Description
These spooky and fun Jack-o-Lantern Cupcakes are perfect for Halloween! Moist chocolate cupcakes are topped with rich chocolate buttercream and a decorative jack-o-lantern cake pop, making them as delightful to look at as they are to eat. The combination of chocolate cake and creamy frosting, paired with festive designs, makes these cupcakes a must-have for any Halloween celebration!
Ingredients
Scale
For the cupcakes:
- 1 box chocolate cake mix (plus ingredients listed on the box)
- ½ tsp black gel food coloring
- 1 prepared chocolate frosting (or homemade buttercream)
For the chocolate buttercream frosting (homemade):
- ½ cup butter, room temperature
- 1 cup powdered sugar
- 2 Tbsp cocoa powder
- 1–2 Tbsp whipping cream
For the cake pops:
- Leftover chocolate cake (from the round cake pan)
- 2–3 Tbsp prepared frosting
For the flooding icing:
- ½ cup powdered sugar
- ½ Tbsp milk (add more as needed)
- Orange gel food coloring
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Instructions
- Prepare the cupcakes: Mix the chocolate cake batter according to package directions, adding ½ tsp black gel food coloring. Line cupcake pan with liners and fill ¾ full with batter. Use remaining batter for a round cake pan. Bake both as directed and allow them to cool completely.
- Make the frosting: Add black gel food coloring to prepared frosting. For homemade buttercream, cream butter, powdered sugar, and cocoa until smooth. Add whipping cream as needed. Refrigerate frosting for 30 minutes to firm it up.
- Prepare the cake pops: Crumble the cake from the round cake pan and mix with 2-3 Tbsp frosting. Press into jack-o-lantern molds and refrigerate for 60 minutes. Gently release from molds.
- Decorate the cake pops: Make the flooding icing by mixing powdered sugar, milk, and orange gel food coloring. Carefully fill the jack-o-lantern faces with icing and let set for 25 minutes.
- Assemble the cupcakes: Pipe frosting onto cooled cupcakes and top with a decorated jack-o-lantern cake pop.
Notes
- If your frosting is too soft, refrigerate it to firm it up, or opt for homemade buttercream for better stability.
- Serve the cupcakes within 24 hours, as the icing on the cake pops may begin to fade after a day.
- You can make the cake pops ahead of time and store them in the fridge before decorating.
- Prep Time: 45 minute
- Cook Time: 25 minute
- Category: dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 35g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg