Prep time: 15 minutes
Bake time: 20–30 minutes
Total time: 35–45 minutes, plus cooling
Yield: 9 squares (8x8 Square Pan)

Easy Halloween Pistachio Sprite Cupcakes 👻

Prep time: 15 minutes
Bake time: 18–22 minutes
Total time: About 40 minutes, plus cooling
Yield: Approximately 24 cupcakes

These easy Halloween cupcakes combine pistachio cake mix and Sprite for a light, fluffy green cupcake. Tall vanilla buttercream ghosts, candy eyes, and colorful Halloween sprinkles make them an adorable spooky-season treat.

Ingredients

Pistachio Sprite Cupcakes

• 1 box pistachio cake mix
• 1 (12-ounce) can Sprite
• 1 teaspoon vanilla extract
• Pinch of salt

Vanilla Buttercream Ghosts

• 2 cups unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• Pinch of salt
• 2-4 tablespoons heavy cream (add more to your liking of consistency) 
• Candy eyes
• Halloween sprinkles

Instructions

1. Preheat the oven to 350°F. Line two muffin pans with 18–20 cupcake liners.
2. Add the pistachio cake mix, Sprite, vanilla, and salt to a large mixing bowl. Mix just until the batter is smooth and combined. Do not overmix.
3. Divide the batter evenly among the cupcake liners, filling each approximately two-thirds full.
4. Bake for 12–14 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cupcakes to cool in the pans for 5 minutes before transferring them to a wire rack. Cool completely before decorating.
6. To prepare the buttercream, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition.
7. Add the vanilla, salt, and 2-4 tablespoons of cream.  Beat until light and fluffy, adding more cream one tablespoon at a time if needed.
8. Transfer the buttercream to a piping bag fitted with a large round tip. Pipe tall swirls over the cooled cupcakes to create ghost shapes.
9. Add candy eyes and finish with Halloween sprinkles.

Tips

• Open the Sprite immediately before adding it so it retains as much carbonation as possible. Soda-based cupcakes are delicate, let them cool completely before frosting.

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Oreo Chocolate Cupcakes 

Prep Time: 10 minutes
Bake Time: 18–20 minutes
Total Time: 30 minutes (plus cooling)
Yield: 12 cupcakes

Rich chocolate cupcakes topped with creamy chocolate frosting and Oreo cookie pieces. Perfect for chocolate lovers and special occasions.

Ingredients 

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 2 eggs
• 1/2 cup milk
• 1 tsp vanilla extract

Instructions 

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add oil, eggs, milk, and vanilla. Mix until smooth.
4. Fill cupcake liners about 2/3 full.
5. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool completely before frosting.

Oreo Cream Filling

Ingredients

• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 4 Oreo cookies, finely crushed

1. Beat cream cheese until smooth.
2. Mix in powdered sugar and vanilla.
3. Fold in crushed Oreos.
4. Transfer to a piping bag.
5. Cut a small hole in the center of each cooled cupcake and pipe in the filling.

Enjoy! 🧁

If you make these Oreo Chocolate Cupcakes, be sure to save this recipe and share it with family and friends.

Happy Baking,
Michelle | BerMonths Bakes

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Peppermint Hot Cocoa Cupcakes

Prep Time: 25 minutes
Bake Time: 18–20 minutes
Cooling and Decorating Time: 30 minutes
Total Time: About 1 hour 15 minutes
Yield: Approximately 24 cupcakes

Rich chocolate cupcakes filled with fluffy homemade marshmallow filling and topped with creamy frosting and crushed peppermint. They taste like a cozy cup of peppermint hot cocoa in cupcake form!

Ingredients

Chocolate Cupcakes

• 1 box chocolate cake mix
• 3 large eggs
• ½ cup vegetable oil
• 1 cup milk
• Cupcake liners

Marshmallow Filling

• ⅓ cup water
• ¾ cup granulated sugar
• ¾ cup light corn syrup
• 3 large egg whites
• ½ teaspoon cream of tartar
• 1 teaspoon vanilla extract

Topping

• Vanilla or whipped frosting
• Crushed peppermint candies or candy canes

Instructions

Make the Cupcakes

1. Preheat the oven to 350°F. Line cupcake pans with approximately 24 liners.
2. Combine the cake mix, eggs, oil, and milk in a large bowl. Mix just until smooth, being careful not to overmix.
3. Fill each cupcake liner approximately two-thirds full.
4. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the cupcakes cool completely before filling and decorating.

Make the Marshmallow Filling

1. Add the water, sugar, and corn syrup to a small saucepan. Heat over medium heat without stirring once the mixture begins boiling. Cook until the syrup reaches 240°F on a candy thermometer.
2. While the syrup cooks, beat the egg whites and cream of tartar until soft peaks form.
3. With the mixer running on low, slowly and carefully pour the hot syrup into the egg whites in a thin stream.
4. Increase the mixer speed and beat for 7–8 minutes, or until the filling becomes thick, glossy, and fluffy.
5. Mix in the vanilla extract.

Fill and Decorate

1. Cut a small opening in the center of each cooled cupcake.
2. Spoon or pipe the marshmallow filling into the center, then replace the piece of cupcake if desired.
3. Pipe the frosting over each cupcake.
4. Sprinkle with crushed peppermint just before serving.

Store covered in the refrigerator and allow the cupcakes to sit at room temperature briefly before serving.

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Bloody Red Velvet Cupcakes

Prep Time: 15 minutes
Bake Time: 17–20 minutes
Total Time: About 35 minutes, plus cooling
Yield: 12 cupcakes

Ingredients

• 1¼ cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 1 large egg
• ½ cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• Red gel food coloring, as needed

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a separate large bowl, whisk together the sugar, vegetable oil, and egg until smooth.
4. Add the buttermilk, vanilla, vinegar, and enough red gel food coloring to create a rich red color. Mix until combined.
5. Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
6. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
7. Bake for 17–20 minutes. Begin checking around 16–17 minutes. Cupcakes are done when a toothpick comes out clean or with a few moist crumbs.
8. Cool in the pan for about 5 minutes, then transfer to a wire rack and cool completely before decorating.

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Edible Sugar Glass

Prep Time: 5 minutes
Cook Time: 15–20 minutes
Set Time: 1–2 hours
Total Time: About 1½–2½ hours

Ingredients

• 3½ cups granulated sugar
• 2 cups water
• 1 cup light corn syrup
• ¼ teaspoon cream of tartar

Instructions

1. Line a baking sheet with parchment paper or a silicone baking mat.
2. Add the sugar, water, corn syrup, and cream of tartar to a large saucepan. Stir until combined.
3. Bring to a boil over medium-high heat.
4. Once boiling, avoid stirring and continue cooking until the mixture reaches 295–300°F on a candy thermometer.
5. Carefully pour onto the prepared baking sheet. Pour fairly thin for more delicate glass shards.
6. Let cool and harden completely at room temperature.
7. Once fully set, break into irregular shards.
8. Store in an airtight container at room temperature until ready to use.

Sugar Glass Tip: Pulling it just before 300°F helps keep the glass clearer instead of turning yellow.

Tips

• Use gel food coloring for a deeper red without adding extra liquid.
• Avoid overmixing once the flour is added.
• Don’t overbake; that helps keep the cupcakes moist.
• Cool completely before adding frosting or decorations.

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Candy Corn Chocolate Cupcakes

Prep: 25 minutes
Bake: 18–20 minutes
Yield: 12 cupcakes

Moist chocolate cupcakes topped with fluffy yellow, orange and white American buttercream for an easy Halloween treat.

Chocolate Cupcakes

Ingredients

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ¾ cup granulated sugar
• ¾ tsp baking powder
• ¾ tsp baking soda
• ¼ tsp salt
• 1 large egg
• ½ cup buttermilk
• ⅓ cup vegetable oil
• 1 tsp vanilla
• ½ cup hot coffee or hot water

Instructions

1. Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add the egg, buttermilk, oil, and vanilla. Mix until combined.
4. Slowly stir in the hot coffee or hot water. The batter will be thin.
5. Divide the batter evenly between the cupcake liners, filling each about ⅔ full.
6. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Let the cupcakes cool completely before frosting.

American Buttercream

Ingredients 

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2–3 Tbsp heavy cream or milk
• 2 tsp vanilla
• Pinch of salt
• Yellow gel food coloring
• Orange gel food coloring
• Candy corn for topping

Instructions

1. Beat the softened butter for 2–3 minutes until light and creamy.
2. Gradually add the powdered sugar, mixing on low until incorporated.
3. Add the vanilla, salt, and 2 tablespoons of cream.
4. Beat on medium-high for another 2–3 minutes until fluffy.
5. Add a little more cream if needed for piping consistency.
6. Divide the buttercream into three portions.
7. Tint one portion yellow, one orange, and leave one white.

Divide into three portions: yellow, orange and white.

Decorating

Use your 1M piping tip. Pipe yellow first, then orange, and finish with a smaller white swirl. Add a candy corn piece on top.

Storage:
Store frosted cupcakes covered in the refrigerator for up to 4 days. For best texture and flavor, bring them to room temperature for about 30–60 minutes before serving.