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–+ servings
Easy Halloween ghost cupcakes

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
Total: 2 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
    White chocolate buttercream
  • 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.
    Halloween ghost cupcakes
  • 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