Halloween Piñata Cupcakes (Surprise Inside!)

A chocolate cupcake topped with frosting and sprinkles, with a hollow center revealing orange, red, and white candies.

Halloween Piñata Cupcakes (Surprise Inside!)

These Halloween cupcakes are moist chocolate cupcakes with a secret pocket of candy hiding inside. Each one gets a tall swirl of fluffy chocolate buttercream, topped with more Halloween M&M's and sprinkles. Take a bite, and candy spills out like a tiny piñata. They are an easy, fun Halloween party dessert for kids and grown-ups alike.

Course Dessert

Cuisine American

Keyword chocolate halloween cupcakes, halloween cupcakes, piñata cupcakes

Prep Time 35

Cook Time 18

Total Time 53

Servings cupcakes

Calories 504kcal

Author Julia

Ingredients

For the Chocolate Cupcakes:

¾ cup granulated sugar
⅓ cup neutral oil like canolia oil or vegetable oil
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
⅓ cup sour cream room temperature
½ cup whole milk room temperature
1 cup all-purpose flour
⅓ cup cocoa powder Dutch-process
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

For the Piñata Filling:

1 cup Halloween M&M's or similar small candy-coated chocolates mixed with Halloween sprinkles

For the Chocolate Buttercream:

¾ cup unsalted butter softened
3 cups powdered sugar sifted
1 cup cocoa powder Dutch-process, sifted
2 teaspoons vanilla extract
¼ teaspoon salt
¼ to ⅓ cup whole milk as needed

To Decorate:

Halloween M&M's or similar candy-coated chocolates
Halloween sprinkles
Candy eyes optional

US Customary - Metric

Instructions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Make the batter: Add the sugar, oil, egg, egg yolk, and vanilla to a large bowl or measuring jug and whisk until well combined.
Add the sour cream and milk and whisk again until smooth and evenly combined. Set aside.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt, breaking up any lumps of cocoa as you whisk.
Pour the wet ingredients into the dry ingredients. Whisk gently just until the batter is smooth. Do not overmix.
Divide the batter evenly between the cupcake liners, filling each about two-thirds full.
Bake: Bake for 17 to 20 minutes, or until the cupcakes have risen and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the cupcakes in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before filling and frosting.
Fill the cupcakes: Use the wide end of a piping tip, a cupcake corer, or a small sharp knife to remove a section from the center of each cupcake. Be careful not to cut all the way through to the bottom.
Fill each cavity with the candy and sprinkle mixture. Trim a little cake from the underside of each piece you removed, then press the remaining cake on top to cap the candy center. Set aside while you make the buttercream.
Make the buttercream: Beat the softened butter in a stand mixer fitted with the paddle attachment (or with an electric hand mixer) for 2 to 3 minutes, until pale, smooth, and creamy.
Gradually add the sifted powdered sugar on low speed so it doesn't fly out of the bowl. Once incorporated, increase the speed and beat until smooth.
Add the sifted cocoa powder and mix on low speed until incorporated.
Add the vanilla, salt, and about half of the milk. Beat until smooth, then add the remaining milk a little at a time until the buttercream reaches a soft, fluffy piping consistency.
Beat for another 2 to 3 minutes until light and fluffy.
Frost and decorate: Transfer the buttercream to a piping bag fitted with a large star tip. Pipe a generous swirl over each cupcake, making sure the filled center is completely covered.
Top with Halloween candies, sprinkles, and candy eyes, if using.

Notes

I provide step-by-step photos below this recipe card if you need extra guidance.
Cocoa powder: Dutch-process cocoa gives the darkest color and smoothest flavor. Natural cocoa works, but the cupcakes will be lighter in color.
Do I need a cupcake corer? No. The wide end of a large piping tip works great. A small sharp knife works too. Just don't cut all the way through to the bottom, or the candy will fall out. For more tips on how to make the cupcakes, click here. For my top tips on coring and filling the cupcakes, click here.
Candy filling: M&M's, Reese's Pieces, mini chocolate chips, or chopped candy bars all work. Avoid large or very hard candies, since they're hard to bite through. Here are some other options for the surprise center.
Sprinkles: Nonpareils and colored sugar can bleed into the cake over time. Fill the cupcakes on the day you plan to serve them. For more decorating tips, see my Decorating section.
Buttercream too stiff? Add milk 1 teaspoon at a time. Too soft? Beat in a few more spoonfuls of powdered sugar or chill it for 10 minutes. Find more buttercream tips here.
Special Tools: 12-Cup Muffin Pan | Cupcake Liners | Cupcake Corer or Large Piping Tip | Stand Mixer or Electric Hand Mixer | Piping Bag | Large Star Tip

Storage & Make-Ahead Tips

Room Temperature. You can bake the unfilled cupcakes a day ahead and store them in an airtight container at room temperature. For the crispest, brightest piñata center, core and fill them closer to the time you plan to serve them.
Refrigerator. For longer storage, refrigerate the cupcakes for up to 4 days. Let refrigerated cupcakes sit at room temperature for about 30 minutes before serving so the cake softens and the buttercream becomes creamy again.
Freezer. You can also freeze unfrosted, unfilled cupcakes for up to 2 months. Once they're completely cool, wrap them well and place them in an airtight freezer-safe container. Thaw at room temperature before coring, filling, and decorating.

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