Decorated cupcakes with popcorn and sprinkles.

Chocolate Popcorn Halloween Cupcakes

These moist and over the top delicious, Chocolate Popcorn Halloween Cupcakes are so incredibly fun and easy to put together. A perfect Halloween treat.
Course Cupcake
Servings 12
Author Marisa


  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 2 1/2 tablespoons unsweetened cocoa powder
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • a pinch of salt I used fine sea salt
  • 3 tablespoons unsalted butter softened
  • 1/2 cup almond milk or whole milk
  • 1 large egg
  • 1/4 teaspoon pure vanilla extract
  • 2 1/3 cups icing sugar sifted
  • 6 1/2 tablespoons unsalted butter softened
  • 1/3 cup unsweetened cocoa powder sifted
  • 2 tablespoons almond milk or whole milk
  • 8 cups popped plain popcorn
  • Pink Himalayan Salt for sprinkling on popcorn
  • Halloween sprinkles.
  • 340 grams or 12 oz of orange candy melts


  • Preheat the oven to 325 degrees F.
  • Combine the flour, cocoa, sugar, baking powder, salt and the softened butter in a large mixing bowl.
  • Start beating on low speed just until everything is combined. It will have the appearance of coarse sand.
  • In a small measuring bowl whisk together the milk, egg, and the vanilla together and then slowly pour half of this mixture into the flour mixture.
  • Beat on low speed till combined then increase the speed to high speed. This will get rid of any lumps.
  • Turn the mixer back down to slow speed and pour in the rest of the milk mixture.
  • Continue to mix for a couple of more minutes until the batter looks smooth. Do now over mix.
  • Scoop the batter in the prepared muffin pan, filling two thirds full.
  • Bake in the preheated oven for about 20-25 minutes or until the cupcake bounces back when lightly touched. You can also test to see if it's done by inserting a toothpick in the center and if it comes back clean then they are ready.
  • Let the cupcakes cool slightly in the pan then transfer them to a wire rack to cool completely, before icing.
  • In a large bowl, beat together the icing sugar, softened butter and cocoa powder on low speed, just until it comes together.
  • Add the milk, a couple of teaspoons at a time, while on low speed.
  • Once the milk is fully mixed in, switch to high speed and continue to mix until the icing is light and fluffy. This should take about 5 minutes.
  • The longer you mix the icing, you will note that the lighter and fluffier it becomes. YUMMY!
  • When ready spoon the icing over the cupcakes or simply use a piping bag if you prefer.
  • Prepare 2 cookie baking sheets with silpat baking mats or parchment paper and set aside.
  • Place the candy melts in a small microwaveable bowl or container.
  • Melt on 50% power for 1 minute and then stir the candy melts very well.
  • Return the candy melts to the microwave and continue to melt and stir at 15 to 20 second intervals.
  • Sprinkle a few pinches of salt over the popcorn. (you can use any salt you prefer)
  • Toss together the salted popcorn with a few tablespoons at a time of melted chocolate until you get the desired color. Make sure to toss very well.
  • Divide the popcorn between the 2 prepared cookie baking sheets and spread them out evenly in one single layer.
  • Drizzle more melted chocolate over the layers of popcorn and quickly sprinkle generously with your choice of Halloween sprinkles so that the sprinkles have a chance to adhere to the melted chocolate. (make sure to set aside a little of the melted chocolate to assemble the popcorn over the cupcakes)
  • Let set till the chocolate hardens.
  • Special note: You can thin the melted chocolate with vegetable oil, one teaspoon at a time, for easy drizzling.
  • Once the popcorn is set, break off into small pieces and strategically place over the iced cupcakes, starting at the outer part of the cupcake working yourself to the top.
  • You can fill in any gaps with smaller pieces of popcorn by dipping them first in a little bit of melted chocolate (this will act as a glue) and then insert into the gaps.


Partially adapted from The Hummingbird Bakery Cookbook