Devil Cupcakes

Get into the spirit of Halloween with this wickedly delicious recipe! Spooky and sweet, these devil cupakes will be a hit for Halloween.

It’s time to get creative for Halloween! And what better way to celebrate than with devilishly delicious cupcakes?

These devil cupcakes are dangerously easy to make and sure to be a hit at your next spooky gathering.

With simple ingredients and a few minutes of prep-time, you’ll be able to whip up these sinful treats in no time.

Whether you’re hosting an adults-only party or celebrating with kids – these devilish little desserts will bring all kinds of Halloween fun into your kitchen!

Tips for Making the Best Devil Cupcakes

• Fondant can be prepared up to a month in advance. Store hardened fondant in an airtight container at room temperature.
• Make sure NOT to over-mix the batter if you want light, fluffy cupcakes.
• Use ingredients that are at room temperature.
• Do NOT open the oven door while baking.
• Always fill your cupcake liners about 2/3 full.
• Baking time can vary from oven to oven, so be sure to test your cupcakes!
• Allow your cupcakes to completely cool before frosting.

How to Store Devil Cupcakes

To prevent these cupcakes from drying out, store them as you would other baked goods. These cupcakes should last up to three days at normal room temperature covered in plastic wrap or stored in an airtight container, and about a week if refrigerated.

If stored in the fridge, bring the cupcakes to room temperature before serving.

Equipment Needed to Make Devil Cupcakes

• Toothpicks
• Stand Mixer
• Mixing Bowls
• Cupcake pan
• Black cupcake liners
• Offset spatula
• Large piping bag with star tip
• 1 medium cookie scoop

Ingredients for Making Devil Cupcakes

Fondant – Can be found at Michaels, Walmart, or Hobby Lobby prepared and ready to use.

Powdered sugar – You will need powdered sugar for both preparing the fondant, as well as for the frosting.

Cake mix – Any type of chocolate cake mix will work. Use the ingredients called for and prepare as directed.

Butter – You can use either salted of unsalted butter for the frosting.

Vanilla – Use pure vanilla extract for the best flavour. Artificial vanilla is just fine though if you have that on hand.

Cream – Heavy cream will give you the best texture and flavour for the frosting, but you can even just use milk.

Food colouring – Only use gel food colouring, water based colour may alter the texture of the frosting.

Sprinkles – You can use the mix suggested, or any Halloween sprinkle mix you prefer.

Looking for More Halloween Treats?

Check out more of my favourite Halloween recipes!

Get into the spirit of Halloween with this spooky treat! Learn to make Bloody Skull Cupcakes using simple ingredients with this easy recipe!

These creepy blood splatter cookies are perfect for your next Halloween party! They’re easy to make and will definitely spook your guests.

These spooky, bloody eyeball cupcakes are perfect for your next Halloween party! These easy to make ghoulish goodies can be ready in no time!

How to Make Devil Cupcakes

Yields: 14 cupcakes | Prep time: 45 minutes | Cook time: 21 minutes | Setting time: 8 hours

Ingredients:

For the Fondant Horns:

• 4.4 oz Black Fondant
• Toothpicks
• 1 Cup Powdered sugar

For the Chocolate Cupcakes:

• 1 box Chocolate cake mix
• 1 Cup of whole milk
• ½ Cup Oil
• 3 large eggs

For the Vanilla Frosting:

• 2 Cups unsalted butter, softened
• 5 Cups powdered sugar
• 2 teaspoons pure vanilla extract
• 6 tablespoons heavy whipping cream
• Red gel food colouring

For the Sprinkles:

• 2 oz Purple sprinkle mix
• 2 oz Red sprinkle mix
• 2 oz Orange sprinkle mix
• 2 oz Black sprinkle mix

Directions:

For the Fondant Horns:

Pinch off about 2 teaspoons of black fondant and roll into a ball.

Dust your hands with powdered sugar and mould the black fondant ball into a cylinder.

Make 1 end pointed and curve it into an upwards position, then carefully push a toothpick about 2 inches into the thicker side of the horn.

Place onto a cookie sheet, fitted with a silicone mat, and leave out on the counter overnight.

For the Cupcakes:

Preheat the oven to 350 degrees Fahrenheit, and line a cupcake pan with liners.

Using a large bowl, beat together the cake mix, milk, oil and eggs until combined and smooth.

Fill the cupcake liners ¾ way full, bake in the oven for 21 minutes or until baked through. Allow to cool completely.

For the Frosting:

Using a stand mixer, beat together the butter, powdered sugar, vanilla, and heavy whipping cream until combined and smooth.

Beat in about 5-7 drops of red gel food colouring. Continue to mix until fully combined.

Mix in a few more drops of red food colouring until you achieve a blood red frosting.

Scoop about 2 cups of the red frosting into a piping bag fitted with a large round tip.

Combine the sprinkles into a large bowl.

Using the remaining red frosting in the main mixing bowl, scoop some frosting onto the top of a cupcake.

Using a offset spatula, smooth the top of the frosting evenly.

Carefully dip the frosting into the sprinkles and coat entire frosting layer

Using the piping bag, pipe a decent size dollop in the center of the frosting.

Carefully place the devil horns on the sides of the cupcakes.

Enjoy!