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Decorated Halloween Cupcakes recipe

Decorated Halloween Cupcakes


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  • Author: Lisa
  • Total Time: 70 minutes
  • Yield: 12 cupcakes 1x

Description

Decorated Halloween Cupcakes are rich, chocolatey, and topped with bright orange buttercream and festive edible designs. Great for Halloween parties and kid-friendly fun!


Ingredients

Scale

Cupcakes:

1 ⅓ cups all-purpose flour (170g)

1 cup granulated sugar (200g)

½ cup Dutch-process cocoa powder (42g)

½ tsp baking soda

½ tsp salt

1 cup buttermilk

⅓ cup vegetable oil

1 large egg

2 tsp vanilla extract

Frosting:

2 ¾ cups powdered sugar (330g)

½ cup unsalted butter

23 Tbsp heavy cream

⅛ tsp salt

1 tsp vanilla extract or zest of 2 oranges + ½ tsp orange extract

Orange gel food coloring

Decorations:

Regular Oreos

Green M&M’s

Edible black marker

Pretzel sticks

Orange sprinkles or extra orange frosting


Instructions

  • Preheat and prepare pans: Heat your oven to 350°F (175°C). Line a 12‑cup muffin pan with cupcake liners and lightly spray around the liners with non‑stick cooking spray.

  • Mix dry ingredients: In a large bowl, whisk flour, sugar, cocoa powder, baking soda, and salt until everything is well blended.

  • Add wet ingredients: Pour in the buttermilk, vegetable oil, egg, and vanilla. Use a whisk to break the egg yolk, then whisk until the mixture is smooth and no large lumps remain.

  • Fill cupcakes: Divide the batter among the muffin cups, filling each about ⅔ full.

  • Bake: Place in the preheated oven and bake until done, about 19‑23 minutes. A toothpick inserted into the center should come out with a few moist crumbs clinging to it, but no visible wet batter.

  • Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. Decorate only when fully cooled.

  • Make decorations:

    • For cat ears: Split Oreos in half, remove filling, cut into large triangles for ears.

    • For bat wings: Cut Oreo halves (without filling) into half‑moon shapes.

    • For jack‑o’‑lantern faces: Use Oreo triangles for eyes and nose; cut curved scraps for mouths; pretzel stick as stem; green M&M’s for leaves; edible marker to draw eye details.

  • Make frosting: In a large bowl, beat together powdered sugar and butter. Add 2 Tbsp heavy cream, salt, and vanilla (or orange zest + extract). Mix until smooth. Add gel food coloring to achieve bright orange. Add extra 1 Tbsp heavy cream near the end if needed for consistency.

  • Pipe or spread frosting: Fit a piping bag with a star tip (e.g. Ateco 846) and pipe a single star‑layer swirl on each cupcake, or simply spread with an offset spatula. Reserve about 2 Tbsp frosting for “glue” to attach decorations.

  • Decorate:

    • For cat cupcakes: Place a whole Oreo on the cupcake, tuck two Oreo‑triangle ears, use a dab of frosting to attach green M&M eyes and sprinkle for nose or pipe a small nose.

    • For bats: Place Oreo body, tuck wing shapes underneath; add eyes and sprinkle or pipe mouth.

    • For jack‑o’‑lanterns: Add triangle eyes and nose, curved mouth scraps, stick pretzel “stem,” position green M&M “leaves.”

Notes

Use gel food coloring for vibrant orange.

Decorations are best applied just before serving to keep cookies crisp.

For buttermilk substitute: mix 1 Tbsp vinegar or lemon juice with milk to make 1 cup.

Cat, bat, and jack-o’-lantern faces can be customized with candy or sprinkles.

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 410
  • Sugar: 36g
  • Carbohydrates: 52g
  • Protein: 4g