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Level
very easy
Prep Time
20 mins
Total Time
1 h
Makes
12 cupcakes

Ingredients

1 1/2 cups
cake flour
375 mL
1 tbsp
cocoa powder
15 mL
3/4 tsp
baking soda
4 mL
1/4 tsp
salt
1 mL
3/4 cup
canola oil
175 mL
3/4 cup
sugar
175 mL
1
egg
3/4 cup
buttermilk
175 mL
2 tsp
vanilla extract
10 mL
2 tbsp
red food colouring
30 mL
3/4 tsp
white vinegar
4 mL
3/4 cup
light cream cheese
175 mL
1/4 cup
unsalted butter, room temperature
60 mL
2 cups
icing sugar
500 mL

Method

Step 1

Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners. In a large bowl, sift together flour, cocoa, baking soda and salt. Set aside.

Step 2

Using an electric mixer (stand or hand-held) on medium speed, whisk canola oil and sugar for 2 min. Add egg and whisk until mixture is pale yellow and thickened, about 3 min.

Step 3

In a small bowl, stir together buttermilk, 1 tsp (5 mL) vanilla, food colouring and vinegar. Reduce mixer speed to low, alternately add in buttermilk and flour mixtures and mix until just blended. Divide evenly into muffin tin and bake on middle rack of oven until a toothpick comes out clean, about 20 min. Transfer cupcakes to a rack to cool completely before icing.

Step 4

To make icing, with mixer on medium, beat together cream cheese, butter and remaining vanilla until creamy, about 4 min. Reduce speed to low, slowly add icing sugar and mix until well blended. Ice cupcakes and store in an airtight container, at room temperature, for up to 3 days.

Tips

Top them with our Halloween Gravestone Cookies and chocolate wafer crumbs for an eerie graveyard garnish.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1 cupcake
Calories:
400
Fat:
20 g
Saturated Fat:
6 g
Carbs:
50 g
Cholesterol:
35 mg
Protein:
4 g
Sodium:
260 mg
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