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Happy Halloween everyone! Learn how to make 3 easy Halloween cupcakes with just one cupcake and one frosting recipe!
So growing up my mom made all of my Halloween costumes. So that means I wore a costume a few years in a row. I was a big fat scary clown for like 5 years running. My mom is the sewer in the family can you tell? Me, I’m the baker.
So when it comes to Halloween I buy my costumes now as an adult. But my Halloween treats? All from scratch. Like these Halloween cupcakes.
How to make these easy Halloween Cupcakes
What’s great about these cupcakes is that you only need to just simply bake these perfect chocolate cupcakes with vanilla buttercream frosting to make all 3 of these adorable cupcakes! How awesome is that?
For the frosting- I made a double batch and then divided the frosting into 3 bowls. One bowl I left white for the Ghost cupcake. One bowl I tinted green for the Frankenstein cupcake. And a third bowl, I added a 1/2 cup of natural unsweetened cocoa powder, for the Tombstone Cupcakes.
I assume you have a lot left to do here on your Sunday evening before it’s actual Halloween tomorrow. So let’s jump into it shall we?
Cupcake #1: Ghost Cupcake
To make these cupcakes I just used an open circle Atecco round tip and piped the frosting in a round swirl pattern. And then placed 3 miniature chocolate chips- two for the eyes and one for the mouth- to create the ghost face. This cupcake came out so darn cute and so easy to make.
Cupcake #2: Tombstone Cupcake
For these cupcakes, I simply used a spatula to spread some chocolate frosting on top. Then I dipped the top into some crushed Oreos to give it that graveyard look. Then I took some edible markers to write R.I.P on a Milano cookie. And then placed each cookie into the center of each cupcake.
Cupcake #3: Frankenstein Cupcake
This cupcake was the most challenging out of all 3, but still totally doable. For this cupcake, I again used my offset spatula to spread a good amount of green frosting on the cupcake. You want a generous amount of frosting so you can flatten the top and round of the edges. I dipped the top of each cupcake into chocolate sprinkles. For eyes you could use gummy candies. I used white chocolate chips and drew eyeballs on with my edible marker. For the mouth, I just placed one chocolate sprinkle on. For the bolts, I used two chocolate chips. And for the stitches, I used a red decorating coloring gel to draw them on.
These cupcakes were inspired from a recent post from fellow food blogger friend, Tessa over at Handle The Heat. She included some videos of well how to make two of these cupcakes (plus a few more!). So be sure to check that out if you want to watch a great video tutorial on these.
To make these Halloween cupcakes you will need:
- Cupcakes Pans
- Cooling Racks
- Cupcake Liners
- Edible Markers
- Ateco Round Tip
- Pastry bags
- Offset Spatula
If you make these cupcakes then be sure to snap a photo and share with the #bostongirlbakes so I can see! And be sure to follow along with me on Instagram, Facebook, Twitter, and Pinterest to never miss a new recipe!
Tips For Making These Chocolate Cupcakes
- Be sure to measure your flour accurately. For a full tutorial on how and why, read this post.
- Be sure to use natural unsweetened cocoa powder not dutch process. They are not the same. You can read about the differences here.
- When baking these, it’s best to rotate the pans halfway through their baking time. Every oven can have hot spots so they may not bake evenly. Give them a turn in the oven, so they all bake up pretty.
- Once they are baked, be sure to take them out of the pans and cool on a cooling rack. Leaving them in your pans means they will continue to bake and could end up dry.
What Kind Of Frosting Should I Use?
Now once you have let them completely cool you will want to top them with the best vanilla buttercream ever.
This buttercream frosting is the one I use time and time again. It’s a traditional American buttercream frosting made with powdered sugar, but it’s not cloyingly sweet like some can be. It’s smooth with just the right hint of sweetness.
This recipe is actually from Cook’s Illustrated and it’s seriously the best ever. The secret is making sure to mix it for 8 minutes on high in your stand mixer. Seems like a lot, but all that mixing introduces a lot of air into the buttercream making it super light and fluffy.
If you find you need just a bit more help making cupcakes, then be sure to check out my 15 tips for perfect cupcakes. It’s got all the tips and tricks you need to be a cupcake making rock star in no time!
And if frosting has got you running a little scared, I got you. This is the post I wrote on how to frost the perfect cupcake and it includes a quick video for you too!
Can I use a different flavored cupcake?
More Halloween Recipes
How To Make Easy Halloween Cupcakes
- For the cupcakes
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY'S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 teaspoon espresso powder instant espresso
- For the frosting
- 5 sticks unsalted butter 1 1/2 cups, softened to room temperature
- 5 cups confectioners sugar
- 4 Tablespoons heavy cream
- 4 teaspoons vanilla extract
- Additional frosting ingredients:
- Green food coloring
- 1/2 cup cocoa powder
- For decorating:
- Miniature chocolate chips
- Regular semi-sweet chocolate chips
- White Chocolate Chips
- Chocolate Sprinkles
- Crushed Oreo cookies
- Red Coloring Gel
- Edible Marker
- Milano Cookies
- Heat oven to 400°F. Prepare two muffin pans with cupcake liners.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, vanilla extract beat on medium speed of mixer 2 minutes. In a measuring cup microwave 1 cup of water (or heat on stovetop). Stir in instant espresso. Add boiling water to batter. Stir to combine. (batter will be thin) to the cake batter. Fill each cupcake well about 3/4 cup full of batter.
- Bake for 5 minutes, then reduce oven heat to 350 for an additional 17 minutes or until wooden pick inserted in center comes out clean, rotating pans halfway through baking. Remove cupcakes from pans and allow to cool on a wire rack. Cool completely. Repeat with the additional cupcake batter (about 6 additional cupcakes)
- For the frosting combine the butter and powdered sugar and mix on low, then increase the speed for 2-3 minutes until light and fluffy. Add in your vanilla extract, and heavy cream. Beat on medium-high for 8 minutes. For the cupcakes, divide your frosting into 3 bowls. Leave one plain vanilla. To the second bowl, add green food coloring until desired color is reached. To the third bowl, add 1/2 cup cocoa powder. Mix to combine.
- To decorate the Ghost Cupcake: Use a round tip and pipe a swirl of frosting on top. Use 3 miniature chocolate chips for the eyes and mouth.
- To decorate the Tombstone cupcake: use a spatula to spread some frosting on top. Dip the top of each cupcake into crushed oreo cookies. Using an edible marker, write RIP onto a Milano cookie and place into the center of each cupcake.
- For the Frankenstein cupcake: spread some green frosting on top of a cupcake. you want a good tall amount of frosting on these. Then flatten the top and round the edges. Dip the top in chocolate sprinkles. Use a white chocolate chip for the eyes. Draw the eyeballs on with an edible marker. You could also use candy eyes. Place a chocolate sprinkle on for the mouth. Place two chocolate chips on the side for the bolts. And using red gel, draw stitches on next to the one of the bolts. Cover and keep at room temperature for 2-3 days.