Duncan Hines Shield Logo

Halloween Cupcakes for Adults

Who says Halloween is just for kids? These Halloween cupcakes are decorated with a fun adult flare and an extra chocolaty cupcake with a kick of rum. This recipe makes a rich, dense chocolaty piece of heaven.


  1. Preheat oven to 350 degrees
  2. Line muffin tins with decorative liners of your choice.
For the cupcakes:
  1. In an electric mixer, combine all ingredients except for chopped chocolate. Mix on low for 30 seconds or just until combined.
  2. Add the chopped chocolate and mix on med. low for 2 mins.
  3. Fill cupcake liners 2/3 full.
  4. Bake in oven for 17-20 mins.
  5. Let cool on wire rack.
For the buttercream:
  1. Cream the shortening and butter until fluffy.
  2. Add the dry whipped topping mix, salt, and vanilla.
  3. Continue mixing on high speed until creamy.
  4. Slowly add the cream until combined.
  5. Gradually add the confectioners sugar and whip for several minutes until fluffy.
  6. Add your choice of gel food colour until well incorporated.
  7. Fill a pastry bag with buttercream and with a large tip of your choice, swirl icing onto cooled cupcakes. Top with fondant witch hat.
Fondant Witch Hat:
  1. Roll out fondant to about 1/4".
  2. Cut out 24, 11/2" circles.
  3. Roll 24, 1" balls.
  4. Apply pressure to one half of ball as you roll, to form a cone shape. Bend to make it look crooked. Apply a small drop of water to circle and place cone in center.
  5. Allow to dry about 20 mins.
  6. Meanwhile, make the belt and buckles.
  7. Cut out small strips of coloured fondant.
  8. Apply around base of hat with a small bit of water. Decorate with edible glitter if you wish.
  9. Roll out very small "snakes" and join ends with a dab of water, and form into a circle.
  10. With your finger and a toothpick, pinch corners and shape into a square.
  11. Apply to front of hat with a drop of water.
  12. Place one hat on each cupcake.