Halloween Devil Cupcakes
These Halloween Devil Cupcakes are the perfect sweet treat for your Halloween party.
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Servings: 12 Cupcakes
Calories: 274kcal
Equipment
- cupcake tin
- Large mixing bowl
- piping bag with #12 tips
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.15.25 ounces chocolate cake box mix
- In a large bowl, add butter, confectioners’ sugar, cocoa powder and milk. Use an electric mixer to beat until completely combined and smooth.1 stick butter, 2 cups confectioners’ sugar, 1 tablespoon cocoa powder, 1 ½ tablespoons milk
- Add red food coloring to the buttercream mixture and beat until completely tinted.½ teaspoon red gel food coloring
- 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.4 ounces black fondant
- 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 sticking out of the cupcake.
- Serve and enjoy!
Video
Notes
Pro Tips
- 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.
- Insert a toothpick into the center of the cupcake to see if it’s done. If it comes out clean they are ready.
Recipe FAQs
How do you store these cupcakes? These Halloween cupcakes are best stored in an airtight container at room temperature. They will last for 3-4 days. Can I make these cupcakes ahead of time? 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. Can I freeze cupcakes? 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.Nutrition
Serving: 1Cupcake | Calories: 274kcal | Carbohydrates: 53g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 316mg | Potassium: 132mg | Fiber: 1g | Sugar: 39g | Vitamin A: 4IU | Calcium: 57mg | Iron: 2mg