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Halloween Cupcakes

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Halloween Cupcakes
Halloween Cupcakes

These Halloween Cupcakes freak me right out. I have a thing with mice. They freak me out. So to me, these cupcakes send shivers of disgust down my spine. Creepy, furry little gross buggers.

The kids found these gummy mice in Bulk Barn – love that place- and I knew they were what I was looking for to make these mouse themed Halloween cupcakes with. Gross, creepy but not too disgusting for kids.

Did I mention easy? Oh, did I want easy this Halloween. We have an annual open house the Saturday before Halloween – which unluckily is always the night after the kids Halloween dance at school that I usually volunteer at- and this year was no exception. It involves lots of baking, cleaning and general craziness.

It’s always so worth it to see and visit with everyone, I will give it that. This year I decided that everything needed to be fast and simple.

These are fast and simple with the added bonus of being home-made.

I used my favorite chocolate cake recipe, topped with my amazing Chocolate Buttercream Icing and stuck a mouse on top.

The kids went crazy and added gummy worms, but I like the simplicity of one single….shiver inducing…hairy…horrible…. mouse.

If you hate mice, you get my drift.

After you bake up the cupcakes and let them cook, it’s time to make the icing.

Ingredients for Chocolate Buttercream Icing

  • 1 cup salted butter
  • 1/2 cup of cocoa
  • 3 one ounce squares of melted then cooled chocolate
  • 1/2 tsp instant coffee
  • 1-2 tbsp heavy cream
  • 3 1/4 – 3 3/4 cups icing suar
Instructions
  1. Melt your three chocolate squares in the microwave, slowly and carefully until they are liquidy smooth. Set aside to cool.
  2. Whip the butter in your mixer until it’s light and fluffy.
  3. Add in the cocoa, beating until combined.
  4. When the chocolate is cool, add it to the butter. Make sure it’s cooled!!
  5. Add the instant coffee to one tablespoon of cream, then add to the butter mixture.
  6. Now you can put in the icing sugar one cup at a time, beating until combined.
  7. Adjust the thickness/texture by using another tablespoon of cream, adding it slowly until the texture you want is achieved.

Using any tip you like for design, ice the top of the cupcake. Place a gummy mouse on top.

Voila!

halloween cupcakes

I think if I went back and count how many times I used the word “gross” in this post I would be embarrassed at my lack of unique adjectives.

On that note, I hope everyone has a happy, spooky, spine-tingling Halloween!

Love,

The Magpie Who’s Afraid of Mice

Learn to cook like the Kitchen Magpie

Halloween Cupcakes

Simple and simply gross Halloween cupcakes with a gummy mouse on top. So easy yet..well...yucky!
Prep Time
10 minutes
Cook Time
22 minutes
Total Time
32 minutes
Course
cupcakes
Cuisine
American
Servings
12
Calories
506
Author
Karlynn Johnston

Ingredients

  • 3 ounces semi sweet chocolate
  • 1 1/2 cups hot brewed coffee
  • 3 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups unsweetened cocoa powder
  • 2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 1/4 tsp salt
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups buttermilk well-shaken
  • 3/4 tsp vanilla

Instructions

  1. Kick the tires and light the fires to 300 degrees.

  2. Get the chocolate and chop it up.

  3. Melt the chopped up chocolate in the hot coffee until it is completely dissolved and set aside.

  4. Whisk together your dry ingredients.

  5. Beat your eggs for 2-3 minutes, until they are thick and lemon colored.

  6. Time to add the oil, buttermilk and vanilla.

  7. Once those are in, add the coffee/chocolate mixture slowly.

  8. Now it's time for the dry ingredients, dump them in and mix at a moderate speed until they are combined completely.

  9. Place paper cupcake liners in the tins.

  10. Bake at 325 degrees for 17-22 minutes, until done.

Recipe Notes

Use my buttercream for the topping.

Nutrition Information

Calories: 506kcal, Carbohydrates: 81g, Protein: 7g, Fat: 20g, Saturated Fat: 14g, Cholesterol: 44mg, Sodium: 504mg, Potassium: 333mg, Fiber: 4g, Sugar: 54g, Vitamin A: 110IU, Calcium: 76mg, Iron: 3.4mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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