These cupcakes may be creepy, but they taste scary good!

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Celebrate the spookiest season with sweet, sinister delights that’ll awaken your dark side and satisfy your sweet tooth. We’ve summoned up 9 hair-raising cupcake decorations that are not for the faint of heart. From the creepily lifelike Cockroach Cupcakes, the gruesomely good Severed Finger Cupcakes, and the gooey gore of Brain Cupcakes – these treats are a Halloween horror showstopper! It’s time to embrace the scary, relish in the wicked, and enjoy the deliciously eerie side of Halloween! Remember– don’t be afraid of dessert.

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

  • 1.5 pounds (680g) pork ribs, divided into individual ribs
  • 1 small carrot (2 ounces; 60g)
  • 1 small yellow onion, halved (4 ounces; 120g)
  • 5 black peppercorns
  • 2 bay leaves

Directions:

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Recipe 1/5

Brain Cupcakes

10 minutes

Easy

6 Cupcakes

Ingredients:

  • 6 cupcakes
  • Pink buttercream
  • 1 cup strawberry syrup

Directions:

  1. Fill a piping bag fitted with a round tip with pink buttercream. Pipe a brain shape onto each cupcake, beginning with a straight line down the center, and then filling in one half with organic, squiggly shapes. Repeat for the second half.
  2. Chill cupcakes until buttercream is firm
  3. Fill a cup with strawberry syrup. Dip each chilled cupcake in syrup until entire brain is covered. Allow excess to drip off on a wire rack and syrup to set. This step will really make the brain look slimy and realistic. Serve and scare!

Recipe 2/5

Cockroach Cupcakes

20 minutes

Easy

6 Cupcakes

Ingredients:

  • 6 cupcakes
  • Green frosting
  • 6 dates
  • 1 cup chocolate chips

Directions:

  1. Pipe a blob of frosting onto each cupcake. Invert cupcakes and smoosh frosting flat onto a nonstick baking mat or parchment paper. Freeze until frosting is hardened, about 10 minutes.
  2. Peel cupcakes from mat for a flat frosting. On each cupcake, place a date for the cockroach body and a chocolate chip for the head.
  3. Melt the remaining chocolate chips and place in a piping bag. Cut a small hole in the tip.
  4. Pipe melted chocolate to create antennae and legs for each cockroach. So easy yet frighteningly realistic!

Recipe 3/5

Severed Finger Cupcakes

25 minutes

Easy

6 Cupcakes

Ingredients:

  • 1 C butter, softened
  • 1 C granulated sugar
  • 2 tsp vanilla extract
  • 1 egg
  • 3 C flour
  • 2 tsp baking powder
  • 6 pretzel sticks
  • Shaved almonds
  • Strawberry jam
  • Cocoa powder
  • 6 cupcakes
  • 1 cup graham cracker crumbs
  • Green food coloring
  • Chocolate frosting

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cream butter and sugar together until light and fluffy. Add vanilla and egg and mix. Add flour and baking powder and mix until combined.
  3. Scoop a 1 inch ball of dough and flatten. Place a pretzel stick in center and wrap dough around it (this will give a bone-like snap when you bite into it!). Shape to resemble a finger and add a shaved almond “nail.” Repeat to create 6 finger cookies. Place on a baking sheet and bake for 9 minutes.
  4. Once cooled, dip each finger in strawberry jam and brush with cocoa powder for more dimension.
  5. In a bowl, combine graham cracker crumbs and green food coloring.
  6. Apply chocolate frosting to each cupcake and roll in graham cracker crumbs. Top with a finger cookie and serve!

Recipe 4/5

Dragon’s Eye Cupcakes

10 minutes

Easy

6 Cupcakes

Ingredients:

  • 6 cupcakes
  • 6 green grapes
  • Black edible marker
  • Black buttercream

Directions:

  1. Fill a piping bag fitted with a flat tip with buttercream. Pipe a small amount onto each grape and place grapes on the center of each cupcake.
  2. Draw a slitted pupil on grapes with the edible marker.
  3. Pipe petals around each grape, rotating cupcake as you go until you reach the edge of the cupcake. Serve and enjoy!

Recipe 5/5

Jelly Eyeball Cupcakes

3 hours

Easy

6 Cupcakes

Ingredients:

  • ¼ C water, boiling
  • 2 tsp + 1 tsp unflavored gelatin
  • 3 blueberries, halved
  • 1 kiwi, peeled and sliced
  • 1/4 C water, room temperature
  • 2 C heavy cream
  • 1/4 C granulated sugar
  • 6 cupcakes, frosted

Directions:

  1. Combine boiling water and 1 tsp of gelatin and whisk until dissolved.
  2. In a round silicone ice cube tray, place a blueberry half and kiwi slice into each mold. Pour gelatin mixture in each until kiwi is just covered. Chill until set, about 15 minutes.
  3. Combine room temperature water and 2 tsp of gelatin and allow to bloom, about 10 minutes.
  4. In a saucepan, combine cream and sugar and bring to a simmer, just until sugar is dissolved. Remove from heat and add gelatin mixture, whisking until dissolved.
  5. Pour panna cotta mixture into the molds, filling each. Chill again until completely set, at least two hours.
  6. Once set, carefully unmold jelly eyeballs and place atop each cupcake.

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