Halloween cupcakes
Get ready for the spooky spirits of the season with these easy Halloween cupcakes! Savour a rich chocolate base topped with vibrant orange buttercream and revel in the fondant ghosts atop the pretty orange cupcakes.
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Ingredients
Cupcakes
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100 g
Soft butter
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125 g
Sugar
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½ tsp
Salt
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1
Egg
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200 g
Plain flour
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2 tbsp
Cocoa powder
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2 tsp
Vanilla extract
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1 tsp
Baking powder
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200 ml
Chocolate milk
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100 g
Dark chocolate, roughly chopped
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Buttercream
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125 g
Soft butter
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250 g
Icing sugar
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¼ tsp
Orange food colourings
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Fondant ghost
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12
Toothpicks
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12
Round sweets, for example, Eclaire
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150 g
White fondant
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Dark chocolate, melted
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Instructions
Cupcakes
Buttercream
Fondant ghost
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Let your Halloween cupcakes cool fully before decorating them to keep buttercream, fondant, and chocolate details intact. Once they are out of the oven, let them sit for 10 minutes, then transfer them to a wire rack for 1–2 hours to cool. This prevents the buttercream from melting and the fondant from becoming too sticky.
Gel food colouring gives your Halloween cupcakes bold, vibrant shades without changing the consistency of the buttercream. Add a little at a time with a toothpick, mixing well until you get the colour you want. Mix red and yellow gels into the white buttercream for a bright orange. Do not overdo it, or the flavour can turn strange, and wear gloves to avoid stained fingers.
If your fondant feels sticky, dust your surface and rolling pin with cornflour or icing sugar, and work in a cool, dry space. Use gel colouring to avoid extra moisture, and never refrigerate fondant to prevent condensation. If it is hard, knead it until soft and add a little shortening if the fondant cracks.
FAQ: Questions about Halloween cupcakes
Want to make perfect Halloween cupcakes without the hassle? Our FAQ has all the answers to help you bake festive cupcakes for a fantastic Halloween celebration.
How do I know my Halloween cupcakes are done baking?
Your Halloween cupcakes are done baking when the tops look set and slightly domed. Gently press the middle of a cupcake; if it springs back, they are done. The most reliable way to check it is to insert a toothpick in the centre. If it comes out clean or with only a few crumbs, they are fully baked. It usually takes 15–18 minutes at 175 °C, but ovens can vary, so start checking at 15 minutes.
How do I fix a runny buttercream?
Fix a runny buttercream by gradually adding sifted icing, 1–2 tablespoons at a time. Mix thoroughly after each addition until it is thick enough for piping. Make sure the butter is not too soft; otherwise, chill it for 10–15 minutes. Stick to gel food colours to avoid extra liquid. If the buttercream is still too runny or soft, refrigerate it for about 20 minutes before piping.
Can I make Halloween cupcakes ahead of time?
Yes, you can make Halloween cupcakes ahead of time. Bake the cupcakes up to 2 days ahead and store them in an airtight container, or refrigerate them for up to 4 days. If you want to store them longer, freeze the unfrosted cupcakes for up to 3 months and thaw overnight. Decorate on the day of serving to keep the fondant and buttercream fresh. Do not freeze fully decorated cupcakes, as this will ruin the consistency of the fondant and buttercream once thawed.
Why did my cupcakes sink in the middle?
Cupcakes often sink due to overmixing, which traps excess air and weakens the structure. Bake at 175 °C for 15–18 minutes and avoid opening the oven door too early. Use fresh baking powder for proper rise, measure liquids carefully, and finely chop chocolate so the batter blends evenly without creating heavy pockets that cause the middle to collapse. Bake at 175 °C for 15–18 minutes and use a toothpick to check doneness.
Nutritional values
Nutritional value, per
4666 Kcal
| Fibre | - | 5.4 gram fibers |
| Protein | 2.5 | 28.3 gram |
| Fat | 44.8 | 236.2 gram |
| Carbohydrates | 52.7 | 606 gram |
Recommended information
Serving suggestion
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Scary Halloween cupcakes
Sets the mood for a spooky celebration with a tray of Halloween cupcakes. These frightening little treats are packed with rich chocolate flavour and playful decorations. With dark chocolate sponge, orange buttercream, and ghostly toppers, they are perfect for parties, trick-or-treating surprises, or a seasonal office treat..
Rich chocolatey base
Bite into the base of these Halloween cupcakes and enjoy the moist, indulgent sponge full of cocoa and chunks of dark chocolate. The batter is whipped until light and airy for an even rise and soft crumb. Thanks to the dark chocolate, they are rich but not overly sweet, with a hint of bitterness that keeps the sweetness in check. They are delicious on their own, but topped with creamy buttercream, they are simply irresistible.
With bright orange buttercream
Piped high in decorative swirls, the orange buttercream adds a splash of seasonal colour and instant Halloween sensations. Smooth and creamy, it contrasts beautifully with the dark sponge in both taste and look. Its bright shade also makes it the perfect backdrop for Halloween decorations, whether you top it with ghosts as the recipe suggests or spiders and sprinkles. The colour alone makes these cupcakes the centrepiece of any themed table.
Cute fondant ghosts on top
Your cupcakes are haunted, but that is a good thing. Each cupcake is topped with a fondant ghost made by draping thin sheets of fondant over round sweets. Their hand-drawn chocolate faces give each ghost its own expression, some wide-eyed, others mischievous. How you design them is entirely up to you.
The tray of cupcakes looks like a gathering of friendly phantoms, perfect for sharing with children and adults alike. They never fail to raise smiles, and maybe even a few playful shivers. If you are planning a ghoulish gathering, include other delicious treats. Take a bite of these Halloween cookies, brain cupcakes, witch finger cookies, or meringue ghosts.
Add your own flavours and creative decorations
Get creative and make these Halloween cupcakes your own. Swap the fondant ghosts for candy eyeballs, edible spiders, sugar bats, or mix and match for variety. Drizzle red fruit coulis for a gory touch, add black sugar for drama, or keep it playful with pastel sprinkles and edible glitter. You can also change the buttercream colour to suit your theme, like eerie purple or ghoulish green.
The buttercream can also be adjusted depending on your preferences. For a zesty note, stir in finely grated orange or lemon zest, which adds brightness and balances the sweetness. If you want to lean into the season, try warming spices like cinnamon, nutmeg, or pumpkin spice. You can also add a splash of vanilla extract or some espresso powder to highlight the chocolate base beneath.
