For my Halloween parties, I often have big dreams of making those cute desserts you see all over the web this time of year.
My problem is that baking is not my one of strengths…something about having to follow all the directions exactly…
And even more specifically, decorating the baking is even less of a strength.
Which is why I had to come up with my own (easy) version of this very cool-looking devil-inspired cupcake.
The original devilish cupcake recipe from ambrosia baking is a very pretty Halloween cupcake.
If you are a baker, this probably isn’t a hard cupcake to duplicate.
But as you can see from the picture, my version doesn’t look quite as good.
However, this is about the extent of my baking talent…so if you’re like me and need the easy version, this is the recipe for you!
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- 1 Package of Red Velvet Cake Mix or if you want to make it from scratch, click here to see our recipe for the original Waldorf Astoria Red Velvet Cake.
- Cream Cheese icing you can either use a store-bought package or make your own...click here to see our recipe
- 1 3.25 oz bottle of red sprinkles
- Ready-made black fondant available from stores like Party City
- Make the Red Velvet Cake Mix following the directions on the box (or the instructions in our Waldorf Astoria Red Velvet Cake recipe)
- Insert the cupcake liners into the cupcake pans. I used black ones to go with the theme.
- Fill the liners with equal amounts of cake mix.
- Bake at the temperature and amount of time specified in the cake mix instructions (usually between 16 and 18 minutes).
- Allow the cupcakes to cool completely
Cream Cheese Icing
- Some cake mixes come with the icing ready-made. If you want to use that icing, you can skip this part (however, I have found that the homemade cream cheese icing is worth the extra effort)
- Click here to see our recipe for the Best Cream Cheese Icing.
The Finishing Touches
- If you are using an icing bag, fill the bag with the icing. Otherwise, use a large spoon to scoop the icing from the bowl.
- Cover the top of each cupcake with a generous helping of icing
- Sprinkle the red sprinkles over the top of each cupcake. If you place the cupcake on a paper towel or plate, you can re-use the extra sprinkles by pouring them back into the sprinkle bottle after each cupcake.
- To make the horns, take a small piece of the black fondant and roll it into the horn shape with points on both ends. Stick 2 horns into the icing on either side of the cupcake