Halloween Cupcakes are easy chocolate cupcakes with frosting and crushed Oreos, decorated to look like bats, ghosts, gravestones, spiders, and spiderwebs.
Halloween Cupcakes
These chocolate cupcakes are topped with Oreo crumbs and can be decorated with fun Halloween items like gravestones or spiders.
They’re easy to make, perfect for a party, or just a fun treat for the family!
Ingredients
| Ingredient | Tip/Swap |
|---|---|
| Cake Mix | I like Betty Crocker Super Moist. Devil’s Food mix also works for a darker, richer chocolate flavor. |
| Sour Cream | Swap with plain Greek yogurt if needed. |
| Pudding Mix | Skip if you don’t have it, but texture won’t be quite as rich. |
| Vegetable Oil | Helps the cupcakes stay soft. Canola oil or even melted butter works as a swap. |
| Mini Chocolate Chips | You can also use chopped chocolate bars for bigger chunks. |
| Frosting | Use homemade buttercream or store-bought for convenience. Dye it orange, green, or purple for a festive look. |
| Oreos | Chocolate graham crackers can work in a pinch. |
How To Make Halloween Cupcakes
- Prepare: Preheat the oven and line a cupcake pan with liners.
- Mix Batter: In a big bowl, whisk eggs, sour cream, oil, and vanilla. Stir in cake mix and pudding mix, then add hot water and mix in chocolate chips.
- Bake Cupcakes: Fill liners 3/4 full and bake for 18-23 minutes, until a toothpick comes out clean. Cool on a rack.
- Frost Cupcakes: Once cool, frost using a piping bag with a round tip.
- Add Oreo Crumbs: Dip frosted cupcakes into crushed Oreos.
- Decorate: Add bat, ghost, gravestone, spider, or spiderweb decorations.
Ideas For More Halloween Cupcakes
- Mummy Cupcakes: Pipe white frosting strips like bandages, then add candy eyes.
- Pumpkin Faces: Frost with orange icing and draw jack-o’-lantern faces with black gel.
- Witch Hats: Use sugar cones dipped in chocolate and place on top of green-frosted cupcakes.
- Monster Cupcakes: Have fun with colorful frosting and multiple candy eyes.
- Candy Corn: Pipe yellow, then orange, then white frosting for a candy corn look.
- Bloody Cupcakes: Drizzle strawberry jam or red gel over white frosting and top with a mini knife candy.
Storage
Store decorated Halloween cupcakes in an airtight container at room temperature for up to 3 days.
If you need to prep ahead, bake and freeze the unfrosted cupcakes for up to 2 months.
More Halloween Fun:
Desserts
Halloween Bat Treats
Quick And Easy
Halloween Donuts
Desserts
Monster Munch
Desserts
Halloween Popcorn
Halloween Cupcakes
These Halloween Cupcakes are filled with spooky goodness! Topped with frosting and crushed Oreos, they’re decked out as bats, ghosts, gravestones, spiders, and spiderwebs!
Equipment
- Muffin pan and muffin liners
Ingredients
Chocolate Cupcakes
- 3 large eggs
- 3/4 cup sour cream
- 3/4 cup vegetable oil
- 1 tablespoon vanilla extract
- 13.25 ounces Super Moist Chocolate Fudge Cake Mix
- 3.9 ounces instant chocolate pudding mix
- 1/2 cup hot water
- 1 cup mini chocolate chips
Frosting
- 1 batch cream cheese frosting or 1 batch chocolate frosting
- 10 Oreos
- Decoration toppings as desired see note 1
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F. Line a muffin pan with liners. Set aside.
- In a large bowl, whisk eggs. Add sour cream, vegetable oil, and vanilla extract. Whisk until smooth. Add cake mix and pudding mix. Stir with a wooden spoon until moistened. Add hot water and mix until smooth. Fold in chocolate chips.
- Fill the cupcake liners 3/4 full. Bake 18–23 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cupcakes cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Frosting
- Prepare the frosting (see links in ingredients).
- Transfer frosting to a piping bag fitted with a piping tip. Frost the cooled cupcakes.
- Blend Oreos into fine crumbs and place them in a shallow bowl. Press the frosted cupcakes into the crumbs to coat the tops.
Decorating
- See note 1.
Recipe Notes
Note 1: Decorating:
- Bat Cupcakes: Make these Halloween Bat Treats and place on frosted, Oreo-dipped cupcakes.
- Gravestone: Write “RIP” on Milano cookies with black decorating gel. Insert into the frosted, Oreo-dipped cupcakes.
- Ghost: Melt 1/2 cup white chocolate. Spoon melted chocolate onto a parchment-lined sheet pan. Spread the chocolate with the back of a spoon to form ghost shapes. Add 2 mini chocolate chips for eyes. Freeze until set, then press into frosted, Oreo-dipped cupcakes.
- Spider: Place an unwrapped Lindt candy and a Whopper candy on frosted, Oreo-dipped cupcakes. Add chocolate-covered pretzel pieces as legs.
- Spiderweb: Dye cream cheese frosting in your preferred color. Pipe frosting onto cupcakes. Melt 1/2 cup white chocolate and pipe spiderweb designs onto parchment paper. Freeze and add to cupcakes with small plastic spiders.
Nutrition
Serving: 1serving | Calories: 462kcal | Carbohydrates: 58g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 246mg | Potassium: 208mg | Fiber: 3g | Sugar: 46g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
want to make theses
You’re going to love!
SO GOOD!!!