Perfectly festive for Halloween, these rich chocolate cupcakes are topped with tall vanilla buttercream swirls and black sprinkles, all wrapped in bright orange liners. A fun and easy treat for parties, trick-or-treating, or school events!
Why You’ll Love This Recipe
These Spooky Chocolate Halloween Cupcakes strike the perfect balance between spooky and sweet. The deeply chocolaty cupcakes are soft, moist, and full of flavor, while the high-piped vanilla buttercream provides a striking visual contrast. Finished with black sprinkles and presented in orange liners, they’re as festive as they are delicious. Whether you’re baking with kids or preparing treats for a Halloween party, this recipe is easy to follow and guaranteed to impress.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cupcakes:
- all-purpose flour
- unsweetened cocoa powder
- granulated sugar
- baking soda
- baking powder
- salt
- eggs
- vegetable oil
- buttermilk
- vanilla extract
- hot water
For the frosting:
- unsalted butter, softened
- powdered sugar
- vanilla extract
- heavy cream or milk
For topping:
- black sprinkles
- orange cupcake liners
Directions
- Preheat oven to 350°F (175°C) and line a muffin tin with orange cupcake liners.
- Make the cupcake batter:
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk together eggs, vegetable oil, buttermilk, and vanilla extract.
Slowly add the wet mixture into the dry ingredients, mixing until just combined.
Stir in hot water last—the batter will be thin. - Bake the cupcakes:
Fill each liner about 2/3 full with batter.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack before frosting. - Make the frosting:
In a large bowl, beat the softened butter until light and creamy.
Gradually add powdered sugar, mixing on low speed.
Add vanilla extract and 2–3 tablespoons of heavy cream, beating until the frosting is smooth, fluffy, and pipeable. - Decorate:
Pipe tall swirls of frosting onto the cooled cupcakes using a large star tip.
Immediately sprinkle black sprinkles over the frosting for a spooky finish.
Serve on a festive platter or cake stand for a Halloween-ready display.
Servings and timing
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes
Calories: 390 kcal per cupcake
Variations
- Colorful Frosting: Tint part of the frosting orange or purple using gel food coloring for added Halloween flair.
- Chocolate Frosting: Swap vanilla frosting for a rich chocolate buttercream if preferred.
- Hidden Surprise: Add a candy or chocolate center to each cupcake before baking for a fun surprise.
- Monster Toppers: Use candy eyeballs, Halloween picks, or gummy worms to make each cupcake uniquely spooky.
- Mini Cupcakes: Use a mini muffin tin and reduce bake time to 10–12 minutes for bite-sized treats.
Storage/Reheating
Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Allow chilled cupcakes to come to room temperature before serving for the best texture. These cupcakes can also be frozen (unfrosted) for up to 2 months—thaw completely before decorating.
FAQs
Can I make the cupcakes in advance?
Yes, the cupcakes can be baked up to two days ahead. Store them unfrosted in an airtight container until ready to decorate.
What type of cocoa powder should I use?
Use unsweetened natural cocoa powder. Dutch-process cocoa can be used, but may slightly alter the texture and flavor.
Can I use a boxed mix instead?
Yes, if you’re short on time, a chocolate cake mix can be used for the base. Follow the frosting and decorating steps for a homemade touch.
How do I make the frosting extra fluffy?
Be sure to beat the butter well before adding the sugar and whip the frosting thoroughly at the end. Adding heavy cream helps create volume.
Can I use food coloring in the frosting?
Yes, gel food coloring works best. Divide the frosting to make swirled or multiple colored batches.
What kind of piping tip should I use?
A large open or closed star tip (such as Wilton 1M) creates a tall, elegant swirl.
Can I make these cupcakes gluten-free?
Yes, use a gluten-free all-purpose flour blend suitable for baking. Check other ingredients for gluten-free labeling.
How do I keep the frosting from melting?
Keep frosted cupcakes in a cool room or refrigerate until shortly before serving, especially if transporting.
Can I substitute buttermilk?
If you don’t have buttermilk, combine ½ cup milk with 1½ teaspoons of lemon juice or vinegar. Let sit for 5 minutes before using.
What’s the best way to transport these for a party?
Use a cupcake carrier or deep-sided box lined with non-slip shelf liner to keep them upright during transport.
Conclusion
Spooky Chocolate Halloween Cupcakes with Vanilla Swirl Frosting are the perfect way to sweeten up your Halloween celebrations. Easy to bake and decorate, they combine festive fun with rich, chocolaty flavor and smooth buttercream swirls. Whether you’re baking for a party, school event, or just enjoying a cozy evening with themed treats, these cupcakes are sure to delight ghosts and goblins of all ages.
PrintSpooky Chocolate Halloween Cupcakes with Vanilla Swirl Frosting
Perfectly festive for Halloween, these rich chocolate cupcakes are topped with tall vanilla buttercream swirls and black sprinkles. Wrapped in bright orange liners, they’re a spooky-sweet treat for parties, trick-or-treating, or school events!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup hot water
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 tbsp vanilla extract (for frosting)
- 2–3 tbsp heavy cream or milk
- Black sprinkles
- Orange cupcake liners
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with orange cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In another bowl, whisk eggs, vegetable oil, buttermilk, and vanilla extract until combined.
- Slowly add wet ingredients to the dry ingredients, mixing until just combined.
- Stir in the hot water until the batter is smooth and slightly thin.
- Fill cupcake liners about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely on a wire rack before frosting.
- To make the frosting, beat butter until creamy. Gradually add powdered sugar. Add vanilla and cream or milk. Beat until light and fluffy.
- Pipe tall swirls of frosting onto cooled cupcakes using a star tip.
- Top immediately with black sprinkles for a spooky touch. Serve on a themed platter or white cake stand.
Notes
- Use gel food coloring in the frosting for a festive twist (e.g., orange or purple swirls).
- Make cupcakes a day ahead and frost just before serving for best texture.
- Swap black sprinkles for candy eyes or Halloween toppers for variety.
- Ensure cupcakes are completely cool before frosting to prevent melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg