Description
Stamped Halloween Cupcakes are a delightful and spooky treat perfect for Halloween parties. These cupcakes feature four fun designs on fondant toppers, making them a hit with both kids and adults alike.
Ingredients
Scale
Cupcakes:
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
Frosting:
- 1 cup unsalted butter (softened)
- 3–4 cups powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- food coloring (orange, purple, green, black)
Decorating:
- Halloween-themed cookie stamps or food-safe stamps
- cornstarch (for dusting)
- rolled fondant (white or pre-colored)
- edible food coloring pens or gel colors
Instructions
- Prepare the Cupcakes: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with Halloween-themed cupcake liners. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Make the Batter: In a large bowl, beat sugar and oil, then add eggs one at a time and stir in vanilla. Add dry ingredients alternately with buttermilk, mixing until just combined. Divide batter among cupcake liners and bake for 18–20 minutes.
- Prepare the Frosting: Beat softened butter until creamy. Gradually add powdered sugar, then mix in milk and vanilla until smooth and fluffy. Color frosting as desired.
- Decorate: Roll out fondant, stamp designs, cut shapes, and paint with edible colors. Place on frosted cupcakes.
Notes
- Get creative with designs like pumpkins, bats, ghosts, and spiderwebs.
- Make fondant toppers ahead and store in an airtight container at room temperature.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 35g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
