Chocolate Halloween Cupcakes

Soft, rich, and easy-to-make chocolate cupcakes perfect for Halloween celebrations. Fun to decorate with spooky themes and great for parties. This recipe is beginner-friendly and uses simple ingredients.

Prep Time 15

Cook Time 20

Cooling Time And Decorating Time 10

Total Time 45

Serving Size Cupcakes

Equipment

Ingredients

For the cupcakes:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup light brown sugar packed
1/2 cup granulated sugar
1/3 cup vegetable oil
1/4 cup unsalted butter melted
1/2 cup buttermilk
1/2 cup whole milk
2 eggs
1 teaspoon pure vanilla extract

For the frosting:

1/2 cup unsalted butter softened
2 cups confectioners’ sugar icing sugar
3 tablespoons milk
1 teaspoon pure vanilla extract
Halloween sprinkles, candy eyes, mini pumpkins, or other festive toppings

Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk eggs, light brown sugar, granulated sugar, vegetable oil, melted butter, buttermilk, whole milk, and vanilla extract until combined.
Gradually add dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
Fill each cupcake liner about two-thirds full with batter.
Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let cupcakes cool in the pan for 5 minutes. Transfer to a cooling rack and cool completely before frosting.
For frosting, beat softened butter until creamy. Gradually add confectioners’ sugar, alternating with milk, and beat until smooth. Stir in vanilla extract.
Once cupcakes are fully cooled, frost as desired using a piping bag or spatula. Decorate with Halloween sprinkles or themed decorations.

Nutrition