Get ready to elevate your Halloween celebration with these Halloween Pumpkin Cupcakes, a delightful fusion of rich, chocolatey goodness and festive fun. These cupcakes feature a moist and decadent chocolate base and also offer the optional surprise of a luscious ganache filling that oozes out when you take a bite! Perfect for Halloween parties or simply as a spooky sweet treat, these mini jack-o-lanters are sure to cast a delicious spell on your taste buds!

Halloween is one of the COOLEST holidays! I have a whole section of fun fall desserts on the bloggy, but one of my favorites for Halloween celebrations is this Black Velvet Cupcakes recipe!
Why You'll LOVE This Recipe
Rich Chocolate Flavor: The chocolate cupcakes are rich, moist, and deeply chocolatey, especially when you opt to fill them with ganache! These will totally satisfy your cravings for a decadent treat.
Festive: These cupcakes bring Halloween spirit to your dessert table with their adorable and spooky Jack-o'-lantern faces, making them a hit at Halloween parties and gatherings.
Fun to Decorate: Decorating the cupcakes with Jack-o'-lantern faces allows for creativity and a fun DIY element, making them an engaging baking project for both kids and adults.

Ingredients
Chocolate Cupcakes Base
- Granulated Sugar: Granulated sugar adds sweetness and moisture.
- Vegetable Oil: Vegetable oil is the base of the recipe. Oil creates a moister and fluffier cupcake than butter. It can be substituted for another unflavored oil.
- Eggs: 2 large eggs at room temperature add to structure.
- Vanilla Extract: Even though these have a deep chocolate flavor, pure vanilla extract rounds out the flavor of the cupcakes.
- Sour Cream: Sour cream creates moist and tender cupcakes. You can substitute it with Greek yogurt.
- Buttermilk: Buttermilk smooths out the batter and creates a lighter, more tender cupcake.
- All Purpose Flour: Regular, plain all purpose flour is perfect for a soft texture. Measure properly by using a kitchen scale. You can also use a spoon to carry and level the flour into your measuring cups.
- Unsweetened Cocoa Powder: Cocoa powder is where these cupcakes get their chocolate flavor. I use natural cocoa powder.
- Baking Powder + Baking Soda: Both of these leavening agents work together to help these cupcakes rise. Do not substitute one for the other.
- Salt: Salt brings out sweetness and enhances flavor.
Buttercream Frosting
- Unsalted Butter: Butter is the primary fat in American buttercream and provides a rich, creamy flavor and texture. Using it at room temperature makes it easier to whip, resulting in a lighter and fluffier frosting.
- Powdered Sugar: Powdered sugar, also known as confectioners' sugar or icing sugar, is the sweetening agent in American buttercream. It contributes to the structure and thickness of the frosting.
- Heavy Cream: Heavy cream adds moisture and creaminess to the buttercream. It helps achieve a smooth and spreadable consistency, making it easier to work with.
Step by Step Process
Chocolate Cupcakes Base
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Then, line your 12-count muffin tray with liners.


STEP 2: In a large bowl, whisk the granulated sugar, vegetable oil, room temperature eggs, vanilla extract, room temperature sour cream, and room temperature buttermilk together. Whisk until smooth.
STEP 3: Add your properly measured all purpose flour, cocoa powder, baking soda, baking powder, and salt into the bowl. Mix with a whisk only until you see the dry flour pieces disappear.


STEP 4: Then, transfer your batter to the 12 liners, adding about ¼-⅓ cup of batter to each cavity. The cupcakes should be ¾ full.
STEP 5: Bake the cupcakes for 18-22 minutes or until the tops of the cupcakes look slightly shiny, the centers look set, and a toothpick inserted into the center of a cupcake comes out with moist crumbs. Allow the cupcakes to cool before decorating.
Chocolate Ganache


STEP 1: Place dark chocolate chips in a medium, heat-proof bowl. In a medium-sized saucepan over medium heat, heat heavy whipping cream until it begins to simmer.
STEP 2: Immediately, pour the cream over your chocolate chips. Push chocolate chips under the cream if they aren’t fully covered by the heavy cream.
STEP 3: Let the mixture sit for about 2 minutes, uncovered. Then, use a rubber spatula, wire whisk, or spoon to combine. Start by making small circles in the center of the bowl. Continue making a swirl motion and slowly begin working outside the center of the bowl as the mixture combines.
STEP 4: Place a piece of cling wrap directly on top of the ganache until after the cupcakes have baked and cooled.
Buttercream


STEP 1: In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar together until smooth.
STEP 2:Add heavy cream to the frosting and beat on high speed for about 3-5 minutes.
STEP 3: If you are using black frosting instead of black decorating gel, remove ⅓ cup of frosting and dye it black using black food gel. Color the remainder of the frosting orange.
Decorating
STEP 1: After the cupcakes have cooled, use a teaspoon measurer or knife to make a hole in the center of each cupcake. Then, spoon or pipe ganache filling into each cupcake's center.


STEP 2: Transfer your orange frosting to a piping bag or zippable plastic bag with the corner snipped off for greater control if desired. If you'd like a textured pumpkin, fill the piping bag or zippable bag with a 1M piping tip.


STEP 3: To create the true pumpkin look, pipe 2 curved half circles on each edge of the cupcakes, then 2 smaller curved half circles in the middle.
STEP 4:Then, use your black food gel or black frosting to create a jack-o-lantern face on each cupcake by piping 2 triangles and then a textured mouth.

Frequently Asked Questions
Absolutely! You can use your favorite cake batter flavor as a base for these cupcakes like vanilla, pumpkin spice, caramel, or anything your heart and tummy desire!
Yes, you can bake the cupcakes in advance and store them in an airtight container at room temperature for up to 2 days or in the freezer for up to 2 months. Decorate them closer to the time you plan to serve them to keep the frosting and decorations fresh.
You can absolutely skip the ganache filling. It simply adds an extra layer of fun and flavor to these cupcakes, but you can leave it out if it's easier or better for you!

Expert Tips
- Homemade Buttermilk: Add 1 ½ teaspoons of lemon juice or distilled white vinegar to a liquid measuring cup before filling it to reach the ½ cup (120g) mark. Mix the two together, then let it sit for 5 minutes before using as buttermilk.
- Measuring Flour: Measure flour correctly by using a kitchen scale to measure 105g exactly. If you don’t have a scale, spoon the flour into your measuring cups before using a knife to level off the top. Overmeasuring flour will lead to dry cupcakes.
- Bake Time: Bake these cupcakes until they are domed, slightly shiny, the tops spring back when poked, and a toothpick inserted into the center comes out with some moist crumbs.

Storing
Before Frosting:
- Cool Completely: After baking, allow the cupcakes to cool completely in the cupcake pan for about 5-10 minutes. Then, transfer them to a wire rack to cool completely. Do not attempt to frost warm cupcakes, as the frosting will melt.
- Cover: Cover the cupcakes with a sheet of plastic wrap, wrap each cupcake individually in plastic wrap, or place them in an airtight container.
- Storing: Store the unfrosted cupcakes at room temperature if you plan to frost and serve them within the next day or two. If not, store them in the freezer for up to 2 months and thaw in the fridge before frosting.
After Filling and Frosting:
- Cover or Dome: Protect the frosted cupcakes by covering them with a cupcake dome or a large, shallow airtight container, placing them in an airtight container, covering them with plastic wrap, or using individual cupcake boxes or containers if you have them.
- Refrigeration: Place cupcakes in the fridge for up to 5 days if you fill them with ganache. Let them come to room temperature before serving. If you didn't fill them with ganache, they can be at room temperature for up to 4 days.
- Freezing: Place the cupcakes on a tray or plate. Leave them in the freezer for about 30 minutes for the frosting to firm up. Then, wrap each cupcake in cling wrap and place them in an airtight container with a piece of parchment paper in between layer. Thaw in the fridge before storing.
Related Recipes
Print
Halloween Pumpkin Cupcakes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Cupcakes, Halloween
- Method: Bake
- Cuisine: American
Description
Get ready to elevate your Halloween celebration with these Halloween Pumpkin Cupcakes, a delightful fusion of rich, chocolatey goodness and festive fun. These cupcakes feature a moist and decadent chocolate base and also offer the optional surprise of a luscious ganache filling that oozes out when you take a bite! Perfect for Halloween parties or simply as a spooky sweet treat, these mini jack-o-lanters are sure to cast a delicious spell on your taste buds!
Ingredients
For the Ganache
- 1 ½ cups (270g) semi sweet chocolate chips
- ⅔ (160g) heavy whipping cream
For the Chocolate Cupcakes
- 1 cup (210g) granulated sugar
- ¼ cup (50g) vegetable oil
- 2 large eggs (100g), room temperature
- 2 teaspoons vanilla extract
- ⅓ cup (85g) sour cream, room temperature
- ½ cup (120g) buttermilk, room temperature
- ¾ cup (105g) all purpose flour
- ½ cup (40g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
For the Frosting
- 1 cup (220g) unsalted butter, room temperature
- 2 ½ cups (300g) powdered sugar
- 2 tablespoons (30g) heavy cream
- orange food coloring
- black food coloring or black decorating gel
Instructions
For the Ganache
- Place dark chocolate chips in a medium, heat-proof bowl.
- In a medium-sized saucepan over medium heat, heat heavy whipping cream until it begins to simmer. The mixture should just begin to bubble, and you should see steam coming from it. Do not let the cream fully boil, as a film will form over the top of the cream.
- Immediately, pour the cream over your chocolate chips. Push chocolate chips under the cream if they aren’t fully covered by the heavy cream.
- Let the mixture sit for about 2 minutes, uncovered, before using a rubber spatula, wire whisk, or spoon to combine. Start by making small circles in the center of the bowl. Continue making a swirl motion and slowly begin working outside the center of the bowl as the mixture combines.
- Place a piece of cling wrap directly on top of the ganache and leave it at room temperature until after baking and cooling.
For the Chocolate Cupcakes
- Preheat your oven to 350 degrees Fahrenheit. Line a 12 count muffin tin with liners.
- In a large bowl, whisk granulated sugar, vegetable oil, room temperature eggs, vanilla extract, room temperature sour cream, and room temperature buttermilk together with a whisk until smooth.
- Pour properly-measured flour, unsweetened cocoa powder, baking powder, baking soda, and salt into the bowl and whisk. Mix only until you see the dry ingredients disappear into the batter, as overmixing could lead to dense cupcakes.
- Divide the batter between the 12 muffin liners, adding about ¼-⅓ cup of batter to each liner. The liners should be about ¾ full.
- Bake the cupcakes for 18-22 minutes or until the tops of the cupcakes look slightly shiny, the centers look set, and a toothpick inserted into the center of the cupcake comes out with moist crumbs. Allow the cupcakes to fully cool before decorating.
- After the cupcakes have cooled, use a teaspoon measurer to make a hole in the center of each cupcake.
- Then, spoon or pipe ganache filling into each cupcake's center. Fill the cupcake as much as you can to make frosting easier.
For the Frosting and Decoration
- In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar together until smooth. This should be about 2 minutes of mixing.
- Add heavy cream and beat on high speed for about 3-5 minutes. This will create air in the frosting, resulting in a smooth, bright, white, and fluffy frosting.
- If you are using black food gel, skip this step. If not, remove about ⅓ cup of frosting from the batch and dye it black. Place the frosting in a piping bag or in the corner of a plastic bag with the corner cut off to create a makeshift piping bag.
- Dye the remaining frosting orange and ensure the color spreads evenly throughout all of the frosting.
- Transfer it to a piping bag or zippable plastic bag with the corner snipped off for greater control if desired. If you'd like a textured pumpkin, fill the piping bag or zippable bag with a 1M piping tip.
- To create the true pumpkin look, pipe 2 curved half circles on each edge of the cupcakes, then 2 smaller curved half circles in the middle.
- Then, use your black food gel or black frosting to create a jack-o-lantern face on each cupcake by piping 2 triangles and then a textured mouth.
Keywords: Halloween Cupcakes, Pumpkin Cupcakes, Jack-o-lantern Cupcakes
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