These Halloween Devil Cupcakes are the perfect sweet treat for your Halloween party! They are so easy to make and are sure to be a hit with all your guests!
If you love sweet Halloween desserts, then this is the recipe for you. The Devil Cupcakes are the perfect way to add a spooky treat to your fall dessert table.
Jump to:
Halloween Devil Cupcakes
The first cupcakes were made in the late 1700’s. The name referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed.
The word “cupcake” first appeared in print in 1828 in an American cookbook. Over time, cupcakes have become a popular dessert option and there are now many different variations of the classic cake.
Why I Love This Recipe
These spooky cupcakes are the perfect treat to serve at your next Halloween party! They’re so simple and quick, that you’ll have them ready in no time.
- Easy to make
- Fun to make
- Always a hit at parties
- Perfect for picky eaters
- Fills the house with a delicious aroma
If you love fall themed recipes like this one, then next time you may want to give this Fall Party Mix recipe a try.
Ingredients
The Devil Cupcakes only require a few simple ingredients that are easy to find at your local grocery store. Gather these ingredients and get ready to make a tasty treat that your kids can help out with.
- Chocolate cake box mix + all the ingredients indicated on the box to make cupcakes
- butter, softened
- confectioners’ sugar
- cocoa powder
- milk
- red gel food coloring
- black fondant
Substitutions
Cake Mix: If you want to make these cupcakes from scratch, you can use your favorite homemade devil’s food cake recipe.
Milk: You can use any type of milk for this recipe, but I prefer to use whole milk.
Equipment Needed / Helpful Tools
You only need a few kitchen tools to help you make these Halloween cupcakes! Grab these tools and get ready to enjoy this festive treat.
- cupcake tin
- cupcake liners
- large mixing bowl
- large bowl
- hand mixer
- piping bag with #12 tips
- wire rack
How to Make Halloween Devil Cupcakes
If you’re looking for a delicious and spooky Halloween dessert, then you need to try these Devil Cupcakes! They are easy to make and all you need to do to make them is follow the instructions below and you will have some festive cupcakes in no time at all.
Step 1: Prepare the cake mix and bake the cake according to the directions on the back
Prepare cupcakes according to the mix’s directions. Bake in a cupcake pan and allow to cool completely before decorating.
Step 2: Make the frosting
In a large bowl, add butter, confectioners’ sugar, cocoa powder, and milk. Use an electric mixer to beat until completely combined and smooth.
Step 3: Add the food coloring to the frosting
Add red food coloring to the buttercream mixture and beat until completely tinted.
Step 4: Add the frosting to the piping bag
Scoop red buttercream into a piping bag with round Wilton icing tip #12. Frost each cupcake.
Step 5: Cut the black fondant
Divide the black fondant into ¾-inch spheres – you will need 24 of them.
Step 6: Shape the fondant
Shape each sphere into a cylinder, about 1 inch long and ½ an inch wide.
Step 7: Curve the horns out of fondant
Point one end of each fondant cylinder and then give it a curve upwards.
Step 8: Add the devil horns to the cupcakes
Place two black fondant shapes on each cupcake – these will act as the devil horns. You will want the pointy side always sticking out of the cupcake.
Step 9: Serve
Serve and enjoy!
Variations / Options / Add-Ins
There are so many ways that you can personalize these Halloween cupcakes. Here are a few of my favorite tips for jazzing these sweets up.
Frosting: If you want to make these cupcakes even more festive, you can add some green frosting to the piping bag and pipe it around the edge of each cupcake. This will give the appearance of a grassy hill that the devil horns are sticking out of.
Eyes: You could also add some candy eyes to each cupcake for a more spooky effect.
Mouths: You could use a small dot of red frosting or a red fruit chewy candy for the mouths.
Tips
Here are a few tips for this Halloween recipe to help make your experience even better.
- Most cake mix recipes make 24 cupcakes, but for this recipe, you only need 12. I recommend that you either split the cake mix and ingredients in half, or you can double the frosting and horns and make 24 of these spooky desserts.
- Be careful not to overmix the cake mix. Overmixing can lead to tough cupcakes.
- Make sure to allow the cupcakes to cool completely before adding the frosting. If they are too warm, the frosting will melt and run.
- If you want a more intense red color, you can always add more food coloring until you reach the desired shade.
- If you have any leftover frosting, you can store it in an airtight container in the fridge for up to 2 weeks.
- To test the doneness of your cupcakes you can insert a toothpick into the center of the cake. If it comes out clean they are ready.
- I like to spray the inside of my paper liners so that the cupcakes remove easily.
- You can also use red velvet cake for an all-red cupcake.
- Don’t have muffin tins? You can use a silicone cupcake pan instead.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
These Halloween cupcakes are best stored in an airtight container at room temperature. They will last for 3-4 days.
Yes, you can make the cupcakes up to 2 days in advance. Store them in an airtight container at room temperature until you’re ready to decorate and serve them.
Yes! These cupcakes freeze well. Allow the cupcakes to cool completely and then store them in a freezer-safe container for up to 3 months. When you’re ready to enjoy them, allow them to thaw overnight in the fridge before decorating.
More Halloween Recipes
If you like Halloween treats, give these recipes a try:
Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.
📋 Recipe
Halloween Devil Cupcakes
Equipment
- cupcake tin
- Cupcake Liners
- Large mixing bowl
- Large bowl
- hand mixer
- piping bag with #12 tips
- Wire rack
Ingredients
- 15.25 ounces Chocolate cake box mix + all the ingredients indicated on the box to make cupcakes**
- 1 stick butter approx. ½ cup, softened
- 2 cups confectioners’ sugar
- 1 tablespoon cocoa powder
- 1 ½ tablespoons milk
- ½ teaspoon red gel food coloring
- 4 ounces black fondant
Instructions
- Prepare cupcakes according to the mix’s directions. Bake and allow to cool completely before decorating.
- In a large bowl, add butter, confectioners’ sugar, cocoa powder and milk. Use an electric mixer to beat until completely combined and smooth.
- Add red food coloring to the buttercream mixture and beat until completely tinted.
- Scoop red buttercream into a piping bag with a round Wilton icing tip #12. Frost each cupcake.
- Divide the black fondant into ¾ inch spheres – you will need 24 of them.
- Shape each sphere into a cylinder, about 1 inch long and ½ an inch wide.
- Point one end of each fondant cylinder and then give it a curve upwards.
- Place two black fondant shapes on each cupcake – these will act as the devil horns. You will want the pointy side always sticking out of the cupcake.
- Serve and enjoy!
Video
Nutrition
Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!
