The 9 Easiest Halloween chocolate cupcake ideas and Recipes

The 9 Best Halloween chocolate cupcake ideas and recipes

1. Bloody Vampire Cupcakes

I’m always trying out spooky-looking treats to make for Halloween: cupcakes with frightening fruit. This recipe is perfect for all your Halloween needs.

You can’t have a proper Halloween party without some dark chocolate (deep and rich) and some red food colouring to make it extra-creepy. I like to fill it with some raspberry jam so it spills out the side like blood, but that’s just me.

Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1/2 cup boiling water
• 1/2 cup raspberry jam
• 1/2 cup red gel frosting
• 1 batch of vanilla or cream cheese frosting

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with cupcake liners.

2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt.

3. In another bowl, beat the eggs, milk, oil and vanilla. Stir into the dry ingredients until you have a smooth batter.

4. Stir in the boiling water until fully combined. The batter will be thin.

5. Scoop batter to fill each cupcake liner 1/2 way and bake for 18-21min or until a toothpick inserted in the center comes out clean. Let the cupcakes cool.

6. After chilling, use a small knife to slice a hole in the top of each cupcake and fill each with raspberry jam. Spread with vanilla or cream cheese frosting and decorate with red gel frosting for bloodshot effect.

2. Mummy Madness Cupcakes

I love to make Halloween-themed cupcakes. I think they are my favorite thing to bake right now.

You can also add food coloring to make them look uglier and better in the meantime. 

Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• Vanilla frosting
• Black gel icing or mini chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line cupcake tins with paper liners.

2. Mix flour, sugar, cocoa powder, baking powder, baking soda and salt in a large mixing bowl.

3. Combine eggs, milk, oil and vanilla with the dry mixture and beat until well mixed. Stir in boiling water. Stir until blended.

4. Fill the prepared cupcake liners with the batter divided evenly and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool completely.

5. Chill, then pipe a layer of vanilla frosting into each cupcake, then use a piping bag to create the mummy ‘bandages’ effect.

6. Top each cupcake with black gel icing or mini chocolate chips or candy eyes for eyes. Serve and enjoy! 

3. Witch’s Brew Cupcakes

Mwahahaha, whose treats are cuter than mine? Mine are scary, but also delicious!

I like to use bright green frosting and candy witches hats. I throw in some black cocoa powder for a dark chocolatey flair.

I think what really gives these cupcakes an awesome magical touch is some edible glitter and licorice.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup buttermilk
• 1/2 cup warm water
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• Green food coloring
• Black icing gel
• Edible candy eyes
• Halloween sprinkles
• Vanilla icing

Instructions

1. Preheat the oven to 350°F (175°C) and line the cupcake pan with 12 cupcake liners.

2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt.

3. In a separate bowl, mix the buttermilk, warm water, the vegetable oil, egg, and the vanilla extract. Add the wet ingredients a little at a time, mixing the dough with a wooden spoon until fully incorporated.

5. Pour the batter into the prepared cupcake cups, filling each one a little more than halfway. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before decorating.

6. Mix Green food coloring with Vanilla icing, and top the cup cakes with the mixture.

7. Frost the top with black icing gel (for ‘brewing bubbles’), affix the candy eyes and Halloween sprinkles, and you’re done!

4. Ghostly Delight Cupcakes

I love baking and I like to try weird recipes, especially as it turns into spooky season, hence these spooky cupcakes that are perfect for Halloween. 

I also add powdered sugar to make a ghostly white frosting for my spooky cupcakes. My favourite part is adding candy eyes to it, or candy ghosts it gives this weird and creepy vibe that everyone loves and goes perfect with these spooky Halloween cupcakes.

 Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 6 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup hot water
• 24 large marshmallows (for ghosts)
• 1/2 cup mini chocolate chips (for ghost eyes)
• 1 can white frosting or homemade frosting

Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cupcake tin with liners.

2. Preheat the oven to 325°F. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl, and mix well.

3. Stir buttermilk, vegetable oil, egg and vanilla into cocoa mixture, then beat on medium until smooth. With mixer on low speed, slowly add hot water and beat just until incorporated.

4. Spoon the batter into each of the cupcake liners until it is half-filled then bake in the oven for 18-20 minutes or until a toothpick comes out clean from the centre. Leave the cupcakes to cool completely.

5. Spoon a dollop of frosting on each cupcake and put a large marshmallow on top to create the ghost body.

6. Pipe frosting over the marshmallow, using a piping bag with a small round tip for its ghostly shape. Add 2 mini chocolate chips for ghostly eyes, or if you can find ghost candies add these. Serve and enjoy your Ghostly Delight Cupcakes! If you liked this recipe, check out these other Halloween recipes!

5. Spider Web Cupcakes

I like using chocolate ganache for my webs as it contrasts with the soft, velvety vanilla or dark, rich chocolate icing. I also add a touch of black gel food coloring, some candy spiders and a couple of red gel icing dots here and there to finish them off.

The best bit is seeing everyone’s eyes widen as they ask where I got these spooky delights from.

 Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/4 cup white chocolate chips

 Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt.

3. Add eggs, milk, vegetable oil and vanilla extract. Blend on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Fill cupcake liners about 2/3 of the way with batter.

4. Bake for 20-22 minutes until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.

5. Heat the heavy cream in a small saucepan until hot, but not boiling; pour over the semi-sweet chocolate chips and set aside for 2 minutes, unstirred. Stir until smooth and let cool slightly.

6. Spread the tops with ganache and pipe a spider web atop it. Melt the white chocolate chips and put them in a piping bag or a ziploc bag with a little corner snipped. Make concentric circles on top of the ganache and pull lines from the center to the outside with a toothpick to make a spider web. Set the chocolate. Serve and eat.

6. Pumpkin Patch Cupcakes

 I think real pumpkin puree makes them even more moist, but they could never be complete without the vanilla extract and a sprinkling of brown sugar to make them sweet.

I always stick to a brown frosting to top them off, and a sprinkle of pumpkin pie spice.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• Brown frosting 
• Orange candy melts or frosting (for pumpkins)
• Green icing (for pumpkin vines)
• Mini pretzel sticks (for pumpkin stems)
• Chocolate sprinkles or cookie crumbs (for “dirt”)

Instructions

1. Preheat oven to 350°F (175°C), and line a muffin tin with cupcake liners. While it’s heating, whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.

3. Beat the butter and sugar in a bowl until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.

4. Watch your buttermilk first, then add the dry mixture, and then the buttermilk until you’ve added all of it. Mix until the batter is just combined.

5. Divide the batter among the cupcake liners, and bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Cool completely.

6. Top each cooled cupcake with a layer of brown frosting , chocolate sprinkles or cookie crumbs (dirt), and create the pumpkins with orange candy melts or frosting – along with a pretzel stick as a stem, and green icing for vines.

7. Monster Mash Cupcakes

For the ultimate yummy and ghastly confection, you really can’t go wrong with my version of the classic cupcake. These cakes definitely wouldn’t be the same without a few spooky added ingredients.

The first step is to add dark cocoa powder for a rich, almost inky chocolate base. More candy eyeballs or gummy worms go into the batter, which lends the cake a pleasantly surprising crunch.

Finally, a good food coloring provides ghoulish greens and haunting purples, which pop out from the cakes and frosting.

Ingredients

• 1 and 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 can vanilla frosting
• Food coloring (green, purple, and orange)
• Various Halloween candies and decorations

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

2. Combine the flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl.

3. Beat the eggs, milk, oil and vanilla into the dry ingredients in the large bowl on medium speed until the batter is smooth. Stir in the boiling water.

4. Spoon batter into the cupcake liners about two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out with moist crumbs. Cool on a wire rack.

5. Divide the vanilla frosting into three bowls. Tint each bowl with different colors of food coloring: (green, purple, and orange) ).

6. Frost the cooled cupcakes and decorate with Halloween candy and decorations for your Monster Mash cupcakes. Happy Halloween, everyone!

8. Graveyard Cupcakes

Any Halloween treat platter is instantly made scarier with these creepy confections. Personally, I begin by playing up the dark chocolate with a hefty dose of rich dark cocoa

Ingredients

• 1 box of chocolate cake mix (plus ingredients required by the mix)
• 1 can of chocolate frosting
• 8 oval-shaped chocolate cookies, such as Milanos
• White decorating gel or icing
• Crushed chocolate cookies (for dirt)
• 8 candy skulls

Instructions

1. Set your oven to the temperature on the box of your cake mix, and line a muffin tin with 8 cupcake liners.

2. Bake the chocolate cake mix straight from the box and pour the batter into cupcake liners until each liner is approximately 2/3 full.

3. Bake cupcakes in oven for the time specified on the back of the mix box. Remove from oven and cool on wire rack.

4. Place in the refrigerator to chill, then pipe chocolate frosting on each cupcake and sprinkle crushed chocolate cookies on top to make ‘dirt’.

5. Write ‘RIP’ or other macabre messages on each cookie using the white decorating gel or icing, then push each cookie into a cupcake so it appears like a gravestone.

6. Lastly, put a candy skull on top of each cupcake, and add another candy pumpkin if you like.

7.Enjoy your spooky and delicious Graveyard Cupcakes!

9. Black Cat Cupcakes

Making them has become a real delight for me, and I love whipping up a batch for Halloween. I like to use intensely chocolatey cupcakes, in an ultra-moist cake base with dark cocoa and buttermilk.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup hot water
• Black frosting
• Mini chocolate chips
• White chocolate chips
• Black licorice strings

 Instructions

1. Preheat your oven to 350°F (175°C) and grease and flour a muffin tin.

2. In a large mixing bowl, whisk together the flour, sugar, the cocoa powder, the baking powder, the baking soda, and the salt.

3. Add in buttermilk, vegetable oil, egg, and vanilla extract, and mix well.

4. Gradually add the hot water to the batter, mixing until smooth.

5. Put batter into cupcake liners, filling approximately 2/3 full. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out dry.

6. Allow the cupcakes to cool completely before decorating with black frosting or candy cat heads. Use mini chocolate chips for the eyes, white chocolate chips for the pupils, and black licorice strings for the whiskers to make a black cat design.