Get ready to make some spooktacular Buttercream Halloween Cupcakes with a black frosting twist!
Perfect for any Halloween party, these spooky treats are incredibly easy to make, thanks to a simple box mix and some festive sprinkles hidden inside. They are almost as easy as my Halloween Puppy Chow.
The real showstopper for this delicious Halloween dessert is the black buttercream frosting—created without any food coloring. This basic buttercream frosting recipe is made with butter, powdered sugar, a little vanilla extract, and black cocoa powder. However, if you can't get black cocoa powder, you can certainly use food coloring pipe white buttercream on top of the cupcakes.
With basic ingredients and a few easy-to-find supplies, they’re the perfect Halloween cupcake for this time of year.
Why You'll Love This Recipe
- Surprise Inside - Adding sprinkles inside makes these fun Halloween cupcakes!
- Customizable Decor - Make these cute Halloween cupcakes truly unique by adding candy eyes, orange sprinkles, or even melted chocolate for a ghostly drizzle.
- Easy to Make - Using a boxed cake mix saves time, making the perfect simple Halloween cupcakes.
I love using cake mixes as a starting point for easy desserts. I use a spice cake mix for my Pumpkin Spice Donuts, 3 Ingredient Pumpkin Muffins, and my Gingerbread Cupcakes.
Substitutions
- Cake Mix - While I used a yellow cake mix, you could also go with chocolate cake or devil's food for a spooky twist!
- Homemade Cupcakes - If you have a good cupcake recipe that you love, feel free to use that instead of using a box mix.
- Buttercream Frosting - If you prefer, swap out the black buttercream for a simple orange or white frosting to keep things bright. You can even use store-bought frosting.
- Sprinkles - Any Halloween-themed sprinkles work here, or try using mini chocolate chips for an extra sweet surprise.
Ingredients
*For specific ingredient amounts, please scroll down to the printable recipe card.
How to Make Buttercream Halloween Cupcakes
Step 1. Prepare the Cupcake Tin. Preheat oven to 350°F. Line a standard muffin tin with cupcake liners, then set aside.
Step 2. Make the Batter. In a large mixing bowl, add the cake mix, water, oil, and eggs. You'll want to follow the ingredients listed on the box for the mix you are using. Beat with an electric mixer on medium speed for about 2 minutes until well combined.
Step 3. Fill and Bake. Divide the cupcake batter evenly among the cupcake liners. Bake according to the box directions (typically 18-22 minutes at 350°F). Let cool completely on a wire rack.
Step 4. Add the Surprise Inside. Once the cupcakes are cooled, use a sharp knife to cut a cone-shaped well from the center of each cupcake. Fill with about 1-2 teaspoons of Halloween sprinkles, then replace the tops.
Step 5. Frost and Decorate: Place the black buttercream in a piping bag fitted with a small open star tip or small round tip. Pipe a swirl of frosting on the top of each cupcake and decorate with more Halloween sprinkles for a final festive touch.
Storage and Freezing
- Storing: Place your frosted cupcakes in an airtight container and store them in the fridge for up to 5 days for maximum freshness.
- Freezing: Freeze unfrosted cupcakes in a single layer on a baking sheet. Once solid, transfer to a freezer-safe bag for up to 3 months. When ready to use, let thaw, frost, and enjoy! I don't recommend freezing frosted cupcakes.
Natalie's Pro Tip
Make sure the cupcakes are completely cool before adding the sprinkles and frosting. Warm cupcakes can melt the frosting and cause the sprinkles inside to lose their crunch. For best results, let them sit on a wire rack until they're cool to the touch.
Notes and FAQ
Absolutely! Chocolate buttercream or a tangy cream cheese frosting would also be delicious and festive.
For sure! If you want to make these super easy, skip the homemade frosting and opt for ready-made! If you want it to be a little more fluffy, add it to a large bowl and beat it on high speed with a hand mixer.
If you don’t have a piping bag, use a zip-top bag with a corner snipped off to swirl on the frosting.
The sprinkles add a fun surprise, but you could use vanilla buttercream to fill the inside of the cupcake.
Buttercream Halloween Cupcakes
Equipment
- Muffin Tin
- Paper cupcake liners
Ingredients
- 13.25- ounce box yellow cake mix I used Betty Crocker Yellow Cake Mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 eggs
- Halloween sprinkles
- 2 cups black buttercream frosting
Instructions
- Preheat oven to 350°F. Line a standard muffin tin with cupcake liners, then set aside.
- In a large mixing bowl, add the cake mix, water, oil, and eggs. Beat with an electric mixer on medium speed for about 2 minutes until well combined.
- Divide the cupcake batter evenly among the cupcake liners. Bake according to the box directions (typically 13-18 minutes at 350°F). Let cool completely on a wire rack.
- Once the cupcakes are cooled, use a sharp knife to cut a cone-shaped well from the center of each cupcake. Fill with about 1-2 teaspoons of Halloween sprinkles.
- Place the black buttercream in a piping bag fitted with a small open star tip or small round tip. Pipe a swirl of frosting on the top of each cupcake and decorate with more Halloween sprinkles for a final festive touch.
Notes
Nutrition
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