Skull Cupcakes Recipe
Rich, moist, and spooky, these Skull Cupcakes are topped with creamy white frosting and eerie edible skulls, making them the perfect Halloween treat with a hauntingly sweet finish.
Servings: 18 cupcakes
Calories: 456kcal
Equipment
Ingredients
For the Chocolate Cupcakes
- 1/4 cup unsalted butter melted
- 1/2 cup canola oil OR vegetable oil
- 1/2 cup pure cane sugar We like Zulka brand
- 1/2 cup pure cane brown sugar
- 2 tsp vanilla extract
- 2 oz bittersweet chocolate 60%, melted
- 2 large eggs room temperature
- 2 egg yolks room temperature
- 1 cup all-purpose flour
- 1/2 cup Dutch-process cocoa powder sifted
- 1/2 salt
- 1/2 tsp baking soda
- 1/2 cup buttermilk OR sour cream, room temperature
- 1/2 cup warm water +1/2 tsp espresso powder
White Chocolate Frosting
- 6 oz white chocolate melted and cooled
- 1 cup unsalted butter room temperature
- 2-2 1/2 cup pure cane powdered sugar
- 1/4 cup heavy cream
- 1 1/2 tsp vanilla extract
- 1/4 teaspoon salt
White Chocolate Sugar Skulls
- 6 oz white chocolate melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two standard-sized cupcake pans with 18 cupcake liners; set aside.
- In the bowl of a stand mixer, beat the butter, oil, sugars, vanilla extract, and melted chocolate until smooth. With the mixing speed on low, add the eggs one at a time until incorporated.
- In a medium-sized mixing bowl, whisk together the flour, sifted cocoa powder, salt, and baking soda. With the mixing speed on low, gradually add the dry ingredients along with the sour cream (or buttermilk) and the warm water/espresso mixture. Mix just until combined. Allow the batter to rest for 5 minutes.
- Divide the batter evenly among the cups, filling ⅔ of the way full (I like to use a large scoop, a #20). Place in the oven and bake for 17–20 minutes, or until the tops spring back when touched and a cake tester comes out clean. Be careful not to overbake! Allow the cupcakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
To Make the Frosting
- Meanwhile, to prepare the frosting, in the bowl of a stand mixer, beat the butter until light and fluffy, about 2 minutes. Turn the mixing speed to low and gradually add the powdered sugar. Pour in the white chocolate and beat for 2 additional minutes or until creamy. Add the heavy cream, vanilla, and salt; beat for 1 more minute or until light and fluffy. Add more powdered sugar if needed. Frost the cooled cupcakes with a large pastry tip or an offset spatula.
To Make the Skulls
- To make the white chocolate sugar skull shapes, pour the melted white chocolate into the mold. Place in the refrigerator to firm up. If desired, add details using an edible marker or black frosting. Place on top of the frosted cupcakes and garnish with festive sprinkles.
Notes
-If you want to fill the cupcakes with "confetti," just core the centers using a knife or cupcake corer and fill them with sprinkles. You can either place a bit of the cupcake core back on top or pipe the frosting directly over it.
STORE the frosted Halloween Skull Cupcakes in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. If you plan to keep them longer, FREEZE the cupcakes (unfrosted) in a freezer-safe container or zip-top bag for up to 2 months.
The frosting can also be frozen separately. When ready to serve, thaw the cupcakes and frosting in the refrigerator overnight, then bring to room temperature before frosting. Once frosted, decorated cupcakes are best enjoyed within a day or two for the freshest flavor and texture.
Nutrition
Serving: 16serving | Calories: 456kcal | Carbohydrates: 48g | Protein: 4g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 100mg | Potassium: 145mg | Fiber: 1g | Sugar: 40g | Vitamin A: 520IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 1mg
