dutch-process cocoa powder
1 1/2 c. sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
2 large eggs
3/4 c. warm water
3/4 c. buttermilk
3 tbsp. vegetable oil (such as safflower)
1 tbsp. pure vanilla extract
confectioners' sugar

Instructions

Preheat oven to 350 degrees F. Line 2 standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt in a medium bowl.
Mix in eggs, water, buttermilk, oil, and vanilla until smooth, about 3 minutes. Divide batter evenly among prepared muffin tins. Bake, rotating tins halfway through, until tops spring back when lightly touched, about 20 minutes. Let cool in tins on wire racks.
Before serving, place a stencil atop each cupcake, and dust with confectioners' sugar. Carefully remove stencil.

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