Halloween Cupcake Ideas

Directions

1. In a stand mixer fitted with the paddle attachment, beat 2 cups softened salted butter and 1 cup vegetable shortening on high speed until light and fluffy, about 5 minutes.
2. Reduce speed to low and gradually add 10 cups confectioners' sugar, one cup at a time, mixing until fully incorporated and smooth.
3. Increase speed to high and add 4-6 tablespoons hot water, mixing until the frosting becomes fluffy and smooth. Scrape down the sides of the bowl, and if needed, add additional hot water a tablespoon at a time until you reach the desired consistency.
4. Mix in 1 tablespoon vanilla extract and ½ teaspoon almond extract (if using). Then add 1 cup unsweetened cocoa powder and beat until well combined.
5. Prepare the cupcake batter according to the boxed cake mix instructions, or use your favorite homemade chocolate cupcake recipe.
6. Using a 2-inch scoop, portion the batter into paper-lined cupcake tins.
7. Bake at 350°F for 14 to 19 minutes, or as directed on the cake mix box. Insert a toothpick into the center of a cupcake; if it comes out clean, they're done. Let the cupcakes cool completely on a wire rack before frosting.
8. Frost the cooled cupcakes using a small offset spatula, or pipe the chocolate frosting on with a piping bag fitted with a large tip.
9. Collect your favorite Halloween-themed decorations such as candy, sprinkles, gum balls, plastic eyeballs, crushed Oreos for a dirt effect, or other fun items. Decorate each cupcake as you like—for example, use a candy mold to make chocolate tombstones and bones. Enjoy the process!