Ghost cupcakes

  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Total time: 30 minutes

Makes: 9

Ingredients

335g pack Betty Crocker Chocolate Chunk Muffin Mix
1 tbsp oil
1 medium British Blacktail Free Range Egg
Semi-skimmed milk

FOR THE TOPPING
200ml double cream
Dr Oetker Dark Chocolate Chips (selected stores)
 

Method

1. Preheat the oven to 200°C, gas mark 6, and place 9 muffin cases in a muffin tin.

2. Prepare the muffin mix, oil, egg and milk according to the pack instructions, and divide between the 9 cases. Bake for 15 minutes until a skewer, when inserted in a muffin, comes out clean. Allow to cool.

3. Whisk the cream until it holds its shape and place in a piping bag with a 1cm nozzle. Pipe the cream onto the cakes to create ghost shapes. Use the chocolate chips for the eyes.