Ingredients
1 box chocolate cake mix
3 large eggs
1 cup water
1/2 cup vegetable oil
1 cup chocolate fudge frosting (store-bought or homemade)
12 chocolate cookies (such as Oreo)
12 candy corn
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a large bowl, combine chocolate cake mix, eggs, water, and vegetable oil. Mix until smooth.
- Divide batter evenly into cupcake liners, filling each about two-thirds full.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Frost cooled cupcakes with chocolate fudge frosting.
- Place a chocolate cookie flat-side down on top of each frosted cupcake.
- Position a candy corn upright in the center of each cookie to resemble the tip of a witch hat.
Notes
- Use fudge-striped cookies or graham crackers as hat bases for variety.
- Try colorful frosting (green, purple, orange) for a festive look.
- Swap candy corn with Hershey’s Kisses, truffles, or mini ice cream cones.
- Store cupcakes in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
- Freeze unfrosted cupcakes for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 28g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
