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.
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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**
Devil 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
Instructions
- 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!
Notes
**Most cake mixes yield 24 cupcakes, so we recommend dividing the ingredients/recipe in half to make 12
Nutrition Information:
Yield:
12Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
Stephanie LaPlante
Friday 2nd of October 2020
That is such a cute idea. Sounds very yummy too.
Shirley O
Monday 21st of September 2020
Cute idea for Halloween and they look delicious too.