These adorable, and only slightly creepy Chocolate Halloween Cupcakes with Chocolate Buttercream Icing and ghost toppers will delight both adults and kids! If you are looking for the perfect Halloween dessert, Halloween potluck ideas, or snack for a party, this is it!

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 candy corn. I couldn’t decide which of the toppers were cuter and finally decided to show you both options.

Where to find the ghost toppers and Halloween Peeps:

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.

Are you looking for more cute Halloween recipes?

Check out my adorable Halloween Spooky Spider Deviled Eggs, Halloween Meringue Ghosts, or Easy Halloween Jalapeño Mummies. I also have a delicious adult punch recipe, Witches Brew-Halloween Punch with a Kick, and my Easy Halloween Black Forest Trifle, and Chocolate Graveyard Dip are also delicious Halloween desserts.

Step by Step Directions – 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 Directions – 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 bit more cream or milk.)

How to frost the Halloween 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.

Sharon’s Expert Tips:

When measuring your flour, be sure to use a spoon to “fluff up” the flour first, and then use that spoon to fill the measuring cup with flour gently. Then use the flat edge of a knife to level off the flour to ensure a precise measurement.

Be sure to take the eggs out of the refrigerator at least one hour before making the 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. Add 1 teaspoon of white vinegar or fresh lemon juice to ½ 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. Keep them tightly covered at room temperature until you are ready to frost. Unfrosted cupcakes can also be frozen for up to two months. 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 don’t have the time or inclination to make and frost homemade cupcakes, stop by a bakery and purchase premade chocolate cupcakes and decorate them however you like. I won’t tell, and nobody else will know!

★ If you make these cute Halloween Cupcakes, please leave a comment and give this recipe a star rating. I would love to know how you liked it! Thanks so much for visiting Grits and Pinecones!

September 29, 2019, post updated to expand the directions and add additional expert tips.