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Creepy Halloween Cupcakes

These spooky cupcakes are moist, chocolaty treats with a fun, creepy twist, perfect for Halloween celebrations. They are baked until tender with a rich cocoa flavor, then decorated with creepy toppings like gummy worms for a playful, eerie look. The recipe is simple, customizable, and guaranteed to delight both kids and adults alike.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12
Course: Main Course
Cuisine: Halloween
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour for structure
  • 1/2 cup cocoa powder Dutch-processed preferred for less acidity
  • 1 tsp baking soda check freshness for proper rise
  • a pinch salt
  • 1/2 cup softened butter for richness and moisture
  • 1 cup sugar for sweetness and tender crumb
  • 2 eggs added one at a time for even mixing
  • 1 tsp vanilla extract for flavor
  • 1 cup buttermilk keeps cupcakes moist
  • gummy worms gummy worms for spooky decoration

Equipment

  • Muffin tin
  • Mixer or whisk
  • Cooling rack
  • Piping bags and tips

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners, setting it aside.
  2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt to ensure even distribution and remove lumps.
  3. In a separate mixing bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and fragrant—this should take about 2-3 minutes.
  4. Add the eggs one at a time, beating well after each addition to incorporate air and achieve a smooth batter.
  5. Stir in the vanilla extract, then alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients, mixing gently until just combined.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
  7. Bake the cupcakes for 20-22 minutes, until a toothpick inserted into the center comes out clean and the tops are slightly cracked and golden.
  8. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely—this helps prevent sogginess.
  9. Once cooled, decorate with spooky icing and insert gummy worms on top for a creepy, fun effect.
  10. Serve your spooky cupcakes at your Halloween party and enjoy their moist, chocolaty goodness with a playful, creepy twist.

Notes

Ensure not to overmix the batter to keep cupcakes tender. Use fresh baking soda for proper rise and avoid opening the oven door early to prevent sinking. Decorating with gummy worms is optional but adds a fun, spooky touch.