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Trick-or-Treat Halloween Cupcakes

Trick-or-Treat Halloween Cupcakes




12 cupcakes


30 minutes


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  • 1/4 cup (60 mL) boiling water
  • 1/2 cup (125 mL) cocoa powder, sifted
  • 1-1/4 cups (300 mL) all-purpose flour, sifted
  • 1-1/2 (7mL) teaspoon Fleischmann's® Baking Powder
  • 1/2 tsp (2 mL) salt
  • 3/4 (175 mL) cup Mazola® Vegetable Oil
  • 3/4 cup (175 mL) granulated sugar
  • 1/4 cup (60 mL) packed brown sugar
  • 3 eggs, at room temperature
  • 1 tsp (5 mL) vanilla extract
  • 1 tbsp (15 mL) black food colouring
  • 1/4 cup (60 mL) Purple Halloween Nonpareils or Neon Lime Sprinkles, for filling

Buttercream Frosting

  • 3-1/2 cups (875 mL) cups icing sugar
  • 1/2 cup (125 mL) cocoa powder, sifted
  • Pinch salt
  • 1/2 cup (125 mL) unsalted butter, at room temperature
  • 3 tbsp (45 mL) 2% milk (approx.)
  • 1 tsp (5 mL) vanilla extract
  • 1 tbsp (15 mL) black food colouring
  • Edible Black Glitter/Rainbow Dust, for garnishing Halloween sugar toppers and/or sugar decorations, for garnishing



  1. Cupcakes: Preheat oven to 375°F (190°C). Line 12 muffin cups with paper liners; set aside. Pour boiling water over cocoa powder in small measuring cup. Whisk with fork to make thick paste; let cool slightly. Whisk together flour, baking powder and salt; set aside.
  2. Using electric mixer, beat together oil, and granulated and brown sugar until blended. Beat in eggs; beat in cocoa mixture and vanilla. Stir in flour mixture and black food colouring.
  3. Spoon batter into prepared muffin cups. Bake for 14 to 16 minutes or until tester comes out clean when inserted into center of cupcakes. Let cool completely on rack.
  4. Using paring knife, cut out 1-inch (2.5 cm) wide cone-shaped piece from top of each cupcake, without cutting through to bottom or sides of cupcake; reserve cut-out portions. Fill each hole with nonpareils or sprinkles. Cap with reserved portions of cupcakes.
  5. Buttercream Frosting: Sift together icing sugar, cocoa powder and salt; set aside. In large bowl, beat butter until light and fluffy. With mixer on low speed, beat in icing sugar mixture, milk and vanilla until smooth, adding up to 2 tbsp more milk if needed to make spreadable consistency. Beat in black food colouring. Increase speed to high; beat for 1 to 2 minutes or until frosting is light and fluffy.
  6. Add frosting to piping bag fitted with round tip; pipe over cupcakes. Garnish with glitter and sugar toppers as desired.

Tip: For an added touch, use Halloween-inspired paper liners.


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