3 Impressive Cupcake Recipes to Make This Halloween

Preheat the oven to 350ºF. Line standard muffin cups win paper liner.

In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.

Add buttermilk, vegetable oil, and 1 1/2 cups warm water; whisk to combine. Add eggs and vanilla extract and mix until smooth. Stir in crushed Oreos until just combined.

Divide batter among muffin cups (filling each about 2/3 full) and bake until a toothpick inserted in center of cupcake comes out cleanly with only a few moist crumbs attached, about 20-25 minutes.

Let the cupcakes cool in pans on wire racks, 5 minutes, then transfer to the racks and let them cool completely.

For the frosting, beat the butter until light and fluffy, then add sugar, cocoa powder, vanilla, salt, and cream. Beat until smooth.

Spoon the frosting into your piping bag and pipe one ring around the cupcake. Place two Gummi worms over the center.

#SpoonTip: If you don’t have a piping bag you can use any plastic or ziplock bag and cut a hole in one of the corners.

Pipe a final swirl over the Gummi worms and top with Oreo crumbles.

Preheat oven to 350ºF. Line muffin tin with cupcake liners.

In a medium bowl, mix flour, baking powder, baking soda, and salt. Set aside.

In a large, microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar- mixture will be gritty.

Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.

In a small bowl, combine the other 1/2 cup of sugar and the 2 teaspoons of cinnamon.

Spoon 2 tablespoons of batter into liner and top 1 teaspoon of sugar mixture. Add 1 more heaping tablespoon of batter. Top each cupcake with one more teaspoon of the sugar mixture.

Bake the cupcakes 19-21 minutes, or until a toothpick comes out cleanly. Allow to cool completely before frosting.

For the frosting, beat butter until creamy. Add sugar, cream, and vanilla and beat until it is light and fluffy. The frosting should be slightly more whipped than an average buttercream.

Scoop frosting into a piping bag and pipe a generous swirl on top of the cake. Place two Mu0026Ms on the frosting to make the eyes.

Preheat the oven to 375ºF. Line 14 muffin cups with paper liners.

Over high heat, bowl the water in a small saucepan. Pour the unsweetened cocoa powder into a medium sized bowl and mix with boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.

Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.

In a large bowl, using an electric hand mixer or stand mixer, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, beating until smooth.

Beat in the vanilla extract. Slowly add the flour mixture and beat only until just combined. Add the cooled cocoa mixture and stir until smooth.

Fill each muffin tin 3/4 of the way full with batter. Bake for 16-19 minutes. Remove from oven and place on a wire rack to cool before frosting.

For the frosting, beat the butter and peanut butter together until they are smoothly blended together.

Add powdered sugar and vanilla and beat until smooth. If frosting is too thick to spread, add whipping cream gradually until you reach the right consistency.

Put the frosting into a piping bag and pipe a swirl on top.

For Snickers cupcakes, drizzle cupcake with caramel sauce and top with one half of a small snickers bar.

For Reese’s cupcakes, drizzle cupcake with chocolate sauce and top with one half of a Reese’s peanut butter cup.