Why I love this skull cupcakes recipe
When it comes to spooky treats, nothing beats the charm of skull cupcakes.
These chocolate delights are made with a cake mix, chocolate frosting and topped with a homemade chocolate skull.
So not only are they visually striking but also incredibly delicious and easy to make.
Whether you’re hosting a Halloween party or celebrating Día de los Muertos, these cupcakes with skulls will bring a touch of eerie elegance to your celebration.
More easy Halloween cupcake recipes
Ingredients
Here is your shopping list (for 24 skull cupcakes):
- Chocolate – 1½ cups chocolate chips. We will use these to make the chocolate skulls.
- Cake mix – 1 box Betty Crocker super moist triple chocolate fudge cake mix, 3 eggs, ½ cup vegetable oil, 1 cup water.
- Baking supplies – 16-oz container dark chocolate frosting. Using store-bought frosting is the easiest way to go. But if you want to make it look black, you can use our black buttercream frosting recipe to make your own
Substitutions & Additions
- Replace chocolate chips with 9 ounces of chopped dark chocolate or semi-sweet chocolate.
- Or make the skulls from white chocolate instead of dark chocolate if you prefer.
- You can use our homemade chocolate cupcakes recipe instead of buying a cake mix if you prefer.
- Or replace the Betty Crocker chocolate cake with any other dark chocolate cake mix. In this case, replace the oil, eggs and water with whatever ingredients are specified on the box.
- You can make this black chocolate frosting recipe as a substitute for the store-bought variety.
How to make skull cupcakes
1 | Prep work
Preheat oven to 325ºF. This ensures the oven is at the right temperature when you’re ready to bake.
Line 2 standard-sized cupcake pans with 24 cupcake liners.
2 | Make the skulls
Start by melting 1/2 cup of chocolate chips in a small microwave-safe glass bowl.
To do this, microwave the chocolate for 30 seconds. Remove the bowl from the microwave and stir. Then put it back in the microwave and repeat the process until the chocolate is completely melted and smooth.
Do not try to speed up the process by cooking the chocolate for a longer interval. The chocolate chips burn very easily in the microwave. And they may look like they are solid on the top when in they are actually melted underneath.
Once melted, spoon the chocolate into the face half of the mold, tapping the mold gently on the counter to remove air bubbles and ensure the chocolate fills all the details.
Place the mold in the freezer and freeze until the chocolate is firm.
Carefully remove the chocolate skulls from the mold so that they don’t break.
If there are any rough edges, use a sharp pair of scissors or a paring knife to trim them away.
Repeat this process 2 more times until you have 30 chocolate skulls.
I like to make a few extra skulls because there are always a few that break or don’t turn out very well.3 | Bake the cupcakes
Make the cake mix as directed on the box.
For the Betty Crocker cake mix, Beat the cake mix, water, oil and eggs with a mixer on low speed for 30 seconds to combine the ingredients without splattering.
Then, increase the speed to medium and beat for another 2 minutes to incorporate air and achieve a light, fluffy batter.
Spoon the cake mixture into the lined cupcake tins, filling each about two-thirds full to allow room for the cupcakes to rise.
Bake for 14 to 19 minutes or until a toothpick inserted in the middle comes out clean.
Remove from oven and place the cupcake tins on a wire cooling rack for 5 minutes. This will make the cupcakes easier to take out without squishing them.
Then remove the cupcakes and let cool individually on the rack.
A regular square toothpick works best for testing doneness, as the smooth round ones can sometimes come out clean even if the cake isn’t fully baked.4 | Decorate
Place your frosting in a piping bag fitted with a large star tip (such as the Wilton 1M tip).
To pipe the frosting, start at the outer edge of the cupcake and work your way inwards in a circular motion, creating a swirl.
Then, gently press one chocolate skull into the top of each frosted cupcake.
And your skull cupcakes are done!
If you don’t have a piping bag, you can cut a hole in the corner of a ziploc bag and fill it with icing. But the frosting won’t look quite as pretty since it won’t have the same decorative shape.
Serving suggestions
- Serve on a black or dark-colored platter and add a black candle to enhance the spooky theme.
- Arrange the cupcakes on a tiered stand with Halloween-themed decorations.
- Place the cupcakes in individual clear boxes tied with black ribbon for party favors.
- Surround the cupcakes with dry ice for a misty, eerie presentation.
- Serve with a side of raspberry sauce for a “bloody” dipping option.
Garnishes
- Sprinkle edible glitter over the frosting for a sparkling effect.
- Add a dusting of cocoa powder or powdered sugar for a contrasting look.
- Add a few small candy bones or tombstones around the skull for a Halloween theme.
Storage
To store, place the cupcakes in an airtight container.
Store them at room temperature for 2 to 3 days. Or in the refrigerator for up to a week.
Skull Cupcakes
Ingredients
- 1½ cups chocolate chips divided
- 1 box Betty Crocker Super Moist Triple Chocolate Fudge cake mix or other dark chocolate cake mix
- 1 cup water or as directed on the cake mix box
- ½ cup vegetable oil or as directed on the cake mix box
- 3 eggs or as directed on the cake mix box
- 1 16-ounce container dark chocolate frosting
Equipment
- measuring cups
- microwaveable bowl
- 1 silicone skull mold
- mixer and mixing bowl
- 2 12-cup cupcake tins
- 24 cupcake liners
- Cooling rack
- piping bag with a large star piping tip such as the Wilton 1M star tip
Instructions
- Pre-heat the oven to 325℉.
- Put 24 cupcake liners into 2 12-cup cupcake tins.
Bake the cupcakes
- Use a mixer to beat the cake mix, water, oil and eggs for 30 seconds on low speed until combined. Then increase the speed to Medium and beat for another 2 minutes.1 box Betty Crocker Super Moist Triple Chocolate Fudge cake mix, 1 cup water, ½ cup vegetable oil, 3 eggs
- Spoon the cake mixture into the lined cupcake tins.
- Bake for 14 to 19 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from oven. Set the cupcake tins on a wire cooling rack for 5 minutes, then remove the cupcakes and allow to cool completely on the rack.
Make the chocolate skulls
- In a small microwave-safe glass bowl, melt ½ cup of the chocolate chips in the microwave.1½ cups chocolate chips
- Spoon melted chocolate into the face half of the mold.
- Place the mold in freezer and freeze until firm.
- Carefully remove the chocolate skulls from the mold. Use a sharp pair of scissors or a paring knife to remove any flat edges around the outside of the skull.
- Repeat this process 2 more times until you have 30 chocolate skulls.
Decorate the cupcakes
- Spoon frosting into a piping bag with a large star tip.1 16-ounce container dark chocolate frosting
- Pipe the frosting in a circular motion working from outside to in.
- Push one skull into the top of the frosting of each cupcake
Notes
- You can use any type of dark chocolate cake mix instead of the Betty Crocker version. In this case, replace the water, oil and eggs with whatever ingredients are called for on the box.
- Substitute 9 ounces of chopped dark or semi-sweet chocolate squares for the chocolate chips.
- Or use white chocolate chips if you prefer white skulls.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Have comments or questions about our skull Halloween cupcakes? Tell us in the section below.