Halloween Cupcakes … cute and not too scary!

Halloween … do you go for cute or scary?  I prefer cute with a little bit of creepy or scary, but not a lot, thrown in!

Bat spider bug pumpkin eye cupcakes

I was the mom that never did the “blood and guts” thing with my boys … maybe a little bit of blood for a vampire costume … that was about it.  It just wasn’t my thing … things haven’t changed.   I was much better at making cute treats for the school’s Halloween bake sale ;)

Personally, I find real spiders a little creepy, however if you make a spider out of candy and gumballs … put candy eyeballs on it … place it on a cupcake … it falls into my cute category.

Halloween Cupcakes Sixlets Gumballs


These cupcakes are made with Sixlets, Gumballs, or both, from Sweet Works P1030227 ed

Start with your favorite cupcakes (it’s chocolate for me) and frosting (cream cheese), colored yellow.  Fill a pastry bag that has been fitted with a #22 tip.  Frost your cupcakes in a swirl, starting from the outside edge working toward the center …

chocolate cupcakes

Now for the fun part … decorating …

I used black candy melts to attach parts (dark chocolate or royal icing could be used), candy eyeballs, heart sprinkles, licorice wheels (couldn’t find licorice laces), edible markers, green Laffy Taffy and black Disco Dust. Tweezers may come in handy for attaching tiny parts!  Just a reminder … give a minute or two to let the melted candy harden when attaching parts ;)

I truly enjoyed creating all of these Halloween critters and even named them …

Spider Cupcake Sixlet Gumballs

Silly Spider Cupcakes …

  • cut licorice for legs and place on cupcake
  • place a dot of melted black candy in center of legs and place a black Gumball (for spider body)
  • use melted candy to attach 2 candy eyeballs to a black Sixlet and place on cupcake for head
  • use melted candy to attach 2 red heart sprinkles on body (to form an hourglass)

Creepy Crawly Cupcake Sixlets

Creepy (not really!) Crawley Bug Cupcakes …

  • use an edible marker to draw a mouth on a Sixlet
  • use black candy to attach 2 eyeballs
  • place 5 or more Sixlets (including the head) on cupcake
  • use black candy to draw legs

Eyeball Eye of Newt Cupcakes Sixlets Gumballs

Eye of Newt aka Googley Eye Cupcakes …

  • use black candy to attach candy eyes to Sixlets and or Gumballs
  • use red edible marker to draw blood-shot lines
  • place eyeballs on cupcake

Frankenstein Cupcake Gumball

Frankenstein aka Frankie Baby Cupcakes

  • use black candy to attach candy eyeballs on a green Gumball
  • use black edible marker to draw mouth and scar
  • place gumball on cupcake and push it in a little
  • use black candy to create hair and 2 “neck bolts”

Pumpkin cupcake Sixlets Gumball

Pumpkin Patch or Jack o’ Lantern Cupcakes

  • Use little pieces of Laffy Taffy to create stems … they should be sticky enough to attach to orange Sixlets and Gumballs (if not use a dot of candy melts)
  • Use black candy melts (or edible marker) to draw a face on pumpkins

Bat Cupcake Sixlets Gumballs

Blingy Bat Cupcakes

  • Use black melts to draw “bat wings” on a sheet of wax paper or parchment and let harden.  I just drew the wings, freestyle … I winged it, hahaha ;)
  • Dip a brush in Black Disco Dust and tap it over the wings … bats need glitter!
  • Use black candy melts to attach a Sixlet (head) to a Gumball (body) … then attach eyeballs and draw ears
  • Place bat body on cupcake and push the body into the frosting a little.
  • Insert wings into the icing next to the bat body.

cute halloween cupcakes

Thank you to Sweet Works for providing the Sixlets and Gumballs … it was so much fun using them :)


  ♦ I share my stuff at these fun parties

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Halloween Black Bottom Cupcakes

Black bottom cupcakes have been around forever.  They truly are oldies but goodies.  The best of two worlds … cake and cheesecake all rolled into one … yum!

I usually don’t make colored filling for these cupcakes … but it is Halloween after all!  And the spider webs could be used on any cupcake or by themselves.

I will give you the recipe and directions for making the spider webs.  So let’s get started …

Make the filling.  Mix the cream cheese, sugar and egg until smooth …

Stir in the chocolate chips …

Stir in the orange food coloring (I use Americolor about 3 drops) …


Now make the chocolate cake.  Whisk together the dry ingredients … flour, sugar, cocoa, salt and baking soda …

Add the wet ingredients … water, oil, vinegar and vanilla … stir until smooth … 

Fill lined cupcake pans (1/3 full) …

Add the filling … (you could sprinkle some chopped nuts on top at this point) and bake …


While the cupcakes are baking, we can make the spider webs.  You will need …

  • Melted white chocolate or candy melts (about 8 ounces for 24 webs) in a squeeze bottle or pastry bag
  • Chocolate chips (24)
  • Black edible marker
  • Wax paper
  • A toothpick

I have a tendency to lose control over the size of things … so I drew 2-1/2″ circles on a sheet of paper as a guideline for the size of my spider webs …

I placed the paper on a cookie sheet and covered it with wax paper …

On top of the wax paper, make a small puddle (about the size of your thumbnail) of melted white chocolate and work the spiral out …

Using the toothpick, drag the white chocolate from the center to the outside rim …

Add a chocolate chip (spider body) to the center of the web …

Pop the webs into the fridge for a few minutes to firm up.   Then use the marker to give the spider some legs and lay the webs on to of the cooled cupcakes …

Black Bottom Cupcakes

  • 8 ounces cream cheese (light or regular) softened
  • 1 egg
  • 1-1/3 cups sugar
  • 1 cup semi-sweet chocolate chips
  • 1-1/2 cups flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup water
  • 1/3 cup canola oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla
  • Chopped nuts (optional)

1.  In a small bowl, mix cream cheese, egg and 1/3 cup sugar until smooth.  Stir in chocolate chips.  Set aside.

2.  In a medium bowl combine flour, cocoa, baking soda, salt and 1 cup sugar.  Stir in water, oil, vinegar and vanilla.  Beat until smooth.

3.  Fill lined cupcake pans 1/3 full with chocolate mixture.  Spoon cheese mixture on top.  Sprinkle with nuts if desired.

4.  Bake at 350°F 30-35 minutes.  Do not overbake.   Makes 24 cupcakes.

I do recommend serving these cupcake after they are completely cooled.  I like to refrigerate them … but I like cold cheesecake.

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