Devil Cupcakes

These easy Devil Cupcakes are perfect for even the most novice home baker to perfect. Make them for your class Halloween party or even just for a small celebration at home with your family.

Looking for more Halloween Cupcakes?

Check out some of my favourites:

Halloween Kitty Cupcakes

Jack Skellington Cupcakes

Mummy Cupcakes

Vampire Cupcakes

Devil Cupcakes

Yields: 12 decorated cupcakes

Ingredients:

Chocolate cake box mix + all the ingredients indicated on the box to make cupcakes**

1 stick butter (approx. ½ cup), softened

2 cups confectioners’ sugar

1 tbsp cocoa powder

1 ½ tbsp milk

½ tsp red gel food coloring

4 oz. black fondant

Directions:

Prepare cupcakes according to the mix’s directions. Bake and allow to cool completely before decorating.

In a large bowl, add butter, confectioners’ sugar, cocoa powder and milk. Use an electric mixer to beat until completely combined and smooth.

Add red food colouring to the buttercream mixture and beat until completely tinted.

Scoop red buttercream into a piping bag with round Wilton icing tip #12. Frost each cupcake.

Divide the black fondant into ¾ inch spheres – you will need 24 of them.

Shape each sphere into a cylinder, about 1 inch long and ½ an inch wide.

Point one end of each fondant cylinder and then give it a curve upwards.

Place two black fondant shapes on each cupcake – these will act as the devil horns. You will want the pointy side always sticking out of the cupcake.

Serve and enjoy!

Note: Most cake mixes yield 24 cupcakes, so we recommend dividing the ingredients/recipe in half to make 12**

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Yield: 12 Cupcakes

Devil Cupcakes

Prep Time: 20 minutes

Cook Time: 24 minutes

Total Time: 44 minutes

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Ingredients

Toggle ingredient group

• Chocolate cake box mix + all the ingredients indicated on the box to make cupcakes**
• 1 stick butter, approx. ½ cup, softened
• 2 cups confectioners’ sugar
• 1 tbsp cocoa powder
• 1 ½ tbsp milk
• ½ tsp red gel food coloring
• 4 oz. black fondant

Instructions

1. Prepare cupcakes according to the mix’s directions. Bake and allow to cool completely before decorating.
2. In a large bowl, add butter, confectioners’ sugar, cocoa powder and milk. Use an electric mixer to beat until completely combined and smooth.
3. Add red food colouring to the buttercream mixture and beat until completely tinted.
4. Scoop red buttercream into a piping bag with round Wilton icing tip #12. Frost each cupcake.
5. Divide the black fondant into ¾ inch spheres - you will need 24 of them.
6. Shape each sphere into a cylinder, about 1 inch long and ½ an inch wide.
7. Point one end of each fondant cylinder and then give it a curve upwards.
8. Place two black fondant shapes on each cupcake - these will act as the devil horns. You will want the pointy side always sticking out of the cupcake.
9. Serve and enjoy!

Notes

**Most cake mixes yield 24 cupcakes, so we recommend dividing the ingredients/recipe in half to make 12

Nutrition Information:

Yield:

12

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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