These Halloween Blackberry Skull Cupcakes are spooky, rich, and just the right amount of sweet. Moist chocolate cupcakes are topped with a naturally tinted blackberry buttercream and crowned with eerie chocolate skulls that make them perfect for any Halloween party.

If you’re looking for something festive but still homemade, this is it. The blackberry frosting has a purple hue and a tangy berry flavor that balances the dark chocolate base. Plus, the skull toppers are a fun way to dress up your dessert table without a lot of extra effort.

Helpful Tips

Don’t overmix the batter. Mix just until the ingredients are combined to keep the cupcakes light and fluffy.
Use a fine mesh strainer for the blackberry juice. This keeps the frosting smooth and free from seeds.
Let the skulls chill completely. Make sure the chocolate is fully set in the molds before trying to remove them to avoid breakage.

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Halloween Blackberry Skull Cupcakes

These Halloween Blackberry Skull Cupcakes are moist chocolate cupcakes topped with a naturally tinted blackberry buttercream and crowned with eerie chocolate skulls that make them perfect for any Halloween party.

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Prep Time 20

Cook Time 20

Total Time 40

Course Dessert

Cuisine American

Servings Cupcakes

Ingredients

For the cupcakes:

1/3 cup all-purpose flour
1/4 cup unsweetened natural cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg at room temperature
1/4 cup granulated sugar
1/4 cup packed light brown sugar
3 tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1/4 cup buttermilk at room temperature
1 cup dark chocolate wafers

For the frosting:

1/2 cup unsalted butter softened
1 1/2 cups confectioners sugar
1 teaspoon vanilla extract
20 blackberries

Instructions

For the cupcakes:

Preheat the oven to 350°F (175°C). Line a cupcake pan with 6 liners. Set aside.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a medium bowl, whisk together the egg, granulated sugar, brown sugar, oil, and vanilla.
Pour half of the wet ingredients into the dry ingredients, along with half the buttermilk. Whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir just until combined; avoid overmixing.
Spoon the batter into the cupcake liners to 1/2 full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool completely in the pan.

For the chocolate skulls:

Heat your dark chocolate wafers in 10 to15-seconds increments in the microwave, mixing between each increment. When the wafers are melted, spoon them into your skull molds and place into the refrigerator until set.
You can dust these with edible glitter, or apply some edible gold leaf to them for added flare. Set aside until you are ready to decorate the cupcakes.

For the frosting:

Add blackberries to a bowl and crush with a fork until broken down. Strain through a fine mesh strainer to remove any seeds.
With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.
Add confectioners sugar and vanilla extract and and beat on low speed until combined Turn the speed up to medium high and beat until light and fluffy, approximately 3-5 minutes.
Add in the blackberry juice 1 tablespoon at a time, mixing on low speed until well combined between each tablespoon. Once all of the juice is combined, turn the speed to medium high and beat until the frosting is fluffy and somewhat stiff. Approximately another 3-5 minutes.
Frost the cupcakes once cooled, using a 1M star tip. Add chocolate skulls, a blackberry, and chocolate sprinkles if desired.