Ghost cupcakes with chocolate frosting

Ghost cupcakes with chocolate frosting

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An indulgent chocolatey treat for Halloween! You'll need a 12 hole muffin tin and 12 paper cupcake cases.

Preparation time: 60 minutes

Cooking time: 15 minutes

Serves: 12


120g butter, softened

120g caster sugar

2 RSPCA Assured eggs, lightly beaten

1 tsp vanilla extract

120g self-raising flour, sifted

1 tsp baking powder


For the buttercream icing

1 pot of ready-made chocolate frosting

For the fondant ghosts

1 pack of ready-to-roll white fondant icing


Preheat the oven to 180°C/gas 4. Line a 12-hole muffin tin with paper cases.

Cream the butter and sugar together until pale and fluffy. Beat in the eggs a little at a time.

Add the vanilla extract and baking powder. Mix.

Fold in the flour with a metal spoon.

The mixture should be at dropping point – if it’s too stiff, add a little milk.

Pour the mixture evenly into the 12 paper cases.

Bake for 10-15 mins – insert a skewer into them to check they're done. They are ready when the skewer comes out clean.

Leave to cool for 10 minutes then transfer to a wire rack. 

Place the frosting in an icing bag with a nozzle and swirl onto each cupcake.

Roll out the white fondant icing until it's roughly a quarter of a centimetre thick.

Mark up ghost shapes in fondant icing or use a template and trace the outline.

Cut out ghost shapes with a sharp knife (a craft knife is ideal) and leave the icing to harden.

When hard, push the icing ghosts into the cupcake frosting.
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