Description
Delight in these festive Stamped Halloween Cupcakes featuring rich chocolate cake topped with creamy, colorful buttercream and adorned with spooky Halloween-themed fondant stamps. Perfect for Halloween parties and celebrations, these cupcakes combine classic flavors with playful, decorative touches that bring the spirit of the holiday to your dessert table.
Ingredients
Scale
Cake Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Food coloring (orange, purple, black)
Decorations
- 4 oz white fondant
- Cornstarch (for rolling)
- Halloween-themed fondant stamps or cookie stamps
- Cupcake liners
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and neat presentation.
- Mix the Cake Batter: In a large mixing bowl, prepare the chocolate cake mix by combining it with 3 large eggs, 1/2 cup vegetable oil, and 1 cup water. Stir the mixture until smooth and free of lumps for an even batter.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow for rising without overflowing during baking.
- Bake the Cupcakes: Place the muffin tin in the oven and bake the cupcakes for 18–20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when fully baked. Remove and transfer cupcakes to a wire rack to cool completely.
- Prepare the Buttercream Frosting: While cupcakes cool, beat softened butter in a bowl until creamy. Gradually beat in powdered sugar until combined. Add vanilla extract and heavy cream and continue mixing until the frosting is smooth and fluffy.
- Color the Frosting: Divide the buttercream into separate bowls and tint each with your desired Halloween colors such as orange and purple for a festive look.
- Frost the Cupcakes: Using a piping bag or spatula, evenly frost each cooled cupcake with colored buttercream, creating a smooth or decorative swirl finish.
- Roll and Stamp Fondant: Dust a surface lightly with cornstarch and roll out the white fondant to about 1/8-inch thickness. Use Halloween-themed stamps or cookie cutters to imprint spooky designs like bats, pumpkins, or ghosts onto the fondant.
- Cut and Apply Fondant Decorations: Cut the stamped fondant into shapes that fit atop the cupcakes. Gently press the fondant decorations onto the frosted cupcakes to complete the look.
- Serve and Enjoy: Arrange your festive cupcakes on a platter and serve to enjoy a fun and flavorful Halloween treat with family and friends.
Notes
- If you don’t have fondant stamps, small cookie cutters or clean rubber stamps can be used as alternatives for imprinting designs.
- You can opt for either homemade or store-bought fondant depending on your preference and convenience.
- Sprinkle edible glitter or Halloween-themed sprinkles on the frosting before applying fondant for extra texture and sparkle.
