Chocolate Halloween Cupcakes with Cream Cheese Frosting

These creepy-cute chocolate cupcakes topped with orange cream cheese frosting and candy vines are perfect for Halloween.

63 min Serves 24 Hard American

Our own summary of the original — the full post and photos live at justataste.com.

Rich chocolate cupcakes are dressed up as pumpkins with orange cream cheese frosting, pretzel stems, and green candy vines. The frosting gets a chill before piping to hold its shape, and the decorations add a fun festive touch. Serve immediately or keep chilled for a spooky treat.

Directions

Heat oven to 350°F. Place paper liners in cupcake pans.

Using a stand mixer with paddle attachment, beat butter and sugar until light and fluffy, about 3 minutes, scraping bowl occasionally. Beat in eggs one at a time, then add vanilla.

In a small bowl, mix buttermilk and sour cream together.

In a medium bowl, whisk flour, cocoa, baking soda, and salt.

Add buttermilk mixture and flour mixture alternately to the mixer in three additions each, mixing after each. Avoid overmixing.

Fill liners 2/3 full. Bake 15-18 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to wire rack to cool completely.

Cover a baking sheet with wax paper.

Melt green candy melts as package directs. Pipe vine shapes onto wax paper. Sprinkle with green sprinkles immediately. Let harden fully.

In stand mixer with paddle, beat cream cheese and butter until smooth. Sift in powdered sugar and beat until combined. Add vanilla and 1-2 teaspoons orange food coloring, beat until desired color. Chill frosting 30 minutes for easier piping.

Cut pretzel rods into 1-inch pieces. Insert one into side of each cupcake as pumpkin stem. Pipe or spread orange frosting onto cupcakes. Use offset spatula to lift candy vines from wax paper and press onto cupcakes, emerging from pretzel stem.

Serve right away or refrigerate until serving.