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
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
2–3 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