85% would make this again

Halloween Cupcakes Recipe

Q: How do I keep buttercream stable so swirls hold their shape?

Use a slightly firmer recipe and chill as you work: add a little extra sifted icing sugar or a spoon of meringue powder to an American-style buttercream for extra structure, or use Swiss meringue buttercream if you want a very smooth, stable finish. Chill the filled piping bag or briefly chill the piped cupcakes in the fridge if your kitchen is warm.

Q: What’s the best way to get bright orange and purple without thinning the frosting?

Use gel food colouring rather than liquid dyes as gel gives intense colour with tiny amounts and won’t water down the buttercream. Add colour slowly, let it sit for 10–30 minutes to let the shade deepen, then adjust if needed. If you’re having trouble blending the gel evenly, mix a small spoonful of frosting with the gel, warm it slightly, then fold it back into the main bowl for an even result.

Q: My buttercream has split or curdled how do I fix it?

Most split buttercream is a temperature or liquid issue; gently warm the mixing bowl (hot water bath or a hair dryer on the bowl while beating) to bring everything to the same temperature and rewhip until smooth, or chill briefly and rewhip if it’s too soft. Avoid adding too much liquid at once and if you add fruit purée or juice, add a stabiliser like powdered sugar or cornstarch to keep the mix steady.

Q: How far ahead can I make and store frosted Halloween cupcakes?

You can bake cupcakes 1–2 days ahead and store unfrosted at room temperature in an airtight container; frost them the day you serve for best look. Frosted cupcakes without perishable fillings can sit at room temperature for a day in a covered box, but if your buttercream contains cream cheese or fresh dairy, refrigerate and bring to room temperature before serving.

Q: What’s a foolproof buttercream choice for warm kitchens or outdoor parties?

Use an American-style buttercream adjusted for heat: a 50/50 mix of butter and vegetable shortening or add meringue powder to the buttercream to make it more heat resistant; these tweaks keep peaks and decorations neater in higher temperatures. For a very smooth, hotel-style finish, Swiss meringue buttercream is excellent but keep it cool if the event is outdoors.

Q: How do I pipe tall swirls, ghosts and peaks like in the photo without them collapsing?

Use a medium-stiff piping consistency (test by piping a small mound); start with a chilled bag and steady pressure, pipe from the outside in for rosettes and build up for tall swirls by finishing with a quick upward pull for a peak. If peaks droop, chill the piped cupcakes for 10–15 minutes to set, then add decorations so everything stays in place.

Vish G

October 4, 2025

Halloween Cupcakes that look a little spooky but taste sweet enough to charm any ghost at the party. Soft, rich and topped with creamy frosting, they’re the kind of treat that disappears faster than you can say “boo.” Perfect for parties, kids or anyone who loves a little fun with their sugar fix.

PREP TIME

25 MIN

COOK TIME

20 MIN

SERVINGS

Ingredients

For the cupcakes
125 g (1 cup) plain flour
40 g (1/3 cup) unsweetened cocoa powder
150 g (3/4 cup) caster sugar or granulated sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1/4 tsp salt
120 ml (1/2 cup) whole milk
60 ml (1/4 cup) vegetable oil
1 large egg
1 tsp vanilla extract
120 ml (1/2 cup) hot coffee or hot water
For the buttercream frosting
225 g (1 cup) unsalted butter, softened
450 g (4 cups) icing sugar (powdered sugar), sifted
2–3 tbsp whole milk
1 tsp vanilla extract
Pinch of salt
Gel food colours: orange, purple, black, optional white icing whitener
For decorating
Candy eyes
Candy corn
Halloween sprinkles
Mini chocolate chips

Instructions

Preheat the oven to 180°C (350°F) and line a 12-hole muffin tray with cupcake cases.
In a large bowl whisk together flour, cocoa, sugar, baking powder, bicarbonate of soda and salt until well mixed.
In another bowl whisk the milk, oil, egg and vanilla until smooth. Pour into the dry ingredients and stir until just combined.
Add the hot coffee or hot water and mix gently until the batter is smooth and thin.
Divide evenly between the cupcake cases, filling each about two thirds full.
Bake for 18–20 minutes until a skewer comes out clean. Let cool fully before frosting.
To make the buttercream beat the softened butter with an electric mixer for 3–4 minutes until pale and fluffy.
Gradually add the sifted icing sugar, one cup at a time, mixing slowly at first then beating well after each addition.
Add the milk, vanilla and salt, then beat for another 3 minutes until very creamy and spreadable. If too thick add a teaspoon more milk, if too soft add extra icing sugar.
Divide the buttercream into three bowls. Leave one plain for white, tint one orange, and tint one purple using gel colours. Start with a small amount of colour, let it sit for 10 minutes, then adjust as needed.
Spoon the frostings into separate piping bags fitted with large star or round nozzles.
Pipe swirls on each cupcake: use white for ghosts, orange for pumpkins, purple for monsters. For ghosts pipe a tall swirl with a peak on top, for others pipe rosettes from the outside in.
While the frosting is still soft, press on candy eyes, sprinkles, candy corn or chocolate chips for decorations.
Chill the decorated cupcakes for 15 minutes to help the frosting set before serving.