Halloween cupcakes decorated to look like bats and skulls set on a wooden cutting board painted with a graveyard scene along with plastic toy spiders
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Halloween Cupcakes

These Halloween Cupcakes are easy to make and fun to eat!
Course Dessert
Cuisine American, Western
Keyword Cupcakes, Halloween Cupcakes, Halloween Snack
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12
Calories 450kcal
Author Bintu Hardy | Recipes From A Pantry

Ingredients

Chocolate cupcakes:

  • 1 cup (150g) unsalted butter softened
  • 1 cup (150g) golden caster sugar
  • 3/4 cup (100g) self-raising flour sifted
  • 3 tbsp unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 3 eggs
  • 2 tbsp warm milk
  • 1 tsp vanilla extract

Vanilla buttercream icing:

  • 1/2 cup (125g) butter softened
  • 1/2 tsp vanilla extract
  • 1/2 cup (125g) icing sugar

Chocolate buttercream icing:

  • 1/2 cup (125g) butter softened
  • 2 oz (60g) melted and cooled milk chocolate
  • 1 tbsp cocoa powder
  • 1/2 tsp vanilla extract
  • 1/2 cup (125g) icing sugar

Toppings:

  • thin chocolate biscuits split in half for wings
  • sugar eyes
  • sprinkles
  • icing writing black

Instructions

Chocolate cupcakes:

  • Preheat the oven to fan-assisted 160C / 180C/ 350F / gas 4 and line a muffin tray with cupcake paper cases.
  • Place all the cupcake ingredients in a bowl and beat until the batter is well combined.
  • Spoon the cupcake mixture into the paper cases.
  • Bake for between 15-18 mins until they are risen and firm to the touch.
  • Cool in the muffin tray for about 5 mins before transferring to a wire rack to cool completely.

Vanilla buttercream icing:

  • Beat the butter until soft. Then beat in the vanilla.
  • Add in the icing sugar one tbsp at a time, to your desired doneness.

Chocolate buttercream icing:

  • Beat the butter until soft.
  • Then beat in the melted chocolate, vanilla extract and cocoa powder.
  • Add in the icing sugar one tbsp at a time, to your desired doneness

To create the bat cupcakes:

  • Spread Chocolate buttercream on cupcake using a knife.
  • Break chocolate biscuits in half and then stick them into each side as wings.
  • Add the eyes and sprinkles for the rest of the bat face.

To create the ghost cupcakes:

  • Spread vanilla buttercream on cupcake using a knife.
  • Add the eyes and decorate the mouth and nostrils using the icing writing.

Notes

Tips for Making Halloween Cupcakes:
  • Make sure your cupcakes are cooled completely before you add the icing. Set them on cooling racks or even pop them in the fridge to speed up the process.
  • Put a damp paper towel over your bowls of icing to prevent a crust from forming.
  • Add a small amount of egg white to your icing mixture to make it firmer and easier to work with.
  • Use toothpicks to draw details with icing or to position your decorations.
  • To make a spooky graveyard scene like the one shown, use crumbled cupcakes or biscuits to create soil and stick onto a plate or board with icing.
Inspired by Halloween Stories from B Crocker.

Nutrition

Calories: 450kcal | Carbohydrates: 36g | Protein: 3g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 122mg | Sodium: 155mg | Potassium: 93mg | Fiber: 1g | Sugar: 29g | Vitamin A: 20.1% | Calcium: 3.1% | Iron: 5.3%