Yikes! These Halloween Cupcakes Are Dangerously Delicious

If you ask us, the biggest Halloween thrill isn’t picking out store-bought candy and treats. REAL Halloween excitement comes from the goodies we bake at home!

Here are two fun cupcake recipes to try out with your family.




You will need:


  • 3 cups buttercream frosting, half dyed green, and half brown
  • 12 cupcakes, made from any mix or recipe you like
  • 18 mini chocolate-covered doughnuts
  • Chocolate sprinkles and finely shredded coconut
  • Black licorice
  • 1 batch royal icing, 1/3 white, 1/3 dyed black, 1/3 dyed red
  • 24 brown M&Ms
  • 6 wafer ice cream cones



Working one cupcake at a time; spread a small amount of green buttercream over the entire top. Place a doughnut, laid flat, on top of the cupcake, then use a dab of frosting to act as glue and sandwich with another doughnut. Cover both doughnuts with green buttercream. Sprinkle top of frosted doughnuts with chocolate sprinkles for hair.


Place two licorice pieces on sides of the head for neck knobs. Using black and red royal icing, pipe on mouth, bangs, and scar. Pipe two large dots of white royal frosting and press in 2 M&M’s to make the eyes.



Cover ice cream cones in brown buttercream and immediately coat with chocolate sprinkles. Use white royal frosting to create white streaks in hair and sprinkle with coconut.


Working one at a time, spread a small amount of green buttercream all over the surface of a cupcake. Top with a doughnut and cover in green buttercream, then place a cone on top of each doughnut. Using red royal icing, pipe on the mouth. Pipe two large dots of white royal frosting for eyes and press in 2 M&M’s.



These tasty cupcakes have a seriously scary look! But don’t worry – the “glass” is just homemade candy added to the design.

For the cupcakes:


  • 1 1/4 c. all-purpose flour
  • 1/2 c. unsweetened cocoa powder
  • 1/4 c. malt powder
  • 1 3/4 c. sugar
  • 1 tsp. instant coffee
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 large eggs
  • 1 c. buttermilk
  • 2/3 c. unsalted butter, melted
  • 2 tsp. pure vanilla extract
  • 2 c. buttercream frosting


For the candy:


  • 1/2 c. light corn syrup
  • 3 c. sugar
  • 1/4 tsp. cream of tartar
  • 1 1/2 c. water
  • Red food coloring gel


Preheat oven to 350°. Fill a cupcake pan with paper liners and set aside.


In a large bowl or stand mixer using the whisk attachment, mix together flour, cocoa, malt powder, sugar, coffee, baking soda and powder, and salt. Add in eggs, buttermilk, butter, and vanilla and beat on medium until well combined, about 2 minutes. Pour in 3/4 cup boiling water and beat until well combined.


Fill cupcake liners until each one is 2/3 full, and then bake until a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Remove from oven and transfer to a wire rack to cool completely before frosting.


While cupcakes are cooling, make the glass candy. First, line a baking sheet with foil. Place all ingredients in a small saucepan over medium-high heat and stir until mixture begins to boil. Stop boiling and clip the candy thermometer to side of the pan. Use a brush and water to wash down any crystals. Bring mixture to 300°, and then pour hot candy mixture onto the prepared pan. Set aside at least 1 hour, then break apart candy into shards.


To assemble, pipe the frosting onto cupcakes and insert candy glass into the center. Pipe red gel onto cupcakes for a scary (but tasty) “blood” effect.



Are you planning a birthday, anniversary or corporate party this season? Be a guest at your own celebration with help from the catering services experts at Jerry’s Kitchen!


We’ll bring everything to you with our award-winning food truck catering specialties – or, if you prefer, a classic menu with fresh favorites to please all your guests. We have tasty options for everyone, including those with food allergies and specific preferences.


To book catering services or food trucks for your party near Doylestown or Philadelphia, give us a call today.




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