Halloween Cupcake Design Ideas

  1. Boo Cupcakes


2. Witch hat, pumpkin, spider web, and eye cupcakes


3. Witchy Cupcakes


4. Witchy Cupcakes1

5. Spider Web Cupcakes


6. Cemetery cupcakes


7. Buried Skeleton cupcakes


8. Spider cupcakes 


9. Spider cupcakes using oreos


10. Skeleton cupcakes






Halloween Cupcakes

halloween cupcakes

Halloween Cupcakes

Chocolate Cupcakes

3/4 cup cocoa powder

1 1/2 cups AP flour

1 1/4 cups sugar

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk

3 tbsp canola oil

2 tsp pure vanilla extract

halloween cupcakes2


  1. Preheat oven to 350F and grease or line your muffin tin.
  2. In a large mixing bowl, combine the cocoa, flour, sugar, baking soda, baking powder, and salt.
  3. Add the eggs, water, buttermilk, and vanilla, and mix until the lumps are gone, scraping the bowl as you go along.
  4. Fill the muffin tins 3/4 full, and bake for 20-25 minutes, or until a toothpick pulls out clean.
  5. Let cool. To fill with pudding, slice off a circle in the top of the cupcake, much like you would when removing the top of a pumpkin for carving. Plop some pudding into the hole, and press the cupcake lid back down. Easy!


Halloween Buttercream


3/4 cup butter

3-4 cups icing sugar

1 tbsp vanilla

a few drops of orange food colouring


  1. Whip butter in bowl of a stand mixer.
  2. Gradually add icing sugar and vanilla until desired consistency is reached. Beat in food colouring until evenly orange.
  3. If icing is too thick, add a tsp of milk or cream at a time until it softens

source:  leannebakes

Melted Witch Cupcakes

melted witch cupcakes

Melted Witch Cupcakes

 Yields:  24 pcs
Prep time: 1 hr
Total Cooking Time:  1 hr



24 chocolate cupcakes, baked and cooled (see chocolate cupcake recipes)

Green buttercream frosting (recipe below)

Chocolate ganache (recipe below or see chocolate ganache recipes)

24 Hershey Kisses, unwrapped

12 Oreo cookies, separated with the frosting scraped off

Buttercream Frosting:

3 sticks salted butter, slightly softened

3 teaspoons vanilla extract

1/3 cup heavy cream

6 cups powdered sugar

a few drops green and yellow food coloring

Chocolate Ganache:

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

4 Tablespoons light corn syrup or honey




Prepare frosting: In the bowl of your mixer, beat butter, vanilla, and heavy cream on medium low speed until combined. With the mixer on low, slowly add powdered sugar and a few drops of yellow and green food coloring until just combined. Increase mixer speed to high and beat for one minute, until fluffy and smooth.

Using tiny dabs of frosting, attach Hershey Kisses to Oreo halves to form witch hats. Set aside.

Frost cupcakes generously and place in the refrigerator for about an hour, until frosting is slightly chilled.

Prepare ganache: In a microwave-safe bowl, heat chocolate chips and cream, stopping every 20 seconds to stir until melted and smooth. Stir in corn syrup, then let cool and thicken just a bit. Spoon over cupcakes and let set for just a few minutes, then top with an Oreo witch hat

source:  confessionsofacookbookqueen

Chocolate hazelnut biscotti fingers

Chocolate hazelnut biscotti fingers

Chocolate hazelnut biscotti Fingers

 Yields:  20 pcs
Baking temp: 300F


1-1/2 cups whole wheat pastry flour

2/3 cup sugar

1/2 cup cocoa powder

1-1/2 tablespoons instant espresso powder

1 teaspoon baking soda

1/4 teaspoon salt

2 eggs

2 egg whites

1 tablespoon pure vanilla extract

1/2 cup finely chopped dark chocolate (and more for drizzling or dipping biscotti, if desired)

1/3 cup toasted, chopped hazelnuts



  1. Preheat oven to 300 degrees F. and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa, espresso, baking soda and salt.
  3. In a medium bowl, whisk together eggs and egg whites until light. Whisk in vanilla.
  4. Add eggs to the flour mixture and use a wooden spoon to mix thoroughly until a stiff dough forms. Mix in chocolate and hazelnuts.
  5. On a floured surface, divide dough into 2 equal portions and roll each into an evenly-thick foot-long log. Press each log down with the palm of your hand until they are about 3 inches wide.
  6. Transfer logs to the prepared baking sheet, spacing them about 2 inches apart. Bake for 40 minutes or until just firm to the touch. Let logs cool for 10 minutes on the baking sheet.
  7. Using two spatulas, transfer logs to a large cutting board and use a serrated knife to cut each log into 10 fingers, cutting at a diagonal.
  8. Arrange cookies, cut-side down on the baking sheet and bake for 15 minutes. Flip each cookie and bake an additional 10 minutes or until biscotti are crisp.
  9. Cool completely before storing in an airtight container. To serve, arrange on a Halloween platter in the shape of hands with fingers.

source:  chefmom.sheknows

Candy Corn Ghost Cupcakes

J -Candy Corn

Candy Corn Ghost Cupcakes

 Yields:  12 pcs
Baking temp: 350F
Baking time: 20 mins


For the Cupcakes

1 1/3 c. all-purpose flour

1 1/4 tsp. baking powder

1/2 tsp. kosher salt

6 tbsp. unsalted butter, at room temperature

1 c. sugar

1 large egg plus 1 egg white, at room temperature

1 1/2 tsp. vanilla extract

1/2 c. milk

1 to 2 drops yellow food coloring

1 to 2 drops orange food coloring

For the Frosting

1 c. unsalted butter, softened

3 to 4 c. confectioner’s sugar

2 to 4 tbsp. vanilla extract

1/2 tsp. kosher salt

1 drop yellow food coloring

1 drop orange food coloring

Royal icing eyes, for garnish


  1. Make cupcakes: Heat oven to 350 degrees F. Fill cupcake pan with liners; set aside.
  2. Sift together flour, baking powder, and salt in a large bowl. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy. Add egg and beat until combined; scrape down bowl, beat in egg white. Add vanilla and beat until combined.
  3. Alternate adding flour and milk, beginning and ending with flour mixture.
  4. Evenly divide batter into three separate bowls and color two portions, one with yellow food coloring and the other with orange food coloring. Divide batter evenly among liners until they’re three-quarters full.
  5. Bake until tops are golden and spring back when slightly pressed, about 20 minutes. Remove from oven and transfer cupcakes to a wire rack to let cool completely.
  6. Make frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat butter until slightly whipped. Add 1 cup confectioner’s sugar at a time, beating on low until slightly blended, about 5 seconds. Increase speed to high and beat until fully incorporated, 5 to 7 seconds more. Repeat with remaining confectioner’s sugar. Add two tablespoons heavy cream and vanilla and beat to combine. Add remaining heavy cream as needed to achieve desired consistency. Add salt and beat to combine. Evenly divide frosting into three separate bowls and color two portions, one with yellow and the other with orange. Fill three pastry bags with each color. (Fit yellow and orange pastry bag with a closed star tip; fit white pastry bag with a round tip.) Pipe three layers with each color. Finish with royal icing eyes.

source:  delish

Undead Gingerbread Cupcakes

undead gingerbread cupcakes

Undead Gingerbread Cupcakes by Lily Vanilli

 Yields:  12 pcs

Prep Time : 40 mins

Baking temp: 170°C (325°F) gas 3

Baking time: 20 mins
Total time: 1 1/2 hrs


Chocolate cupcakes:

1/4 cup (60g) unsalted butter, at room temperature

2/3 cup (140g) superfine (caster) sugar

1 large egg

1/2tsp vanilla extract

3/4 cup (115g) all-purpose (plain) flour, sifted twice

1/4 cup (30g) unsweetened cocoa

1/4tsp baking soda (bicarbonate of soda)

1/4tsp salt

1/3 cup (80ml) sour cream

4tbsp strong espresso, cooled

Chocolate frosting:

1/4 cup (60g) unsalted butter, at room temperature

1/4 cup (30g) unsweetened cocoa

1/3tsp salt

1/2tsp vanilla extract

11/2 cups (250g) confectioner’s (icing) sugar

2tbsp full-fat milk

2tbsp heavy (double) cream


3 cups (450g) all-purpose (plain) flour, plus extra to dust

1tsp baking soda (bicarbonate of soda)

2tsp ground ginger

11/2tsp ground cinnamon

1tsp freshly grated nutmeg

1/4tsp salt

1/2 cup (115g) unsalted butter, at room temperature

1/2 cup (100g) granulated sugar

2/3 cup (160ml) black treacle

1 large egg

zest of 1/2 lemon, finely grated

white icing pen



Chocolate cupcakes:

  1. Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin pan with paper cases.
  2. Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin pan with paper cases.
  3. Using an electric mixer, cream the butter and sugar together until very light and fluffy (about 5 minutes). Add the egg and vanilla extract, and beat until thoroughly incorporated.
  4. Combine the flour, cocoa, baking soda, and salt in a mixing bowl.
  5. Add the dry ingredients in three parts, alternating with the sour cream. Then slowly add the cooled coffee.
  6. Using an ice-cream scoop, spoon the batter into the paper cases, filling them three-quarters full. Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool in the muffin pan for a few minutes, then transfer to a wire rack to cool completely before decorating.

Chocolate frosting:

  1. Using an electric mixer, cream together the butter and the cocoa until combined.
  2. Add the salt, vanilla extract, sugar, and milk and continue to beat, slowly adding the cream. Beat until very smooth.


  1. To make the gingerbread, sift together the flour, baking soda, spices, and salt and set aside.
  2. In the bowl of an electric mixer, cream the butter and sugar until very light and fluffy. Add the egg and treacle and beat until well combined. Add the flour mixture and lemon zest gradually, and beat until incorporated.
  3. Divide the dough into two pieces. Wrap each half in plastic wrap and refrigerate for at least three hours.
  4. Preheat the oven to 180ºC/350ºF/gas 4. Line two baking sheets with baking paper.
  5. Lightly flour your work surface and roll out the dough to a thickness of around 1⁄4 inch (5mm). Use a cookie cutter to cut out the tombstone shapes, or cut them out freehand with a knife or cut around objects of the right shape and size. (You can make really effective cookie cutters using thick sheets of foil trays – using scissors, cut long strips with very straight edges from an aluminum tray, fold to a double thickness, and shape however you like, bending them around things to help you get a clean shape. Staple the ends together and you have a bespoke cookie cutter!)
  6. Transfer the cookies onto the lined baking sheets, about 1 inch (2.5cm) apart. Bake for 6–8 minutes depending on size, until each cookie is firm and the edges are just beginning to brown. Remove from the oven and cool on the baking sheet for 1–2 minutes. Transfer to a wire rack to cool completely.
  7. Using a white icing pen, ice text onto the ‘tombstones’.
  8. Cover the top of the cupcakes with chocolate frosting, then dust with a thick layer of cocoa ‘soil’. Insert the iced gingerbread ‘tombstones’ and decorate with white fondant flowers.

source:  goodtoknow.co.uk

Halloween Monster Cookie Sandwiches


monster cookie

Halloween Monster Cookie Sandwiches

Yields:  6 cookie sandwiches

Prep Time : 60 mins

Baking temp: 350°F

Baking time: 10 mins
Total time:  1hr, 10 mins





5 oz semisweet chocolate, chopped

2 oz unsweetened chocolate, chopped

2 tablespoons butter

¼ cup all purpose flour

¼ teaspoon baking powder

¼ teaspoon salt

2 eggs

⅔ cup sugar

1 teaspoon vanilla

¾ cup miniature semisweet chocolate pieces

6 Large marshmallows

Green M&Ms


2 cups powdered sugar

½ cup butter (room temp)

2 tablespoons heavy whipping cream

1 teaspoon vanilla

Green gel food coloring


  1. In a small saucepan, combine the 5 oz of semisweet chocolate, unsweetened chocolate, and butter.
  2.  Cook and stir over low heat until smooth and melted, then set aside so it can slightly cool.
  3.  In a small bowl mix together the flour, baking powder, and salt, set aside.
  4.  In a medium mixing bowl stir together the eggs, sugar, and 1 teaspoon vanilla with a mixer on high speed for 4 minutes or until the mixture is thick and a light yellow color.
  5. Fold in the melted chocolate mixture and flour mixture until combined.
  6. Fold in semisweet chocolate pieces.
  7. Cover and chill the batter for 30 to 60 minutes, or until the batter has thickened slightly.
  8. Preheat oven to 350 and line two cookie sheets with parchment paper.
  9. Drop 2 tablespoon portions 2 inches apart onto the cookie sheets.
  10. Bake 8 to 10 minutes or until the tops are crackled and the edges are firm.
  11. Cool on the cookie sheets for 2 minutes and transfer to wire rack.
  12. For frosting, in a medium bowl combine powdered sugar, butter, heavy cream, and vanilla and beat with an electric mixer until smooth. Gradually add food coloring until preferred shade of color is reached.
  13. Spread about 2 tablespoons of the frosting on each of the flat sides (bottom) of half of the cookies. Press the flat sides of the remaining cookies against the frosting, tilting the top to resemble a mouth opening.
  14. Cut the marshmallows in half and attach an M&M to the sticky side of each half.
  15. Cut a small wedge at the bottom of each marshmallow eye to create a sticky base, quickly attach two eyes to each cookie so the eyes will stand upright. –

source:  barnsandnoodles

Halloween Cupcakes

Halloween cupcakes

Halloween Cupcakes



For the cupcakes:

250g unsalted butter, softened

250g golden caster sugar

250g self-raising white flour

1tsp baking powder

4 eggs

For the decorations:

Apricot jam

Ready rolled white icing

1 tsp vanilla extract

Red, black, green and yellow food colours

Writing icing

Red, green, black and white icing

Chocolate letters and numbers


  1. Preheat the oven to 170C/ fan oven 150C / 325F / Gas mark 3
  2. Line muffin trays with 18 Cupcake papers
  3. Place all the cupcake ingredients into a mixing bowl. Beat together, preferably with an electric mixer until the mixture is pale and fluffy.
  4. Spoon the mixture into the cupcake papers and bake for 20 minutes until golden brown.
  5. Remove from the oven and allow to cool for five minutes in the tin, before cooling completely on a wire rack. Once cold, you can start getting scary with these different designs.

Bring the apricot jam to simmer in a small pan. Using a pastry brush, brush the exposed cake with the jam.
Take a walnut-sized piece of ready rolled white icing and add a few drops of natural black food colouring. Mix and knead until you get a marbled effect. Flatten slightly and place over the top of the cup cake.Top with chocolate letters.
Devil Cake
Knead a tube of red designer icing fitted with the rosette nozzle. Pipe the icing in a swirl onto the cake. Top with the ready rolled white icing coloured with the natural black food colour, shaped into horns.
Spiders Web
Pipe the cake with black designer icing and smooth with a slightly damp knife. Using a tube of white writing icing starting at the centre of the cake, ice circles of white icing (do not worry if they are wobbly!). Using a cocktail stick, draw through the icing from the centre to the edge of the cake. Continue round the cake. Once you have finished, you
will have a spiders web design.
Pipe the cake with green designer icing and smooth with a slightly damp knife. Take a piece of the ready rolled white icing coloured black with the natural black food colour, flattened and cut into eyes and hair. Finish decorating by drawing on a mouth with the red writing icing.
Pipe the cake with white designer icing and smooth with a slightly damp knife. Draw veins with the red writing icing and top with either an edible or plastic eyeball shape.
Bring the apricot jam to the boil in a small pan and using a pastry brush, brush the cake all over with the jam. Place a small ball of ready rolled white icing on top of the cup cake. Cut ready rolled white icing into a square measuring about 10cm and lay over the cake on top of the ball. Finish decorating by drawing on eyes and mouth with black writing icing.

source:  goodtoknow.co.uk