These Vampire Halloween Cupcakes are one of my favorite easy Halloween treat recipes!
Each year, I love to send in Halloween treats for my son’s class party. Last year, he was a vampire so I kept with the theme and made these Vampire Halloween Cupcakes. You can use store bought cupcakes and doctor them up or you can use my favorite chocolate cake recipe.
I was thrilled with the way they turned out! If your little ghost, goblin, ghoul or vampire needs to bring Halloween treats to his or her class party, I’d highly recommend these! Or, if you’re feeling adventurous, you can check out my recipe for Creepy Witch Finger Cookies – they’re also easy to make!
Supplies Used in this Recipe:
More Spooky Halloween Treat Ideas
More Halloween Snacks You Might Like
If you’re looking for more fun Halloween party snacks, I’ve got a lot of great ideas here. Here are some of my all-time favorite Halloween snack recipes:
Looking for more? Check out all of the Halloween Party Food on It Is a Keeper.
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Vampire Halloween Cupcakes
Chocolate Cupcake Recipe
- 3 cups flour
- 2 cups sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2/3 cup cocoa
- 2 teaspoons white vinegar
- 2 teaspoons vanilla
- 2 cups water
- 2/3 cup melted margarine or butter
Butter Cream Frosting
- 3 cups powdered sugar
- 1/3 cup butter or margarine - softened
- 1 1/2 teaspoon vanilla
- 1 tablespoon to 2 milk
- 1 tube Red gel icing
- Mix dry ingredients.
- Add melted butter, vanilla, water and vinegar.
- Place paper cupcake liners (I just love these Spooky Halloween ones!) in cupcake pan.
- Fill cupcake liners with batter using a cupcake scooper.
- Each liner should be 3/4 full.
- Bake at 350 degrees for for 15 minutes or until a cake tester inserted into the center comes out clean.
- Allow to cool before frosting.
- In a medium bowl, mix powdered sugar and butter with a mixer on low speed.
- Stir in vanilla and 1 tablespoon of milk.
- Gradually mix in additional tablespoon of milk until the frosting is smooth and spreadable.
- If frosting is too thick, add more milk, a few drops at a time.
- If frosting is too thin, gradually add small amounts of powdered sugar until thickened.
- Spread frosting evenly over cooled cupcakes.
- Using a toothpick, place two holes in each cupcake.
- Place the tip of the red gel icing slightly in the hole and squeeze lightly until you have a dab of icing in the hold.
- Use the tooth pick to drag the icing down onto the cupcake to look like dripping blood.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
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Supplies Used in this Recipe:
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