Description
Halloween cupcakes are the ultimate edible decoration—festive, fun, and perfect for all ages and skill levels. From simple mummy faces to candy-covered cauldrons, they offer a creative outlet for everyone.
Ingredients
1½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 cup white sugar
½ cup butter (softened)
2 eggs
1 tsp vanilla bean
1 tsp baking soda
½ tsp salt
¾ cup milk (or dairy-free alternative)
Optional: candy eyeballs, Halloween sprinkles, cookie crumbs, natural food coloring
Substitutions:
– Use 1:1 gluten-free flour blend for GF
– Use flax eggs (1 tbsp flax + 3 tbsp water) for vegan
– Use coconut oil or dairy-free margarine for DF
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin with Halloween-themed liners.
2. Whisk flour, cocoa powder, baking soda, and salt in a large bowl.
3. In another bowl, cream butter and sugar, then add eggs and vanilla.
4. Combine wet and dry mixtures; add milk gradually to form smooth batter.
5. Fill liners ¾ full and bake 20–25 minutes until a toothpick comes out clean.
6. Cool in pan 5 minutes, then transfer to wire rack.
7. Once cool, decorate with frosting, sprinkles, and candy.
Notes
Unfrosted cupcakes can be stored at room temp for 2 days.
Frosted cupcakes should be refrigerated and brought to room temp before serving.
Cupcakes freeze best unfrosted—wrap individually and store up to 3 months.
Get creative with decorations: try spiders, ghosts, or candy cauldrons.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Halloween cupcakes, spooky desserts, Halloween baking, gluten-free cupcakes, dairy-free Halloween treats