Give your Halloween dessert table a Disney twist with these epic Haunted Mansion Cupcakes! Chocolate cupcakes are topped with vanilla frosting and the Mickey Ears decoration is inspired by the iconic purple wallpaper. But that’s not all, the bow has the green and black stripes of the Cast Member’s costumes, and the cupcakes are finished off with marshmallow cobwebs! Eat one if you dare!
I’ve got 50+ freakishly good Halloween Recipes for you to try out – right-click and open these other recipes in a new tab so that you can read them after this one!
This post is part of the Crafty October series on The Purple Pumpkin Blog – a celebration of everything Halloween and Autumn. Now in its 8th year, the 2019 series is bigger and better, running from September 1st, all the way through All Hallows’ Eve on October 31st!
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Haunted Mansion Cupcakes
“Welcome, foolish mortals, to the Haunted Mansion. I am your host…your ‘ghost host.’ Kindly step all the way in, please, and make room for everyone. There’s no turning back now…“
The Haunted Mansion is an iconic Disney attraction and celebrated its 50th anniversary in 2019. It also happens to be one of our favourite rides at Walt Disney World’s Magic Kingdom! We love the theme song that plays as you ride around the mansion in a doom buggy, and watch as the 999 ghosts go about their haunting.
An iconic ride needs an iconic cupcake, and I think that these Haunted Mansion cupcakes fit the bill perfectly!
Ingredients used in this recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post, but here is a brief outline so you know what to expect from the recipe. I highly recommend always reading a recipe all the way through before starting.
- Fondant (Sugarpaste) in the following colors:
- Edible Marker Pens in the following colors:
- Box of chocolate cake mix + ingredients to make (usually oil, water, and eggs). You can, of course, make cupcakes from scratch if you want to!
- Unsalted sweet cream butter – in the UK, sweet cream butter is our regular butter – buy unsalted. Read A Guide to Different Butters on Great British Chefs.
- Powdered Sugar (Icing Sugar)
- Heavy Whipping Cream (Double Cream)
- Vanilla Extract
- Jumbo Marshmallows
Equipment used in this recipe
You are likely to have many of these cooking tools in your kitchen already, but I’ve added some Amazon links for your convenience should you need to purchase anything for this recipe.
- Measuring Cups
- Measuring Spoons
- Wilton Bow Mold (from Michaels in the US) or a silicone bow mold from Amazon
- 4″ round cutter
- Fondant Rolling Pin
- Cupcake pan
- Cupcake liners
- Piping Bag
- Large Star Tip – Wilton 1M
- Microwave-Safe Bowl
- Wire Cooling Rack
- Ice Cream Scoop – this helps to scoop cupcake batter evenly. Get one with a trigger mechanism.
- Electric Mixer – stand or handheld
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Haunted Mansion Cupcakes Recipe Tips
If you have never worked with fondant before, don’t panic – it is really easy to use, follow my tips and you’ll be just fine!
- Dust your work surface with powdered sugar so that the fondant doesn’t stick. Think of it like the way you use flour when rolling out dough.
- Rub a little powdered sugar into your hands and knead a handful of the fondant to make it more pliable before rolling, rather than using straight from the package.
- Dust your rolling pin too, and roll fondant to about ¼” thick. Some fondant rolling pins have guides you can use. You don’t want it too thick as it will take ages to dry, and you don’t want it too thin as it will become more tricky to work with.
- Pour a little pile of powdered sugar onto your surface and dip the cookie cutter into it before cutting the shapes – again, this is to prevent sticking.
- If they have got excess powdered sugar on them, you can gently brush away with a pastry brush, or an unused, clean paintbrush.
- Alternatively, you can use a vodka spray. Pour some vodka into a mini spray bottle and gently mist the fondant wings. Vodka dries quicker than water which is why it is usually used when handling fondant.
- Always make extra pieces – that way if some break or you have another mishap, you have got backups that you can use.
- Leave the cut fondant pieces to harden in a cool, dry place – do not place in the fridge.
- The fondant pieces should be solid enough to handle and insert into the cupcakes after 3-6 hours. I personally leave fondant pieces to dry for around 24 hours. How long this takes, however, is based on the size and thickness of the fondant, and how humid your house is, so judge best if they will hold up as they need to in the cupcakes.
- Make sure that the ears and the bow are well dried before you draw on them with edible markers.
- When making cakes or cupcakes that use fondant decorations I like to make them a few days ahead of time which allows for drying without the stress. Fondant that isn’t dry enough can mean disappointing end results.
- After using fondant the surface will be super sticky (it always is in my experience!) so you will probably have to wipe away the sugar first, then give it a soapy hot wash over and then another clean over! You can always by a fondant rolling mat for easier cleanup!
Haunted Mansion Wallpaper
Overall, these cupcakes are easy to make, however, you need a little bit of drawing skill to copy the pattern of the Haunted Mansion wallpaper onto the Mickey fondant ears – but don’t panic if you’re not very artistic!
As you can see in the wallpaper tile below (made by Hilsbro on Deviant Art) the individual sections of each monster(?) are (I think) fairly simple. You don’t have to be exact with your design, and you don’t have to do the whole pattern either.
Pick a section of the wallpaper that you want to use and practice drawing it a few times on a scrap piece of paper. When you are happy you’ve got the design down, use an edible marker to draw it onto the dried fondant ears.
Make It A Spooky Meal!
You’ve made the dessert, but what about the rest of the courses? Here are some recipes to take a look at to make a complete meal for Halloween!
- Appetizer: Bloody Mary Soup (Vodka optional)
- Main Dish: Mummy Meatballs
- Side Dish: Cheesy Chilli Cornbread
- Beverage: Freaky Frankenstein Cocktail (non-alcoholic mocktail version included)
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy! Please feel free to check them out too.
More Disney-Inspired Recipes
There is a growing selection of Disney-inspired recipes on my blog, so if you’re a Disney fan like me, then check these out:
- Jack Skellington Mickey Mouse Rice Krispies Treats for Halloween
- Aladdin Oreo Cookie Pops
- The Nightmare Before Christmas Sally Cake
- Buzz Lightyear Mocktail for Kids!
More Cupcake Recipes
Once you’ve made these Haunted Mansion cupcakes you might be seeking more cupcake recipes. Here are some Halloween-themed ones for you to try:
I’ve got lots of fun and easy Cupcake Recipes for Parties and celebrations (and for everyday treats!) for you to try out – right-click and open these other recipes in a new tab so that you can read them after this one!
For the Mickey Ears & Bow
- 1 package (4.4oz/124g) purple fondant
- 1 package (4.4oz/124g) white fondant
- Black edible marker
- Green edible marker
For the Cupcakes
- 1 box chocolate cake mix & ingredients required
For the Frosting
- 3 cups unsalted sweet cream butter, softened
- 6 cups powdered sugar (icing sugar)
- 5-7 Tbsp heavy whipping cream (double cream)
- 2 tsp vanilla extract
For the Marshmallow Spider Webs
- 3 jumbo marshmallows
- To make the fondant Mickey ears, dust your surface and rolling pin with powdered sugar and roll out the purple fondant to ¼" thick.
- Use a 4" round cutter to cut out 24 circles (I do a few extras as back up!).
- Place the cut circles onto a cookie sheet and leave to dry for at least 6 hours. 24 hours is best.
- When the fondant ears are dry, use a black edible marker to draw out part of the Haunted Mansion wallpaper design. Set aside for the marker to dry.
- To make the bows, use about one tablespoon of white fondant and press it into a bow mold. Carefully remove and place on a cookie sheet to dry for at least 6 hours. Again, 24 hours is best. Make 24 bows in total (with a few extras as before!).
- When the bows are dry, use a green, and a black edible marker to draw horizontal stripes onto them. Set aside for the marker to dry.
- Follow the box directions to make the cupcake batter. Divide between 24 cupcake liners in a cupcake pan and bake at the required temperature and time as instructed on the box. Remove from the oven and transfer to a wire rack to cool completely before decorating.
- To make the vanilla frosting, use an electric mixer on medium speed to combine the butter, powdered sugar, cream, and vanilla until smooth.
- Transfer to a piping bag fitted with a large star tip and pipe a swirl of frosting onto the top of each cooled cupcake.
- Place one Mickey ear on either side of the frosting, and place the bow on top, between the ears.
- To make the marshmallow spider webs, place the marshmallows in a microwave-safe bowl, and microwave for 15-second intervals until puffed and melted.
- Stir with a spoon to deflate the marshmallows and allow it to cool for a few minutes.
- Scoop a little bit of melted marshmallow between your (clean) fingers and spread your fingers apart to make the marshmallow stringy.
- Lay marshmallow strings over and around the frosting and ears to give the cupcakes a creepy vibe!
- Leave to set for about 10 minutes before serving!
You will also need the following tools for decorating the cakes:
- silicone bow mold
- 4" round cookie cutter
- Large piping bag
- Large star tip (Wilton 1M)
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 804Total Fat: 62gSaturated Fat: 39gTrans Fat: 2gUnsaturated Fat: 18gCholesterol: 171mgSodium: 398mgCarbohydrates: 64gFiber: 0gSugar: 61gProtein: 2g
The Crafty October series on The Purple Pumpkin Blog is filled with free printables, crafts, recipes, and more for Halloween and Fall! You can check out Crafty October from 2019, 2018, 2017, 2016, 2015, 2014, 2013 and 2012 for tons of awesome Halloween ideas and inspiration!