There’s something whimsical and cozy about baking in fall. Maybe it’s the scent of cocoa warming the kitchen or the rustle of leaves outside. Years ago, while working a Halloween street stall in Kyoto, I was asked to create “a cupcake that looks like Jack Skellington.” I still remember piping that first frosting swirl, placing a fondant face on top, and watching kids light up with delight. That simple joy inspired this recipe. These cupcakes became one of my most requested fall treats. And now, I’m sharing them with you easy, rich, and festive, perfect for Halloween parties or Tim Burton fans of any age.
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Jack Skellington Themed Cupcakes
- Total Time: 45 minutes
- Yield: 12 cupcakes
Description
These Jack Skellington Themed Cupcakes are chocolatey, spooky, and full of Halloween charm. With soft cocoa cupcakes, creamy vanilla buttercream, and fondant faces inspired by The Nightmare Before Christmas, they’re perfect for parties, bake sales, or a Tim Burton movie night.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup neutral oil
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1/2 cup plain yogurt
- 1 tsp vanilla extract
- 1/2 cup freshly brewed coffee or warm water
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tbsp milk
- 1 tsp vanilla extract
- White marshmallow fondant (or rolled fondant)
- Black food coloring gel or edible black marker
- Round cutter or small glass
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
- Whisk flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
- In another bowl, beat oil with brown and white sugars until combined.
- Add eggs one at a time, then mix in yogurt and vanilla extract.
- Gradually stir in dry ingredients, alternating with coffee or warm water, until smooth.
- Divide batter evenly into liners (about 2/3 full) and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting: beat softened butter until fluffy (2 minutes). Add powdered sugar one cup at a time, then add milk and vanilla. Beat until smooth and creamy.
- Roll fondant on a powdered sugar surface and cut 12 circles. Draw Jack’s eyes, nostrils, and stitched smile with a brush or edible marker.
- Pipe vanilla buttercream onto each cupcake and gently place a fondant face on top. Add optional black icing borders or stitches.
Notes
Cool cupcakes completely before frosting to prevent melting. Dust hands with powdered sugar when working with fondant. Use black edible pens for precise details. Store frosted cupcakes in the fridge up to 4 days or freeze unfrosted cupcakes up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients for Jack Skellington Themed Cupcakes
This recipe is made with pantry staples and just a few decorative touches to transform them into spooky stars of your Halloween dessert table.
For the chocolate cupcakes:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup neutral oil
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1/2 cup plain yogurt
- 1 tsp vanilla extract
- 1/2 cup freshly brewed coffee or warm water
For the vanilla buttercream frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar (sifted)
- 2 tbsp milk
- 1 tsp vanilla extract
For decorating:
- White marshmallow fondant (or rolled fondant)
- Black food coloring gel or edible black marker
- Round cutter or small glass
Need Halloween variety? You’ll love these glow-in-the-dark sugar cookie cutouts and classic pumpkin spice cookies too!
Step by Step Instructions
1. Make the chocolate cupcakes
Preheat oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
Whisk the flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
In another bowl, beat oil with both sugars until combined. Add eggs one at a time, then whisk in yogurt and vanilla.
Gradually stir in dry ingredients, alternating with the coffee or warm water.
Divide batter evenly into liners (about 2/3 full).
Bake for 18–20 minutes, until a toothpick comes out clean. Let cool completely.
2. Whip up the buttercream
Using a hand or stand mixer, beat the softened butter for 2 minutes until fluffy.
Add powdered sugar one cup at a time. Once incorporated, add milk and vanilla.
Beat on high for 2–3 minutes until light and smooth.
3. Decorate like Jack Skellington
Roll out fondant on a powdered sugar-dusted surface. Cut 12 round circles.
Using a fine brush or edible marker, draw Jack’s iconic eyes, nostrils, and stitched smile.
Frost each cupcake with a swirl of vanilla buttercream and gently place the fondant face on top.
Optional: Pipe black icing borders or stitches around the base.
These pair well with other spooky treats like ghostly marshmallow cookies and witch hat chocolate cookies.
Tips for Success
- Make sure cupcakes are completely cool before frosting to prevent melting.
- If the fondant feels sticky, dust your hands or surface with powdered sugar.
- Want sharper decoration lines? Use a black edible pen instead of a brush.
- A little coffee intensifies the chocolate flavor but warm water works great too.
Hosting a Halloween dinner? End it sweetly with these spider web chocolate ganache cupcakes.
Easy Variations
Gluten-Free Version
Swap the flour for a 1:1 gluten-free baking blend. Check all ingredients for gluten-free labels.
Vegan Option
Replace eggs with flax eggs, use dairy-free yogurt, and swap butter and milk for plant-based alternatives.
Pumpkin Spice Variation
Add 1/2 tsp cinnamon and a pinch of nutmeg to the cupcake batter for a warm, seasonal twist.
Alternative Toppings
Skip fondant and pipe Jack’s face directly onto the frosting with black gel. Or use Oreos with piped faces for a crunchy topping!
For another fall-flavored idea, try these apple pumpkin streusel muffins or brown sugar pumpkin loaf.
Storage Tips
- Room Temp: Keep unfrosted cupcakes in an airtight container for up to 3 days.
- Fridge: Frosted cupcakes can be stored for 4 days. Bring to room temp before serving.
- Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw overnight before decorating.
Fondant faces hold best when applied just before serving if storing more than 24 hours.
Why These Jack Skellington Themed Cupcakes Are a Hit
They’re simple to make, full of chocolatey goodness, and absolutely adorable. Whether you’re throwing a Halloween bash or just cozying up for a Tim Burton movie night, these cupcakes turn baking into a festive event. They’re a great project for families, creative kids, or anyone who just wants a little spooky joy.
FAQs
Can I use a cake mix for the base?
Yes, you can use a chocolate cake mix. Just follow the box instructions and decorate as described above.
What can I use instead of fondant?
Use white candy melts or white chocolate discs as a base, and draw faces with black gel or melted dark chocolate.
Can I make these ahead of time?
Absolutely! Bake cupcakes and store (unfrosted) for up to 2 days. Fondant faces can be pre-made and stored in an airtight container.
How do I get the frosting super smooth?
Beat your butter well before adding sugar, and sift your powdered sugar. Add milk gradually for a smooth, pipeable consistency.