Halloween: Annabel Karmel’s Ghoulish chocolate ghost cupcakes recipe

by Annabel Karmel |
Updated on

Preparation Time

30-40 minutes


Makes 12 ghost cupcakes


  • For cupcakes:

  • 115g butter, softened

  • 175g caster sugar

  • 2 large eggs

  • 175 g self raising flour

  • 15g cocoa powder

  • 1 tsp baking powder

  • 75g plain chocolate, melted

  • 2 tbsp milk

  • Pinch of salt

  • For meringue Ghosts:

  • 2 egg whites

  • 100g caster sugar

  • Edible eyes

  • White icing pen

  1. Preheat the oven to 160C Fan / 180C / 350F / Gas Mark 4. Line a 12-hole muffin tin with paper cases.

  2. To make the chocolate cupcakes, whisk the butter and sugar together. Add the eggs and whisk again. Add the remaining cake ingredients and whisk until light and fluffy.

  3. Spoon into the cases and bake for about 20 to 25 minutes until well risen and just firm in the middle. Leave to cool.

  4. Meanwhile, to make the meringue ghosts. Preheat the oven to 100C Fan / 120C / 250F / Gas Mark ½.

  5. Line a baking sheet with baking paper. Whisk the egg whites until stiff using an electric hand whisk. Add the sugar a little at a time until you have a shiny stiff meringue.

  6. Spoon into a piping bag. Pipe 12 ghost shapes onto the paper.

  7. Bake in the oven for 1 hour until firm. Leave to cool.

  8. Put the meringue ghosts on top of each cupcake. Stick eyes onto the ghosts using the white icing pen.

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