Spooky and Delicious Halloween Cupcakes for Your Party

Halloween cupcakes are the ultimate treat to bring spooky charm and sweet delight to your October celebrations. Whether you’re throwing a haunted party or just craving something festive, these creepy-yet-cute confections are as fun to make as they are to devour. From ghostly toppers to wickedly rich flavors, discover how to turn ordinary cupcakes into spine-chilling masterpieces!

Ingredients

For the Cupcakes

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 6 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup hot water

For the Buttercream Frosting

• 1 cup unsalted butter softened
• 4 cups powdered sugar
• 2 tablespoons heavy cream
• 2 teaspoons vanilla extract
• Orange food coloring
• Black food coloring
• Halloween sprinkles
• Candy eyeballs or themed toppers

Equipment

• 12-cup muffin tin
• Cupcake liners
• Mixing bowls
• Electric mixer
• Sifter or fine mesh sieve
• Measuring cups and spoons
• Cooling rack
• Piping bags
• Piping tips
• Spatula

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Line a standard muffin tin with paper liners. I like to use striped or Halloween-themed ones for extra flair.
2. Step 2: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sifting helps prevent any clumps and gives you that bakery-style crumb.
3. Step 3: Add the oil, eggs, buttermilk, and vanilla to the dry mixture. Mix on medium speed until smooth. Slowly add in the hot water last. The batter will be thin, but that is exactly what makes them moist.
4. Step 4: Pour the batter evenly into the cupcake liners, filling each about two-thirds full. I use a cookie scoop to keep them uniform.
5. Step 5: Bake for 16 to 18 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake or the cupcakes can dry out.
6. Step 6: Let the cupcakes cool in the tin for 5 minutes. Then carefully transfer them to a cooling rack to cool completely before frosting.
7. Step 7: For the buttercream, beat the butter on high speed until light and fluffy, about 2 minutes. Gradually mix in powdered sugar, then add the heavy cream and vanilla. Beat for an additional 2 to 3 minutes until creamy.
8. Step 8: Divide the frosting evenly into two bowls. Add orange food coloring to one and black to the other. Use gel food coloring for bold colors without thinning your frosting.
9. Step 9: Spoon each frosting color into a separate piping bag. Slide both bags into a third bag fitted with a large star tip to create a spooky swirl effect. This part is always magical for kids to watch.
10. Step 10: Pipe the frosting generously in a spiral on top of each cupcake. Start from the center and work your way out for the most eye-catching swirls.
11. Step 11: Top each cupcake with Halloween sprinkles, candy eyeballs, or festive toppers. Be creative here — there is no wrong way to decorate a monster cupcake.
12. Step 12: Serve your spellbinding sweets and watch everyone smile with delight. They are devilishly good.

Nutrition per serving

Recipe Notes

For extra rich cupcakes, you can substitute hot coffee for the hot water to enhance the chocolate flavor. If you do not have buttermilk, make your own by adding one tablespoon vinegar or lemon juice to half a cup of milk and let it sit for 5 minutes. Use gel food coloring for bright results without altering the texture of your frosting.

FAQ

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Halloween Chocolate Cupcakes with Swirled Buttercream

Fun, moist chocolate Halloween cupcakes topped with festive swirled orange and black buttercream frosting! Decorated with candy eyeballs and spooky sprinkles; perfect for parties and kids’ treats.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Calories 380 kcal

Ingredients

  

1x2x3x

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 6 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup hot water
• 1 cup unsalted butter softened
• 4 cups powdered sugar
• 2 tablespoons heavy cream
• 2 teaspoons vanilla extract
• Orange food coloring
• Black food coloring
• Halloween sprinkles
• Candy eyeballs or themed toppers

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with cupcake liners.
• In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• Add the vegetable oil, eggs, buttermilk, and vanilla extract. Beat on medium speed until combined. Gradually add the hot water, beating until the batter is smooth.
• Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
• Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out clean. Remove and let cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
• For the buttercream, beat softened butter on high speed until creamy. Gradually add powdered sugar, mixing well after each addition.
• Add heavy cream and vanilla extract. Continue to beat until light and fluffy.
• Divide the frosting into two bowls. Tint one bowl orange and the other black using food coloring.
• Fill two piping bags with each colored buttercream. For a swirled effect, place both bags into a larger bag fitted with a large star tip.
• Pipe the frosting onto the cooled cupcakes in a spooky swirl.
• Decorate with Halloween sprinkles, candy eyeballs, or themed toppers as desired.
• Serve and enjoy your delicious Halloween cupcakes!

Nutrition

Calories: 380kcalCarbohydrates: 48gProtein: 3gFat: 20gSodium: 210mgFiber: 2gSugar: 38g

Keyword Halloween, cupcakes, chocolate, buttercream, kids treats, spooky desserts

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