Chocolate Halloween Cupcakes with Cream Cheese Frosting

from 3 votes

Are you ready to sweeten up the scariest night of the year? Then look no further than these festive Chocolate Halloween Cupcakes starring dense and fudgy chocolate cake paired with sweet and tangy cream cheese frosting.

Chocolate Halloween cupcakes with orange frosting to look like a pumpkin patch.

To ensure these Halloween cupcakes steal the spooky spotlight, they’re decked out to resemble pumpkins, complete with pretzel stems and candy vines. Dessert and tabletop décor? Double the win! And now they can join the ranks of their fellow fun and festive sweets, including Frankenstein Marshmallow Pops, Cheesy Breadstick Bones, Halloween Candy Bark and my favorite Halloween Dirt Cups.

If you love the look of these pumpkin patch cupcakes but aren’t a chocoholic like myself, simply swap in my go-to recipe for vanilla bean cupcakes. You can keep the cream cheese frosting or whip up a batch of my silky smooth chocolate buttercream frosting instead. So many variations to mix and match!

Preheat your oven for Chocolate Halloween Cupcakes with Cream Cheese Frosting and don’t forget to share your culinary creations with me on Instagram by using the hashtag #justatasterecipes for a chance to be featured!

Looking for spooky cupcakes? Check out my recipe for Scary Halloween Cupcakes with Chocolate Spiders if you want an extra dose of fright! But if you’re here for something cute, festive, and a bit more on the sweet side, these pumpkin-inspired Halloween cupcakes will do the trick (and treat)!

Ingredients

Glass bowls containing Halloween cupcake ingredients.
  • Unsalted butter: Make sure your butter is at room temperature for both the cupcakes and frosting so that it creams smoothly with the sugar and other ingredients.
  • Sugar: Regular granulated sugar adds sweetness and helps create a tender crumb.
  • Eggs: Room temp eggs blend into the batter more smoothly. If you forget to take them out in advance, place them in warm water for a few minutes to bring them to room temp quickly.
  • Vanilla extract: For flavor.
  • Buttermilk & sour cream: These two ingredients keep the cupcakes extra moist and add a nice tang that balances out the sweetness. Don’t have buttermilk? No problem! Check out my buttermilk substitutions guide to make your own in just 5 minutes.
  • All-purpose flour: Be sure to measure it correctly (fluff and spoon into the measuring cup) to avoid over-dense cupcakes.
  • Unsweetened cocoa powder: I have used everything from Hershey to Ghirardelli. Can’t go wrong with either!
  • Baking soda: Helps the cupcakes rise.
  • Salt: Enhances all the flavors.
  • Green candy melts, sprinkles & pretzel rods: The candy melts and sprinkles create adorable pumpkin vines, while the pretzel rods serve as the perfect crunchy “pumpkin stems.”
  • Cream cheese, butter, powdered sugar, vanilla & orange food coloring: These ingredients create the creamy frosting. Make sure everything’s at room temperature for a smooth, lump-free result. I prefer this orange gel-based food coloring because a little goes a long way.

See the recipe card for full information on ingredients and quantities.

How to Make Halloween Cupcakes

Make the Chocolate Cupcakes

  1. Preheat your oven to 350°F and line two cupcake tins with liners.
  2. Cream the butter and sugar until fluffy, about 3 minutes.
  3. Add the wet ingredients. Add the eggs one at a time, mixing well between each addition, then mix in the vanilla extract.
  4. In a separate bowl, whisk the buttermilk and sour cream together.
  5. Mix the dry ingredients. In another bowl, whisk together the flour, cocoa powder, baking soda and salt. Alternately add this dry mixture and the buttermilk mixture to the butter mixture, beating after each addition until just combined. Be careful not to overmix—just combine until smooth.
  6. Fill and bake. Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake for 15 to 18 minutes, until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 10 minutes before transferring to a cooling rack.

Make the Halloween Frosting and Decorations

Here’s everything you’ll need to decorate these Halloween cupcakes:

  1. Create the candy melt vines. Melt the green candy melts and pipe thin vine shapes onto a wax paper-lined baking sheet. Sprinkle them with green sprinkles then set them aside to cool until they’ve hardened completely.
  2. Make the orange-tinted frosting. Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and continue beating until fully combined. Add the vanilla extract and enough orange food coloring to get your desired shade, then refrigerate the frosting for about 30 minutes to firm it up for easier piping.
  3. Decorate the cupcakes. Break the pretzel rods into 1-inch pieces and stick them into the top of each cupcake to form the “pumpkin stem.” Slather or pipe the frosting onto the cooled cupcakes, then carefully peel off the candy melt vines from the wax paper and place them around the top to complete your pumpkin patch design.
Chocolate pumpkin patch cupcakes with orange frosting.

Storage Tips

These cute Halloween cupcakes can be stored in the fridge for up to 3 days in an airtight container. Just let them come to room temperature before serving to get the best flavor and texture.

If you’re planning ahead, you can even freeze the undecorated cupcakes for up to a month. Simply thaw and frost when you’re ready to serve.

More Halloween Desserts

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.
Dessert

Chocolate Halloween Cupcakes with Cream Cheese Frosting

This festive recipe for Chocolate Halloween Cupcakes stars dense and fudgy chocolate cake paired with sweet and tangy cream cheese frosting.
Author: Kelly Senyei
5 from 3 votes
Chocolate Halloween Cupcakes with Cream Cheese Frosting Recipe
Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Servings 24 cupcakes

Ingredients 

For the cupcakes:

  • 12 Tablespoons unsalted butter, at room temperature
  • 1 1/3 cups sugar
  • 3 large eggs, at room temperature
  • 2 1/2 teaspoons vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 3/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt

For the frosting and decorations:

  • Green candy melts
  • Green sprinkles
  • Pretzel rods
  • 12 ounces cream cheese, at room temperature
  • 3/4 cup unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1 Tablespoon vanilla extract
  • Orange food coloring

Instructions 

Make the cupcakes:

  • Preheat the oven to 350°F. Line cupcake tins with liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes, scraping down the sides as needed. Add the eggs one at a time, beating between each addition, then add the vanilla extract.
  • In a small bowl, whisk together the buttermilk and sour cream.
  • In a separate medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
  • Alternately add the buttermilk mixture and flour mixture to the stand mixer in three increments each, beating between each addition. (Do not overmix the batter.)
  • Fill the cupcake tins about 2/3 full then bake the cupcakes for 15 to 18 minutes until a toothpick inserted comes out clean. Cool the cupcakes in the pan for 10 minutes then transfer them to a rack to cool completely while you make the frosting and decorations.

Make the frosting and decorations:

  • Line a baking sheet with wax paper.
  • Melt the candy melts according to the package instructions then pipe vines onto the lined baking sheet. Immediately top the vines with the green sprinkles then set them aside to cool until they’ve hardened fully.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until smooth and creamy. Sift the powdered sugar into the bowl and continue beating until combined. Add the vanilla extract and 1 to 2 teaspoons of orange food coloring and beat just until combined and the frosting is your desired color of orange. Refrigerate the frosting for 30 minutes to make it easier to pipe.
  • Break or cut the edges off the pretzel rods to form 1-inch pieces then insert them into the side of each cupcake to form the pumpkin stems. Pipe or slather the frosting onto the cupcakes, and then using an offset spatula, release the candy melt vines from the wax paper and press them into the tops of the cupcakes so they are coming out from the pretzel stems.
  • Serve the cupcakes immediately or store them in the fridge until ready to serve.

Kelly’s Notes

  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 318kcal, Carbohydrates: 36g, Protein: 3g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 69mg, Sodium: 163mg, Potassium: 115mg, Fiber: 1g, Sugar: 27g, Vitamin A: 620IU, Vitamin C: 0.1mg, Calcium: 43mg, Iron: 1.1mg

Shoutout

Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

This post may contain affiliate links.

Chocolate cupcake recipe adapted from Ina Garten. Frosting and decoration recipes by Kelly Senyei of Just a Taste.


Feeling social?

Share this recipe!

Categories

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

5 from 3 votes (1 rating without comment)

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Gayle says:

    These cupcakes are so cute! I can’t wait to bring them to my co workers’ party!

    1. Kelly Senyei says:

      So glad you enjoyed the recipe!

  2. Judy says:

    Hi Kelly!

    I know you may or may not be able to answer this but is there a brand name you use for cocoa powder?

    1. Kelly Senyei says:

      Hi Judy! I have used everything from Hershey to Ghirardelli. Can’t go wrong with either!

  3. Laura says:

    How many cupcakes does this yield?

    1. Kelly Senyei says:

      Hi Laura! This recipe yields 24 cupcakes.

  4. Valerie L. says:

    5 stars
    WOW — These cupcakes look and sound fabulous! Furthermore, they must really be moist with the addition of both sour cream and buttermilk in the list of ingredients. I am definitely going to have to make these for our community’s Halloween party. I’m sure they’ll be a big hit.

    1. Kelly Senyei says:

      I hope you enjoy the recipe, Valerie!

  5. Sarah says:

    Is it ok to substitute full fat milk instead of butter milk? Thank you

    1. Kelly Senyei says:

      You’ll need some sort of acidity, which buttermilk contains but regular milk does not contain.

  6. Jacki says:

    5 stars
    Not only are the cupcakes delicious, they’re also easy to assemble. The perfect treat for fall festivals, too.

    1. Kelly Senyei says:

      Thanks so much for rating the recipe, Jacki!

  7. Bobby says:

    If you don’t have a stand mixer, can you just use hand mixers?

    1. Kelly Senyei says:

      That should work! Just be careful not to overmix the frosting or it will become too runny.

  8. Gizely says:

    Hello! Can I substitute the sour cream for plain Greek yogurt? Thank you.

    1. Kelly Senyei says:

      Hi there! I haven’t tried that substitution in this recipe so I can’t say with certainty that it will work, however, my initial thought is that it should. Also, use full-fat Greek yogurt and drain off any water before measuring the yogurt and adding it to the mixture. Let me know if you give it a shot!

  9. Hannah says:

    Hi! What size tips did you use for piping?

    1. Kelly Senyei says:

      Hi Hannah – The piping tip I used was an Ateco #806!

      1. Douglas Bradley says:

        Have Wilton tips. Which two would work best for piping the frosting and the vines? Thanks! Making them today!

      2. Kelly Senyei says:

        Hi there! I’d recommend Wilton Tip 12 for the frosting and Wilton Tip 5 for the vines.

  10. 2pots2cook says:

    Perfect to share during the spookiest night :-)