These Chocolate Halloween Cupcakes with Caramel Filling are a cute dessert idea to celebrate All Hallows Eve! This is an easy small batch recipe for tender chocolate cupcakes filled with homemade caramel sauce, and topped with a fluffy marshmallow meringue ghost. Dress up the cupcakes with your favorite ghostly topper or sprinkles for a delightfully bewitching dessert!
Chocolate Halloween Cupcakes with Caramel Filling
The idea for these Halloween cupcakes started with the easy chocolate cupcakes for two without eggs. The same recipe I dressed up for summer with the popular black forest small batch cupcakes recipe. And now that it’s Halloween, chocolate seems like a quintessential flavor when you pair it with a spooky caramel filling and a delightful marshmallow ghost. A cupcake worthy enough to rival even the best Halloween candy!
And if this sweet fright has you inspired to make more Halloween desserts, check out my gingerbread skeleton cookies, candy corn pudding parfaits, and the creamy milky way pudding recipe!
Why You’ll Love These Halloween Cupcakes
- Egg-free cupcakes – Much like my chocolate wacky cake, we don’t need eggs for these cupcakes – thanks to the oil and buttermilk to keep them moist and tender.
- Easy caramel filling – The maple syrup caramel is delicious, but you can also try my candy corn caramel sauce for a Halloween-inspired twist!
- Fluffy marshmallow meringue frosting – The pillowy soft homemade marshmallow frosting is easily piped on to look like the sweetest ghosts!
Ingredients
- All Purpose Flour – Try my chocolate gluten free cupcakes for a gluten free version.
- Unsweetened Cocoa Powder – I recommend Dutch Process cocoa powder because it has a rich cocoa flavor and is less acidic.
- Baking Powder and Baking Soda – We use both to make the cupcakes rise and balance out the acidity in the buttermilk.
- Salt – A little salt will balance and enhance the flavors.
- Neutral Oil – I prefer canola or melted coconut oil in the chocolate cupcakes because they do not impart any flavor.
- Granulated Sugar – I like to use organic cane sugar because of its rich flavor and it is less processed. But granulated white sugar works great.
- Brown Sugar – Light or brown sugar will work, and I use whatever I have on hand!
- Buttermilk – The buttermilk tenderizes the cupcakes (actually the flour), and makes the cupcakes moist.
- Brewed Coffee – Coffee compliments and amps up the cocoa flavor, in addition to keeping the chocolate cupcakes moist.
- Vanilla Extract – For flavor in the cupcakes and frosting.
- Egg White – For the marshmallow meringue on top of the chocolate Halloween cupcakes.
- Light Corn Syrup – Corn syrup makes the marshmallow frosting glossy.
- Cream of Tartar – Cream of tartar helps stabilize the egg white so they whip up nice and fluffy.
Helpful Tips
- Dutch process cocoa powder is my go-to – I use Dutch process cocoa in my chocolate cakes, cupcakes, and cookies because it is smooth with a rich chocolate flavor.
- Hot coffee – The coffee needs to be hot. This helps ‘bloom’ the cocoa powder. I heat mine in the microwave until it boils.
- Easy on the food coloring for the caramel filling – A little goes a long way. Start with one drop of food coloring and add more if you want a super intense color. Too much, and it will just turn dark.
FAQ
Can I use hot water instead of brewed coffee?
Yes, hot water will work fine. Keep in mind the flavor of the coffee is what compliments the cocoa and makes it more chocolate pronounced.
Chocolate Halloween Cupcakes with Caramel Filling
These Chocolate Halloween Cupcakes with Caramel Filling are a cute dessert idea to celebrate All Hallows Eve! This is an easy small batch recipe for tender chocolate cupcakes filled with caramel sauce, and topped with a fluffy marshmallow meringue ghost. Dress up the cupcakes with your favorite ghostly topper or sprinkles for a delightfully bewitching dessert!
INGREDIENTS
Caramel Filling
- 3 ½ tablespoons Maple Syrup Caramel Sauce (or store-bought)
- red food coloring
Chocolate Cupcakes
- ⅔ cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder, Dutch process
- ½ cup organic cane sugar (or granulated sugar)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, room temperature (cut into cubes for easy mixing)
- ¼ cup milk, room temperature (see Notes)
- 1 tablespoon full fat sour cream, room temperature
- 2 tablespoons canola oil (or any neutral oil)
- 3 tablespoons medium brew coffee, very hot (or hot water)
- 1 teaspoon vanilla extract
Marshmallow Meringue Frosting
- 1 large egg white, room temperature
- 1 tablespoon water, room temperature
- ¼ cup granulated sugar
- 1 teaspoon light corn syrup
- ⅛ teaspoon cream of tartar
- ½ teaspoon vanilla extract
INSTRUCTIONS
Caramel Filling
- Use store-bought caramel, or make your own using my Maple Syrup Caramel Sauce recipe. I use about 2 teaspoons of caramel filling per cupcake. You can use more or less based on your preference. Note – Making the homemade caramel sauce is not included in the prep time of the recipe.
- Add the caramel to a small bowl. Start with one drop of red food coloring, stir, and add another drop if you want a deeper shade of red.3 ½ tablespoons Maple Syrup Caramel Sauce, red food coloring
Chocolate Cupcakes
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a muffin pan with 6 cupcake liners.
- In the mixing bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, cocoa powder, baking powder, and salt. If the cocoa powder is lumpy, sift it through a fine mesh strainer set over the bowl. Give the dry ingredients a quick mix to combine. See the Notes below to use a stand mixer or hand mixer.2/3 cup all-purpose flour, 3 tablespoons unsweetened cocoa powder, Dutch process, 1/2 cup organic cane sugar, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Add the butter cubes to the dry ingredients. Mix on medium-high speed until the butter is broken up and the mix resembles coarse sand. This reverse-creaming method yields light and fluffy cupcakes.2 tablespoons unsalted butter, room temperature
- In a liquid measuring cup, measure the milk, then add the oil, sour cream, and vanilla. Mix to combine.1/4 cup milk, room temperature, 1 tablespoon full fat sour cream, room temperature, 2 tablespoons canola oil, 1 teaspoon vanilla extract
- Turn the mixer on low speed. Slowly drizzle the wet ingredients, along with the hot coffee/water, into the dry until incorporated and no dry streaks remain. It is ok if the batter is a little lumpy.3 tablespoons medium brew coffee, very hot
- Pour equal amounts of batter into the prepared cupcake liners. Tip – Use a small cookie scoop to help with portioning and less mess! Bake for 16 to 18 minutes, or until they are springy to the touch and a toothpick inserted in the middle comes out clean.
- Cool the cupcakes in the pan set on a wire cooling rack for 5 minutes. Then transfer the cupcakes to the wire rack to cool completely before frosting.
- Scoop out a small amount of cupcake from the middle to make the well for the caramel sauce. You can use a small paring knife, apple corer, or even the wide end of a piping tip. The size of the well is completely your preference and how much caramel you want in the middle of the cupcake.
Marshmallow Frosting
- Make the frosting while the cupcakes are cooling. This is the same recipe as the Glossy Marshmallow Meringue Frosting.
- Create a Double Boiler – Simmer about 2-inches of water in a saucepan. In a heat-proof mixing bowl large enough to fit on top of the saucepan – without touching the water – add the egg white, water, corn syrup, granulated sugar, and cream of tartar. Set the bowl on top of the saucepan. Note – Make certain the bowl and beaters are clean. I recommend wiping down the bowl and beaters with a paper towel and a splash of vinegar or lemon juice.1 large egg white, room temperature, 1 tablespoon water, room temperature, 1/4 cup granulated sugar, 1 teaspoon light corn syrup, 1/8 teaspoon cream of tartar
- Using one of the whisk attachments as your whisk, constantly whisk the mixture until foamy and white. We want the sugar to dissolve and the temperature of the mixture to reach 160F degrees. This may take up to 4 minutes. If you don't have a thermometer, you can test if the sugar has dissolved by carefully rubbing a little of the egg white between your thumb and index finger – if done, you will not feel sugar granules.
- Remove the bowl from the heat, and add the vanilla extract. Using a hand held mixer with whisk attachments, beat on medium speed until stiff peaks form, and the frosting is pillowy and glossy. This may take about 2 and 1/2 minutes. The frosting is ready to be used immediately.1/2 teaspoon vanilla extract
- Assemble the Cupcakes – Fill the well in the cupcake with your desired amount of caramel, and either pipe or spoon the marshmallow frosting on top of the cupcakes. Enjoy!
I’d love to hear from you!If you try the recipe, please let me know! Leaving a comment + star encourages others to try it, and the support helps me continue to provide FREE recipes. Thank you!
RECIPE NOTES
- Serving Size – This is a small batch recipe that can easily be doubled.
- Stand Mixer vs Hand Mixer – Since this is a small batch batter, I recommend a smaller mixing bowl to mix the batter evenly. To use your tilt-head stand mixer with standard attachments, I link the mixing bowl above. Otherwise, a hand mixer and medium mixing bowl will work fine.
- Milk – 2% or whole milk works best to achieve optimal results (soft and fluffy texture). However, any milk type will work.
- Cocoa Powder – I prefer Dutch process cocoa because it is less acidic and has a stronger flavor. To swap natural cocoa, you will need to add baking soda. Use 1/3 teaspoon baking powder + 1/8 teaspoon baking soda.
- Storing – Unfrosted cupcakes can be covered and stored at room temperature for up to 3 days. Frosted cupcakes can sit at room temperature for a day – beyond that I recommend refrigerating because of the frosting.
- Freezing – Baked, unfrosted cupcakes can be wrapped tightly in plastic and frozen for up to 3 months. Thaw in the refrigerator then bring to room temp to frost and serve.
NUTRITION ESTIMATES
Calories: 286kcal | Carbohydrates: 57g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 130mg | Potassium: 197mg | Fiber: 1g | Sugar: 36g | Vitamin A: 39IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 2mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
about the author ...
With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers! I’ve tested, written, and photographed the hundreds of small batch dessert recipes on my website. From traditional to gluten free desserts for two, I have the recipe for you!