Preparation Time
30-40 minutes
Serves
Makes 12 ghost cupcakes
Ingredients
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For cupcakes:
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115g butter, softened
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175g caster sugar
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2 large eggs
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175 g self raising flour
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15g cocoa powder
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1 tsp baking powder
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75g plain chocolate, melted
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2 tbsp milk
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Pinch of salt
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For meringue Ghosts:
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2 egg whites
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100g caster sugar
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Edible eyes
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White icing pen
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Preheat the oven to 160C Fan / 180C / 350F / Gas Mark 4. Line a 12-hole muffin tin with paper cases.
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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.
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Spoon into the cases and bake for about 20 to 25 minutes until well risen and just firm in the middle. Leave to cool.
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Meanwhile, to make the meringue ghosts. Preheat the oven to 100C Fan / 120C / 250F / Gas Mark ½.
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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.
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Spoon into a piping bag. Pipe 12 ghost shapes onto the paper.
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Bake in the oven for 1 hour until firm. Leave to cool.
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Put the meringue ghosts on top of each cupcake. Stick eyes onto the ghosts using the white icing pen.