Easy Halloween Ghost Cupcakes
Easy Halloween Ghost Cupcakes are delicious, chocolate flavoured cupcakes with a hint of coffee, topped with chocolate spread and a white chocolate ghost topper. Easy enough for kids to make with a little adult help.
Servings 16 cupcakes
Ingredients
- 85 g Self raising flour
- 25 g Cocoa powder
- 5 g Coffee powder
- 115 g Caster sugar
- 115 g Buttery spread margarine
- 2 large Eggs lightly beaten
Topping:
- 16 teaspoon 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.
Video
Notes
If you’d prefer to not use coffee powder then just substitute with more cocoa powder.