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Halloween cupcakes recipe

Bake our Halloween cupcakes for your little monsters. With black velvet sponge and scary faces made using simple icing techniques, they're spookily good

  • Prep: 25 mins
    Cook: 20 mins
    plus cooling and decorating
  • Makes 22
  • Easy
  • Makes 22
  • Easy
  • Calories 517
  • Carbohydrates 70
  • Saturated Fat 15
  • Sugar 59
  • Protein 4
  • Fat 24
  • Fibre 2
  • Salt 0.3

Nutrition per serving

  • Calories 517
  • Carbohydrates 70
  • Saturated Fat 15
  • Sugar 59
  • Protein 4
  • Fat 24
  • Fibre 2
  • Salt 0.3

Ingredients

  • 200g butter, softened
  • 300g golden caster sugar
  • 200g dark chocolate, melted
  • 2 eggs
  • 250g self raising flour
  • ¼ tsp baking powder mixed with 100ml boiling water
  • 50g cocoa powder
  • 200ml milk
  • 1-2 tsp black food colouring (optional)
  • 300g unsalted butter, softened
  • 500g icing sugar
  • 1 tsp vanilla extract
  • black food colouring
  • pack of Smarties
  • black icing pen
  • 1 pack mixed coloured fondant icing (you'll need pink, green, blue and white)
  • liquorice and strawberry laces and other sweets such as jelly fangs and liquorice allsorts
  • icing eyes (see tip, below)

Tip

How to decorate with icing
To make icing eyes, mix up a batch of fondant icing and pipe rounded blobs, for the eyeballs, onto baking parchment. Leave to dry. Then, either add pupils to the eyes with a small brush and black colouring, or make up a batch of black icing and pipe dots on top.

More Halloween cupcake inspiration
Want to see more spooky cupcake designs guaranteed to thrill trick-or-treaters on 31st October? Check out our top 10 Halloween cupcake ideas.

Method

  1. Heat oven to 180C/160C fan/gas 4. Line two 12-hole cupcake tins with cases. Beat the butter and sugar until the mixture is creamy. Beat in the chocolate and the eggs until combined, then stir in the flour and baking powder, cocoa powder, milk and food colouring, if using. Spoon the mixture evenly between the cupcake cases, levelling the tops.

  2. Bake for 20 mins or until the cakes are risen and springy to the touch. Cool for 5 mins in the tin, then lift out onto a wire rack to cool completely.

  3. To make the buttercream, beat the butter until soft, then stir in the icing sugar a little at a time. Beat in the vanilla and some black food colouring, then transfer to a piping bag fitted with a plain nozzle.

  4. For the cat face, pipe the black buttercream in an even swirl onto the cupcake and smooth with a palette knife. Pipe two ears by making a blob for each and pulling the icing bag upwards to a point. Add two eyes on each with Smarties and use the black icing pen to paint a pupil onto each. Add a triangle nose made of pink fondant icing and create whiskers with sweets.

  5. For the monster faces, cut circles of green and blue fondant to fit the tops of the cupcake and fix them in place with a little buttercream. Add eyes, noses and mouths made of sweets or use icing eyes (see tip, below). For skeletons, cut out shapes with white fondant and fix in place with the buttercream.

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