There’s something about Halloween that just brings out the child in all of us – the costumes, the candy, and of course, the baking! And if you’re looking for a showstopper that’s both spooky and delicious, these Eyeball Cupcakes absolutely deliver. They’re soft, chocolatey, and topped with fluffy vanilla buttercream, glossy strawberry “blood,” and a wobbly gummy eyeball staring right back at you. Creepy? Definitely. Delicious? Without a doubt.
These cupcakes are one of my favorite Halloween bakes because they strike that perfect balance between fun and fuss-free. You start with a simple box of chocolate cake mix, which means you can whip them up quickly – perfect for last-minute party prep or a fun baking session with the kids. The real magic happens with the decorations. A swirl of buttercream, a drizzle of sweet strawberry jam (aka our edible “blood”), and then the pièce de résistance – those gummy eyeballs that make everyone giggle before they take a bite.
The flavor combination is a winner, too. The rich chocolate base pairs beautifully with the light vanilla frosting, and that strawberry jam drizzle adds just the right touch of fruity sweetness. Every bite is soft, sweet, and just a little bit gory – exactly what Halloween baking should be.
They’re also perfect for parties because they look amazing on a dessert table. You can make them ahead, keep them in the fridge, and bring them out just before serving. And if you’ve got little helpers, let them drizzle the jam or place the eyeballs on top – it’s messy fun at its best!
So if you want a Halloween dessert that’s sure to get everyone talking (and laughing), these Eyeball Cupcakes are a must. Creepy never tasted so sweet!
Eyeball Cupcakes
Equipment
- Skillet
Ingredients
Cupcakes:
- 1 box chocolate cake mix plus listed ingredients to make the cake
- ½ cup seedless strawberry jam 160g
- 1 box gummy candy eyeballs
Vanilla Buttercream Frosting:
- 225 g unsalted butter room temperature (1 cup)
- 250 g icing sugar 2 cups
- 1 tsp vanilla extract
- Heavy cream if required
Instructions
- Prepare the cake mix according to packet instructions, but make cupcakes instead of one large cake. Spoon the batter into cupcake cases in a cupcake tin.
- Bake and allow to cool completely.
- To make the frosting, place the butter in an electric stand mixer and whisk until light and fluffy. Gradually add in the icing sugar, followed by the vanilla extract. If the frosting is too stiff, add heavy cream one tablespoon at a time until you reach the desired consistency.
- Place the frosting into a piping bag and snip off the end. Pipe the frosting in circular swirls on top of the cooled cupcakes.
- Warm the jam slightly, then whisk until smooth and runny. Use a teaspoon to drizzle over the top of the frosting, then finish with a gummy eyeball on each cupcake.
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