Fundoo Times
Treat your guests with fun, spooky yet tempting cupcakes as desserts. Surf through this piece for ideas on Halloween cupcake recipes.

Halloween Cupcake Recipes

Whether it is a party for little trick-or-treaters or an adult costume rendezvous, food is the topmost priority. The cute little appetizers coupled with finger foods, spooky yet tempting entrees, the lavish main course complemented with eerie drinks, and of course, the yummy and gorgeous desserts - all are looked forward to eagerly, days before the scary holiday actually arrives. While parties are a common tradition on Halloween, it is the uniqueness and exclusivity of the festival that makes the soiree a hit among all guests. So, if you are willing to make your Halloween party stand out from the rest, give your food menu a twist this year. And while you experiment with everything, why leave the dessert behind? Instead of the usual Halloween-themed cake, prepare small cupcakes for your guests to take pleasure in. Festive cupcakes can make your Halloween get-together a memorable experience, for one and all. Take a look at the following cupcake recipes that will leave all your guests raving for more.

Fun Halloween Cupcake Ideas

Pumpkin Cupcakes

  • 12 Vanilla Cupcakes (baked in orange paper liners)
  • 6 small Chocolate-glazed Doughnuts
  • 1 can (16 ounces) Vanilla Frosting
  • Orange Paste Food Coloring
  • 1 cup Orange Coarse Sugar
  • 1 cup Orange Nonpareils
  • 2 cups Orange Candy-coated Chocolates
  • 6 Honey Twist Pretzels
  • 2 Green Fruit Chews
  • Slice a doughnut lengthwise to get 2 equal circles. Repeat with the other doughnuts.
  • Smear some vanilla frosting on the cupcake top and attach a doughnut piece on top, with the cut side down. Repeat the same with other cupcakes.
  • Put the cupcakes in the freezer for around 15 minutes, or until they are set.
  • Remove from the freezer and add in more vanilla frosting on the sides to even out the cupcakes. Freeze them again.
  • Sprinkle orange sugar in a shallow bowl.
  • Color the remaining vanilla frosting orange with orange paste food coloring.
  • Coat a thin layer of orange frosting on each cupcake.
  • Roll the cupcake in the sugar until completely coated. Alternatively, you can arrange orange candies all over the cupcake.
  • Make a mark on one side of each cupcake with a wooden skewer.
  • Chop honey twist pretzels into half and insert one pretzel into each cupcake at the mark made, with the cut end inside.
  • Sliver green fruit chews into thin slices and roll into ropes.
  • Twist the ropes into tendrils and garnish them on tops of the cupcakes.
Cocoa Cobweb Cupcakes

  • 2 cups unbleached All-purpose Flour
  • 3 tbsp unsweetened Cocoa Powder
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 4 tbsp (½ stick) softened unsalted Butter
  • 1½ cups granulated Sugar
  • 1 Egg
  • 2 tsp Vanilla Extract
  • 1 cup Buttermilk
For the icing:
  • 2 Egg Whites
  • 2½ - 3 cups Confectioners' Sugar
  • 1 tsp Vanilla Extract
  • 2 tbsp fresh Orange Juice (plus more as needed)
  • Black or Dark Brown Food Coloring (as needed)
  • Preheat oven to 350 degrees F.
  • Grease 12 muffin-tin wells or line them with paper muffin cups.
  • Combine flour, cocoa, baking powder, baking soda, and salt in a medium mixing bowl. Whisk until well blended and keep aside.
  • In another large mixing bowl, beat together butter and granulated sugar with an electric mixer on medium-high heat, until light and fluffy.
  • Beat in egg and vanilla extract.
  • Whisk in the flour mixture in batches, alternating with buttermilk.
  • Transfer the batter into prepared muffin tins, filling about just two-thirds.
  • Bake for about 16-20 minutes, or until a toothpick inserted comes out clean.
  • Remove the cupcakes from the oven and cool in the pan for 5 minutes.
  • Remove and transfer to a wire rack and cool to room temperature.
  • For the icing, beat egg whites in a bowl with an electric mixer on high speed, till you get stiff peaks.
  • Beat in confectioners' sugar, vanilla extract, and orange juice, until thick and shiny.
  • In case the icing is too thick, add some orange juice. However, if it is too thin, beat in more confectioners' sugar.
  • Spoon one-third of the icing in a separate bowl and color it with black or dark brown food coloring.
  • Transfer the colored icing into a pastry bag, fitted with a tip.
  • Firstly, coat some white icing on the top of the cupcake, with a spatula or butter knife.
  • Create cobwebs by squeezing out dark icing on the cupcakes, starting at the center and working towards the sides in a spiral shape.