Description
Learn how to make Stamped Halloween Cupcakes – a fun and spooky treat featuring four unique designs. These delicious cupcakes are perfect for Halloween parties and events.
Ingredients
Scale
Cupcakes:
- 1 box chocolate cake mix (plus ingredients listed on the box: typically eggs, oil, and water)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Buttercream Frosting:
- 1 cup unsalted butter (softened)
- 3–4 cups powdered sugar
- 2–3 tablespoons milk or heavy cream
- Black gel food coloring
- Orange gel food coloring
Decorations:
- Halloween-themed cookie stamps or stencils
- Cocoa powder or black edible dust
- Optional sprinkles or candy eyes for decoration
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a cupcake pan with Halloween-themed paper liners.
- Prepare the Cupcake Batter: In a large bowl, prepare the cake mix according to the package instructions, adding sour cream and vanilla extract. Fill cupcake liners 2/3 full.
- Bake: Bake for 18–22 minutes until a toothpick comes out clean. Cool on a wire rack.
- Make Buttercream: Beat butter, add powdered sugar, and milk/cream until desired consistency. Divide and color with food gels.
- Frost Cupcakes: Pipe or spread frosting onto cooled cupcakes.
- Stamp Designs: Dust cookie stamps with cocoa powder, press gently onto frosted cupcakes.
- Decorate: Add sprinkles or candy eyes if desired.
Notes
- Chilling frosted cupcakes for 10 minutes before stamping helps maintain the design.
- Use a mix of designs like bats, skulls, pumpkins, and spiderwebs for variety.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 31g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
