Spooktacular Halloween Cupcakes

Oct 23, 2020 | Dessert, Kid Approved


Let’s face it, Halloween is going to be a bit different this year. While we might not be planning for a big costume party or epic night of trick-or-treating, Halloween can still be a ton of fun. I’ve ordered a bunch of Halloween candy and am planning to make chocolate-orange monster cupcakes with Talya. We’re going to put on our costumes, watch Monsters Inc, and eat too much sugar.

If decorating isn’t your strong suit, fear not. There are tons of candies that can make your cupcakes look spooktacular with little work on your part. Just top your cupcakes with skeleton lollipops, chocolate zombie fingers, or candied pumpkins. Voila! Your work is done. If you are up for making some monster face cupcakes with your kiddos, just choose a nice assortment of candy and follow the recipe below. Enjoy and Happy Halloween!



Monster Cupcakes for Halloween

Makes 24


6 ounces butter, softened

1 1/4 cups sugar

2 eggs

2 teaspoons vanilla extract

1 1/2 cups cake flour

1/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1/2 cup low-fat Greek yogurt

2 ounces (1/4 cup) unsalted butter, melted


For the frosting:

18 ounces cream cheese, softened

1 1/3 cup powdered sugar, sifted

1 teaspoon orange zest

1 teaspoon vanilla extract

Natural orange food color (optional—sold in most health food stores)

Assortment of candies

Line 24 muffins cups with paper liners. Preheat the oven to 350°F with a rack in the center position.

Sift together the cake flour, cocoa, baking powder, and salt. Set aside.

Beat together the butter and sugar for several minutes on medium speed. Add the eggs and vanilla. Scrape down the sides of the bowl if needed, mix until everything blends together.

Combine the yogurt and milk in a small bowl.

Add the cake flour mixture and the milk mixture, to the batter, alternating with wets and dries. Begin and end with the dry (flour) ingredients. Beat together just until combined. Add the melted butter, again beating just until combined.

Divide the batter evenly between the lined muffin tins. Bake the cupcakes for about 15 minutes, or until a knife inserted into the center comes out clean. Cool the cupcakes completely before frosting.

Sift the powdered sugar into a mixing bowl. Add the cream cheese, orange zest, and vanilla. Beat until well combined. If using, add the natural food color. Frost the cooled cupcakes and use the candies to make a variety of faces on top of the cupcakes. Malt balls, licorice, gummy candies and M&M’s are great toppings for making fun faces. Can be stored at room temperature for up to 12 hours before serving.


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