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Easy Halloween Ghost Cupcakes - delicious chocolate & coffee flavoured sponge topped with chocolate spread & a handmade white chocolate ghost. Ghost, candle and pumpkin background.
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5 from 22 votes

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.
Course Snack, teatime
Cuisine American, British
Keyword Chocolate, Coffee, Halloween
Prep Time 20 minutes
Cook Time 17 minutes
30 minutes
Total Time 37 minutes
Servings 16 cupcakes
Author Camilla Hawkins


  • 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


  • 16 heaped tsp Chocolate spread I used chocolate & hazelnut
  • 100 g White chocolate broken into pieces
  • 40 g Dark chocolate broken into pieces


  • 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.



If you’d prefer to not use coffee powder then just substitute with more cocoa powder.