Day of the Dead Cupcake Cake (Chocolate Cinnamon Cupcakes) #Choctoberfest

Day of the Dead Cupcake Cake - Chocolate Cinnamon Cupcakes - Chocolate Cinnamon Cupcakes - Triple Chocolate Kitchen

It can’t be #Choctoberfest without a chocolate cupcake recipe!

Day of the Dead Cupcake Cake - Chocolate Cinnamon CupcakesRecently, I watched the movie Coco for the first time. I had always thought sugar skulls were pretty, but I loved learning more about Dia de los Muertos, also known as Day of the Dead. This is a Mexican holiday all about remembering your loved ones.

Despite all the skulls and the proximity to Halloween, this isn’t meant to be a scary or spooky holiday. It’s all about family and connecting to your ancestors. However, it is also not a somber occasion. It’s a celebration with bright colors, flowers, and lots of food.

So, I wanted to celebrate Day of the Dead this year with a fun cupcake cake. These are perfect for a party, since you don’t have to cut slices of cake. You can just grab and go.

Day of the Dead Cupcake Cake - Chocolate Cinnamon Cupcakes

For this recipe, I used beautiful sprinkles from one of our #Choctoberfest 2018 sponsors, Sprinkle Pop. These are not your typical everyday sprinkles, and I should know… the amount of sprinkles I had is a little out of control. I can’t help it! I love sprinkles!

Well, Sprinkle Pop sprinkles are made in batches and perfect dyed to match your needs. Their Dia de los Muertos sprinkle mix even has tiny sugar skulls!

Day of the Dead Cupcake Cake - Chocolate Cinnamon Cupcakes

For this cupcake cake, I also used sugar pearls in blue and pink from the Pie in the Sky mix to complete the look.

The great thing it, once you use icing to add the basic skull shape (eyes, nose, mouth), you can decorate however you want. I used the larger sugar pearls around the eyes, and also added some piping in black.

Instead of a sugar skull cupcake cake, you can also decorate individual cupcakes. I love how the tiny skull sprinkles look on these cupcakes!


Day of the Dead Cupcake Cake - Chocolate Cinnamon Cupcakes

If you are looking ahead to your holiday baking… Sprinkle Pop just released their holiday sprinkle mixes. Oh man, they look so pretty! I will definitely be using their sprinkles for my Christmas cookies! I especially love the Oh Snow Cute mix. Which is your favorite?

Oh, and I wanted to mention – these sprinkles did not run AT ALL! I hate when you decorate cupcakes, and the next day, the sprinkles are basically melting into the buttercream. These looked perfect, even on the leftover cupcakes I had a few days later.

For my Day of the Dead cupcake cake, I make chocolate cinnamon cupcakes. I wanted something with a little flair, rather than just a regular chocolate cupcake. Whenever I think of Mexican food, I think of churros, so I decided to use that as inspiration and add in some warm spice flavors with cinnamon. Jeffrey took them to work and they were a hit! (And of course, I had to taste test one or two first… oh the things I do for the sake of this blog!)

Here’s the printable recipe for the cinnamon cupcakes. To make the cupcake cake, you just frost them in white, then push the cupcakes together to make a circle shape. Use a bit of black-colored buttercream to draw on the skull features, and then decorate with Sprinkle Pop’s delicious, beautiful sprinkles!


Chocolate Cinnamon Cupcakes

Rich chocolate cupcakes with just a hint of warm cinnamon spice.


  • 1 cup sugar
  • 1 cup butter softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup cocoa powder
  • your favorite buttercream frosting
  • Sprinkle Pop sprinkles
  • black food coloring


  1. Cream together the butter and sugar. Add eggs and vanilla, and beat on low until well combined.
  2. Sift together the dry ingredients.

  3. With mixer on low, alternate adding the dry ingredients and buttermilk to the butter mixture. Make sure the ingredients are well-combined, but do not over mix.

  4. Line cupcake tins and fill 2/3 to 3/4 full. Bake at 350 degrees Fahrenheit for about 30 minutes, until an inserts toothpick comes out clean.

  5. Allow cupcakes to cool completely.

  6. Decorate as desired. To make a sugar skull cupcake cake, frost each in white, and then push cupcakes together to make a circular shape. Color a bit of buttercream black, and draw on eyes, a nose, and a mouth. Use sprinkles and remaining black buttercream to decorate the skull.

Here are the other recipes being posted today for #Choctoberfest:

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at

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