Halloween Witch Chocolate Cupcakes

Halloween Witch Chocolate Cupcakes  |  Lemon & Mocha

Halloween is next week! I love Halloween and I’m so excited to be sharing another festive Halloween treat with you. Last year I shared the Chocolate Marshmallow Monster Cookie Sandwiches and before that there were some Halloween Witches’ Cauldron Cupcakes. This year, we have Halloween Witch Chocolate Cupcakes. Notice a theme? I’m clearly a chocoholic! These are moist chocolate cupcakes with a cream cheese frosting and easy DIY witch leg cupcake toppers. I saw these all over Pinterest and decided they were too cute not to make. I’ve added a link to download a handy free printable I made for you all to the bottom of this post so all you’ll have to do is print and cut out the little witch boots.

Halloween Witch Chocolate Cupcakes  |  Lemon & Mocha

The cupcakes are my Perfect Chocolate Cupcakes and they really are the best chocolate cupcakes. I topped them with a neon green cream cheese frosting that’s not too sweet before adding the witch leg toppers. I’ve linked to the supplies I used below as well.

Halloween Witch Chocolate Cupcakes  |  Lemon & Mocha

When I was growing up, my brother and I loved making haunted houses. If our family was having a party with family friends we would set up the haunted house in the basement. When we got older and no longer went trick-or-treating, my brother and I set up the haunted house in our garage so the trick-or-treaters could walk through it. We would go all out with the decorations and everyone in the family had a role, whether you were supposed to hide under a table and grab people’s legs as they walked by (usually me) or whether you were dressed up like a zombie (usually my brother). My brother was the creative one and my favorite design element was always the soundtrack tapes he would make. One year without my Dad knowing, my brother recorded my Dad bench pressing weights. My Dad’s grunting and the clanking of the metal weights made the best spooky sounds!

Halloween Witch Chocolate Cupcakes  |  Lemon & Mocha

The funny part about all this is that I hate being scared. I don’t like going in haunted houses, going on spooky hay rides or watching scary movies. There is a haunted house ride at the boardwalk where we have our family beach week every summer and my cousin, who is six years younger than me, would try to reassure me during the ride and tell me to open my eyes! Apparently I love everything about haunted houses, except actually going in them! Do you love haunted houses or are they not your thing?

Halloween Witch Chocolate Cupcakes  |  Lemon & Mocha

Matt and I are doing something a little different this year for Halloween – we will be flying to Tokyo, Japan! I’m so excited! Japan has been on our travel bucket list so we are heading to Tokyo, Osaka and Kyoto. Don’t worry; I have plenty of posts scheduled while we’re away, but my access to internet and email will be limited so I may not respond to comments or emails until I return. In the meantime, I have some cozy dinner recipes coming for you this week so stay tuned!

Halloween Witch Chocolate Cupcakes  |  Lemon & Mocha

Option 1: Print out a pair of witch boots and cut them out. Trace the pair of witch boots onto black construction paper, one pair traced for each cupcake, then cut out the pairs of witch boots. Get that printable here. The boots I made for these photos were made using black construction paper.
Option 2: Print out solid black witch boots with black ink from your printer. Cut them out. Get that printable here (print two copies).

Supplies Used:
Paper straws
Neon gel food dye
Cupcake liners
Round piping tip

Halloween Witch Chocolate Cupcakes
Yield: 24 cupcakes
for the witch leg toppers
  • 24 paper straws
  • 24 sets of witch boots, using printable and either black printer ink or black construction paper
  • Tape
for the chocolate cupcakes
  • 2 cups granulated sugar
  • 1¾ cups all-purpose flour
  • ¾ cup cocoa powder
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk, see note
  • ¼ cup butter, melted
  • ¼ cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup hot coffee, see note
for the cream cheese frosting
  • 12 ounces cream cheese, room temperature
  • 12 tablespoons butter, room temperature
  • 6 cups powdered sugar, sifted
  • 1½ teaspoons vanilla extract
  • Neon gel food dye
for the witch leg toppers
  1. Cut the straws in half.
  2. Cut out the witch boots. Use a small piece of tape that’s been rolled up to stick each boot to a straw half. Make sure the straw is coming out of the ankle of the boot. Make sure you have a left and right boot pointing out in opposite directions for each cupcake.
for the chocolate cupcakes
  1. Preheat the oven to 350 degrees F. Line two cupcake pans with cupcake liners so you have enough for 24 cupcakes.
  2. In a large mixing bowl or in the bowl of a stand mixer, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
  3. In a medium mixing bowl, whisk together the eggs, buttermilk, melted butter, vegetable oil and vanilla extract. Pour the liquid ingredients into the dry ingredients and mix together until smooth.
  4. Pour the hot coffee into the batter and stir until combined. The batter will be extremely liquidy. Divide the batter between the 24 cupcake liners, filling them slightly more than half full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes back mostly clean. Alternatively, they are done when you gently press your finger on the center of a cupcake and it lightly springs back. I find mine to be done at exactly 19 minutes.
  5. Let cool in the pan for a couple minutes then remove to a wire cooling rack to cool completely before frosting.
for the cream cheese frosting
  1. In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, beat together the cream cheese and butter until fluffy, scraping down the sides as needed. Slowly beat in the powdered sugar and vanilla extract until combined. Add the food dye and mix, continue to add until the desired color is achieved.
  2. Pipe onto the cooled cupcakes and stick a pair of witch legs into each cupcake. Frosted cupcakes require refrigeration since cream cheese frosting has to be refrigerated. You may want to wait to put the toppers in until you are ready to serve them in case they get soggy or the coloring on the straw runs.
To make your own buttermilk: pour 1 tablespoon of lemon juice or vinegar in a liquid measuring cup. Pour milk, any fat percentage, into the measuring cup until you have 1 cup. Let sit for 5 minutes before using.
If you don’t want to use coffee you can use hot water, but the flavor of the chocolate won’t be as pronounced. You can use decaffeinated coffee if you prefer.
The cupcakes, unfrosted, freeze very well if you want to make them ahead of time.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Chocolate Marshmallow Monster Cookie Sandwiches

Chocolate Marshmallow Monster Cookie Sandwiches  |  Lemon & Mocha

Boo! Look at these little monster cookie sandwiches! How cute are they? I’ve been wanting to make some special Halloween treats for a couple years now, but I haven’t made anything since these Witches’ Cauldron Cupcakes or these Leftover Halloween Candy Cookies. We always end up being away on my favorite month of the year – I guess that’s what happens when it’s your birthday month and your anniversary month!

Chocolate Marshmallow Monster Cookie Sandwiches  |  Lemon & Mocha

Even though it seemed like we were away for most of October this year I was determined to finally make a new Halloween treat. I scoured Instagram and Pinterest trying to find a chocolate dessert that wasn’t shaped like a spider, but I had no luck. So after being inspired by the candy monster eyes I had in my baking drawer (doesn’t everyone have candy monster eyes in their baking drawer?) I came up with these cuties.

Chocolate Marshmallow Monster Cookie Sandwiches  |  Lemon & Mocha

The best part is that they taste so good. Or maybe the worst part if you were hoping to not devour five of them and then not fit in your pants. That’s okay, go buy some leggings. Anyways, this is my first time making these sea salt dark chocolate cookies and it will definitely not be my last. I made them smaller so the cookies sandwiches wouldn’t be so big, but if you were making them just for cookie purposes you could double the size to two tablespoons of dough. The marshmallow filling has the right amount of sweetness and the creaminess balances nicely with the dark chocolate.

Chocolate Marshmallow Monster Cookie Sandwiches  |  Lemon & Mocha

So go ahead and make these tasty monster cookie sandwiches – no special decorating skills required! And have a happy Halloween!


Also one recipe note that I want to point out in advance – the cookie dough needs to be made ahead of time. It has to chill for at least three hours so definitely plan ahead!

Chocolate Marshmallow Monster Cookie Sandwiches
Yield: 12 cookie sandwiches
for the cookies
  • 1 cup all-purpose flour
  • ⅓ cup cocoa powder
  • ⅓ cup Hershey’s Special Dark cocoa powder
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup butter (1 stick), room temperature
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 cup semisweet or bittersweet chocolate chips
  • Sea salt for sprinkling
for the filling
  • 7 ounce jar marshmallow fluff, about 2 ½ cups
  • ½ cup butter (1 stick), room temperature
  • ⅓ cup powdered sugar
  • 1 tablespoon vanilla extract
  • ⅛ teaspoon salt
  • Neon gel food colors
  • Candy monster eyes
for the cookies
  1. In a medium bowl sift together the flour, both kinds of cocoa powder, the baking soda and salt. Stir to combine and set aside.
  2. In the bowl of a stand mixer or in a large bowl with a hand mixer, mix the butter on medium speed until smooth, about one minute. Add the sugar and mix on medium-high speed until combined and fluffy. Add the egg and vanilla and mix on high speed until combined, scraping down the sides as needed.
  3. On low speed, carefully pour the dry ingredients into the wet ingredients until just combined. On high speed mix in the milk until combined, then the chocolate chips. The dough will be very thick and sticky (and tasty!). Avoid eating it so you have batter to make cookies with and put it in the fridge, covered, to chill for at least 3 hours or up to 3 days.
  4. When you’ve properly chilled the dough, preheat the oven to 350 degrees F and line two cookie sheets with parchment paper and set aside.
  5. Take the dough out of the fridge and let it sit for 20 minutes if it sat in the fridge for longer than 3 hours so it’s easier to scoop.
  6. Scoop 1 tablespoon of dough (I used the Oxo medium cookie scoop) and roll into a ball. Place it on the prepared baking sheet and repeat with the rest of the dough. I had 12 balls on each cookie sheet (maybe could have had more, but some dough got taste-tested). Sprinkle each cookie with a little bit of sea salt.
  7. Bake the cookies for 10 minutes. Cool for 5 minutes on the cookie sheet before moving to a cooling rack. Let cool completely. If not frosting right away, store in an airtight container at room temperature.
for the filling
  1. In the bowl of a stand mixer or a large bowl with a hand mixer, carefully combine the fluff, butter, powdered sugar, vanilla and salt on high speed. Once fluffy divide into smaller bowls depending on how many different colors you want to use. Add the food coloring and mix until the desired color is reached.
  2. Spread about a tablespoon of filling on a cookie then sandwich with another cookie. Continue until all cookies have been sandwiched. The filling is not very thick so do not put too much on or it will ooze out the sides. You could try thickening it with more powdered sugar, but I thought it would make it too sweet. Press monster eyes into the sides.
I prefer to use Ghirardelli chocolate chips, either their semi-sweet or their bittersweet.

Salted dark chocolate cookies from Sally’s Baking Addiction.
Marshmallow filling from Bakerita.

Halloween Recipe Roundup

Happy Halloween! I hope you have a delightfully spooky day full of festive decorations, scary movies, laughter and of course delicious food. To help give you a little Halloween inspiration I compiled a list of the best Lemon & Mocha recipes for your Halloween party, pre or post trick-or-treating meal, or quiet night at home. Halloween is one of my favorite holidays and that’s probably 99% due to my extreme love of candy. The rest is a result of all my great Halloween memories, such as dressing up in matching clown costumes with my dad, building a crazy haunted house with my brother and going on a nighttime ghost tour in Salem with Matt. So make some great memories this Halloween, as well as some tasty treats to go along with them!

Halloween Witches' Cauldron Cupcakes  |  Lemon & Mocha

Halloween Witches’ Cauldron Cupcakes. Spooky, whimsical and indulgent, these fun cupcakes will bring a smile to everyone’s faces- especially after they bite into them.

Pumpkin Hummus  |  Lemon & Mocha

Pumpkin Hummus. This smooth hummus is perfect with cinnamon pita chips. Could the color be any better for Halloween? Beautiful!

Croissant S'mores  |  Lemon & Mocha

Croissant S’mores. Use the leftover Hershey bars (or maybe even a Reese’s peanut butter cup!) to make these indoor croissant s’mores.

Spiced Sweet Potato & Apple Soup  |  Lemon & Mocha

Spiced Sweet Potato & Apple Soup. Cozy up with this flavorful and healthy spiced sweet potato and apple soup.

Leftover Halloween Candy Cookies  |  Lemon & Mocha

Leftover Halloween Candy Cookies. Eating candy is great, but eating candy stuffed inside a chewy cookie? Way better!

Crispy Baked Kale Chips  |  Lemon & Mocha

Crispy Baked Kale Chips. Munch on a healthy snack that is crispy and salty to keep your hand out of the candy bowl.

Spiked Hazelnut Hot Chocolate  |  Lemon & Mocha

Spiked Hazelnut Hot Chocolate. Warm up with this velvety hot chocolate. Spiked for the adults and regular chocolately goodness for the kids!

Pumpkin Risotto with Roast Asparagus  |  Lemon & Mocha

Pumpkin Risotto with Roasted Asparagus. Load up on fall flavors with this pumpkin risotto with roasted asparagus. Perfect for filling up before a big trick-or-treat session.

Peanut Butter Apple Bars  |  Lemon & Mocha

Peanut Butter Apple Bars. My second ever Lemon & Mocha post, these peanut butter and apple bars scream fall, coziness and wow-pass-me-5-more-please.

Fall Trail Mix with Pumpkin Spiced Pepitas

Fall Trail Mix with Pumpkin Spiced Pepitas  |  Lemon & Mocha

October and the following two months often become a slippery slope for me due to my sweet tooth and general food obsession. There’s my birthday, Halloween, Thanksgiving, holiday parties, work potlucks, and Christmas, making it incredibly hard to try and eat well.

Fall Trail Mix with Pumpkin Spiced Pepitas  |  Lemon & Mocha

I’m sure most people can relate so with Halloween coming up tomorrow I got to work trying to come up with a healthy snack. Well, healthier than bags of candy bars.

Fall Trail Mix with Pumpkin Spiced Pepitas  |  Lemon & Mocha

Then it dawned on me to make a homemade trail mix full of delightful fall flavors. You can mix and match with whatever you have on hand or enjoy. I loaded mine up with dried orange cranberries, spiced pumpkin seeds and blanched almonds.

Fall Trail Mix with Pumpkin Spiced Pepitas  |  Lemon & Mocha

I of course snuck in just a little bit of chocolate because Halloween wouldn’t be the same without it. But it’s dark chocolate so it’s healthy! Thank goodness for those antioxidants.

Fall Trail Mix with Pumpkin Spiced Pepitas  |  Lemon & Mocha

My mom always used to pack us homemade trail mix when we would go hiking and I’m sure she would love this mix. Perfect for on the go, munch on some during your next road trip, movie night or to avoid eating all the leftover Halloween candy.

Fall Trail Mix with Pumpkin Spiced Pepitas  |  Lemon & Mocha

Fall Trail Mix
Yield: 4-6
  • ¾ cup pepitas
  • 1 teaspoon vegetable oil
  • 1 tablespoon sugar
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon allspice
  • 1 cup blanched almonds
  • ½ cup dried orange cranberries, or another tart dried fruit of your choosing, such as dried cherries
  • ⅓ cup semisweet chocolate chips
  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Toss the pepitas with the vegetable oil then spread evenly on the prepared baking sheet. Bake until the pepitas browned and crisp, about 10-15 minutes, making sure to stir every 5 minutes. Once browned, remove the pepitas from the oven then toss with the sugar, cinnamon, nutmeg and allspice. Let the seasoned pumpkin seeds cool.
  3. Toss together the cooled pumpkin seeds, almonds, orange cranberries & chocolate chips.
You can find dried orange cranberries & pumpkin spiced pepitas at your local Trader Joe's.