These adorable, delicious and only slightly creepy Chocolate Halloween Cupcakes with Chocolate Buttercream Icing will delight both adults and kids this Halloween!
If you like chocolate, you will love the double-dose of chocolate in these rich, moist, chocolate cupcakes topped with the most decadent creamy dark chocolate buttercream icing. Of course, these easy Halloween inspired cupcakes can be served any time of the year, and it’s the Halloween cupcake toppers that will bring a smile to your family’s faces and make it a fun Halloween treat!
This year, I topped my cupcakes with both creepy Halloween Peeps and Wilton’s adorable candy ghosts, each holding a candy corn. I couldn’t decide which of the toppers were cuter and finally decided to show you both options. Each of these creepy Halloween cupcake toppers can be found in most grocery stores or ordered online from Amazon. You can also top your cupcakes with different colors of Halloween sprinkles.
This easy Halloween recipe starts with a simple chocolate cupcake recipe which you can make without an electric mixer. If you have kids that like to help in the kitchen, this is the perfect recipe for them. The chocolate buttercream icing is equally easy to make with only six ingredients, but you will need an electric mixer or a strong arm and lots of patience to get the icing silky smooth.
Looking for other cute Halloween recipes? Check these out popular easy recipes and menu ideas:
- Easy Halloween Black Forest Trifle
- Easy Halloween Jalapeno Mummies
- Halloween Spooky Spider Deviled Eggs
- Easy Halloween Meringue Ghosts
- Halloween Graveyard Chocolate Cheesecake Dip
- and, 25 Spooktacularly Easy Halloween Treats.
Step by Step-How to make Chocolate Halloween Cupcakes
Preheat the oven to 350 degrees F.
Line a regular muffin pan with cupcake liners. Set aside.
Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl until combined. Set aside.
Add the eggs, granulated sugar, brown sugar, vegetable oil and vanilla to a medium-size bowl and whisk until smooth.
Pour half of the egg mixture into the dry ingredients. Then add half of the buttermilk. Stir until just combined.
Add the other half of the egg mixture and the remaining buttermilk. Stir until just combined. Do not overmix.
Use an ice cream scoop or spoon to fill each muffin cup halfway. Do not overfill.
Bake for 18-21 minutes, or until a toothpick inserted in the center of one of the cupcakes comes out clean. Start checking at 18 minutes to avoid overcooking the cupcakes.
Remove from the oven and allow to cool completely.
Step by Step- How to make Chocolate Halloween Buttercream Icing
Add the butter to the bowl of a stand mixer fitted with a paddle attachment, and beat the butter on medium speed until it is smooth and creamy.
Add the confectioners’ sugar, cocoa powder, cream or milk, salt, and vanilla extract. Beat on low speed for about 30 seconds, then increase the mixer to high speed and beat for about 2 minutes. (If the frosting is too thin, add a little more confectioners’ sugar, if it is too thick, add a little more cream or milk.)
How to frost cupcakes
To frost the cupcakes, use a spatula to smooth the icing over the top or place the icing in a piping bag and pipe the icing on the top of the cupcake. (I used a Wilton 1M piping tip to frost mine. If you want to get fancy, here is a link to a good cupcake frosting youtube video that will show you step-by-step how to do this. It also will give you some cute cupcake decorating ideas.
Recipe Tips for the Best Results:
When measuring your flour, be sure to use a spoon to “fluff up” the flour first, and then use that spoon to gently fill the measuring cup with flour. Then use the flat edge of a knife to level off the flour to ensure a precise measurement.
Be sure to take your eggs out of the refrigerator at least one hour prior to making your cupcakes so they will be at room temperature. If you forget to do this, place the eggs in a bowl of warm water and let them sit for 10 minutes or so to warm up.
If you don’t have any buttermilk, don’t worry, you can make your own. Simply add 1 tsp of vinegar or fresh lemon juice to 1/2 cup of whole milk and let it sit for about 5 minutes.
I recommend “greaseproof” cupcake liners. They are slightly more expensive than regular cupcake liners, but they don’t stick to the cupcakes like regular cupcake liners.
You can make the cupcakes up to one day ahead of frosting them. Simply keep them tightly covered at room temperature until you are ready to frost. Unfrosted cupcakes can also be frozen for up to two months. Simply thaw in the refrigerator overnight and bring to room temperature before serving or frosting.
The butter has to be at room temperature to achieve perfect results with the icing. Be sure to take the butter out of the refrigerator at least an hour before you make the icing. If you forget to do this, place it in a microwave for about 10-15 seconds to soften it.
If you want to get fancy, here is a link to a good cupcake frosting YouTube video that will show you step-by-step how to pipe frosting on your cupcakes. It also has some cute cupcake decorating ideas.
If you are in a hurry or just don’t have the time or inclination to make and frost homemade cupcakes, just stop by a bakery and purchase premade chocolate cupcakes and decorate them however you like. I won’t tell, and nobody else will know!
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| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes |
| Servings | 12 cupcakes |
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened natural cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp kosher salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/3 cup vegetable oil
- 2 tsp pure vanilla extract
- 1/2 cup buttermilk
- 1 cup unsalted butter at room temperature
- 3-1/2 cups confectioners sugar
- 1/2 cup unsweetened natural cocoa powder
- 4 Tbsp heavy cream or whole milk
- 1/4 tsp kosher salt
- 2 tsp pure vanilla extract
Ingredients Chocolate Halloween Cupcakes Ingredients:
Chocolate Halloween Buttercream Icing Ingredients:
|
- Preheat the oven to 350 degrees F.
- Line a regular muffin pan with cupcake liners. Set aside.
- Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl until combined. Set aside.
- Add the eggs, granulated sugar, brown sugar, vegetable oil and vanilla to a medium-size bowl and whisk until smooth.
- Pour half of the egg mixture into the dry ingredients. Then add half of the buttermilk. Stir until just combined.
- Add the other half of the egg mixture and the remaining buttermilk. Stir until just combined. Do not overmix.
- Use an ice cream scoop or spoon to fill each muffin cup halfway. Do not overfill.
- Bake for 18-21 minutes, or until a toothpick inserted in the center of one of the cupcakes comes out clean. Start checking at 18 minutes to avoid overcooking the cupcakes.
- Remove from the oven and allow to cool completely.
- Add the butter to the bowl of a stand mixer fitted with a paddle attachment, and beat the butter on medium speed until it is smooth and creamy.
- Add the confectioners' sugar, cocoa powder, cream or milk, salt, and vanilla extract. Beat on low speed for about 30 seconds, then increase the mixer to high speed and beat for about 2 minutes. (If the frosting is too thin, add a little more confectioners' sugar, if it is too thick, add a little more cream or milk.)
- To frost the cupcakes, use a spatula to smooth the icing over the top or place the icing in a piping bag and pipe the icing on the top of the cupcake. (I used a Wilton 1M piping tip to frost mine.)
Recipe Tips for the Best Results:
When measuring your flour, be sure to use a spoon to "fluff up" the flour and then use that spoon to gently fill the measuring cup. Then use the flat edge of a knife to level off the flour to ensure a precise measurement.
Be sure to take your eggs out of the refrigerator at least an hour prior to making your cupcakes so they will be at room temperature. If you forget to do this, place the eggs in a bowl of warm water and let them sit for 10 minutes or so to warm up.
If you don't have any buttermilk, don't worry, you can make your own. Simply add 1 tsp of vinegar or fresh lemon juice to 1/2 cup of whole milk and let it sit for about 5 minutes.
I highly recommend "greaseproof" cupcake liners. They are slightly more expensive than regular cupcake liners, but they don't stick to the cupcakes like regular cupcake liners.
You can make the cupcakes up to one day ahead of frosting them. Simply keep them tightly covered at room temperature until you are ready to frost them.
Unfrosted cupcakes can also be frozen for up to two months. Simply thaw in the refrigerator overnight and bring to room temperature before serving or frosting.
The butter has to be at room temperature to achieve perfect results with the icing. Be sure to take the butter out of the refrigerator at least an hour before you make the icing. If you forget to do this, place it in a microwave for about 10-15 seconds to soften.
If you want to get fancy, here is a link to a good cupcake frosting YouTube video that will show you step-by-step how to pipe frosting on your cupcakes. It also has some cute cupcake decorating ideas.
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