Halloween Worm Cupcakes
What I really enjoy about making these Halloween cupcakes is how interactive they are. You can make the base chocolate or vanilla, frost them with creamy buttercream, and then let your creativity run wild with gummy worms, candy eyes, and little “dirt” crumbs.
Equipment
- Mixing Bowls
- Electric mixer
- Muffin Tin
- Cupcake liners
- Measuring cups and spoons
- Spatula
- Spoon or piping bag
- Food processor or rolling pin
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup vegetable oil
- 1 cup buttermilk room temperature
- 1 large egg
- 1 tsp vanilla extract
- ½ cup hot water
For the Frosting:
- ½ cup unsalted butter softened
- 1 ½ cups powdered sugar
- 2 tbsp cocoa powder
- 2 –3 tbsp milk
- 1 tsp vanilla extract
For Decoration:
- Gummy worms about 12–15
- Chocolate cookie crumbs about 1 cup
- Candy eyes optional, for extra fun!
Instructions
Prepare Your Oven and Muffin Tin
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
- Pro tip: Press the liners gently into each cup so they sit flat; this helps the cupcakes bake evenly.
Mix the Dry Ingredients
- In a large mixing bowl, combine 1 ½ cups flour, 1 cup sugar, ⅓ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt.
- Whisk together until well combined.
- Pro tip: Sifting the cocoa powder with the flour helps prevent clumps and gives a smoother cupcake texture.
Combine the Wet Ingredients
- In a separate bowl, mix ⅓ cup vegetable oil, 1 cup buttermilk, 1 large egg, and 1 tsp vanilla extract until smooth.
- Slowly stir in ½ cup hot water to make the batter more fluid and airy.
- Pro tip: Add the hot water gradually and whisk continuously to avoid lumps.
Combine Wet and Dry Ingredients
- Pour the wet mixture into the dry ingredients.
- Gently fold together using a spatula until just combined. Avoid overmixing; a few small lumps are okay.
- Pro tip: Overmixing can make cupcakes dense—fold gently for light, fluffy results.
Bake the Cupcakes
- Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Pro tip: Cooling completely before frosting prevents the buttercream from melting.
Prepare the Frosting
- Beat ½ cup softened butter until creamy.
- Gradually add 1 ½ cups powdered sugar and 2 tbsp cocoa powder, beating on low speed at first.
- Add 2–3 tbsp milk and 1 tsp vanilla extract, then beat on high until fluffy.
- Pro tip: Adjust milk one teaspoon at a time if the frosting is too thick.
Frost the Cupcakes
- Use a spoon, spatula, or piping bag to frost each cupcake generously.
- Smooth the frosting slightly to create a “ground” effect for your decorations.
Decorate with “Dirt” and Worms
- Sprinkle crushed chocolate cookie crumbs over the frosting to look like dirt.
- Insert gummy worms so they peek out of the cupcake for a spooky effect.
- Add candy eyes if you want extra fun and character.
- Pro tip: For a playful twist, bend the gummy worms slightly to make them look like they’re wriggling out of the cupcake.
Notes
Nutritional Value (per cupcake, approximate):
- Calories: 220–250 kcal
- Carbohydrates: 35–38 g
- Sugars: 20–22 g
- Fat: 9–11 g
- Saturated Fat: 5–6 g
- Protein: 2–3 g
- Fiber: 1–2 g