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Halloween Cupcakes

Course: Dessert
Cuisine: American
Keyword: halloween cupcakes
Servings: 12 cupcakes


Chocolate Cupcakes

  • 3/4 cup sugar (175 g)
  • 2 large eggs
  • 1/3 cup oil
  • 1 teaspoon vanilla
  • 1 cup flour (150 g)
  • 1.5 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cocoa powder (50 g)
  • 1/2 teaspoon espresso powder
  • 1 cup buttermik (room temperature)

For the Frosting:

  • 4 cups sifted powdered sugar (450 g)
  • 6 tablespoon butter (85 g) room temperature
  • 1/4 cup shortening (50 g)
  • 1/4 cup milk
  • 1 teaspoon vanilla


Make the Cupcakes

  • Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
  • In a mixing bowl or stand mixer, add the wet ingredients (sugar, eggs, oil and vanilla) and mix together at a medium speed for 1 minute.
  • In another mixing bowl stir together the dry ingredients (flour, baking powder, baking soda, salt, cocoa and espresso).
  • Add dry ingredients to the wet and mix together on low speed until all the ingredients are incorporated.
  • Slowly add the buttermilk. Once ingredients are incorporated, turn off the mixer.
  • Pour batter into the cupcake liners. Fill the liners 2/3 full. Bake for 18-22 minutes. Immediately remove cupcakes to cool on cooling rack.

Make the Frosting

  • Sift the powdered sugar into a large bowl and set aside.
  • In a stand mixer with the paddle attachment, beat butter and shortening on medium speed until smooth and creamy (2-3 minutes).
  • Add half of the powdered sugar and beat of low speed for 30 seconds.
  • Add a bit of the milk and mix on low. Add the remaining powdered sugar and milk. And lastly, add the vanilla.
  • Mix on low for 30 seconds and gradually increase the speed to high and beat for 2 minutes.
  • Add food color to frosting. Color depends on the cupcake design (see below).

For the Pumpkin Cupcakes:

  • Insert a 1M piping tip into your bag and fill with orange frosting. Hold the bag straight up and begin in the center of the cupcake. Squeeze the piping bag with continuous pressure and lift the piping bag a little and moving it in a circular motion to create the swirl. Pipe a "C" motion until the connects at the top.
  • Insert a leaf tip into your piping bag and fill with a bit of green frosting. Add the leaf to the top of the pumpkin by squeezing the piping bag and wiggling it back and forth about 3-4 times. Then stop squeezing and pull the bag away quickly.

For the Monster Cupcakes:

  • First, with an angled spatula, add a small amount of black frosting to the center of the cupcake.
  • Next, add the teeth. With the Wilton tip #102, pipe a small amount of white frosting onto the black frosting. Pipe about 8 teeth on the top and repeat on the bottom row.
  • Using a Wilton grass tip (#233 or #234), pipe purple frosting onto the cupcake to create the hair. Cover the cupcake completely and then add candy eyes.

For the Mummy Cupcakes:

  • With an angled spatula, add a thin layer of black frosting to the top-center of the cupcake.
  • With your #102 piping tip and bag filled with white frosting, add diagonal lines across the cupcake. Continue until the cupcake is covered. Try to start at different points on the cupcake.
  • Add candy eyes.
  • Add fake blood. In a small bowl, mix together a very small amount of corn syrup. Add a little of cornstarch until a thicker consistency. Then add a drop of red food coloring. Mix together and then use a tooth pick to add it to the cupcake.

For the Spider Cupcakes:

  • With an angled spatula, add a small layer of frosting to the base of the cupcake. Smooth it out to create a flat surface.
  • With your #12 piping tip and bag filled with black frosting, add a large circle to the back of the cupcake. Then add a smaller circle for the head of the spider.
  • With your #3 piping tip (small round piping tip) and black frosting, add black legs to the spider.
  • Using some white frosting, add 3 small dots on the spider's head to make the eyes.


For the vanilla cupcake recipe, click here