Best 4 Spooky Kooky Cupcakes Recipes

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Get ready to whip up a batch of spooky kooky cupcakes that will be the hit of your Halloween party! These devilishly delicious treats are sure to put a spell on your taste buds with their eerie decorations and hauntingly good flavors. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step guide will lead you through the process of creating these enchanting cupcakes, from gathering the necessary ingredients to mastering the perfect frosting. So, gather your witch's cauldron and magic wand, and let's embark on a culinary adventure that will leave your guests screaming for more!

Check out the recipes below so you can choose the best recipe for yourself!

SPOOKY SPIDER CUPCAKES



Spooky Spider Cupcakes image

The cupcake batter and frosting contain orange flavors to give them a refreshing, from-scratch taste.-Janis Plourde, Smooth Rock Falls, Ontario

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 dozen.

Number Of Ingredients 20

6 tablespoons butter, softened
1 cup packed brown sugar
1 large egg
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 teaspoon grated orange zest
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup chopped pecans
FROSTING:
1/4 cup butter, softened
2 cups confectioners' sugar
1-1/2 teaspoons grated orange zest
Orange paste food coloring
2 to 4 teaspoons orange juice
1/2 cup chocolate frosting
Black shoestring licorice
12 black gumdrops

Steps:

  • In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in the applesauce, vanilla and orange zest. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture until well combined. Stir in pecans., Fill paper-lined muffin cups half full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Add the orange zest, food coloring and enough orange juice to achieve spreading consistency. Set aside 1/4 cup orange frosting. Frost cupcakes., Transfer chocolate frosting to a heavy-duty resealable bag; cut a small hole in a corner of bag. Pipe a circle of chocolate in center of each cupcake. Pipe evenly spaced thin concentric circles about 1/4 in. apart. Beginning with the center circle, gently pull a toothpick through circles toward outer edge. Wipe toothpick clean. Repeat to complete web pattern., Cut licorice into 2-in. pieces; press eight pieces into each gumdrop for legs. Place reserved orange frosting in a heavy-duty resealable bag; cut a small hole in a corner of the bag. Pipe eyes on each spider gumdrop. Position on cupcakes.

Nutrition Facts : Calories 361 calories, Fat 16g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 294mg sodium, Carbohydrate 55g carbohydrate (44g sugars, Fiber 1g fiber), Protein 2g protein.

SPOOKY SPIDER CUPCAKES/MUFFINS FOR A HOWLING HALLOWEEN!



Spooky Spider Cupcakes/Muffins for a Howling Halloween! image

I JUST love these little spider cakes, when I make them, their faces make me laugh - well, I am easily pleased! Furthermore, they are VERY tasty - they have a much better flavour than NORMAL spiders I find, their legs are a little too chewy! The cake mixture is a double chocolate cake mixture - with cocoa and chocolate pieces, topped off with a chocolate butter cream. The decorations are made using Liquorice Allsorts and liquorice strings/laces or Catherine wheels as we call them in Great Britain. They are easy to make and can be frozen before you decorate them. I made these for TOTM Cooking School September 2008 - I hope you find the step-by-step photos handy when you come to bake and decorate them. An idea we had for an adult Halloween party - turn the spiders upside down so they have their legs in the air, and scatter wine corks amongst them on a plate........only joking! :-) If you fancy some wise companions for these spooky spiders, try these: Recipe #326716.

Provided by French Tart

Categories     Dessert

Time 1h5m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 16

200 g butter, softened and room temperature
200 g golden caster sugar
200 g self raising flour
1 1/2 ounces cocoa, NOT drinking chocolate
4 eggs, beaten
1/2 teaspoon baking powder
1 teaspoon vanilla extract
2 -4 tablespoons milk
4 ounces chocolate chips, drops or 4 ounces chopped chocolate
paper cupcake liners, cases preferably brown (optional)
100 g softened butter
100 g icing sugar
1 ounce cocoa
1/2 teaspoon vanilla extract
1 -2 tablespoon milk
liquorice allsorts, sweets (Liquorice Catherine wheels, shoe strings, boot laces etc for the legs.) or candy, for the eyes and the mouth (Liquorice Catherine wheels, shoe strings, boot laces etc for the legs.)

Steps:

  • Pre-heat the oven to 180C/360°F.
  • This is a VERY easy all in one mix; simply put the softened butter into a large mixing bowl with the sugar, flour, cocoa, baking powder, beaten eggs and vanilla extract. Mix on slow with a hand mixer, incorporating all the dry ingredients gradually into the butter and eggs. Increase the speed to medium and then to high. Stop and add the milk, tablespoon-by-tablespoon, whisking in between each spoon until you have a smooth, silky mixture with no lumps. Add the chocolate chips or chocolate pieces and mix well.
  • Spoon the mixture into well-greased muffin tins, or tins lined with muffin cases - I do not use cases as a rule!
  • Bake in the pre-heated oven for 20 to 25 minutes, or until well risen - check with a wooden cocktail stick by pushing it in the middle of the cake, if it comes out clean, the cakes are ready.
  • Leave to cool for 5 minutes and then gently run a knife around the sides to release the cakes - or take the cakes out if they are in muffin cases. Put them on a wire rack and allow to cool completely before decorating.
  • Whilst the cakes are cooling, make the butter cream icing. Put the softened butter and icing sugar into a mixing bowl and mix thoroughly by hand with a fork. Add the vanilla extract and mix again before adding the cocoa powder - mix all the ingredients together and then add the milk if you need to loosen the mixture for spreading. The butter cream icing should be soft and silky - but should still hold its shape.
  • When you are ready to decorate the spider cakes, cut the liquorice Catherine wheels into "legs" that just dangle over the edge of the cake - mine were about 2" in length. Take the liquorice allsorts sweets/candy that have a white inside and a liquorice exterior - see photos - gently make a hole in the centre with a cocktail stick and push in a small sliver of liquorice to make the eyes. Choose a red or orange liquorice allsorts sweet/candy, which is layered - see photo - and cut each sweet/candy into 4 pieces for the mouth.
  • Gently push the legs into the top of the cake at intervals - the icing will go over the top to keep them in place later, so do not worry how they look! You need 8 legs per spider - of course! Spoon on some chocolate butter cream icing to cover the legs and come within 1/2" of the edge - make it look "hairy" by stippling with a fork. Then place two eyes in the top, finishing off with a mouth! Continue to decorate all the cakes in this way, place them all on a plate with some extra sweets/candy scattered around them, and watch the looks of delight on the children's faces when they see them!

Nutrition Facts : Calories 447.8, Fat 25.5, SaturatedFat 15.1, Cholesterol 116, Sodium 219.9, Carbohydrate 50.9, Fiber 2.3, Sugar 30.1, Protein 6.2

SPOOKY GELATIN BUBBLE CUPCAKES



Spooky Gelatin Bubble Cupcakes image

It's so much fun to make these and decorate with them! Bubbles can be made weeks ahead. Turn them into orange pumpkins, multi-colored balloons -- whatever! -Sarah Thompson, Taste of Home Culinary Director

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 3 to 4 servings.

Number Of Ingredients 7

3 to 4 wooden pop sticks
3 to 4 water balloons, filled with air
4 tablespoons water
2 to 3 drops food coloring
2 tablespoons unflavored gelatin
Black decorating gel
3 to 4 frosted cupcakes

Steps:

  • Insert wooden pop sticks through tied ends of balloons; set aside. Combine water and food coloring in a bowl slightly larger than largest balloon. Stir in gelatin. Microwave gelatin mixture on high for 15 seconds; stir until smooth. Holding a pop stick, dip one balloon into gelatin mixture, turning to coat; allow excess to drip off. Insert pop stick into Styrofoam to keep upright., Repeat with remaining balloons; let dry overnight. Carefully pierce dried balloons; remove from gelatin bubbles. Using scissors, trim openings if necessary. Decorate as desired with black decorating gel. To serve, place gelatin bubbles on top of frosted cupcakes.

Nutrition Facts :

SPOOKY GHOST CUPCAKES



Spooky Ghost Cupcakes image

So easy, but so fun to make these eyeball-covered cupcakes that are sure to bring a smile! Get all you need to create these cupcakes in the baking aisle.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 24

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers Betty Crocker™ Rich & Creamy vanilla frosting
1/2 cup Betty Crocker™ Decors candy sprinkles or colored sugar
1 package (0.88 oz) Betty Crocker™ Candy Shop candy eyeballs

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool completely, about 30 minutes.
  • Frost cupcakes a few at a time using 1 container frosting. Immediately sprinkle cupcakes with decors.
  • Place contents of second container of frosting in quart-size resealable plastic freezer bag. Cut small tip from corner of bag. Squeeze frosting onto cupcakes in mound shapes of various sizes.
  • Decorate as desired using candy eyeballs on frosting mounds.

Nutrition Facts : Calories 280, Carbohydrate 44 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 250 mg, Sugar 28 g, TransFat 0 g

Tips:

  • Choose the right cupcake base. The type of cupcake you use will affect the overall flavor and texture of your spooky cupcakes. For a classic cupcake, use a vanilla or chocolate cake mix. For a more unique flavor, try a red velvet or pumpkin cake mix.
  • Get creative with your frosting. The frosting is what really makes your spooky cupcakes stand out. You can use a variety of different colors and flavors of frosting to create unique and eye-catching designs.
  • Use candy and other decorations to add detail. Candy and other decorations can be used to add detail and personality to your spooky cupcakes. For example, you can use candy corn to create spider webs, or you can use gummy worms to create worms crawling out of the cupcakes.
  • Don't be afraid to experiment. The best way to create unique and memorable spooky cupcakes is to experiment. Try different flavor combinations and decorating techniques until you find something you love.

Conclusion:

Spooky cupcakes are a fun and festive way to celebrate Halloween. With a little creativity, you can create unique and eye-catching cupcakes that will be the hit of any party. So get creative and have fun with your spooky cupcake creations!

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