It's that time of the year! Halloween is perfect for some kid-friendly, easy, fun baking. Cupcakes lend themselves well to this, so I whipped up a tray of 12 you can make with the family.

We all know there is a split down the middle when it comes to vanilla and chocolate, so I made both! If you want two dozen, double the recipe and have one tray for each.

The main thing I prioritize with each - vanilla cupcakes should be moist, and sour cream helps that. Egg whites also help add some fluffiness and soften the batter. I also used parts of cake flour to help ensure soften cakes even more. For chocolate cupcakes, I always add expresso powder, this enhances the intensity of the chocolate flavour.

I hope you enjoy these and have fun decorating! They are moist and delicious, just like how cupcakes should be.

Ingredients

Vanilla cupcakes:

1/3 cup cake flour

1/2 cup all-purpose flour

Pinch of salt

Pinch of baking soda

1 teaspoon baking powder

1 1/2 egg whites

1/4 cup milk

6 tablespoons butter, melted

1/4 cup sour cream

1 teaspoon vanilla

Black icing

White icing

Red icing

(I used Wilton's Icing pouches since I needed several colours and didn't need that much icing. You can also make a batch of vanilla buttercream icing then use the pouches for decorative accents).

Chocolate cupcakes:

2 tablespoons cake flour

4 tablespoons all-purpose flour

1/4, cup cocoa powder (I used Hershey's Cocoa special dark)

1 teaspoon espresso powder

Pinch of salt

1/2 teaspoon baking powder

Baking soda

1/4 cup light brown sugar

1/4 cup white sugar

1 egg

1/4 teaspoon baking soda

1 teaspoon vanilla extract

1/4 cup milk

2 tablespoons + 2 teaspoons vegetable oil

6 Oreo thins ( 1side cookie only, remove the cream)

6 Hershey kisses

Green icing

Red icing

Pistachios (optional)

Instructions

Get four bowls for each mix - two small and two large.

For the vanilla cupcake batter, whisk the flour, salt, baking powder, salt, and baking soda.

In the small bowl, combine the eggs, vanilla, milk, butter, and sour cream. Pour the mixture into the dry ingredients bowl and mix until combined, set aside.

For the chocolate cupcakes batter.

Whisk the flour, baking soda, baking powder, espresso, cocoa powder, and salt.

In a small bowl, whisk the egg, sugar, vanilla, and butter. Combine the wet ingredients with the dry ingredients, don't overmix.

Place double-lined cupcake cases in a muffin tray and turn your oven to 350F.

Using a cookie dough scoop or tablespoon, fill the vanilla cupcakes 2/3rds and the chocolate 1/2 full.

Bake for 18 minutes then remove from the oven. Cool for at least 10 minutes so the icing doesn't melt when you decorate.

For the witches! Add the green icing in a cone shape to the chocolate cupcakes, place an Oreo thin on top, then the Hershey kiss. Decorate as you please with the red icing and pistachios.

For the little monsters, draw the eyes and mouth with the white and black icing. Using an appropriate icing tip, pipe the fur for the monsters to your liking. Enjoy!