For cupcakes:
- 3 Large eggs
- ¾ cup Sour creamfull fat
- ¾ cup Canola oilor vegetable oil
- 1 tbsp Vanilla extract
- 1 box (15.25 ounces) Chocolate Fudge Cake Mix
- 1 package (3.4 ounces) Chocolate pudding mixdry
- ½ cup Waterwarm, or use leftover coffee
- ½ cup Walnutsfinely chopped
- â…“ cup Chocolate chipsminiature
For frosting:
- ½ cup Unsalted butterat room temperature
- 1 package (8 ounces) Cream Cheesefull fat, at room temperature
- 1 tsp Vanilla extract
- â…› tsp Sea saltfine
- 3 cups Powdered sugar
For eyes:
- 48 Chocolate chipsminiature
Easy Halloween Cupcakes
These Easy Halloween Cupcakes are the treats you need this Halloween! They are simple to make, they taste delicious and they look great on any Halloween party table. To decorate the cupcakes to look like ghosts, simply pipe cream cheese frosting onto the cupcake using a plain #24 piping nozzle until you have an upside-down cone shape. For the eyes, place two mini chocolate chips near the top of the frosting and that’s it – cute, I mean, scary ghosts for Halloween!
Start by making cupcake batter and fill cupcake liners ¾ way full. Bake in the oven and allow to completely cool before frosting. While the cupcakes cook, prepare the frosting by mixing butter and cream cheese with vanilla extract and sea salt and slowly adding powdered sugar and beat until well blended and smooth. Once the cupcakes are cool, pipe the frosting on top and that’s it!
To make Easy Halloween Cupcakes, you will need the following ingredients:
Steps to make Easy Halloween Cupcakes
1 | Heat oven and prepare cupcake pans | 1 |
Preheat the oven to 350 °F. Line 2 cupcake pans with paper cupcake liners. | ||
2 | Mix wet ingredients | 2 |
Whisk 3 large eggs in a large bowl. Add ¾ cup of sour cream, ¾ cup of canola oil and 1 tablespoon of vanilla extract. Whisk until completely combined. | ||
3 | Mix dry ingredients | 1 |
In a separate bowl, stir the box of cake mix with the package of pudding mix together. Add ⅓ cup of chocolate chips and ½ a cup of chopped walnuts. Mix until they are fully incorporated. | ||
4 | Mix wet and dry ingredients and add water or coffee | 2 |
Pour the wet ingredients into the dry mixture and add ½ a cup of warm water or coffee. Mix together until just combined. | ||
5 | Bake | 18 |
Transfer the dough to the paper cupcake liners, filling them ¾ the way full. Bake in the oven for 18-23 minutes until a toothpick inserted comes out clean. | ||
6 | Cool | |
Remove the cupcakes from the oven and leave them to cool while preparing the frosting. | ||
7 | Make frosting | 7 |
Cream together ½ cup of unsalted butter and 8 ounces of cream cheese using a hand mixer on medium-high speed. Once the mixture is completely smooth, mix in 1 teaspoon of vanilla extract and ⅛ teaspoon of sea salt. Turn the mixer to low speed, and gradually add 3 cups of powdered sugar, beating until fully blended and smooth. Chill in the refrigerator while the cupcakes finish cooling. | ||
8 | Decorate | 12 |
Place frosting in a piping bag, fitted with a #24 piping nozzle and pipe frosting onto the cupcake in an upside-down cone shape. For the eyes, place two mini chocolate chips near the top of the frosting. | ||
9 | Serve | |
Serve as a Halloween treat this year! | ||
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