Halloween Cupcake Recipes

One of the easiest Halloween Cupcake Recipes that kids will love to bake for their friends. They are sweet and spicy pumpkin cakes with white and dark chocolate cobweb topping.

115g Soft Brown Sugar
120ml Sunflower Oil
2 Eggs
115g Pumpkin or Butternut squash flesh, grated
Zest and Juice of 1 lemon
115g Self-Raising Flour
1 Tsp Baking Powder
1 Tsp Ground Cinnamon

For the topping

150g White Chocolate, Broken into small pieces
25g Dark Chocolate

This recipe will make 12 Halloween Cupcakes you will need a 12 cupcake pan and some scary cupcake cases.
Preheat your oven to 180C/350F/Gas Mark 4 and line your cupcake pan with the paper cases.

Place the sugar and butter in a bowl and break up with the back of a fork, then beat in the oil and eggs with a wooden spoon.
Fold in the grated pumpkin and lemon zest.

Mix the flour with the baking powder and the cinnamon in a bowl then sift this into your butter mixture and fold together.
Spoon the cake mix into the paper cases and bake for about 18 minutes until they have risen and a skewer inserted in the center comes out clean.

Place on a wire rack to cool.
For the topping but the white and dark chocolates into separate heatproof bowls set over pans of gently simmering water.

Do not let the bowls touch the water and leave until almost melted then remove from the heat and leave to cool for 5 minutes, then spoon the white chocolate over the cakes.

If you don’t have a piping bag with a thin nozzle, cut a large square of parchment paper and fold into eighths to make a cone and tape together.
Spoon the dark chocolate into the piping bag and snip off the tip so that you can pipe a thin line of chocolate.

Place a dot in the center of each cake, then pipe 3 circles around the dot.
Using a skewer, draw a line from the central dot to the outside edge of the cake, repeat this about 8 times.

Return From Halloween Cupcake Recipes to Cupcake Recipes