This recipe for Halloween cupcakes is easy and versatile.  You can make everything from scratch or use box mixes.  No judgement…just fun for Halloween!!  These cupcakes are part brownie, part cupcake, and all totally delicious!   The frosting is an easy standard buttercream and you can color it any which way you like.  As you can see in the photos, I left some of it plain and colored the rest.  You can also add your favorite Halloween candy as a topping.  See, I told you…super fun!  

Directions for Halloween Cupcakes

First mix up your batch of brownie mix.  I made my Brownies from Scratch but you can use a box mix if you like.  Set the brownie mix aside.

Either use non-stick spray or line cupcake tins with liners.

Now make your favorite white cake recipe.  I went ahead and just used a box mix for this one. When the cake mix is complete, add orange food coloring.

Pour brownie batter 1/3 the way up each of the cupcake tin sections and then fill the rest with the cake mix.

The entire tin section should be filled 3/4 of the way.

Bake for 22-25 minutes or until a cake tester comes out clean.

Let the cupcakes cool in the tin for about 5-10 minutes and then remove to cool on a wire rack. Be sure the cupcakes are completely cool before frosting.  You don’t want melty frosting!

For the frosting

Mix together 2 sticks of butter (1 cup), 4 cups of confectioner’s sugar (powdered sugar), 2 teaspoons vanilla extract and 1-2 tablespoons of milk.  Start with 1 tbs. of milk and if the frosting seems to thick, add a little more.

Feel free to color the frosting and then decorate with your favorite candy!

Cupcakes will stay fresh in a sealed container for up to 3 days. It’s fine to leave them on the counter. No need to refrigerate.

If you are in the mood for more Halloween baking, try this pumpkin cake recipe.

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