How to Make the Best Candy Corn Cupcakes

It is that time of year – the candy corn season! Did you know, however, that it is also the best time to make candy corn cupcakes?

How to Make the Best Candy Corn Cupcakes

Candy corn is one of those nostalgic treats that never go out of style. It’s a classic Halloween candy, and an excellent way to celebrate the season. If you want to make this yummy treat into something delicious to enjoy any time of year, then try these cupcakes!

How to Make the Best Candy Corn Cupcakes

Whether you use a boxed mix or our from-scratch recipe – these candy corn cupcakes are pretty easy to make and impressive to look at with the classic three-colored tradition to be shown off.

The history of candy corn

It is a little fuzzy, but no matter how it came to be – there is something special about this candy that always makes people smile.

It was first invented in the 1880s by a Wunderle Candy Company employee, George Renninger. Wunderle Candy Company was the first to produce the candy in 1888.

Back then, it was originally billed as “chicken feed” instead of “candy corn” but relied heavily on the traditional fall harvest colors of orange and gold.

The company started selling them in bags or boxes like they are now – but originally it was just sold by weight.

Candy corn developed into a fall and Halloween staple around the 1950s when people began to hand out individually wrapped candy to trick-or-treaters. The harvest-themed colors and increased advertising in the month of October also helped candy corn become the fall staple that it is today.

How do you store Candy Corn Cupcakes?

Here is the thing – with the more futzy designs, I like to make them in advance of an event or get-together. I will make bases like these in the recipe below and then freeze them until I am ready to make them for an event. I just pull them out the night before so they are totally at room temperature when I assemble them.

The best way to usually store your finished creations? Room Temperature. Granted, they aren’t going to be around that long – but you should be good for 6-8 days tops, as these are simply just frosted cupcakes.

How to make white cupcake batter

The ingredients you will need:

  • 1/2 C unsalted butter, room temp
  • 2 egg whites
  • 2 eggs
  • 2 C flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 baking soda
  • 3/4 C buttermilk
  • 1 1/2 C sugar
  • 1 tsp vanilla
  • Sift flour, baking powder, salt, and baking soda together in a bowl.
  • Beat butter on high for 30 seconds.
  • Add sugar and vanilla extract to the butter until well combined.
  • Add egg whites, one at a time, mixing after each.
  • Add eggs, one at a time, mixing after each.
  • Add 1/3 C  flour mixture to the wet mixture followed by adding 1/3  C of the buttermilk; add 1/3 C flour mixture again then add 1/3 C  buttermilk mix on low speed, add 1/3 C of flour and add the rest of 1/3 C of buttermilk mix in low speed until thoroughly blended.

Now, if you would rather use a boxed cake mix, you can do that. You can use a boxed mix for your cupcake base or make them from scratch with the above recipe. Boxed mixes are on sale all the time for roughly a buck or you can simply hit your local Dollar Tree to grab a cake mix.

We like our white cake recipe from scratch and used it. Either way, you need to make you divide your batter evenly between three bowls so you can add the coloring.

How to Make the Best Candy Corn Cupcakes

How to Make the Best Candy Corn Cupcakes

Other Candy Corn Cupcakes Ingredients:

  • Yellow and Red food coloring
  • White frosting
  • Sprinkles of your choice – and candy corn

How to make candy corn cupcakes:

Take your 3 bowls of white cake batter…you will leave one white. On the second one add 6 drops of yellow food coloring to make the yellow layer of the cupcakes. In the third bowl add 3 drops of yellow and 3 drops of red food coloring for the orange cake mix.

Preheat your oven to 350 degrees, and line your cupcake pan with cupcake liners. You are going to fill the liners with the cake batter in layers.

Fill cake liners starting with yellow batter, then orange, then white

Bake for 18-22 minutes, until a toothpick is inserted and comes out clean. Let them cool completely before you go on to decorating them.

You can make buttercream frosting or buy a tub of white frosting – either way, divide the frosting into 3 different bowls, like you did the cake mix.

Leave one white. Add 6 drops of yellow food coloring for yellow and stir it in well. Then, add 3 drops of yellow and 3 drops of red for orange frosting, blending it in well.

Fill 3 separate piping bags with each color and frost your candy corn cupcakes by piping a layer of yellow frosting first,

How to make candy corn cupcakes:

then orange frosting,

and then finally the white.

How to make candy corn cupcakes:
As you can see, I love to add sprinkles of matching color on each layer as I frost them.

You can also frost them this way with yellow…

How to make candy corn cupcakes:

and orange…

How to make candy corn cupcakes:

and white…

Which way do you like better?

How to make candy corn cupcakes:

Other recipes you may find fun:

How to Make Witch Hat Cupcakes the Easy Way

How to make witch hat cupcakes? Making witch hat cupcakes is a fun way to get in the Halloween spirit! These mini cakes are easy enough for kids to make and they’re also delicious.

How to Make Witch Hat Cupcakes the Easy Way

Making witch hat cupcakes for Halloween is surprisingly easy. You don’t need to be a pastry chef or have any fancy kitchen tools to make these fun and festive treats, just a little bit of time! Check out this recipe for how to make witch hat cupcakes with step-by-step instructions and pictures.

Halloween Witch Hat Cupcakes

The witch is certainly a powerful and popular figure, and the witch has appeared and reappeared in myths, cultural stories, legends, and literature through the ages.

In fact, in almost every culture, in almost every period, you can find a witch-like figure. There is Lilith, a female witch-demon who appears in Jewish folklore, as well as Iranian, Christian, Greek, Mexican, and Arab literature.

In recent years, there are the young wizards and witches of J.K. Rowlings beloved Harry Potter series. It is rare indeed to go an entire Halloween night and not see a few dozen Harry Potter Halloween costumes.

So which witch do you want to be for your Halloween costume? Do you want to be a spooky witch, a green-faced witch, or even a good witch? Below I’ve given a brief explanation of three popular witch figures and legends, as well as some suggestions on how to make a great witch Halloween costume.

how to make witch hat cupcakes

I’ll Get You, My Pretty!

Often, the first witch people think of is the Wicked Witch of the West from The Wizard of Oz, with her flowing black robes, pointed black hat, buckle shoes, warty nose, and emerald green skin. Add in a good cackle, maybe even a flying evil monkey and you’ve got a great Halloween costume.

It’s also a good Halloween costume to make at the last minute. You just need some black clothing, green face paint, a household broom, and some brown or black makeup. If you can scrounge up a black hat, you’ll surely be instantly recognized as a witch. Many Halloween costume shops sell or rent out witch costumes, which is often cheaper and less time-intensive than buying all your items individually.

Double, Double Toil and Trouble.

For those Shakespeare buffs out there, why not find two good friends and go as the three witches from William Shakespeare’s Macbeth? Actually, if you have a group of four friends, have one of you dress up as Hecate, the powerful and historic witch of the night.

As Shakespeare does not provide too much detail about the witches’ costumes, you and your friends can let your imagination decide what your Halloween costumes will look like. You could even rent one of the many versions of Macbeth (Scotland, PA is a particularly odd one), and see how other people have imagined the witches.

This Halloween costume gives you a great excuse to dress up as a spooky, dark witch and memorize some beautifully creepy Shakespearean witch lines like Fair is foul, and foul is fair: Hover through the fog and filthy air.

how to make witch hat cupcakes

I Saw Sarah Good with the Devil! I Saw Goody Osburn with the Devil!

My last suggestion for a witch Halloween costume is to do a little research about the Salem Witch Trials and Arthur Millers The Crucible. Most people encountered The Crucible in high school classes.

It is a play detailing a witch-hunt that occurs in a Puritan community. This sounds like an odd lead-in to Halloween costume advice, but Millers’ tale about people accusing others of witchcraft and dancing with the devil in the forest provides a lot of fun possibilities for Halloween costumes.

Like the Macbeth witches, this could be a great group Halloween costume idea. Have some bewitched Puritans, have some religious folk, and maybe even a witch or a devil.

how to make witch hat cupcakes

Witch Hat Cupcakes Recipe

You can make your cupcake bases as you see fit. I love to use my chocolate cupcake recipe but you could use a boxed cake mix too. They are on sale all the time, always just a buck at your local Dollar Tree store, and super easy to dress up so no one knows you used a boxed mix.

I often keep cupcake bases in my freezer for those times I want to whip up something fun and whimsical – like these witch hat cupcakes or even my Oreo cupcakes.

How do you store The Best Little Shop of Horror Witch Hat Cupcakes?

Here is the thing – with the more futzy designs, I like to make them in advance of an event or get-together. The best way to usually store your finished creations? Room Temperature. Granted, they aren’t going to be around that long – my family of three could easily take them out in two to three days. Since you are using canned frosting instead of buttercream frosting or fondant, they should be fine for five to six days. You can learn more about that in our article How To Frost A Cupcake.

Witch Hat Cupcake Ingredients

Witch Hat Cupcake Ingredients

So, you will need sugar cones for the With Hat Cupcake Toppers. It can be found at your local grocery store- I was lucky to score them at Kroger but they always have a 12-count box at your local Dollar Tree store.

For Witch Hat Cupcakes you will need:

  • Chocolate cupcakes, cooled are ready to decorate.
  • Sugar ice cream cones, 1 for each cupcake
  • Any round, flat cookie, 1 for each cupcake
  • Green and purple frosting
  • Sprinkles – again, you can get these at the Dollar Tree.
  • 10-12 oz chocolate
  • 1-2 tablespoons of vegetable shortening

Witch Hat Cupcake Toppers

The first thing you will want to do is to make the witch hat cupcake toppers. They need a little time to set up before you fully assemble your Halloween Witch Hat Cupcake creations.

Melt chocolate and shortening together to make the chocolate thin enough for dipping the cookies and cones.

how to make witch hat cupcake toppers

Dip cookies and cones in chocolate and set aside or place in refrigerator to set

how to make witch hat halloween cupcakes

How to Make Witch Hat Cupcakes

Pipe frosting onto cooled cupcakes, alternating colors as you wish

how to make witch hat cupcakes

Pipe a line of frosting around the opening of the cone and place it in the center of the cookie to create the witch hat.

how to make witch hat cupcakes

Pipe frosting all the way around where the cookie and cone meet and pour on sprinkles to create a hatband.

how to make witch hat cupcakes

Place the hat on top of cupcake.

how to make witch hat cupcakes

Pipe a thin square shaped buckle in the center front of the hat band.

how to make witch hat cupcakes

Your witch hat cupcakes are ready to entertain your spooky guests with!

If you liked how to make witch hat cupcakes, you may like these recipes:

How to Make Magical Halloween Unicorn Cupcakes

It’s that time of year again! The leaves are changing, the air is getting crisper- and you know what that means: it’s Halloween season. This recipe for Magical Halloween Unicorn Cupcakes will be sure to delight your guests this holiday season.

How to Make Magical Halloween Unicorn Cupcakes

This recipe is not only for unicorn lovers but for anyone who wants to make a magical dessert! These cupcakes are surprisingly easy to make and the hardest part might be waiting for the cupcakes to cool before you can decorate them with your favorite colors!

Magical Halloween Unicorn Cupcakes

The Halloween season kicks off with October 31st being All Hallow’s Eve which means “the eve of all saints.” This was also known as Samhain in Celtic culture. The night before this day marked the beginning of winter (a time where many crops died.)

It became connected to ghosts and spirits since people would go door-to-door looking for treats while wearing masks like mischievous goblins on November first!

Halloween Unicorn Cupcakes

So they were honoring their ancestors who had passed away during the previous year by giving them food offerings from their harvest so they could take care of them in the next world.

Basically, Halloween is all about things we can’t see or understand.

Why are unicorns so popular?

The unicorn is a symbol of purity and it’s easy to see why they’ve been used for centuries in religious iconography as symbols of Christ, mainly because the single horn on their foreheads.

In medieval European legend, unicorns are said to have healing powers if you can kill them but this story has its roots back in Indian mythology where people believe that only virgins could capture these spirits!

Yes, I use a boxed mix to whip up these treats, but you can make our vanilla cupcake from scratch recipe follow along too.

Magical Halloween Unicorn Cupcakes

We use a traditional Halloween candy as an inspiration for the cupcake base – the candy corn.

Halloween Unicorn Cupcakes

History of candy corn

Candy corn is a popular Halloween treat consumed by children and adults alike, but the history of this sweet confection goes back to when it was created in the 1800s.

Candy Corn History: The original recipe for these candies consisted primarily of sugar, corn syrup, butter, or coconut oil along with vanilla extract and food coloring.

They were then shaped into crescent-shaped pieces that resembled Indian war clubs called “maces” (the shape resembles teeth marks). These sugary treats became an instant sensation because they looked similar to real ears of corn that had just been harvested from fields nearby.

The colors alone scream fall harvest and make for a fun pallet to work with.

Candy Corn Cupcakes Ingredients

white cupcake liners

Vanilla Frosting

  • 1 1/2 C unsalted sweet cream butter, softened
  • 3 C powder sugar
  • 2 tsp vanilla extract
  • 3-5 tbsp heavy whipping cream
  • purple, orange, and green gel food coloring

You will also need:

  • 1 disposable piping bag fitted with a #22 tip
  • 1 large piping bag fitted with a large star frosting tip
  • Wilton Candy Corn Unicorn cupcake decorations (Found at Walmart in the Halloween department)
How to Make Magical Halloween Unicorn Cupcakes

How to Make Halloween Unicorn Cupcakes

Preheat the oven to 350 degrees and place cupcake liners into the cupcake pans. Follow the directions on the back of the box to make the cupcake batter. Divide the batter evenly into 3 bowls. In one bowl, mix in a few drops of the orange gel food coloring, in the second bowl, mix in a few drops of the yellow gel food coloring and leave the third bowl color-free (white).

How to Make Magical Halloween Unicorn Cupcakes

Using a spoon, scoop some orange cake batter into the cupcake liners, enough to cover the bottom.

How to Make Magical Halloween Unicorn Cupcakes

Scoop some yellow cake batter on top of the orange batter. Then scoop some white cake batter on top of the yellow layer.

Bake in the oven for 20 minutes. Remove from over and let set in the pans for 5 minutes before moving them to a cooling rack.

Frosting directions

Using a standing mixer, beat together all ingredients except the food coloring, beating together until creamy and smooth and stiff peaks form.

Scoop 2 C of frosting into the large piping bag

Divide the rest of the frosting into three different bowls. Mix in one color each into each bowl; purple, orange, and green.

Scoop the purple frosting into one side of the disposable piping bag, scoop the orange frosting into another side of the disposable piping bag, and then scoop the green frosting into the last side of the disposable piping bag.

Some people find that confusing and like the saran wrap tick. Just check out this video –

The cling wrap tip is about five minutes into the video – but she shares a lot of fun other tips too!

Frost the cooled cupcakes with the white frosting

Place the horn into the middle of the frosting

Place ears on either side of the horn

Place the “Eyes” below the horn, and then, using the colorful frosting, pipe the unicorn mane around the top and along the side.

How to Make Magical Halloween Unicorn Cupcakes

Other fun Halloween Treats:

Other recipes you may like to check out:

How to Make Spider Web Cupcakes

These spider web cupcakes are a must for Halloween! You can make them with any flavor of cake and frosting to match. They’re perfect as an individual treat or in a batch as part of your Halloween party spread.

The Most Delicious Spider Web Cupcakes Recipe

Now here is the thing – these are DIFFERENT from a lot of the spider web cucpakes out there in recipe land. It is all in the cupcake topper and cute candy spider that we make to keep it company.

Why spider web cupcakes?

First of all, they’re perfect for Halloween – that is just a given, right? You can make them with any flavor of cake and frosting to match. We love two combos here: Chocolate cupcakes with vanilla buttercream and yellow cupcakes with chocolate frosting. We chose the former for this recipe.

Now, you can make these ANY time of the year, especially if you want to dig a little more into spiders. After all, they say you are never more than 6 feet away from a spider, at all times!

They really are fascinating little critters.

Fairytale Inspired Spiderweb Cupcakes

I am not exactly thinking about Little Miss Muffet but more like how these would make for such a great treat to have when reading even Charlotte’s Web to the kids.

It would also make for a great addition to any unit study on spiders – like these that I found:

Have the kids help you with this too – they can make the cupcakes, make the spiders, assemble the cupcakes — even try their hand at the webs!

Kids learn SO MUCH in the kitchen! Just check out this article that tells you more on that: 7 Ways Kids Learn From Cooking

Spider Web Cupcake Topper

These are pretty simple to make – the details are all in the topper. It takes a little bit of time but really makes the difference. They will totally stand out over the spider web cupcakes where the webs are simply etched into the frosting.

You are going to need to print off my spider web template for these.

Chocolate Spider Webs ingredients

  • 1 C of Ghirardelli melting chocolate chips
  • 1 disposable piping bag
  • 1 cookie sheet
  • 1 sheet of either waxed paper or parchment paper

How to make chocolate spider webs

Put my template under a sheet of either waxed paper or parchment paper. Melt chocolate until smooth. Pour melted chocolate into the piping bag. Cut the tip of the piping bag. Pipe out a line and trace the web designs on the template. Place into the fridge overnight.

Fondant candy spiders

NOW, it is time to make the spiders! The candy spiders are optional but they look so cute on top!

Can you make your own fondant? Absolutely!

With only 4-5 ingredients, and in about 15 minutes, you can make a great version that is easier to work with than what you buy at the store.

Making homemade fondant with marshmallows is easy — so easy, in fact, you can do it in the microwave with just four ingredients!

You will need:

How to make candy spiders

Pinch off different sizes of fondant balls. Make sure they are no bigger than 1/4 tsp and 1/2 tsp in size. Roll that fondant into balls. Dip your finger lightly into the water and rub your finger onto the backside of the small ball. That is going to act like “glue” and connect them when you place the larger ball to connect it to the small one.

Place your little spiders onto a cookie sheet, making sure they are still connected. The water will continue to act as glue while the fondant dries overnight.

Repeat steps to make 11 more spider bodies.

Chocolate Spider Web Cupcake Recipe

Yes, you can make these chocolate cupcakes from scratch – and do only a small batch. You could use any boxed mix instead, should you so choose to, like I did. Even the frosting colors and flavor can be altered, but I suggest sticking with a light color to make your chocolate webs and cute candy spiders really stick out.

How small a batch does this cupcake recipe make? This recipe will make 12 Spider Web Cupcakes – that are ready to decorate as soon as they are cool.

Spider Web Cupcake Ingredients

Directions

Just so you know – you are NOT going to follow the instructions on the back of the box. We are tweaking that boxed cake mix to make it yummi-fied.

Preheat oven to 350. Line cupcake pan with the black cupcake liners.

In a medium bowl, add the cake mix, butter, milk, and vanilla extract and stir until combined. Fill cupcake liners 3/4 of the way full. Bake in the oven for about 21 minutes. Pull out the cupcakes and allow them to cool before frosting.

Simple Buttercream Frosting Ingredients

  • 1 C unsalted sweet cream butter, softened
  • 2 1/2 C powder sugar
  • 1 tsp vanilla
  • 3-5 TBSP heavy whipping cream
  • 1 disposable piping bag with a star tip

How to make frosting

Using a stand mixer, combine all ingredients and mix on medium speed. Mix until you see stiffed peaks in your frosting. Mix in a few drops of the green food coloring and continue to mix until fully combined. Scoop frosting into piping bag. Frost cooled cupcakes.

Spider Web Cupcakes Decorating Directions:

Frost the cooled cupcakes by piping it onto the top of the cooled chocolate cupcake bases. Carefully peel the chocolate web off of the parchment or waxed paper and place into the frosting.

Place a spider body in front of the web. Using the icing, pipe out legs. Allow icing to harden for 10 minutes

Just look at them! Aren’t they just so stinkin’ cute?

Other recipes you may enjoy

The Best Little Shop of Horror Cupcakes

I love the 1986 American horror black comedy musical film directed by Frank Oz that is based on the 1982 off-Broadway musical comedy of the same name by composer Alan Menken and writer Howard Ashman, which in turn was based on the 1960 film The Little Shop of Horrors, directed by Roger Corman, about a geeky florist shop worker who finds out his Venus flytrap has an appetite for humans. These Little Shop of Horror Cupcakes are a nod to both Seymor and his plant Audrey II.

Granted, a plant that kills humans probably isn’t the thing to idolize, but I have seen a ton of older movies and musicals, thanks to a year of quarantine. Just check out my favorite song of the show:

Now, I know this recipe only makes 12 cupcakes – that is because the actual cupcake making time may only be 10 minutes, with a bake time of 21-24 minutes, but the actual decorating time is over 1 hour. You can use a box of red velvet cake mix to make the chocolate cupcake bases or use our Red Velvet Cupcakes Recipe to make them from scratch. I talk about starting with a cake mix below – to account for the long decorating time.

The Best Little Shop of Horror Cupcakes

Just like any of our cupcake recipes, you can make the cupcake bases in advance. I actually have some chocolate cupcakes in my freezer right now for Valentine’s Day. Generally, the rule of thumb is that if you plan to frost and enjoy them within a couple of days you should be storing your cupcakes at room temperature. If you do not plan to frost or enjoy them within a couple of days then it’s best to freeze them. You can learn more about Batch Baking During the Winter Months in my other post if you want to, but batch baking and freezing are some of my trade secrets. Rarely would I pop them in the fridge – the constantly circulating air dries them out too much.

How do you store The Best Little Shop of Horror Cupcakes?

Here is the thing – with the more futzy designs, I like to make them in advance of an event or get together. The best way to usually store your finished creations? Room Temperature. Granted, with 12 cupcakes, they aren’t going to be around that long – my family of three Red Velvet lovers could easily take them out in two to three days. Between the buttercream frosting and fondant, they should be fine for five to six days. You can learn more about that in our article How To Frost A Cupcake.

Where to get Your Fondant for our Little Shop of Horror Cupcakes

I have had mixed reviews with purchased fondant. Getting fondant off of amazon has led to me trying to work with a dry product. That was beyond frustrating and had be taking a trip to Michaels’ craft store with my handy-dandy coupons. It really is super easy to MAKE fondant yourself. From scratch and without marshmallows. Just check out this video:

That being said, let’s get started on the cupcakes! You will need both red and white fondant for this project.

Little Shop of Horror Cupcake Bases

You will need:

  • 1 box Red Velvet cake mix
  • Ingredients as listed on the back of the cake box
  • Electric mixer/bowl
  • Cupcakes liners
  • Cupcake pan – I can’t rave about this one enough!

Directions:

Preheat the oven as per directions on the back of the box. Line the cupcake pan with cupcake liners. Fill in each of the cupcake liners 3/4 of the way with the batter. Place in oven. Bake following the directions on the back of the box. When the cupcakes have baked, remove them from the oven. Set aside for at least 30 minutes to cool by removing the cupcakes from the pan and transfering them to a cooling rack. Allow them to cool completely before frsting and decorting them.You will only need 12 of these, so feel free to pop the rest into the freezer for a future project.

Let’s Decorate them!

For the frosting you will need:

  • 2 C unsalted sweet cream butter, softened
  • 5 C powder sugar
  • 2 tsp vanilla 
  • 6-10 TBSP heavy whipping cream
  • Green gel food coloring
  • 1 disposable piping bag with a leaf tip
  • 1 disposable piping bag with a star tip

Using a standing mixer, combine all ingredients and mix on medium speed. If your frosting starts looking like powdery rocks, add another tablespoon or so of heavy whipping cream. Mix until you see creamy stiff peaks starting to form.

Decorating directions

Sprinkle the powder sugar onto the cutting board. Roll out your red fondant to 1/8 inch thickness. Use the 3 inch round cookie cutter and cut out 12 red circles.

Little shop of horror cupcake fondant project

Using the knife, cut out a triangle on one side for the mouth.

Audrey little shop of horror fondant decor

Place onto a cookie sheet fitted with parchment paper. Roll out the white fondant to 1/8 thickness. Using the knife again cut out 24 thick strips.

Cut small triangles out of the strips to make it look like teeth. Using the smallest cookie cutter you, poke out little circles. Flip the red circle over.

Dip your finger in water a place one strip on the bottom of the “Mouth”

Audrey little shop of horror cupcake teeth

Allow it to sit for a few minutes before doing the top. The water will act as a magic glue to make it stick together. Cut off excess pieces of the white fondant.

Flip back over, lightly dip your finger into water and drop some water onto the little fondant dots. Place the circles randomly throughout the red.

Scoop the green frosting into the piping bag with the round star tip. Scoop about 1/4 C of frosting into the one with the leaf tip.

Frost cooled little shop of horror cupcakes with the round tip and then place your little fondant Audrey piece in the middle of the frosting.

Using the leaf tip, pipe some leaves onto the bottom of the art piece and you have your work of art ready to impress:

LIttle Shop of horror cupcakes ready to serve

Other cupcakes you may find helpful:

Easy Peasy Reeses Chocolate Pumpkin Cupcakes

These Reeses Chocolate Pumpkin Cupcakes are great for those who are super busy! They start with a boxed cake mix and and then end with a topped seasonal candy – they really couldn’t be any easier. The Oreo crumb topped peanut butter frosting add a great texture and make for a more interesting flavor combination.  

How to make chocolate pumpkin cupcakes article cover image

Easy Peasy Reeses Chocolate Pumpkin Cupcakes

Granted you can only get these Reeses Peanut Butter Chocolate Pumpkins in the fall, but you can get their hearts, eggs, and /or holiday trees at other times of the year. Just switch up the color of the frosting to match whatever holiday theme you are going for.

We pair that yummy chocolate peanut butter treat with homemade peanut butter frosting. The colored frosting is what sets off the chocolate covered treat to perfection. Instead of orange, you could use red, light blue, or even dark green food coloring to set it all off perfectly.

While this recipe starts off with a chocolate cake mix, you could easily use our basic chocolate cupcake recipe too.

You will need:
 
For the Chocolate Cupcakes
1 box double chocolate cake mix
4 large eggs- room temp
1 cup milk
1/4 cup oil
2 Tbsp. plain Greek yogurt
 
For the Peanut Butter Frosting:
1/2 cup butter, room temperature
1 1/2 cups creamy peanut butter
2 cups powdered sugar
1 tsp. vanilla extract
3 Tbsp.milk
1 cup crushed Oreos
 
Vanilla ( orange ) frosting:
4 cups powdered sugar
1 cup butter, room temperature
3 tsp. vanilla
2 tbsp. milk
1 drop orange food coloring
12 Reeses pumpkins
 
Directions:
Preheat oven to 350 degrees.
Line 2 regular muffin tins with double cupcake liners. (2 liners for each cupcake)
In a large bowl add your cake mix, milk, eggs, oil and Greek yogurt.
Mix until smooth.
Scoop the batter into cupcake pans, filling the liners 3/4 of the way full.
Bake cupcakes for 18-20 minutes or until done.
Allow to cool before frosting.
 
Peanut Butter Frosting:
In the bowl of a stand mixer add the butter, and peanut butter.
Beat until smooth.
Add powdered sugar and vanilla.
Beat until combined.
Add milk and mix until light and fluffy.
 
Easy Peasy Reeses Chocolate Pumpkin Cupcakes in process with peanut butter frosting
 
Frost cupcakes only a little bit to be able to dip in the Oreos.
 
 
Take each cupcake and dip into the crushed Oreos.
 
 
Orange Vanilla Frosting:
In the bowl of a stand mixer add the butter, and vanilla.
Beat until smooth.
Add powdered sugar.
Beat until combined.
Add milk, orange food coloring and mix until light and fluffy.
 
 
Frost with the vanilla ( orange frosting )
Place the Reeses pumpkin on top.
 

Other fall recipes you may like:

Red Velvet Bloody Cupcakes

It’s almost my favorite season — I love fall and Christmas! These Red Velvet Bloody Cupcakes are the perfect “scary” treat to entice your friends with and they really aren’t that hard to make!

bloody cupcake article cover image

How to make Bloody Cupcakes

There are red velvet cake mixes, or recipes out there that just tell you to add a ton of red food coloring to a box of chocolate cake mix. We like to start these bloody cupcakes out with our own basic red velvet recipe. It does use a red velvet extract, but way less food coloring, and is from scratch instead of a box.

Make a dozen Red Velevet Cupcakes. You can use our recipe HERE or a boxed mix from your local store.

After they have completely cooled, you can start the fun process of decorating them! You are going to need Wilton Edible knife icing transfers. They come in a package of 12, and you can get them HERE on Amazon.

Cream Cheese Frosting Recipe:

1 C unsalted butter, softened
1 C cream cheese, softened
2 tsp vanilla
2 C powdered sugar
5 tbsp heavy whipping cream

Frosting Directions:

Whip the butter and cream cheese until creamy.
Change the mixer to a low speed and slowly add powdered sugar until blended.
Add in the vanilla and heavy whipping cream, beating until thoroughly combined.
Scoop the frosting into a pastry bag with a large frosting tip.
Frost the cupcakes and place the knife icing transfer into the center of the cupcake

Blood icing ingredients and directions

  • 1 egg white
  • 1/4 tsp cream of tarter
  • 3/4 C powdered sugar
  • 1/4 tsp vanilla
  • 1 rubber bbq brush
  • red gel food coloring

Directions

In a standing mixer, combine the egg white, cream of tarter, vanilla and powdered sugar.

Mix until white in color and stiff peaks about 7 minutes then mix in red food coloring, add in a few more drops of red to get a deep shade of red, about 5 drops. (if the icing is thick add in 1 tsp of water)

Place the cupcakes into a area where you wont mind getting ‘blood’ on items then dip the bbq brush into the blood and shake the brush towards the cupcakes to give them the blood effect.

Let dry for 10 minutes before enjoying.

bloody cupcake recipe ready to eat

Other fun fall recipes you may enjoy:

Bat Cupcake for Halloween Treats

I love fun and festive ways to celebrate a holiday! As much as I love cakes, cupcakes are much easier to serve to a crowd, especially for serving to children. These simple bat cupcakes are super easy to make and assemble — you can “cheat” and use a boxed cake mix if you want to save a little time.

bat-cc-1-2

Bat Cupcake

Stuff for the cupcake:
1 3/4 C flour
2 C sugar
1 C dark cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 eggs
1 C whole milk
1/2 C oil
2 tsp vanilla
1 C boiling water

Halloween Frosting:
1 C of unsalted butter (softened)
4 C powder sugar
4 TBSP heavy whipping cream
Orange, purple & black gel food coloring
Halloween sprinkles

Needed items for the Bats:
2 egg whites
1 C powder sugar
½ tsp cream of tartar
Gel food coloring, black
1 roll wax paper

Making the cupcakes:
Preheat oven to 350 degrees.Next line each cupcake tin with paper liners. Begin mixing the flour, sugar, dark cocoa, baking soda, baking powder and salt together in a bowl.
In a second bowl add the eggs, whole milk, oil, and vanilla. Pour the wet ingredients into the bowl with the dry ingredients. Begin to beat all of the ingredients together for three minutes on medium. After these ingredients are mixed slowly begin to add the boiling water, a little amount at the beginning, stirring as you add, then pour the remaining boiling water in. This may cause the batter to be a little runny but that is okay.
Now scoop the batter into the lined cupcake tins until about 3/4rds filled. Bake at 350 degrees for 20-25 minutes. Remove the cupcakes from the oven allowing them to cool for 10 minutes. Finally, remove each cupcake from the pan placing them on a wire rack to completely cool.

On to the frosting:
Cream powder sugar and butter until mixture is light and creamy. If for some reason it doesn’t cream you can add a few drops of heavy whipping cream until it creams.
Test to see if the frosting can form and hold a stiff peak by getting a spoonful of frosting and turning the spoon upside down to see if the frosting stays on the spoon or falls off. If it stays on the spoon, you’re in good shape if not, add more powder sugar 1/4 cup at a time and mix well.
Divide the frosting equally into three bowls. Add several drops of each of the gel food colorings into each of the bowls. One color per bowl. Mix well until the color is througly blended.
Once frosting is ready, you can place it into a pastry bag with a large tip (we used a 13-inch tip) Scoop one color of your frosting at a time, putting it on one side of the bag. Add the other two colors of frosting to the two other sides of the pastry bag.
Twist the open end of the pastry bag and push the frosting to the top, test to make sure that the colors are mixed together, and frost the cupcake edges inward to the center of the cupcake. Top each cupcake with your Halloween sprinkles. Set the cupcakes aside.

And now the royal icing:
Combine all ingredients except food coloring in a mixing bowl mixing on medium speed for 4 minutes. If icing isn’t still enough, you’ll want to add 1/4 cup powder sugar until stiff.
Add several drops of black gel food coloring into the bowl, mixing well. Spoon the colored icing into a piping bag using a #2 tip.

Let’s make Bats:
Using a Halloween coloring book locate individual flying bats, outline the bats with a magic marker. At this point, you may want to enough copies of the bat to fill your cookie sheet. Taped these bats to the cookie sheet, tape the wax paper covering the bats. Using the black icing, begin by outlining all of the bats. Set aside. With the remaining icing add several drops of water and stir well. This should allow the icing to become more fluid. Using a small spoon, drizzle a small amount of the icing into the center of the outlined bat. Using the same spoon spread this icing throughout the bat making sure that it is fully covered. Set aside until totally dried from 4-5 hours to overnight. Test to make sure that the bats are fully dried by pressing your finger slightly on one of them. If it gives then it isn’t totally dried if no indention then it is dried. Cut away the tape and cut around the wax paper around each of the bats. Gently and carefully begin to peel the paper off of the back of the dried bat. Place the bat in the center of each cupcake.

bat-cc-1-1

Pumpkin Patch Cupcake

pumpkin-cupcakes-7-3

Sometimes simple is the best thing and this quick fall pumpkin patch cupcake can really work for a group pot luck event. You can use any cake mix to make the cupcakes or use my recipe below

Chocolate Cupcake Ingredients:
2 C sugar
1 3/4 C flour
3/4 C cocoa
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs, room temp
1 C whole milk, room temp
1/2 C canola oil
2 tsp vanilla
1 C boiling water

Chocolate Cupcake Directions:
Preheat oven to 350 degrees. Line cupcake tins with paper liners.
Whisk the sugar, flour, cocoa, baking powder, baking soda and salt in a mixing bowl.
Combine the eggs,milk, oil and vanilla in a bowl. Add this to the dry ingredients beating on medium until the batter is smooth.
Gradually add the boiling water, milk and oil and blend together until the batter is smooth.
Using a medium scoop fill the paper lined cupcake tins with the prepared batter.
Bake at 350 degrees for 20-25 minutes until an inserted toothpick comes out clean.
Allow to slightly cool before transferring to wire racks.

Vanilla Frosting
Frosting Ingredients:
1 C soft unsalted butter
4 + C powder sugar
4 TBSP heavy whipping cream
1 Tbsp. Vanilla
Grass Green gel food coloringpumpkin-cupcakes-7-2

Frosting Directions:
-Cream the butter, vanilla, and powder sugar until it looks light and creamy.
-If it doesn’t cream add several drops of the heavy whipping cream until it creams.
-Add several drops of the green gel food coloring. Mix well to blend the colors.
-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….
– Add more powder sugar 1/2 C at a time…. mix well.
-Test to make sure that the frosting can make and hold a stiff peak.
-If ready scoop the frosting into a pastry bag with a large star tip.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Instead of holding the pastry bag and tip to the side hold it straight up pointing the tip down to the cupcake making the frosting look like grass.
-Start by frosting on the outside edge of the cupcake working to the center of the cupcake.

-You can add an candy pumpkin in the center of the grass patch (center of the frosting).

pumpkin-cupcakes-7-1

Witch’s Hat Cupcake Recipe

Witch Cupcakes 5-1

I simple ADORE fall and all the fun that it entails!!  Changing leaves, Halloween, Thanksgiving, fall harvest, corn mazes and so much more…I just get giddy {happy dance}

Here is a fun cupcake treat for your little gobblins, you CAN make the cupcakes from a mix — it’s OK. The recipe police won’t come after you 😉

Witch’s Hat Cupcakes

Chocolate Cupcakes

Cupcake Ingredients:

1 3/4 C Flour
2 C Sugar
1 C Dark Cocoa
1 1/2 TSP Baking Soda
1 1/2 TSP Baking Powder
1 TSP Salt
2 Eggs
1 C Whole Milk
1/2 C Oil
2 TSP Vanilla
1 C Boiling Water

Cupcake Directions:

-Preheat oven to 350 degrees.
-Line the cupcake tins with paper liners.
-Mix the flour, sugar, dark cocoa, baking soda, baking powder, and salt in a bowl.
-In a separate bowl add the eggs, whole milk, oil, and vanilla.
-Add the bowl containing the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.
-Mix all together until fully incorporated.
-Beat for 3 minutes on medium.
-Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.
-The batter may be a little runny.
-Fold in mini chocolate chips to batter.
-Scoop batter into cupcake paper liners until 3/4 full.
-Bake at 350 degrees for 20-25 minutes.
-Remove from oven and allow to cool for 10 minutes.
-Take out of the cupcake pan placing on a wire rack until completely cooled.

Vanilla Frosting

Frosting Ingredients:

1 C soft unsalted butter
4 + C powder sugar
4 TBSP heavy whipping cream

Frosting Directions:

-Cream the butter and powder sugar until it looks light and creamy.
-If it doesn’t cream add several drops of the heavy whipping cream until it creams.
-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….
– Add more powder sugar 1/2 C at a time…. mix well.
-Test to make sure that the frosting can make and hold a stiff peak.
-If ready scoop the frosting into the pastry bag with a large tip.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Frost from the cupcake edges inward to the center of the cupcake.

Royal Icing

Icing Ingredients:

2 egg whites
1 C powder sugar
1/2 tsp cream of tartar
Black, green & golden yellow gel food coloring

Icing Directions:

-Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
-If icing is not stiff enough add 1/4 C powder sugar.
-Spoon 3/4’s of the icing in one bowl, add several drops of black gel food coloring. Stir to mix colors.
-Take 1/4th of the remaining icing, put it in another bowl adding several drops of golden yellow gel food coloring mixing it well to blend the color.
-In the third bowl add the remaining frosting adding the green gel food coloring, stirring to mix well.

Witch’s Hat

-Locate a picture of cartoon witch’s hat on Google. Print the pictureS of the witch’s hat in color. Tape these pictureS with of them on it to a cookie sheet.
-Tape wax paper (covering the copies of the witch’s hats) to the cookie sheet . Follow the color and features as printed on the paper.
-Using a small pastry bag fill with the black royal icing and a #2 tip. Start by outlining the witch’s hat first. Fill in the witch’s hat with the black icing.without filling in the band (ribbon) and buckle. Allow this to dry for 30 minutes.
-Take the green icing and spoon it into a small frosting bag with a #2 tip. Outline the hat band in green and then fill it in. Allow this to dry for 30 minutes.
-In the third bowl add the golden yellow gel food coloring spooning it into the frosting bag with another #2 tip. Outline the buckle with the golden yellow then fill it in.
-Allow to dry for 5-10 hours.
-Ensure that the image is dry, gently touch one of them with your finger if it allows you to push in on the icing allow it to dry more…. If the image is dry then it will have a hard feeling not allowing you to push in on it.
-Cut the wax paper holding the completed image into squares surrounding the completed design.
-Once the image is dry, carefully peel the wax paper off of the back of the images.
– Place on the frosted cupcake.

Witch Cupcakes 5-2