Description
Celebrate Halloween with these fun and spooky stamped cupcakes featuring four creative designs: mummies, monsters, vampires, and Frankensteins. Rich chocolate cupcakes are filled and decorated with themed candies, colorful frostings, and clever details to delight both kids and adults alike. Perfect for Halloween parties or festive treats.
Ingredients
Scale
Cupcake Batter
- 8 oz semi-sweet chocolate, finely chopped
- 2 oz coconut oil (1/4 cup) or substitute vegetable oil
- 1 cup coffee or water (8 fl oz)
- 2 large eggs, room temperature
- 1 cup buttermilk (8 fl oz), room temperature
- 1 tsp vanilla extract
- 1 cup granulated sugar (7 oz)
- 2 cups all-purpose flour (9 oz)
- 2/3 cup unsweetened cocoa powder (2 oz)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Buttercream Frosting
- 8 oz unsalted butter, room temperature
- 6 cups powdered sugar (24 oz)
- 6-8 tbsp heavy cream or milk
- 1/4 tsp salt
- 1 tsp vanilla extract
- Assorted gel food coloring (purple, green, yellow, orange, red)
Decorations and Fillings
- 24 candy eyeballs
- 1 can cherry pie filling (for vampire cupcakes)
- 1 cup bone-shaped sprinkles (for mummy cupcakes)
- 1 cup chocolate jimmies (for Frankenstein cupcakes)
- Candy fangs (for vampire cupcakes)
- Chocolate chews like Tootsie Rolls
- Fruit chews like Starburst or Laffy Taffy
- Colored licorice (for monster cupcakes)
- Gummy rings (for monster cupcakes)
- Red string licorice (for Frankenstein cupcakes)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Prepare two jumbo muffin tins by spraying them with nonstick spray and placing a square of parchment paper at the bottom of each cavity to prevent sticking.
- Melt Chocolate: Combine the chopped semi-sweet chocolate and coconut oil in a microwave-safe bowl. Microwave in 1-minute increments, stirring after each, until the chocolate mixture is fully melted and smooth. Allow it to cool to room temperature before using.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted chocolate mixture, coffee or water, eggs, buttermilk, vanilla extract, and granulated sugar until they are well combined.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution.
- Combine Batter: Gradually add the dry ingredients into the wet ingredients. Mix until just combined; the batter may appear slightly lumpy. Scrape down the sides of the bowl and then mix on medium-low speed for 2 minutes until smooth and well incorporated.
- Bake: Fill each prepared cupcake cavity about two-thirds full with batter. Bake in the preheated oven for 25-28 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when gently pressed. Let cupcakes cool completely before decorating.
- Cream the Butter: Using a stand mixer or hand mixer, beat the room temperature unsalted butter on medium speed for 1-2 minutes until creamy and light in texture.
- Add Sugar and Flavor: Add powdered sugar, 6 tablespoons of heavy cream, salt, and vanilla extract to the butter. Mix on low speed until incorporated, then increase speed and beat until light and fluffy. If the frosting is too thick, gradually add more cream until reaching a smooth, spreadable consistency.
- Fill with Bones (Mummy Cupcakes): Cut a cone-shaped hole in the center of each cupcake and fill it with bone-shaped sprinkles. Place the cut-out top back onto the cupcake to seal the filling inside.
- Pipe Bandages: Fill a piping bag fitted with a small flat tip with frosting. Pipe crisscrossing lines over the cupcake to mimic mummy bandages. Leave spaces to place candy eyeballs as eyes for added effect.
- Color Frosting for Filling: Divide the remaining frosting into four equal portions. Tint each portion with gel food coloring: purple, yellow, orange, and red. Use these to fill the holes of other cupcakes and replace their tops.
- Pipe Monster Fur: Fit piping bags with grass piping tips and fill with colored frosting. Pipe “fur” over monster cupcakes. Decorate by adding candy eyes, fruit chews as noses, gummy rings or licorice pieces for ears to create unique monster faces.
- Fill Vampire Cupcakes with Blood: Lightly blend cherry pie filling to soften slightly. Fill the cupcake centers with this filling and top with a swirl of white frosting for contrast.
- Decorate Vampire Faces: Use candy fangs, candy eyes, and fruit chews to create mouths and faces on vampire cupcakes. For a dramatic bloody effect, dip a toothpick in red food coloring and add small drip lines on the fangs.
- Fill and Frost Frankenstein Cupcakes: Fill the cupcake holes with green tinted frosting and smooth the tops evenly.
- Add Frankenstein Hair and Details: Press chocolate jimmies into the green frosting to simulate Frankenstein’s hair. Add candy eyeballs, use red string licorice for a smile, and place chocolate chews on the sides as bolts to complete the look.
Notes
- Ensure all wet ingredients like eggs and buttermilk are at room temperature to achieve a smooth and well-mixed batter.
- Using parchment paper in the muffin tins helps prevent cupcakes from sticking and makes removal easier.
- You can substitute vegetable oil for coconut oil if preferred, but coconut oil adds a subtle richness to the chocolate flavor.
- When melting chocolate, use short microwave bursts and stir frequently to prevent burning.
- Adjust the amount of cream in frosting to achieve desired piping or spreading consistency.
- Get creative with decorating supplies to personalize each Halloween cupcake with your preferred spooky design.
- These cupcakes can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. Bring to room temp before serving for best taste.
