Bake off 6: Halloween Cupcakes

So, today we’re getting into the Halloween mood, and with a request to Bring and Bake goodies I thought I’d try my hand at some Halloween Cupcakes… I found a fairly straight forward recipe on the BBC Food website and managed to make them look fairly presentable and pretty tastey!

Halloween Cupcakes

Preparation time – less than 30mins Cooking time – 30mins

Makes 12 in cup cake cases


  • 125g plain flour
  • 25g cocoa powder (I used Green & Blacks)
  • 1 1/2 tsp baking powder
  • 150g caster sugar
  • 50g butter
  • 1 egg
  • 8 tbsp milk

For the cream icing:

  • 50g cream cheese (I used Philadelphia Light)
  • 25g butter
  • 125g icing sugar – sifted
  • 1/2 tsp vanilla essence

For the chocolate icing:

  • 25g icing sugar
  • 1 tbsp cocoa powder (Green & Blacks)


  1. Pre-heat the oven to 180C. Line a muffin tray with 12 paper cup cake cases.
  2. Sift the flour, cocoa powder and baking powder into a bowl.  Add the sugar and butter and beat the mixture together until well combined – it works even better if you use your hands.
  3. Whisk in the egg and milk until the mixture is thick and smooth.
  4. Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and the skewer inserted into the middle of one of the cakes comes out clean. Set aside on a wire wrack to cool.
  5. For the cream cheese icing I used Philadelphia Light, beat the cream cheese and butter together in a bowl until well combined.  Beat in the icing sugar and vanilla essence.
  6. Spoon the icing on the cupcakes using a teaspoon, leaving a small border around the edge.
  7. For the chocolate icing, sift the icing sugar and cocoa powder into a bowl.  Stir in 2 tablespoons of water to form a smooth, thick icing.  Tip: if its too runny – add more icing sugar.
  8. Transfer the mixture to a piping bag with a fine nozzle or alternatively spoon the mixture into the corner of a sandwich bag and snip off the corner to form a small hole.
  9. Carefully pipe 2 or 3 circles onto each cupcake with a dot in the middle.  Run a toothpick/cocktail stick from the centre to the edge of the cake through each circle of icing at 2cm intervals to create a cobweb effect.
  10. Set aside for 20 minutes to allow the icing to harden or pop in the fridge.

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