Spooky Halloween Cupcakes

Posted on October 30, 2013 in

Halloween CupcakesThis delicious cupcake recipe is easy to whip up and makes a spooky treat for a Halloween party.  Forget pretty and dainty, have fun making some that will bite back,  look spooky and scary, but still taste divine and delicious.

Ingredients for chocolate cupcakes:

100g self-raising flour

20g cocoa powder

140g caster sugar

a pinch of salt

40g unsalted butter, at room temperature

120ml whole milk

1 egg

¼tsp vanilla extract


Preheat the oven to 170°C.

Put the flour, cocoa powder, sugar, salt and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.

Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.


Ingredients for Frosting

115g unsalted butter, at room temperature

2 tbsp milk

1 tsp pure vanilla extract

225g icing sugar

Double piping bag


Put the butter, half the milk and the vanilla extract in a large mixing bowl and beat until smooth and blended.

Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency. If it is too stiff, beat in a little extra milk.

Instructions for spiderweb cupcakes:

Take a large spoonful of frosting and tint with black food colouring. Tint the remaining frosting with orange food colouring,

Spread the orange frosting over the tops of the cupcakes. Then using a piping bag with a small circular nozzle, filled with the black frosting, pipe 4 concentric circles. Pull a toothpick through the circles to make the spiderweb design. Add a spider for decoration.



Instructions for devils eye cupcakes:

Make up another batch of vanilla frosting. Colour half the frosting green and the other half purple. Using a double piping bag fill half the bag with the purple frosting and the other half with the green frosting. Slowly and steadily pipe a swirl of frosting on top of each cupcake. Then decorate with an eyeball sweetie.




There are many other ways to decorate and present your halloween cupcakes. Many supermarkets and cake shops will stock plenty of different and creative cases, decorations and novelties. I found these rather effective cupcake cases.  I simply placed chocolate cupcakes iced with chocolate frosting and sprinkled with cake crumbs to give a furry appearance.



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  • Reply Bruna March 7, 2014 at 5:12 pm

    Hi, Emma!
    How many cupcakes can I do with this recipe? x

    • Reply Emma March 9, 2014 at 4:17 pm

      Hi Bruna, this recipe will make around 12 large cupcakes.


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