Description
These playful Frankenstein and His Bride Cupcakes are a fun Halloween treat featuring cupcakes topped with mini doughnuts and decorated with colorful buttercream, royal icing, and candy accents. Frankenstein’s monster is created with green buttercream ‘skin’, chocolate sprinkles ‘hair’, licorice ‘neck knobs’, and candy eyes, while the Bride wears a chocolate sprinkle ‘hair’ cone with coconut streaks and similar facial features. Perfect for festive parties or spooky celebrations!
Ingredients
Scale
Buttercream Frosting
- 3 cups buttercream frosting, half dyed green and half dyed brown
Baked Goods
- 12 cupcakes
- 18 mini chocolate-covered doughnuts (we used Entenmann’s; 2 per Frankenstein, 1 per bride)
- 6 wafer ice cream cones
Decorations
- Chocolate sprinkles, for decorating
- Finely shredded coconut, for decorating
- Black licorice (we used Twizzlers)
- 24 brown M&M’s
Royal Icing
- 1 batch royal icing, one-third kept white, one-third dyed black, one-third dyed red
Instructions
- Prepare Frankenstein Cupcakes: Working one cupcake at a time, spread a small amount of green buttercream all over the surface of each cupcake to create the monster’s skin. Top each with a mini chocolate-covered doughnut. Use a dab of green buttercream as ‘glue’ to sandwich the doughnut with a second doughnut on top, then cover the doughnut sandwich thoroughly with green buttercream for a uniform look.
- Add Hair to Frankenstein: Sprinkle chocolate sprinkles generously over the green buttercream on top of the doughnuts to represent Frankenstein’s hair.
- Attach Neck Knobs: Place two pieces of black licorice on each side of the doughnut head to serve as Frankenstein’s iconic neck bolts.
- Decorate Face for Frankenstein: Using black and red royal icing, pipe on facial details such as mouth, bangs, and scar. Then pipe two large dots of white royal icing for eyes onto the doughnut face and press in two brown M&M’s as pupils for each eye.
- Prepare Bride’s Hair Cone: Coat each ice cream cone evenly with brown buttercream, then immediately roll or sprinkle them in chocolate sprinkles for texture and color. Use white royal frosting to pipe white streaks into the ‘hair’ on the cones and sprinkle with finely shredded coconut to create the Bride’s signature hair look.
- Assemble Bride Cupcakes: Spread green buttercream over the surface of each cupcake. Top with one mini chocolate-covered doughnut, then cover the doughnut with green buttercream. Carefully place one prepared ice cream cone hairpiece on top of each doughnut as the Bride’s head.
- Decorate Bride’s Face: Use red royal icing to pipe on the mouth for each Bride cupcake. Pipe two large dots of white royal icing for eyes and press in two brown M&M’s as pupils for each eye.
Notes
- Use small spatulas or butter knives for spreading the buttercream neatly.
- Work one cupcake at a time to prevent frosting from drying before assembly.
- If you do not have royal icing, you can substitute with thick store-bought icing and food coloring for piped details.
- To make this recipe nut-free, verify that all candies and doughnuts are processed in nut-free facilities.
- Keep cupcakes refrigerated if not serving immediately to maintain frosting freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
