Creepy Cupcakes & Treats
Six deliciously creepy ideas for Halloween cupcakes! Have fun decorating your favorite flavors of cupcakes with a variety of scary and fun decorations.
- 1 box your favorite cake mix.
- 1 can vanilla frosting
- Green food dye
- Orange food dye
- Yellow food dye
- Purple food dye
- Cocoa powder
- Jolly Rancher green apple fruit chews
- Black decorating gel
- Red decorating frosting
- Chocolate covered graham crackers
- Kiwi flavored jelly beans
- Coarse purple sugar
- Orange sprinkles
- Black sprinkles
- Yellow sprinkles
- Miniature peanut butter cups
- Shredded wheat
- 1 cup semi sweet chocolate chips
- Leaf shaped sprinkles
- Pumpkin shaped candies
Preparation time 25mins
Cooking time 45mins
Adapted from womansday.com
Moldy Mummy Cupcakes
Tint half a can of vanilla frosting pale green. Assemble a pastry bag with a #104 ribbon tip. Spoon dollops of green and white frosting into pastry bag, side by side. Pipe ribbons across top of cupcakes. Place 2 purple M’s on top of each cupcake for eyes. Continue piping ribbons in a zigzag pattern, slightly covering eyes. Sprinkle with cocoa powder.
Tint a can of vanilla frosting orange. Transfer 1/2 cup frosting to a bowl and tint a deeper orange. Transfer darker frosting into a ziptop bag and snip off a tiny corner for piping. Frost cupcakes with remaining lighter frosting; roll tops of each in coarse orange sugar. Using bagged frosting, pipe curved lines from top to edge on cupcakes. Make stems and vines for cupcakes using Jolly Rancher green-apple fruit chews.
Caught in Web
Tint 1/2 cup vanilla frosting orange; spoon into a ziptop bag and snip off a tiny corner for piping. Frost cupcakes with remaining vanilla frosting. With a tube of black decorating gel, pipe concentric circles on top. Starting from center, with a toothpick, drag lines through the circles to form web. For spider, place an orange M&M top for body and an orange mini-M&M for head. Using orange frosting, pipe legs onto spider. Dip toothpick into black decorating gel to make eyes.
Tint a can of vanilla frosting bright yellow-green; microwave in a glass bowl in 5- to 10-second intervals, stirring, until frosting coats spoon. For each monster, dip 3/4 of a chocolate-covered graham cracker in melted frosting. If desired, with toothpick, feather top to create look of hair. Place on wire rack to set slightly. Cut kiwi-flavored jelly beans crosswise in half. Place halves on either side of graham cracker for bolts and one for nose; let dry. Using red and black tubes of decorating frosting, pipe eyes, scar, brow and mouth. Tint a can of vanilla frosting purple; frost cupcakes. Roll tops into coarse purple sugar. Use a candy or toothpick to prop monster head on top.
Tint a can of vanilla frosting orange; frost cupcakes and dip edges in orange and black sprinkles. Use a miniature peanut butter cup candy for bat head. Place small amount of chocolate frosting in ziptop bag; snip off a tiny corner to pipe ears and attach large orange nonpareils for eyes. Use red decorating frosting to pipe mouth; place 2 yellow sprinkles for fangs on mouth. Cut a snack-size peanut butter cup in half. Using a 3/4-in. cookie cutter, cut out 2 scallops from each straight side of candy to make wings. Place bat wings and head on top of frosted cupcake.
Cut a large shredded wheat lengthwise in half, then crosswise in thirds. Melt a cup of semisweet chocolate chips in microwave as package directs, spoon into a ziptop bag and snip off a tiny corner to pipe. Line a rimmed baking sheet with nonstick foil. Pipe chocolate onto uncut top of shredded wheat piece; place an end of thin pretzel stick on top. Lay on baking sheet; let dry completely. Frost cupcakes with chocolate frosting; sprinkle with leaf sprinkles and top with a small pumpkin-shaped candy. Lean brooms on side of cupcakes.
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