Spicy Mexican Chocolate Cupcakes topped with Nestlé Butterfinger Peanut Butter Cups Skulls

Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 18 cupcakes
These cupcakes are sure to delight trick or treaters this Halloween... assuming there are any left for them!


These sinfully tasty Mexican chocolate cupcakes are the perfect Halloween food, and it comes with both tricks and treats! The treat? Each one is topped with a crispety, crunchety, peanut buttery Nestlé Butterfinger Peanut Butter Cups Skull. The trick? The added kick of cayenne pepper! Enjoy, and have a safe and happy Halloween!


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For the Muffins
  1. Preheat oven to 350° F.
  2. In a large mixing bowl, mix flour, sugar, cocoa powder, baking powder, salt, cinnamon, cayenne pepper, vanilla, butter, water, oil, and eggs.
  3. Whisk until smooth, about 4 minutes.
  4. Line a 6-count muffin pan with cupcake liners and pour mixture filling until halfway full. Bake for 20 minutes; do not over-bake.
  5. Once cooked and before decorating, let cupcakes cool for at least 5-10 minutes.
For the Frosting
  1. Combine Nestle La Lechera condensed milk, confectioner's sugar and peanut butter in a large bowl, and whisk until fluffy (approximately 5 minutes) or until the frosting reaches your desired consistency. 
  2. Once cooled, decorate each cupcake with the frosting and top with one Nestlé Butterfinger Peanut Butter Cups Skull. Sprinkle powdered cinnamon on top and serve!
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