Author:Samina Patel

It’s that time of the year again where it’s totally acceptable and in fact, even highly encouraged to take inspiration from your favourite horror movie, dress up and have a spooky time with your friends and loved ones.


Throwing a Halloween party can be an exciting affair, the possibilities are absolutely endless. From creating eerie looking treats to serving blood-red punch, anything goes to make your party a memorable one.

The internet is abuzz with all kinds of ghostly treats, from brain cakes to eyeball truffles. If this might make some of your guests feel squeamish, it’s best to have some of these cute ghost cupcakes to serve your guests.

These Halloween Ghost Cupcakes are made from chocolate and are a decadent and simple treat to make. They’re topped with a simple milk buttercream frosting, which you can flavour with vanilla. The entire recipe is egg – free, making it perfect for guests who are vegetarian. Pop some candy eyes onto the swirled mounds of buttercream and little friendly ghosts will welcome your guests at the dessert table.

Serve them with ghost napkins and plates that scream, ‘Boo. You can even get creative with these cupcakes by filling the insides with melted strawberry jam for a spooky fake blood surprise.

Another exciting way to spruce up your dessert table is simply by placing some cotton candy into the Bat Cups. You can get store bought cotton candy and add fluffy mounds of these friendly ghost like wisps of sugary strands into the cups. Finish the look with some candy eyes glued to them using a tiny amount of buttercream and you have these wispy spirits keeping you company at your Halloween Party.  

These eerie embellishments add on to the spooky look and feel of Halloween, making your party an absolute winner this autumn!



For the Cupcakes:

100 grams all-purpose flour

50 grams caster sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

15 grams cocoa powder

100 grams salted butter, room temperature

150 grams condensed milk, room temperature

100 grams milk, room temperature

For the Frosting:

6 tablespoons all-purpose flour

300 grams full fat milk

140 grams caster sugar

200 grams salted butter, room temperature


Preheat oven to 150 degrees Celsius.

In a clean bowl, sift the all-purpose flour, caster sugar, baking powder, baking soda and cocoa powder.

Use a whisk to combine all the dry ingredients uniformly.

Add the butter and using electric beaters on low speed, mix until the butter is combined well with the dry ingredients. It will start to resemble coarse, sand-like texture.

Add the condensed milk and beat on low speed for 30 seconds. Increase speed to high, beat for 1 minute.

Use a spatula to scrape the sides of the bowl. Beat again for a minute on high speed.

Gradually add the milk in 3 additions, mixing well between each.

Finally beat on high speed for 2 minutes.

Line a cupcake tray with cases, fill the cases 3/4th way through.

Bake in the oven at 150 degrees Celsius for 25 – 30 minutes or until a knife or skewer inserted in the centre of the cupcake emerges clean.

Take it out of the oven and let it cool completely to room temperature.

For the frosting, combine the milk and sugar together.

On low heat, mix it well until the sugar dissolves.

Add the flour and whisk until all lumps have disappeared.

Increase heat to medium and boil the mix for 3 minutes.

Transfer to a clean shallow bowl and let it cool down to room temperature.

Once cool, start whisking the butter on medium speed using electric beaters.

Once the butter smoothens out, add the cooled down milk pudding mix in 3 additions, mixing well between each addition.

After the final addition, increase speed to high and beat continuously for 2 – 3 minutes.

Scrape the sides of the bowl and mix again for 30 seconds.

To assemble the cupcakes, use a round piping tip to pipe swirls of the buttercream onto the cupcake.

Use candy eyes to place on the frosting.

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