Triple Chocolate Ghost Cupcakes

Get ready to bake some spooky sweetness this Halloween with these adorable Triple Chocolate Ghost Cupcakes! These delicious Halloween cupcakes are packed with chocolate flavour, topped with white chocolate buttercream and finished with irresistibly cute ghost faces. They’re so easy to make, perfect whether you’re hosting a fabulous Halloween party or just craving a scrumptious dessert. These easy Halloween cupcakes are sure to be a hit!

This recipe is kindly sponsored by Menier Chocolate.

Ingredients for Triple Chocolate Ghost Cupcakes

• Unsalted butter: Make sure your butter is at room temperature. Not only is it easier to work with but it will combine with the other ingredients better, creating a smooth cupcake batter.
• Light brown sugar: Light brown sugar adds a hint of caramel to the cupcake batter.
• 2 medium eggs: Use room temperature eggs for easy mixing.
• Vanilla extract: Be sure to use vanilla extract rather than vanilla essence for a rich, aromatic flavour to the cupcakes.
• Self-raising flour: Self-raising flour already has raising agents included for light, fluffy cupcakes. If needed, you can swap for plain all-purpose flour and add 1.5 teaspoons of baking powder.
• Menier 100% Cocoa Powder: Adds a rich and intense chocolate flavour to the cupcakes. Using a high-quality cocoa powder ensures a deep and satisfying chocolate taste.
• Boiling water: A little boiling water helps “bloom” the cocoa powder, creating a deeper, more rich chocolate flavour.
• Menier Chocolate Drops: Add pockets of gooey chocolate goodness to the cupcakes. They melt slightly during baking, creating pockets of molten chocolate that add richness and indulgence to each bite.

How to Shape the Ghost Cupcakes

Creating the ghost shapes for these Halloween cupcakes couldn’t be simpler. Fill your cupcake cases half full then roll up little balls of foil. Place these little foil balls between the cupcake case and the baking tin to create ghost-like shapes. As the cupcakes bake, the foil balls stay put and the sponge takes the shape of these cute little ghosts. I used either one, two or three foil balls per cupcake to create different ghost shapes, they may look a little strange now but once decorated the ghosts really come to life!

How to Create The Ghost Faces

The cute ghost faces are really simple to make, but so effective. White chocolate buttercream is the ideal cupcake for these ghost cupcakes – it’s luxuriously smooth, ultra creamy and the perfect consistency for spreading onto the cupcakes. It’s made using just four ingredients:

• Menier White Chocolate: The best white chocolate there is! It has a creamy and milky flavour with subtle hints of vanilla and caramel which works so well in this recipe.
• Unsalted butter: Ensure the butter is at room temperature – softer butter blends more easily with the icing sugar so you don’t end up with lumps of butter in your buttercream.
• Icing sugar: This type of sugar, known as powdered sugar or confectioners sugar, is ground into a very fine powder, which allows it to practically melt into the butter, resulting in smooth buttercream.
• Milk: The milk helps to create a soft, luxurious consistency to the buttercream and makes it easier to spread.

You can either pipe the buttercream onto the cupcakes or spread it on using a palette knife or spatula, following the shape of the cupcake to make a tail for the ghost. Spread the buttercream to create a flat surface before piping on the eyes and mouth. You can give your ghosts a variety of cute expressions! Make the rosy cheeks by dipping a toothpick into the pink food colouring and making a dot on either side of the face, then finish with a cute pumpkin sprinkle.

Triple Chocolate Ghost Cupcakes

Get ready to spook up some sweetness this Halloween with these adorable ghost cupcakes! These triple chocolate cupcakes are not only delicious but also irresistibly cute, with their ghostly faces and indulgent chocolate flavours.

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Cook: 25 minutes minutes

Total: 2 hours hours

Servings: 12

Ingredients

For the chocolate cupcakes

• 180 grams unsalted butter at room temperature
• 180 grams light brown sugar
• 2 medium eggs at room temperature
• 1 teaspoon vanilla extract
• 160 grams self-raising flour
• 20 grams Menier 100% Cocoa Powder
• 1 tablespoon boiling water
• 100 grams Menier Chocolate Drops

For the white chocolate buttercream:

• 100 grams Menier White Chocolate
• 200 grams unsalted butter at room temperature
• 350 grams icing sugar
• 1 tablespoon milk

For the ghost decorations:

• 2 tablespoon s Menier 100% Cocoa Powder
• 1 tablespoon icing sugar
• pink food colouring
• Halloween pumpkin sprinkles

Instructions

• Preheat the oven to 160ºC fan / 180ºC conventional and line a cupcake tin with 12 cases.
• Beat the butter and sugar together until light and fluffy.
  180 grams unsalted butter, 180 grams light brown sugar
• Whisk the eggs and vanilla extract together in a jug.
  2 medium eggs, 1 teaspoon vanilla extract
• In a separate bowl, whisk the flour and cocoa powder together until combined.
  160 grams self-raising flour, 20 grams Menier 100% Cocoa Powder
• Add half of the whisked eggs and half of the dry ingredients into the butter mixture and fold together to combine. Repeat this step but add the boiling water at the same time too.
  1 tablespoon boiling water
• Now fold through the chocolate drops.
  100 grams Menier Chocolate Drops
• Divide evenly between the 12 cases, filling each case half full.
  
• Roll foil into small balls and use them to shape the cupcake cases into ghost shapes – see images for reference.
  
• Bake for 20-25 minutes until the cupcakes have risen and the middle of the sponge springs back when lightly pressed. Leave to cool in the tin for 10 minutes, then transfer to a wire rack and leave to cool completely.
• To make the buttercream, first break up the white chocolate into a glass bowl and microwave for 60 seconds or until melted and smooth. Set aside to cool.
  100 grams Menier White Chocolate
• Beat the butter until soft and pale in colour. Sift in the icing sugar and add the milk, beating until well combined. Fold in the cooled melted white chocolate until the buttercream is smooth and creamy.
  200 grams unsalted butter, 350 grams icing sugar, 1 tablespoon milk
  
• To decorate the cupcakes, either spread or pipe the buttercream onto the ghost cupcakes and use a spatula to smooth out the top. Follow the shape of the ghost and leave a small border around the outside.
  
• For the ghost faces, mix the cocoa powder and icing sugar with a few drops of water to make a thick icing. Transfer to a small piping bag and snip off the tip. Pipe the faces onto the top of the cupcakes.
  2 tablespoon s Menier 100% Cocoa Powder, 1 tablespoon icing sugar
• For the ghosts cute rosy cheeks, dip a cocktail stick into pink food colouring and make two dots either side of the face.
  pink food colouring
• Finish by adding a pumpkin sprinkle for a pop of colour, then take a bit and enjoy your spooky treats!
  Halloween pumpkin sprinkles

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