Easy Halloween Ghost Cupcakes
User Reviews
5
Easy Halloween Ghost Cupcakes
Description
This recipe makes cocoa-based cupcakes blending self-raising flour, cocoa powder, coffee powder, sugar, margarine, and eggs into a smooth batter baked at 180°C for about 13 minutes until they spring back when touched. The coffee powder adds subtle depth to the chocolate flavor without overpowering.
The ghost topping is crafted by melting white chocolate for piping ghost shapes onto greaseproof paper, chilling them to set, and then adding dark chocolate details for eyes and mouth before placing them on the cooled cupcakes. This adds a fun, seasonal decoration that contrasts creamy white chocolate with rich dark chocolate accents.
The cupcakes can be served as individual sweet treats at Halloween gatherings or themed events, where their combination of chocolate flavors and whimsical ghost toppers make a visually appealing and tasty dessert.
Ingredients
- 85 g self-raising flour
- 25 g cocoa powder
- 5 g coffee powder
- 115 g caster sugar
- 115 g buttery spread margarine
- 2 egg lightly beaten, large
Topping:
- 16 tsp Chocolate Spread heaped teaspoons) I used chocolate & hazelnut
- 100 g white chocolate broken into pieces
- 40 g dark chocolate broken into pieces
Instructions
- Preheat oven to 180⁰C.
- Line 2 bun trays with 16 cupcake cases.
- Sieve the flour, cocoa and coffee powder into a large bowl.
- Add the sugar, buttery spread and beaten eggs.
- Beat with a wooden spoon or large balloon whisk until forms a smooth batter.
- Spoon equal quantities of batter into the cupcake cases.
- Place on middle shelf of oven and bake for 13 minutes.
- Meanwhile make the chocolate ghost toppers by melting the white chocolate in a glass bowl over a pan of barely simmering water – a bain-marie. (Don’t let the bowl touch the water and don’t heat for longer than necessary or chocolate can cease).
- Place chocolate into a piping bag with small nozzle (you can easily make one out of grease proof paper and snip end off).
- Pipe ghost shapes onto a sheet of grease proof paper (small enough to fit onto the cupcakes) and place in fridge to set.
- Remove cakes from oven, they’re ready when they spring back to the touch.
- Allow the cupcakes to sit for a couple of minutes before transferring to a wire rack to cool.
- Next prepare the eyes and mouth decorations by melting the dark chocolate over a bain-marie.
- Spoon the melted chocolate into a piping bag and pipe eyes and mouths onto the white chocolate ghost shapes.
- Pop back in fridge to set.
- Top each cake with a spoonful of chocolate spread and spread towards the edge.
- Then place a chocolate ghost topper on each cupcake.
- Enjoy! Will keep for 2 days in a cake tin.
Notes
- Substitute coffee powder with extra cocoa powder if desired for full chocolate flavor without coffee notes.
- Pipe ghost shapes onto greaseproof paper and chill thoroughly before placing on cupcakes to keep their shape intact.
- Ensure cupcakes cool completely prior to topping to prevent melting of the chocolate decorations.
User Reviews
Overall Rating
5
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