Gift Vouchers
Christmas

Chocolate and Orange Ghost Muffins

Halloween cupckae recipe

This fun and delicous Halloween cupcake recipe is the perfect spooky treat for any sweet tooth. It’s a lovely recipe to make with family this Halloween and is sure to elevate any party to the next level. 

(Makes 12 Chocolate and Orange Ghost Muffins.)

Meringue Ghosts

Ingredients:

  • 3 egg whites (approximately 90g), at room temperature
  • 180g caster sugar
  • Black food colouring gel

Instructions:

    1. Preheat the oven to 110- or 90-degrees fan. Using electric beaters or a stand mixer, whip the egg whites to stiff peaks and then slowly start to add the sugar, 1 tbsp at a time. Whip until the meringue is stiff and shiny.
    2. Using a piping bag fitted with a plain round nozzle, pipe round meringues, lifting to create a peak at the top. Place in the oven for 1 hour, until the meringues come away from the baking paper. Leave to cool.
    3. Once cooled, using a toothpick, paint 2 eyes and a mouth onto each meringue to create a ghost, using the black food colouring gel.

We went for a classic ghost face, but they can have any expression you like!

Chocolate and Orange Muffins

Ingredients:

  • 100g butter, melted and cooled to room temperature
  • 1 orange, zested
  • 175g caster sugar
  • 40g cocoa powder
  • 1 tsp bicarbonate of soda
  • 1/4 tsp fine table salt
  • 250g plain flour
  • 50g dark chocolate, chips or chopped
    70g milk chocolate, chips or chopped
  • 140g buttermilk
  • 120g sour cream
  • 2 eggs, at room temperature
Halloween cupcake recipe

Instructions:

  1. Preheat the oven to 200- or 180-degrees fan. Line a muffin tin with 12 muffin cases.
  2. Sieve all the dry ingredients into a bowl, add the orange zest and chocolate chips.
  3. Place the buttermilk, sour cream, 2 eggs and melted butter in a jug and break up slightly with a fork. Add the wet ingredients into the dry ingredients and mix until a batter forms, do not overmix.
  4. Spoon the batter evenly into the muffin cases and bake in the oven for 15-17 minutes. Place on a wire rack to cool.

Chocolate buttercream

Ingredients

  • 100g unsalted butter, at room temperature
  • 250g icing sugar
  • 40g cocoa powder
  • 2tsp whole milk

Instructions

  1. Sieve the icing sugar and cocoa powder into a bowl and add the butter and milk.
  2. Whip with electric beaters until it is soft and smooth. Using a piping bag fitted with a plain round nozzle, pipe into the top of the cooled muffins.
  3. Garnish with the finished meringue ghosts.
Enjoy!

More recipes

Seasonal pumpkin recipe

Pumpkin Cheesecake Mousse with Pumpkin Spiced Crumble

Lemon and Raspberry Bundt Cake

Courgette and Ricotta Galette - Seasonal Summer Cooking

Courgette and Ricotta Galette – Seasonal Summer Cooking

At home pickling

Lacto-Fermented Mixed Pickles