Halloween tuxedo cupcakes with orange buttercream frosting were a lot of fun to make. A rich Tuxedo cupcake with a cheesecake center that is delicious. This recipe is super kid friendly and something the whole family can enjoy during the Halloween season.
The chocolate chips on top of the cocoa within the cupcake really bring out the rich flavor of this treat. The creamy orange buttercream frosting along with the halloween sprinkles on top completed this dessert.
Ingredients and substitutions
- All-purpose flour: In a pinch cake four can be substituted.
- Unsweetened cocoa powder: This enhances the rich flavor of the cupcakes.
- Vegetable oil: Is important to give these cupcakes its super moist texture.
- Cream cheese
- Confectioner's sugar
- Orange gel food coloring: I recommend the gel as liquid can change the texture and taste of the frosting.
- Halloween sprinkles: Wilton makes an array of sprinkles during the spooky season. Feel free to use any design! I used a ghost variety for this recipe.
What makes these cupcakes amazing?
- Halloween themed
- Moist and delicious with a cream cheese center
- SUPER kid friendly
- Easy to make
How to make Tuxedo cupcakes
These Halloween cupcakes are made from scratch and were not as messy as I originally thought.
First, mix all the dry ingredients together in a medium sized bowl. Then, add in oil, water and vanilla and mix until well combined. Set aside. Next, line cupcake tin with Halloween themed liners from Michaels!
Second, in another bowl, mix together the cream cheese, egg, sugar, and baking soda. Then, fold in the chocolate chips. Even though the recipe calls for 6 oz of chocolate chips, I added a little more!
Third, fill your piping bag with batter. I used Wilton's less mess batter dispenser to fill the tin up only ⅓ full. Next, add about 1 tablespoon of the cream cheese filling on top of cupcake batter. Then, add more batter to only ⅔ full. Make sure you don't fill tin too much as your cupcake will rise while baking and overflow.
Lastly, bake at 350 degrees for 30 minutes. Cool completely.
Orange Buttercream frosting
First, cream room temperature butter on a fast speed for about 4-5 minutes until light and fluffy. Then, add the salt and confectioner's sugar slowly while mixing.
Second, add in 2-3 tablespoon of either heavy cream or milk. Add more or less heavy cream or milk until you reached desired consistency. Next, add in your vanilla and mix for an additional 3-5 minutes.
Lastly, scrape down the sides and then turn mixer on low while adding in red and yellow food coloring. I used a TON to get the desired color of orange that I wanted. Mix until all color is combined. Pipe on cupcakes and add sprinkles!
FAQ's
Another name for the cupcake is a black bottom cupcake. It is named for its chocolate outside and cream cheese center.
Yes, they do because of the cream cheese center. Store in an airtight container in the fridge for up to a week.
Halloween tuxedo cupcakes with frosting
Equipment
- Electric mixer with beaters
- Stand mixer with paddle attachment
- Home Decor
- Measuring cups and spoons
- spatula
- Cupcake batter filler with piping bag
- Cupcake liners
- 2 large cupcake pans
Ingredients
Chocolate cupcake
- 1½ Cup Flour
- ¼ Cup Cocoa
- ½ teaspoon Salt
- 1 Cup Granulated sugar
- 1 teaspoon baking soda
- 1 Cup Water
- ½ Cup vegetable oil
- 1 teaspoon vanilla extract
Cream cheese with chocolate chip filling
- 8 oz cream cheese, softened
- 1 egg
- ⅓ cup sugar
- ⅛ teaspoon salt
- 1 pkg of milk chocolate chips (6 oz)
Orange buttercream frosting
- 1½ cups butter room temperature, 3 sticks
- ⅛ tsp salt
- 1 lb confectioners sugar
- 2-3 tsbp heavy cream or milk
- 1 teaspoon Vanilla
- red and yellow food coloring
- halloween sprinkles
Instructions
Chocolate cupcake
- Combine flour, cocoa, salt, granulated sugar, and baking soda in a large bowl. Set aside.
- Add water, oil and vanilla extract to the dry ingredients and beat for three minutes on medium speed. Set aside.
Cream cheese with chocolate chip filling
- In another mixing bowl, mix the cream cheese, egg, sugar, and vegetable oil until smooth. Fold in chips with spatula.
- Once the filling is done, fill the muffin cups with liners.
- Add in ⅓ batter to liner, then add 1 tsbp of filling and then top with more batter until the muffin cup is ⅔ full.
- Bake at 350° for 30 minutes. Tops will be set. Makes about 15-20 cupcakes.
Orange buttercream frosting
- Using stand mixer with paddle attachment beat butter on a fast speed for about 6 minutes or until butter is fluffy.
- Add in salt and vanilla extract until well blended.
- Slowly add in confectioners sugar and mix on a medium to fast speed for about 2 minutes.
- Add in 2-3 tsbp of heavy cream and mix on medium to high speed for another 5 minutes.
- While buttercream is mixing I added several drops of yellow and red food coloring to get desired color of orange.
- Frost cupcakes once they are cooled and top with sprinkles.
Notes
- Store cupcakes in an airtight container for up to 5-7 days.
- Freeze them for up to 2 months.
Nutrition
Amazing cupcake recipes
- Pink velvet cupcakes
- Christmas tree cake
- Christmas ornament mirror glaze cupcake
- Vanilla cupcake with maple buttercream frosting
Fun fact of the day!
Japanese researchers found that if they ripped off the penis of an earwig, another penis popped up in its place!
I don't even want to know why researchers wanted to find this out and why they even collected earwigs in the first place! For all the is holy, throw the earwigs away!
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