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Easy Halloween Cupcakes

These easy Halloween cupcakes are both fun to make and delicious eat! This post has plenty of ideas on how to decorate your cupcakes for Halloween and a simple cupcake recipe.
Course Dessert
Cuisine American
Keyword halloween cupcakes
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 24 cupcakes
Author Chelsea


Chocolate Cupcakes

  • 3 large eggs
  • 3/4 cup full fat sour cream
  • 3/4 cup canola or vegetable oil
  • 1 tablespoon vanilla extract
  • 1 box (15.25 ounces) Super Moist Chocolate Fudge Cake Mix
  • 1 package (3.4 ounces) chocolate pudding mix, dry
  • 1/2 cup warm water (you can also use leftover coffee or add in some espresso for a heightened chocolate flavor)
  • 1/2 cup walnuts, finely chopped
  • 1/3 cup miniature chocolate-chips

Cream Cheese Frosting

  • 1/2 cup unsalted butter at room temperature
  • 1 package (8 ounces) full-fat cream cheese, at room temperature
  • 1/2 teaspoon vanilla bean paste (or use 1 teaspoon pure vanilla extract)
  • 1/8 teaspoon fine sea salt
  • 3 cups powdered sugar


  • GHOST: miniature chocolate chips and #24 tip
  • PURPLE MONSTER: purple food coloring, edible eyes, and #17 tip
  • GREEN MONSTER: green food color, edible eyes, toothpicks, miniature marshmallows, and #17 tip


  • Preheat the oven to 350 degrees F and line a cupcake pan with liners. Set aside.
  • In a large bowl, whisk the eggs with a fork. Add in the sour cream, canola oil, and vanilla extract. Stir until completely combined.
  • In another large bowl, add in the cake mix and pudding mix. Stir. Add in the chocolate chips and walnuts and stir until they are lightly coated in the dry ingredients. Add dry to wet. Add in the water and mix until just combined. 
  • Fill cupcake liners 3/4ths the way full (batter should yield 24 cupcakes). Bake for 18-23 minutes or until a fork when inserted in the center of a cupcake comes out clean.
  • Remove and allow to completely cool before frosting.


  • Meanwhile, prepare the frosting. Using a hand mixer, cream together the room temperature butter and cream cheese on medium-high speed until completely smooth. Mix in vanilla extract and sea salt. With mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth. Chill the frosting while the cupcakes finish cooling.
  • Frost completely cooled cupcakes with cream cheese frosting and decorate to look like Halloween creatures: FOR THE GHOST: Pipe the cream cheese frosting (using a plain #24 piping tip) onto the cupcake in an upside-down cone shape. Place two mini chocolate chips near the top of the frosting for the eyes!
  • FOR THE GREEN MONSTER: Dye the cream cheese frosting green and using a #17 tip create short quick actions (while applying pressure) to add “fur” to the cupcake. Add edible eyes wherever you want on top!
  • FOR THE PURPLE MONSTER: Dye the cream cheese frosting purple and using a #17 tip create short quick actions (while applying pressure) to add “fur” to the cupcake. Using the frosting, pipe a short action on two marshmallows and attach 2 edible eyes. Using toothpicks, attach the marshmallows to the cupcakes.
  • Halloween cupcakes best enjoyed within 1-2 days.