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Werewolf Cupcakes on a table.
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Werewolf Cupcakes

These Werewolf Cupcakes are a scary Halloween dessert! These are mini bundt cakes topped with a thick and creamy chocolate frosting.
Prep Time45 minutes
Cook Time15 minutes
Decorating Time1 hour 15 minutes
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: Werewolf Cupcakes
Servings: 12 cupcakes
Calories: 626kcal
Author: Jill

Equipment

Ingredients

Chocolate mini bundt cakes Ingredients:

  • 1 triple chocolate fudge cake mix
  • 1 ¼ cup milk whole
  • 3 large eggs
  • ½ cup butter unsalted, softened

Chocolate Frosting:

Decorating ingredients:

  • 1 packages small edible eyes found at Walmart, hobby lobby, and Michaels
  • 1 - 2.5 oz white jimmies sprinkles Sweet Tooth Fairy brand at Michaels
  • 1 5 oz bag Sour Patch Kids Strawberry candy cut the green off the pink part to create your tongue
  • 1 10 oz bag Ghirardelli dark chocolate melting wafers
  • 1 cup brown m&m’s

Instructions

  • Preheat oven to 350 degrees and spray the mini Bundt pan with pam baking spray.
  • Using a medium bowl and hand mixer, beat the cake mix, eggs, milk and butter until combined and smooth.
  • Spoon some of the batter into the piping bag and cut the tip off.
  • Fill the cavities in the Bundt pan about 3⁄4 way full.
  • Bake in the oven for about 15-20 minutes or until a toothpick comes out clean.
  • Allow to cool before removing them and baking 6 more mini Bundt pans.
  • Once all 12 Bundt cakes have been made, place them onto a cookie sheet.
  • Using a standing mixer, beat the butter, powdered sugar, cocoa powder, vanilla extract, and heavy whipping cream.
  • Beat on medium speed until combined, smooth and holds a peak.
  • Scoop about 1 1⁄2 C of the chocolate frosting into the piping bag with the 1A tip and set aside.
  • Scoop the remaining frosting into the larger piping bag with 1M tip.

Creating the Werewolf directions

  • Using the 1M piping bag, carefully pick up 1 chocolate Bundt cake.
  • While holding the cake tightly, pipe dollops of frosting around entire top half of the Bundt cake.
  • Using the 1A piping bag, pipe a thick oval in the lower center of the top to create the ‘nose’
  • Carefully place two edible eyes above the ‘nose’ for the eyes.
  • Using a hot knife, cut the melting wafer in half and place 1 half into the center of the nose.
  • Using the hot knife again, cut the melting wafers into triangles and place onto the top left and right side of the eyes for the ears.
  • Place 1 brown m&m above the eyes for the eyebrows.
  • Cut the green part off the sour patch strawberry that way you are only left with the pink part.
  • Carefully push the sour patch into the bottom of the nose for his tongue.
  • I recommend using cake decorating tweezers for this part. Carefully while using the tweezers, pick up a white jimmy sprinkle and place it above the tongue for his teeth.
  • Enjoy!

Nutrition

Calories: 626kcal | Carbohydrates: 73g | Protein: 7g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 522mg | Potassium: 269mg | Fiber: 3g | Sugar: 56g | Vitamin A: 931IU | Vitamin C: 0.1mg | Calcium: 130mg | Iron: 3mg