Halloween Chocolate Cupcakes
Rich, moist black cocoa chocolate cupcakes topped with fluffy chocolate frosting and the sweetest little marshmallow ghosts! Decorate half the batch with adorable ghosts, then have fun with the rest using Decora Halloween sugar decorations and sprinkles. Two fun and easy Halloween cupcake designs from one recipe!
Makes 18 cupcakes
Ingredients
Black Cocoa Chocolate Cupcakes
180g plain flour
250g caster sugar
45g black cocoa powder (normal is also fine)
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
2 large eggs, room temperature
180ml full fat milk
120ml vegetable oil
1 tsp vanilla paste
120ml hot coffee
Chocolate Frosting
200g unsalted butter, softened
600g icing sugar, sifted
80g cocoa powder, sifted
80ml milk
1 tsp vanilla paste
Marshmallow Ghosts
18 large white marshmallows
120g icing sugar, sifted
1 tsp meringue powder (optional, for a firmer finish)
5–10ml milk or water, added gradually
A few drops of white food colouring (optional)
Black candy melts, melted, for the eyes
To Decorate
Decora Halloween sugar decorations
Decora Halloween sprinkles
Spooky Halloween cupcake cases
Instructions
1. Make the Chocolate Cupcakes
Preheat the oven to 180°C (160°C fan) and line two cupcake tins with 18 Halloween cupcake cases.
In a large bowl, whisk together the flour, sugar, black cocoa powder, baking powder, bicarbonate of soda and salt.
In a separate bowl, mix the eggs, half-and-half, vegetable oil and vanilla paste. Pour into the dry ingredients and mix until combined.
Gradually add the hot coffee and stir until smooth. The batter will be quite runny, which is perfectly normal!
Divide the batter between the cupcake cases, filling each about ¾ full. Bake for 20–25 minutes, or until a skewer comes out clean or with a few moist crumbs. Leave to cool completely.
2. Make the Chocolate Frosting
Beat the softened butter until pale and creamy. Gradually add the sifted icing sugar and cocoa powder, followed by the vanilla and enough milk to make a smooth, fluffy, pipeable frosting.
Transfer to a piping bag fitted with a large star nozzle and pipe a generous swirl onto each cooled cupcake.
3. Make the Marshmallow Ghosts 👻
Place one large marshmallow upright on top of each chocolate frosting swirl.
Mix the icing sugar, optional meringue powder and a little milk or water until smooth. Add the liquid very gradually to create a thick, slow-flowing icing that will drape over the marshmallow without running straight off.
Spoon the white icing over each marshmallow, allowing it to gently drip down the sides to create a little ghostly sheet. You will need to tease the icing down the sides with a spoon.
Leave the icing to set, then use melted black candy melts to add two tiny eyes to each ghost.
4. Decorate!
For an extra Halloween WOW factor, finish your cupcakes with Decora Halloween sugar decorations and spooky sprinkles. I love adding little pumpkins, bats and colourful Halloween details around the chocolate frosting.
And don't forget the Halloween cupcake cases, such a simple way to make the whole bake look even more fun!
Storage
Store the unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Once decorated, keep in a cool place in an airtight container and enjoy within 1–2 days for the best texture. Refrigerate if your kitchen is warm, and bring to room temperature before serving.
Winnie's Tip: Black cocoa gives these cupcakes that gorgeous deep, almost-black chocolate colour, perfect for Halloween! The hot coffee enhances the chocolate flavour without making the cupcakes taste strongly of coffee.