Ghostly Cupcakes

Three ghostly cupcakes sitting on a wire rack
  • 12 servings
  • 38 minutes to prepare
Print This


  • 12 cupcake cases
  • 3 large eggs
  • 150g caster sugar
  • 150g butter, softened
  • 110g self raising flour
  • 40g cocoa powder
  • 100g butter softened
  • 300g soft cream cheese
  • 100g icing sugar
  • 1 tbsp orange juice
  • Piping bag
  • Milk Chocolate Mocha Beans


1 Pre-heat the oven to 180°C / fan 160°C / gas mark 4. Place 12 cupcake cases into a 12 hole muffin tray. Place the eggs, caster sugar, 150g butter, flour and cocoa powder in a large bowl. Using a hand held electric whisk, mix together for a few minutes until you have a smooth, well blended mixture. Divide the mixture between the cupcake cases and place in the oven to bake for 15 – 18 minutes (until golden and firm to the touch). Place on a wire rack and leave to cool.

2 Meanwhile make the cream cheese topping. Place 100g butter, soft cream cheese, icing sugar and orange juice in a large mixing bowl and with a hand held electric whisk mix together for a few minutes until you have a smooth and thickened frosting. Spoon into a piping bag with a round plain nozzle measuring about 1½cm across.

3 Starting from the outside of the cupcake and working inwards pipe swirls of frosting forming a peak at the top. Decorate with the Mocha beans to form eyes and a mouth.