5 DIY Desserts for Halloween


Bryana Sirisute-Popejoy, Editor-in-Chief

October 31st, Halloween, a fun, thrilling and exciting day that comes only once a year, where people dress up in spooky costumes and go around the neighborhood, trick or treating at every door for candy. But everyone might not want to trick or treat and instead enjoy some nice treats with friends or family. So, that’s why this article exists! With certain ingredients at your own home, or at a local store, you’ll be able to make a bunch of treats for the occasion! Here are 5 delicious DIY Desserts for Halloween that will bring thrills and immense flavor!


Recipe Number 1: Monster Cupcakes. 

A delicious, sweet, and frosty dessert that watches with eyes all over. Not to mention the vibrant colors that comes with it. A perfect treat for the occasion!



  • 3 sticks softened butter
  • 1 pound powdered sugar
  • 1 tsp vanilla extract
  • Heavy cream or half and half
  • Food coloring
  • Candy Eyes
  • Devil’s Food Mix


  • Make and bake the cupcakes according to box directions.
  • In a stand mixer whip the butter and powdered sugar together.
  • Add in the vanilla extract.
  • Add in your cream 1 tbsp at a time until the buttercream is the consistency you like.
  • Separate the buttercream into 4 bowls and color each one a different color.
  • Pipe onto cupcakes.
  • Add candy eyes.
  • Serve and enjoy!

Recipe 2: Spider Cake

It’s as tasty as it is beautiful, with its yummy dark-cocoa batter and orange-flavored buttercream. A perfect bite!


Black Cocoa Cake:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup black cocoa powder
  • 1/4 cup Dutch-processed cocoa powder sifted
  • 1 1/2 tsp of baking soda
  • 1 tsp of baking powder
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 3/4 cup strong brewed coffee hot
  • 2 large eggs
  • 2 tsp vanilla

Orange Buttercream:

  • 1 cup unsalted butter room temperature
  • 2 1/2 cups powdered sugar depending on sweetness preference
  • 1 Tbsp heavy whipping cream
  • 1/4 tsp orange extract
  • 1/2 tsp Electric Orange Americolor Gel Color optional*

White Buttercream:

  • 1/2 cup shortening
  • 2 cups powdered sugar
  • 1 tsp clear vanilla extract optional, but don’t use regular vanilla or it will come out tinted brown
  • 3 Tbsp water/milk



Black Cocoa Cake:

  1. Preheat oven to 350F, grease three 6″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
  2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  3. In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).
  4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  5. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  6. Bake until a cake tester comes out mostly clean. A total of 30-35mins. Cool in pans for 10mins, then turn out to cool completely on a wire rack.

Orange Buttercream:

  1. Whip butter until creamy in a stand mixer fitted with a paddle.
  2. Reduce speed to low and add in icing sugar 1 cup at a time until well blended.
  3. Increase speed to medium and beat for 3 minutes.
  4. Add orange extract and cream and continue to beat on medium for 1 minute. Add in color gel and whip until combined.
  5. Frost cooled cake layers and chill.

White Buttercream:

  1. Whip shortening until creamy in a stand mixer fitted with a paddle. Reduce speed to low and add in icing sugar 1 cup at a time until well blended.
  2. Increase speed to medium and beat for 3 minutes. Add water and continue to beat on medium for 1 minute.
  3. Using a #2 pastry tip, pipe spider web pattern on chilled cake.


After that, serve and enjoy!

Recipe 3: Ghost Graveyard Dessert Shooters

A truly ghostly and flavorful snack, not to mention how plentiful it is. Perfect for friends to enjoy!




  • 1 cup chocolate chips 175g
  • 2 cups heavy cream divided (474 ml)
  • 8 oz cream cheese softened (227g)
  • 28 Oreo Cookies pulverized in food processor
  • 1 cup powdered sugar 200g
  • 1/2 teaspoon vanilla extract


Whipped Cream Ghosts


  • 1 cup heavy cream (237ml)
  • 3/4 cup powdered sugar (150g)
  • 1/2 teaspoon vanilla


Other optional toppings


  • 12 Milano sandwich cookies
  • 1 tube Black premade frosting for writing



    1. In a small saucepan, combine 1 cup chocolate chips and 1/2 cup of heavy cream over medium-low heat, stirring frequently until chocolate chips are completely melted and mixture is smooth.
    2. Remove from heat and pour into a heatproof bowl. Stir in vanilla extract.
    3. Allow mixture to cool completely before continuing.


  • In a clean, medium-sized bowl, use an electric mixer to beat remaining 1 1/2 cups heavy cream to stiff peaks. Set aside.


  1. In bowl of a stand mixer, combine cream cheese and (cooled) chocolate mixture, stirring until completely combined.
  2. Gradually add powdered sugar until completely combined. Scrape down sides of bowl as needed.
  3. Stir in vanilla extract and 1 1/2 cups of the Oreo crumbs (reserve remaining crumbs to sprinkle over tops of shooters).
  4. Fold in whipped cream and then stir on low-speed until completely combined.
  5. Set out 24 disposable shot glasses.
  6. Pour mixture into large Ziploc bag, snip off one corner and pipe filling into shot glasses, filling about 3/4 full.
  7. Cover tops of each shooter with remaining Oreo crumbs.
  8. Prepare Milano cookies buy using black frosting to write “RIP” on the upper half of cookie.
  9. Press Milano cookies firmly into half of the shooters so that only half of the cookie reading “RIP” is protruding (like tombstones).


  1. Prepare whipped cream ghosts by combining heavy cream, powdered sugar, and vanilla in clean medium-sized bowl and whisk until stiff peaks form. (You may instead skip this step and use Cool Whip).
  2. Pour whipped cream (or Cool Whip)into large piping bag fitted with a large round tip and pipe ghost-shaped swirls on top of the remaining half of dessert shooters.
  3. Use black frosting to gently draw eyes and mouths on ghosts
  4. Serve & enjoy!

4th Recipe, Witch Hat Peanut Butter Cookies!

Now this is a perfect recipe, with halloween-themed colors and overall a cute design. Not to mention it’s quite easy to make. 


  • 48 HERSHEY’S KISSES Brand Milk Chocolates
  • 1/2 cup shortening
  • 1 cup Creamy Peanut Butter
  • 1/2 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup HERSHEY’S Cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup black sugar sprinkles for rolling
  • 1/2 cup chocolate chips
  • decorative sprinkles


  1. Heat oven to 375°F. Remove wrappers from chocolates.
  2. Beat shortening and peanut butter in large bowl until well blended. Add brown sugar and 1/3 cup granulated sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture.
  3. Shape dough into 1-inch balls. Roll in black sugar sprinkles; place on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until set. Immediately press chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
  5. Melt chocolate chips in 30 second intervals until melted. Let cool slightly. Carefully pour into a Ziploc bag and cut off the tip. Pipe melted chocolate around kisses and immediately sprinkle Halloween sprinkles on. Makes about 48 cookies. Enjoy!

Last but not least, Recipe 5, Halloween Candy Truffles!

A diverse set of candy truffles that can serve the whole party! 



  • 3/4 c. heavy cream
  • 10 oz semisweet chocolate, chopped
  • 4 tbsp. unsalted butter, softened


  • 6 oz each white, green, and orange candy melts
  • 1/2 c. each semisweet chocolate chips, white chocolate chips, and green candy melts
  • 2 tbsp. each yellow and red candy melts
  • 1/2 c. unsweetened cocoa powder
  • Chocolate wafer cookies, cut into wing shapes with serrated knife



  • In a medium saucepan, bring cream to boil on medium. Remove from heat and add chocolate and butter. Cover and let stand for 5 minutes. Uncover and stir until smooth. Transfer to a medium bowl and refrigerate until firm, about 3 hours.
  • Shape truffle mixture into 1-inch balls using a small ice cream scoop or spoon. Place balls on a parchment-lined baking sheet and freeze until hard.


  • Line a baking sheet with parchment. In three separate microwave-safe bowls, melt the white, green, and orange candy melts and chocolates at 50% power in 30-second intervals, until melted and smooth.
  • In five separate microwave-safe bowl, melt chocolate chips, white chocolate chips, and green, yellow, and red candy melts at 50% power in 30-second intervals, until melted and smooth. Transfer each to a resealable bag with the corner snipped off.

BATS: Roll eight truffles in cocoa powder to coat. Press two chocolate cookie wafer pieces into each truffle as wings. Set onto prepared baking sheet, then pipe on yellow eyes and white fangs.

MUMMIES: Coat eight truffles in melted white chocolate. Set onto prepared baking sheet, then drizzle melted white chocolate over top. Pipe on brown eyes and sprinkle with cocoa powder.

FRANKENSTEIN: Coat eight truffles in green candy melts. Set onto prepared baking sheet, then pipe on brown, red, and green Frankenstein faces.

PUMPKINS: Coat eight truffles in orange candy melts. Set onto prepared baking sheet, then pipe on brown Jack-O-Lantern faces and green vines.  

And there you have it, 5 DIY dessert recipes for Halloween. Hopefully this helped out! Happy Halloween!