I kept it simple for the holiday. I made chocolate cupcakes with purple/orange swirled icing on top. I used the left over batter from my s'more cupcakes that I made previously and frozen. The wrappers are from Target. The buttercream recipe is below.
Buttercream Icing - This made one batch, which is enough to frost 12 cupcakes generously
1 stick of salted butter (1/2 cup)
1/2 cup of Crisco
4 cups (1 lb) of powdered sugar
1 teaspoon of Vanilla extract
2-3 Tablespoons milk or water
Small dash of salt
Using a stand mixer, cream Crisco and the butter together . Make sure to scrap down the sides of the bowl. Add the vanilla extract and slowly add the powdered sugar. Once the powdered sugar is mixed together add the dash of salt and add as much of the milk/water to get a nice smooth consistency.
Color and frost cupcakes as you desire.
Since this is a crusting buttercream, make sure to cover the bowl with plastic wrap or put in a container with a lid if not using the icing right away.